Chemical composition and sensory profile of Spirogyra neglecta (Hassall) Kützing

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI:10.1111/ijfs.17576

Sujinda Sriwattana, Napapan Chokumnoyporn, Charles Brennan, Witoon Prinyawiwatkul

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Abstract

The proximate composition, selected amino acid composition, and chemical constituents of Spirogyra neglecta (Hassall) Kützing, a freshwater algae collected from Phrae province, Thailand was investigated. It was found to be a good source of protein (29.42% dry wt. basis) and fibre (6.70% dry wt. basis). The total amino acid content was 2611.85 mg/100 g edible. The chemical constituents were characterised by GC–MS, which demonstrated that it contained phytol (62.10%), ethyl 5,8,11,14,17-icosapentaenoate (8.55%) among others. Based on its chemical composition results, it could serve as a potential ingredient with high nutritional values in the food and nutraceutical industry. Furthermore, the descriptive sensory profile consisting of 17 descriptors, namely, green colour, glossy, filamentous, aroma (algae, grassy, fishy, and earthy), flavour (algae, grassy, fishy, and earthy), sweet, bitter, and texture (fibrousness and softness), mouthfeel (entire mouth-coating), and aftertaste (astringent), were successfully developed to allow characterisation of the sensory quality of this algae.

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Spirogyra neglecta (Hassall) Kützing 的化学成分和感官特征

摘要研究了从泰国帕府采集的淡水藻类Spirogyra neglecta (Hassall) Kützing的近似组成、部分氨基酸组成和化学成分。研究发现它是蛋白质（29.42% 干重）和纤维（6.70% 干重）的良好来源。氨基酸总含量为 2611.85 毫克/100 克（可食用）。通过气相色谱-质谱对化学成分进行表征，结果表明它含有植物醇（62.10%）、5,8,11,14,17-二十碳五烯酸乙酯（8.55%）等。根据其化学成分结果，它可以作为食品和营养保健品行业中一种具有高营养价值的潜在配料。此外，还成功开发了由 17 个描述因子组成的描述性感官特征，即绿色、光泽、丝状、香气（藻类、青草味、腥味和泥土味）、味道（藻类、青草味、腥味和泥土味）、甜味、苦味、质地（纤维性和柔软度）、口感（整个口腔包裹）和回味（涩味），以确定这种藻类的感官质量特征。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.