Effect of processing on texture and microstructure of the seaweed Durvillaea antarctica
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Effect of processing on texture and microstructure of the seaweed Durvillaea antarctica C. Mateluna 1 & V. Figueroa 2 & J. Ortiz 1
&
J.M. Aguilera 2
Received: 5 February 2020 / Revised and accepted: 14 September 2020 # Springer Nature B.V. 2020
Abstract The algae Durvillaea antarctica (cochayuyo) is the most popular edible seaweed in Chile and shows extensive variability at the marketplace. The objective of this study was to characterize the sample of D. antarctica and modify its original structure and texture by processing: hydrothermal (HT; 40, 60, and 80 °C, for 30, 60, and 90 min), freezing and thawing cycles (F/T; 1 to 3), ultrasound (US; 10, 50, and 100% power for 5, 10, and 15 min), and high pressures (HPP; 200, 400, and 600 MPa for 1, 2, and 3 min). Seaweed mainly contained (g per 100 g) 9.7 protein, 51.5 carbohydrates, and 0.1 lipids. Main free amino acids found were (mg per 100 g) alanine (347.52), glutamic acid (182.14), and aspartic acid (120.14). A 60% softening effect on the texture of D. antarctica occurred when the hydrothermal method was applied at 80 °C for 90 min. HPP at a pressure of 600 MPa in 1 to 3 min produced a 50% reduction in texture. US and F/T cycles had minor or no effect at all. Softening correlated well with microstructural changes revealing damage at the cellular level. HT processing is a simple method to soften this seaweed at home, while HPP may become an interesting alternative to pre-process the algae before commercialization as a ready-to-cook product. Further studies should involve changes induced by processing on nutritional value and sensorial perception. Keywords Durvillaea antarctica . Phaeophyta . Texture . Microstructure . Processing . Hydrothermal . Freezing/thawing . Ultrasound . HPP
Introduction Edible seaweeds are receiving special attention in Western countries as healthy food and a gastronomic ingredient in soups, salads, side dishes, and entrees (Josse 2015). Furthermore, in a time of dramatic climate changes, cultivation of seaweeds is more sustainable than edible plant agriculture. They require no freshwater, land, or chemical fertilizers, and absorb 20% more carbon dioxide than they produce (Tiwari and Troy 2015). However, scientific studies of culinary uses of seaweeds are quite scarce and limit their potential extensive use as foods (Mouritsen 2012). Durvillaea antarctica, also known as bull kelp or “cochayuyo,” is the most popular edible seaweed among * J.M. Aguilera [email protected] 1
Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont, 964 Santiago, Chile
2
Department of Chemical and Bioprocess Engineering, P. Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
Chilean consumers, and its direct consumption amounts to about 0.5 kg per capita (FAO 2018). This brown kelp contains 10–12% protein, 1–4% lipids, and over 50% dietary fiber on a dry weight basis (Ortiz et al. 2006). Seaweeds are known for their variability in chemical composition depending on the area of growth, season, environ
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