两种绿海藻的植物化学成分及其在饼干中的应用

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Aquatic Food Product Technology Pub Date : 2023-02-07 DOI:10.1080/10498850.2023.2174394

Dayani Imansa Egodavitharana, Bambaranda Vidana Arachchilage Suneetha Manori Bambaranda, D. Mudannayake

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引用次数: 4

摘要

对两种未充分利用的斯里兰卡海藻Ulva lactuca (UL)和Ulva fasciata (UF)的生物活性植物化学含量进行了研究，发现它们具有显著的酚类、类黄酮、ulvan、类胡萝卜素、叶绿素、单宁、皂苷、生物碱含量和DPPH自由基清除活性。以0%(对照)、2%和4%海藻粉代替面粉配制小麦饼干，评价其在开发含海藻谷物功能性零食中的应用价值。开发的海藻饼干具有更高的感官接受度、蛋白质和灰分含量以及DPPH自由基清除能力，证实了利用UL和UF海藻生产具有改善感官和营养属性的潜在功能性零食的能力。

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Phytochemical Composition of Two Green Seaweeds (Ulva lactuca and Ulva fasciata) and their Utilization as a Functional Ingredient in Crackers

ABSTRACT The exploration of bioactive phytochemical quantities of two underutilized Sri Lankan seaweeds Ulva lactuca (UL) and Ulva fasciata (UF) revealed significant phenolic, flavonoid, ulvan, carotenoid, chlorophyll, tannin, saponin, alkaloid contents, and DPPH radical scavenging activities. To evaluate their application in developing seaweed incorporated cereal-based functional snacks, wheat crackers were formulated using 0% (control), 2%, and 4% seaweed powder as a flour replacement. Developed seaweed incorporated crackers had elevated sensory acceptability, protein, and ash contents and DPPH radical scavenging activities, confirming the capacity of UL and UF seaweed utilization in producing potentially functional snacks with improved sensory and nutritional attributes.

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.