印度四种不同海藻的理化、功能和抗氧化特性分析

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Future Foods Pub Date : 2024-08-15 DOI:10.1016/j.fufo.2024.100435
{"title":"印度四种不同海藻的理化、功能和抗氧化特性分析","authors":"","doi":"10.1016/j.fufo.2024.100435","DOIUrl":null,"url":null,"abstract":"<div><p>The present study aims to elucidate the nutritional, functional, flow, and antioxidant properties of <em>Ulva fasciata, Ulva lactuca, Chaetomorpha linum</em>, and <em>Gracilaria edulis</em>. The highest percentage of protein (24.26 %) in <em>U. fasciata</em>; fat (6.33 %) and total carbohydrates (46.39 %) in <em>C. linum</em>; crude fibre (8.67 %) in <em>U. lactuca</em>; ash (22.45 %) content in <em>G. edulis</em> was observed among the four-seaweed. The highest oil absorption capacity was found for <em>C. linum</em> (1.59 %), followed by <em>G. edulis</em> (1.21 %), <em>U. lactuca</em> (1.04 %), and <em>U. fasciata</em> (0.91 %). The water absorption capacity in <em>U. fasciata</em> (4.55 %) was observed to be the highest followed by <em>C. linum</em> (3.84 %), <em>U. lactuca</em> (3.78 %), and <em>G. edulis</em> (2.22 %). <em>U. fasciata</em> exhibited the highest solubility (35.83 ± 1.97 %) and emulsifying capacity (99.00 ± 0.00 %), while <em>G. edulis</em> showed the highest foaming capacity (75.00 ± 1.00 %). The angle of repose of <em>G. edulis</em> and <em>C. linum</em> powder showed excellent flowability than <em>U. lactuca</em> and <em>U. fasciata</em>. Carr's index and Hausner ratio showed that all seaweed samples were free-flowability, except for <em>G. edulis</em> and <em>C. linum</em>. The bulk density (0.71 g/cm<sup>3</sup>) and tapped density (0.85 g/cm<sup>3</sup>) of <em>U. fasciata</em> were observed to be the highest, whereas true density (1.11 g/cm<sup>3</sup>) was recorded highest in <em>U. lactuca.</em> The most increased antioxidant activity was found in <em>G. edulis</em> (65.90 %) followed by <em>C. linum</em> (53.01 %), <em>U. lactuca</em> (51.76 %)<em>,</em> and <em>U. fasciata</em> (43.56 %)<em>.</em> The total phenolic content (10.93 mg GAE/g) and flavonoid content (1.71 mg QE/g) were higher in <em>U. fasciata</em>. FTIR analysis detected the presence of amide, amino, hydroxyl, ester groups and it can conclude the presence of essential components such as proteins, amino acids, polysaccharides, and fat. Thus, the selected four marine seaweeds act as a good source of functional components and can be utilized for the development of functional food products such as bread, biscuits, cookies, tea, snacks, soups and beverages.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2000,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001412/pdfft?md5=a8fd3d074fb2ddf1d7494985da220954&pid=1-s2.0-S2666833524001412-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Analysis of physicochemical, functional, and antioxidant properties of four different Indian seaweed species\",\"authors\":\"\",\"doi\":\"10.1016/j.fufo.2024.100435\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The present study aims to elucidate the nutritional, functional, flow, and antioxidant properties of <em>Ulva fasciata, Ulva lactuca, Chaetomorpha linum</em>, and <em>Gracilaria edulis</em>. The highest percentage of protein (24.26 %) in <em>U. fasciata</em>; fat (6.33 %) and total carbohydrates (46.39 %) in <em>C. linum</em>; crude fibre (8.67 %) in <em>U. lactuca</em>; ash (22.45 %) content in <em>G. edulis</em> was observed among the four-seaweed. The highest oil absorption capacity was found for <em>C. linum</em> (1.59 %), followed by <em>G. edulis</em> (1.21 %), <em>U. lactuca</em> (1.04 %), and <em>U. fasciata</em> (0.91 %). The water absorption capacity in <em>U. fasciata</em> (4.55 %) was observed to be the highest followed by <em>C. linum</em> (3.84 %), <em>U. lactuca</em> (3.78 %), and <em>G. edulis</em> (2.22 %). <em>U. fasciata</em> exhibited the highest solubility (35.83 ± 1.97 %) and emulsifying capacity (99.00 ± 0.00 %), while <em>G. edulis</em> showed the highest foaming capacity (75.00 ± 1.00 %). The angle of repose of <em>G. edulis</em> and <em>C. linum</em> powder showed excellent flowability than <em>U. lactuca</em> and <em>U. fasciata</em>. Carr's index and Hausner ratio showed that all seaweed samples were free-flowability, except for <em>G. edulis</em> and <em>C. linum</em>. The bulk density (0.71 g/cm<sup>3</sup>) and tapped density (0.85 g/cm<sup>3</sup>) of <em>U. fasciata</em> were observed to be the highest, whereas true density (1.11 g/cm<sup>3</sup>) was recorded highest in <em>U. lactuca.</em> The most increased antioxidant activity was found in <em>G. edulis</em> (65.90 %) followed by <em>C. linum</em> (53.01 %), <em>U. lactuca</em> (51.76 %)<em>,</em> and <em>U. fasciata</em> (43.56 %)<em>.</em> The total phenolic content (10.93 mg GAE/g) and flavonoid content (1.71 mg QE/g) were higher in <em>U. fasciata</em>. FTIR analysis detected the presence of amide, amino, hydroxyl, ester groups and it can conclude the presence of essential components such as proteins, amino acids, polysaccharides, and fat. Thus, the selected four marine seaweeds act as a good source of functional components and can be utilized for the development of functional food products such as bread, biscuits, cookies, tea, snacks, soups and beverages.</p></div>\",\"PeriodicalId\":34474,\"journal\":{\"name\":\"Future Foods\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":7.2000,\"publicationDate\":\"2024-08-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2666833524001412/pdfft?md5=a8fd3d074fb2ddf1d7494985da220954&pid=1-s2.0-S2666833524001412-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Future Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2666833524001412\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666833524001412","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

