Applications of Seaweeds for enhanced shelf-life, quality and health benefits in the Food products
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Applications of Seaweeds in the Food products for improved shelf-life, quality and health benefits An Academic presentation by Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab Group: www.foodresearchlab.com Email: [email protected]
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Aquatic macroalgae or seaweeds are categorized based on pigmentation, nature of photosynthesis, and finally, their morphology. Typically, we can find blue-green algae, red algae, green algae, and brown algae. The edible seaweeds are an excellent source of vitamins, minerals, amino acids, dietary fibres, antioxidants, and polyunsaturated fatty acids (PUFA).
Many researchers have shown that these edible seaweeds have therapeutic, thickening, and gelling properties and contain antioxidant and antimicrobial properties.
SEAWEEDS IN FOOD PRODUCT DEVELOPMENT INCLUDES:
SELECTION OF CORRECT TYPE OF SEAWEED
PREPARATION OF FINAL FOOD PRODUCT
SENSORY EVALUATION
The incorporation of seaweed into food systems can enhance shelf-life, nutrition, textural and organoleptic properties. The effects depend on the amount and type of seaweed used in the formulation; thus, careful optimization is required. Reviewing the composition of seaweed and its impact on obesity, hypertension, and diabetes should be considered. Although tremendous applications exist, there are still challenges in their commercialization due to various aspects.
Food Research Lab can help you solve these problems related to the formulation of products with seaweed. FRL is for food and nutraceutical manufacturers and those companies involved in NPD and developing spec without manufacturing. FRL allows you to improve all phases and aspects of new product development, such as original specification, ideation, shelf-life, packaging. Additionally, you can get them out to market quicker than ever before.
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Transcript of Applications of Seaweeds for enhanced shelf-life, quality and health benefits in the Food products
Applications of Seaweeds inthe Food products for
improved shelf-life, qualityand health benefits
An Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
Group: www.foodresearchlab.com
Email: [email protected]
Introduction
Chemical composition
Antioxidant potential
Antimicrobial properties
Nutritional, textural, and organoleptic
properties
In sum
TODAY'S DISCUSSION
Aquatic macroalgae or seaweeds are classified based onpigmentation, nature of photosynthesis and finally theirmorphology.
Typically, we can find blue-green algae, red algae, greenalgae and brown algae.
The edible seaweeds are a good source of vitamins, minerals,amino acids, dietary fibers, antioxidants, and polyunsaturatedfatty acids (PUFA).
INTRODUCTION
Many researchers have shown that these edibleseaweeds have therapeutic, thickening and gellingproperties and contain antioxidant and antimicrobialproperties.
Dry seaweed powders are used against lipid oxidationand oxidative stress in foods and live tissues.
Polysaccharides extracted from seaweed are a greatsource of soluble and insoluble dietary fibers, exhibitinghigh water holding capacity, proven better than cellulosicfibers.
Contd...
In addition to the functional properties, seaweedsalso showcase health benefits such as dietarysupplements, protection against obesity,hypertension and diabetes.
For example bioactive peptides, anticoagulantand anticancer activities are seen in algal fucans,galactans and alginates.
Our food product development and formulationconsultant allows users to easily reformulaterecipes based on industry trends by changingingredients and modifying measurements.
Contd...
Seaweeds are rich in vitamins (A, B1, B6, B12,C, D and E), folic acid, and pantothenic acid,minerals (calcium (Ca), magnesium (Mg), Iron(Fe), zinc (Zn) Iodine (I) and manganese (Mn).
In terms of macronutrients, seaweeds containhigh amounts of macronutrients, such asproteins, carbohydrates, fibers and fats; amongwhich polysaccharides have been proven toimprove the structural strength of food productdevelopment.
CHEMICAL COMPOSITION
Seaweed phlorotannins have shown to scavenge freeradicals such as superoxide, ferrous ions, peroxyl andnitric radicals.
In comparison to catechin, ascorbic acid,phlorotannins and α-tocopherol isolated from Eiseniabicyclis, Ecklonia cava, and Ecklonia kurome haveenhanced (around 2–10 times) antioxidant activity.
Water extract of Scytosiphon lomentaria resulted instrong antioxidant activity in linoleic acid peroxidationassay which was equalvalenbt to 22 mg of catechin/ gof dry sample.
ANTIOXIDANTPOTENTIAL
Seaweed extracts have evoked interest assources of natural products with enhancedantimicrobial activities.
The compound was responsible for antibacterialactivity against Staphylococcus aureus, 1,8-dihydroxy. anthraquinone, was isolated from redalgae Porphyra haitanensis.
In another study, marine macroalgae,Magnoliophyta was investigated for theantibacterial and antifungal activities.
Contd...
ANTIMICROBIAL PROPERTIES
Using organic and inorganic solvent extraction, the extracts were tested againstEscherichia coli, Listeriamonocytogenes, Salmonella enterica, Agrobacteriumtumefaciens, Pseudomonas aeruginosa, Saccharomyces cerevisiae, yeast and fungi.
Similarly, E. cava (brown algae) extract was investigated for its antibacterial andsynergistic activity against antibiotic-resistant species.
To obtain stable emulsions, suspensions, foams,increase gelation and viscous behaviourshydrocolloids are employed.
Agar hydrocolloid is extracted from the red algaegenera Gelidium and Gracilaria.
Agar contains a high amount of soluble solidssuch as sugars and is mainly used for thickeningand gelling properties.
HYDROCOLLOID PROPERTIES
Contd...
Due to its extreme melting temperatures,Agar can hold the sugar and preventcrystallization and is used for preparingglazing and icing in the bakery.
The widely produced algal polysaccharidescalled alginates are extracted from brownseaweeds.
Alginate is made up of 1,4-β-D-mannuronicacid and α-L-guluronic acid, making it alinear polymer.
Contd...
Unlike agar, alginates do not melt at extreme temperatures and form cross-linked gelsand hence used extensively in meat and vegetable products.
Carrageenans consist of sulphate polysaccharides that are produced in red seaweeds.
Carrageenans are widely used in the dairy industry to stabilize ice creams, yoghurt andcheese.
A food development company supporting clients with unique innovation, productdevelopment all the way to product launch.
IN SUMThe incorporation of seaweed into food systemscan enhance shelf-life study, nutrition, texturaland organoleptic properties.
The effects are dependent on the amount andtype of seaweed used in the formulation and thuscareful optimization is required.
Reviewing the composition of seaweed and itseffects on obesity, hypertension and diabetesshould be considered. Although tremendousapplications exist, there are still challenges intheir commercialization due to various aspects.
