Marthe Jordbrekk Blikra , Tone Mari Rode , Torstein Skåra , Ingrid Maribu , Randi Sund , Mette Risa Vaka , Dagbjørn Skipnes
{"title":"加工糖海带：对质量平衡、营养成分和颜色的影响","authors":"Marthe Jordbrekk Blikra , Tone Mari Rode , Torstein Skåra , Ingrid Maribu , Randi Sund , Mette Risa Vaka , Dagbjørn Skipnes","doi":"10.1016/j.lwt.2024.116402","DOIUrl":null,"url":null,"abstract":"<div><p>The European production of seaweed, including kelp species, is increasing, but efficient processing schemes for complete biomass valorization are still lacking. In this study, we investigated the effect of combining pulsed electric field (PEF) processing and soaking/blanching treatments (10, 45, and 60 °C) on the chemical composition of sugar kelp. Furthermore, we suggest applications for the various fractions resulting from the different pre-processing steps.</p><p>More dry matter was extracted from the biomass with increasing degree of processing. Combining PEF and blanching gave the highest extraction yield (˜60 %) compared to only using one of the steps (˜40 %). The extracted compounds contained ash (including iodine), polyphenols, and mannitol. Proteins, heavy metals, other sugars, and (presumably) fiber were concentrated in the solid fractions. Based on the composition, applications within food, feed, agriculture, nutraceuticals, and cosmeceuticals are suggested for the fractions and extracts.</p><p>These results can be relevant to researchers investigating novel technologies, processing of seaweed, and food safety, as well as to the seaweed industry, for the selection of processing technologies and product applications.</p></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0023643824006819/pdfft?md5=257419d18812e5e5afc998d51206ec70&pid=1-s2.0-S0023643824006819-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Processing of sugar kelp: Effects on mass balance, nutrient composition, and color\",\"authors\":\"Marthe Jordbrekk Blikra , Tone Mari Rode , Torstein Skåra , Ingrid Maribu , Randi Sund , Mette Risa Vaka , Dagbjørn Skipnes\",\"doi\":\"10.1016/j.lwt.2024.116402\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The European production of seaweed, including kelp species, is increasing, but efficient processing schemes for complete biomass valorization are still lacking. In this study, we investigated the effect of combining pulsed electric field (PEF) processing and soaking/blanching treatments (10, 45, and 60 °C) on the chemical composition of sugar kelp. Furthermore, we suggest applications for the various fractions resulting from the different pre-processing steps.</p><p>More dry matter was extracted from the biomass with increasing degree of processing. Combining PEF and blanching gave the highest extraction yield (˜60 %) compared to only using one of the steps (˜40 %). The extracted compounds contained ash (including iodine), polyphenols, and mannitol. Proteins, heavy metals, other sugars, and (presumably) fiber were concentrated in the solid fractions. Based on the composition, applications within food, feed, agriculture, nutraceuticals, and cosmeceuticals are suggested for the fractions and extracts.</p><p>These results can be relevant to researchers investigating novel technologies, processing of seaweed, and food safety, as well as to the seaweed industry, for the selection of processing technologies and product applications.</p></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2024-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0023643824006819/pdfft?md5=257419d18812e5e5afc998d51206ec70&pid=1-s2.0-S0023643824006819-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643824006819\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824006819","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Processing of sugar kelp: Effects on mass balance, nutrient composition, and color
The European production of seaweed, including kelp species, is increasing, but efficient processing schemes for complete biomass valorization are still lacking. In this study, we investigated the effect of combining pulsed electric field (PEF) processing and soaking/blanching treatments (10, 45, and 60 °C) on the chemical composition of sugar kelp. Furthermore, we suggest applications for the various fractions resulting from the different pre-processing steps.
More dry matter was extracted from the biomass with increasing degree of processing. Combining PEF and blanching gave the highest extraction yield (˜60 %) compared to only using one of the steps (˜40 %). The extracted compounds contained ash (including iodine), polyphenols, and mannitol. Proteins, heavy metals, other sugars, and (presumably) fiber were concentrated in the solid fractions. Based on the composition, applications within food, feed, agriculture, nutraceuticals, and cosmeceuticals are suggested for the fractions and extracts.
These results can be relevant to researchers investigating novel technologies, processing of seaweed, and food safety, as well as to the seaweed industry, for the selection of processing technologies and product applications.
期刊介绍：
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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