Removal of heavy metals and enhancement of flavor from Sargassum fusiforme through sequential processing involving steaming, citric acid, and fermentation

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-09-19 DOI:10.1016/j.foodres.2025.117549

Xuanyu Ren , Xin Yang , Ginnae Ahn , Haiyang Zhang , Lei Wang , Xiangzhao Mao

{"title":"Removal of heavy metals and enhancement of flavor from Sargassum fusiforme through sequential processing involving steaming, citric acid, and fermentation","authors":"Xuanyu Ren , Xin Yang , Ginnae Ahn , Haiyang Zhang , Lei Wang , Xiangzhao Mao","doi":"10.1016/j.foodres.2025.117549","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigated the effects of steaming, citric acid washing, and microbial fermentation on heavy metal content and flavor in <em>Sargassum fusiforme</em>. The optimal processing combination (M-5 %ST-5)-sequential steaming (2 h), 0.64 % citric acid (70 °C, 2 h), and 5 % <em>S. thermophilus</em> fermentation (5 days) -significantly reduced As, Cr, and Cd contents from 97.2 ± 4.4, 47.4 ± 3.4, and 4.7 ± 0.1 mg/kg to 5.3 ± 0.8, 3.1 ± 0.2, and 3.3 ± 0.4 mg/kg, achieving removal rates of 94.5 %, 93.5 %, and 29.8 %, respectively. GC-IMS analysis identified 44 volatile compounds, revealing a decrease in aldehydes and ketones (fishy odor) and distinct flavor profiles during processing. Electronic tongue and sensory evaluation indicated that the M-5 %ST-5 processed sample developed a whitish appearance, softened texture, and pleasant floral and fatty aromas, with a dominant sweet taste that received the highest sensory score. These findings demonstrate an effective strategy for improving the safety and consumer acceptance of <em>S. fusiforme</em>.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117549"},"PeriodicalIF":8.0000,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Research International","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0963996925018873","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study investigated the effects of steaming, citric acid washing, and microbial fermentation on heavy metal content and flavor in Sargassum fusiforme. The optimal processing combination (M-5 %ST-5)-sequential steaming (2 h), 0.64 % citric acid (70 °C, 2 h), and 5 % S. thermophilus fermentation (5 days) -significantly reduced As, Cr, and Cd contents from 97.2 ± 4.4, 47.4 ± 3.4, and 4.7 ± 0.1 mg/kg to 5.3 ± 0.8, 3.1 ± 0.2, and 3.3 ± 0.4 mg/kg, achieving removal rates of 94.5 %, 93.5 %, and 29.8 %, respectively. GC-IMS analysis identified 44 volatile compounds, revealing a decrease in aldehydes and ketones (fishy odor) and distinct flavor profiles during processing. Electronic tongue and sensory evaluation indicated that the M-5 %ST-5 processed sample developed a whitish appearance, softened texture, and pleasant floral and fatty aromas, with a dominant sweet taste that received the highest sensory score. These findings demonstrate an effective strategy for improving the safety and consumer acceptance of S. fusiforme.

Abstract Image

查看原文本刊更多论文

通过蒸、柠檬酸和发酵等顺序处理去除马尾藻中的重金属并增强其风味

研究了蒸煮、柠檬酸洗涤和微生物发酵对马尾藻重金属含量和风味的影响。最佳工艺组合(m - 5% ST-5)-顺序蒸煮（2小时），0.64%柠檬酸（70℃，2小时）和5%嗜热葡萄发酵（5天）-显著降低As， Cr和Cd含量，从97.2±4.4,47.4±3.4和4.7±0.1 mg/kg降至5.3±0.8,3.1±0.2和3.3±0.4 mg/kg，去除率分别为94.5%，93.5%和29.8%。GC-IMS分析鉴定出44种挥发性化合物，揭示了加工过程中醛类和酮类（鱼腥味）和独特风味的减少。电子舌头和感官评价表明，m - 5% ST-5加工后的样品外观发白，质地软化，花香和脂肪香气宜人，甜味占主导地位，感官得分最高。这些发现证明了提高梭形菌安全性和消费者接受度的有效策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.