本研究的目的是阐释筋膜莼、乳莼、亚麻和江蓠的营养、功能、流动性和抗氧化特性。在四种海藻中,法氏莼的蛋白质(24.26%)、脂肪(6.33%)和总碳水化合物(46.39%)、粗纤维(8.67%)和灰分(22.45%)含量最高。亚麻(C. linum)的吸油能力最高(1.59 %),其次是 G. edulis(1.21 %)、U. lactuca(1.04 %)和 U. fasciata(0.91 %)。据观察,U. fasciata 的吸水能力(4.55 %)最高,其次是 C. linum(3.84 %)、U. lactuca(3.78 %)和 G. edulis(2.22 %)。U. fasciata 的溶解度(35.83 ± 1.97 %)和乳化能力(99.00 ± 0.00 %)最高,而 G. edulis 的发泡能力(75.00 ± 1.00 %)最高。与 U. lactuca 和 U. fasciata 相比,G. edulis 和 C. linum 粉末的静止角显示出极佳的流动性。卡尔指数和豪斯纳比率表明,除 G. edulis 和 C. linum 外,所有海藻样品都具有自由流动性。据观察,U. fasciata 的体积密度(0.71 克/立方厘米)和敲击密度(0.85 克/立方厘米)最高,而 U. lactuca 的真实密度(1.11 克/立方厘米)最高。G. edulis(65.90 %)的抗氧化活性最高,其次是 C. linum(53.01 %)、U. lactuca(51.76 %)和 U. fasciata(43.56 %)。U. fasciata 的总酚含量(10.93 毫克 GAE/克)和类黄酮含量(1.71 毫克 QE/克)较高。傅立叶变换红外光谱分析检测到了酰胺基、氨基、羟基、酯基的存在,可以得出蛋白质、氨基酸、多糖和脂肪等基本成分存在的结论。因此,所选的四种海洋海藻是功能性成分的良好来源,可用于开发面包、饼干、曲奇、茶、点心、汤和饮料等功能性食品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

摘要图片

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Analysis of physicochemical, functional, and antioxidant properties of four different Indian seaweed species

The present study aims to elucidate the nutritional, functional, flow, and antioxidant properties of Ulva fasciata, Ulva lactuca, Chaetomorpha linum, and Gracilaria edulis. The highest percentage of protein (24.26 %) in U. fasciata; fat (6.33 %) and total carbohydrates (46.39 %) in C. linum; crude fibre (8.67 %) in U. lactuca; ash (22.45 %) content in G. edulis was observed among the four-seaweed. The highest oil absorption capacity was found for C. linum (1.59 %), followed by G. edulis (1.21 %), U. lactuca (1.04 %), and U. fasciata (0.91 %). The water absorption capacity in U. fasciata (4.55 %) was observed to be the highest followed by C. linum (3.84 %), U. lactuca (3.78 %), and G. edulis (2.22 %). U. fasciata exhibited the highest solubility (35.83 ± 1.97 %) and emulsifying capacity (99.00 ± 0.00 %), while G. edulis showed the highest foaming capacity (75.00 ± 1.00 %). The angle of repose of G. edulis and C. linum powder showed excellent flowability than U. lactuca and U. fasciata. Carr's index and Hausner ratio showed that all seaweed samples were free-flowability, except for G. edulis and C. linum. The bulk density (0.71 g/cm3) and tapped density (0.85 g/cm3) of U. fasciata were observed to be the highest, whereas true density (1.11 g/cm3) was recorded highest in U. lactuca. The most increased antioxidant activity was found in G. edulis (65.90 %) followed by C. linum (53.01 %), U. lactuca (51.76 %), and U. fasciata (43.56 %). The total phenolic content (10.93 mg GAE/g) and flavonoid content (1.71 mg QE/g) were higher in U. fasciata. FTIR analysis detected the presence of amide, amino, hydroxyl, ester groups and it can conclude the presence of essential components such as proteins, amino acids, polysaccharides, and fat. Thus, the selected four marine seaweeds act as a good source of functional components and can be utilized for the development of functional food products such as bread, biscuits, cookies, tea, snacks, soups and beverages.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Future Foods
Future Foods Agricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
期刊最新文献
Mechanistic insights to the strong antioxidative capacity of lingonberry press cake during recovery of fish protein ingredients Properties of novel biodegradable film from gelatin capsule waste as influenced by various solvents and washing cycles Optimization of ultrasound assisted extraction of the Sea buckthorn leaves, characterization of the phenolic compounds, and determination of bioactive properties of the extracts Advancing microalgal applications: Process optimization and functional integration of lyophilized Spirulina biomass in formation of protein-enriched cheddar-type cheese Edible caterpillars (Gonimbrasia belina and Gynanisa maja) as emerging source of nutrients and bioactive compounds
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1