Radheshyam B. Bajad, Meenatai G. Kamble, Sumit R. Gawai, Irshaan Syed, Mrinmoy Roy
{"title":"印度四种不同海藻的理化、功能和抗氧化特性分析","authors":"Radheshyam B. Bajad, Meenatai G. Kamble, Sumit R. Gawai, Irshaan Syed, Mrinmoy Roy","doi":"10.1016/j.fufo.2024.100435","DOIUrl":null,"url":null,"abstract":"<div><p>The present study aims to elucidate the nutritional, functional, flow, and antioxidant properties of <em>Ulva fasciata, Ulva lactuca, Chaetomorpha linum</em>, and <em>Gracilaria edulis</em>. The highest percentage of protein (24.26 %) in <em>U. fasciata</em>; fat (6.33 %) and total carbohydrates (46.39 %) in <em>C. linum</em>; crude fibre (8.67 %) in <em>U. lactuca</em>; ash (22.45 %) content in <em>G. edulis</em> was observed among the four-seaweed. The highest oil absorption capacity was found for <em>C. linum</em> (1.59 %), followed by <em>G. edulis</em> (1.21 %), <em>U. lactuca</em> (1.04 %), and <em>U. fasciata</em> (0.91 %). The water absorption capacity in <em>U. fasciata</em> (4.55 %) was observed to be the highest followed by <em>C. linum</em> (3.84 %), <em>U. lactuca</em> (3.78 %), and <em>G. edulis</em> (2.22 %). <em>U. fasciata</em> exhibited the highest solubility (35.83 ± 1.97 %) and emulsifying capacity (99.00 ± 0.00 %), while <em>G. edulis</em> showed the highest foaming capacity (75.00 ± 1.00 %). The angle of repose of <em>G. edulis</em> and <em>C. linum</em> powder showed excellent flowability than <em>U. lactuca</em> and <em>U. fasciata</em>. Carr's index and Hausner ratio showed that all seaweed samples were free-flowability, except for <em>G. edulis</em> and <em>C. linum</em>. The bulk density (0.71 g/cm<sup>3</sup>) and tapped density (0.85 g/cm<sup>3</sup>) of <em>U. fasciata</em> were observed to be the highest, whereas true density (1.11 g/cm<sup>3</sup>) was recorded highest in <em>U. lactuca.</em> The most increased antioxidant activity was found in <em>G. edulis</em> (65.90 %) followed by <em>C. linum</em> (53.01 %), <em>U. lactuca</em> (51.76 %)<em>,</em> and <em>U. fasciata</em> (43.56 %)<em>.</em> The total phenolic content (10.93 mg GAE/g) and flavonoid content (1.71 mg QE/g) were higher in <em>U. fasciata</em>. FTIR analysis detected the presence of amide, amino, hydroxyl, ester groups and it can conclude the presence of essential components such as proteins, amino acids, polysaccharides, and fat. Thus, the selected four marine seaweeds act as a good source of functional components and can be utilized for the development of functional food products such as bread, biscuits, cookies, tea, snacks, soups and beverages.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100435"},"PeriodicalIF":7.2000,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001412/pdfft?md5=a8fd3d074fb2ddf1d7494985da220954&pid=1-s2.0-S2666833524001412-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Analysis of physicochemical, functional, and antioxidant properties of four different Indian seaweed species\",\"authors\":\"Radheshyam B. Bajad, Meenatai G. Kamble, Sumit R. Gawai, Irshaan Syed, Mrinmoy Roy\",\"doi\":\"10.1016/j.fufo.2024.100435\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The present study aims to elucidate the nutritional, functional, flow, and antioxidant properties of <em>Ulva fasciata, Ulva lactuca, Chaetomorpha linum</em>, and <em>Gracilaria edulis</em>. The highest percentage of protein (24.26 %) in <em>U. fasciata</em>; fat (6.33 %) and total carbohydrates (46.39 %) in <em>C. linum</em>; crude fibre (8.67 %) in <em>U. lactuca</em>; ash (22.45 %) content in <em>G. edulis</em> was observed among the four-seaweed. The highest oil absorption capacity was found for <em>C. linum</em> (1.59 %), followed by <em>G. edulis</em> (1.21 %), <em>U. lactuca</em> (1.04 %), and <em>U. fasciata</em> (0.91 %). The water absorption capacity in <em>U. fasciata</em> (4.55 %) was observed to be the highest followed by <em>C. linum</em> (3.84 %), <em>U. lactuca</em> (3.78 %), and <em>G. edulis</em> (2.22 %). <em>U. fasciata</em> exhibited the highest solubility (35.83 ± 1.97 %) and emulsifying capacity (99.00 ± 0.00 %), while <em>G. edulis</em> showed the highest foaming capacity (75.00 ± 1.00 %). The angle of repose of <em>G. edulis</em> and <em>C. linum</em> powder showed excellent flowability than <em>U. lactuca</em> and <em>U. fasciata</em>. Carr's index and Hausner ratio showed that all seaweed samples were free-flowability, except for <em>G. edulis</em> and <em>C. linum</em>. The bulk density (0.71 g/cm<sup>3</sup>) and tapped density (0.85 g/cm<sup>3</sup>) of <em>U. fasciata</em> were observed to be the highest, whereas true density (1.11 g/cm<sup>3</sup>) was recorded highest in <em>U. lactuca.</em> The most increased antioxidant activity was found in <em>G. edulis</em> (65.90 %) followed by <em>C. linum</em> (53.01 %), <em>U. lactuca</em> (51.76 %)<em>,</em> and <em>U. fasciata</em> (43.56 %)<em>.</em> The total phenolic content (10.93 mg GAE/g) and flavonoid content (1.71 mg QE/g) were higher in <em>U. fasciata</em>. FTIR analysis detected the presence of amide, amino, hydroxyl, ester groups and it can conclude the presence of essential components such as proteins, amino acids, polysaccharides, and fat. Thus, the selected four marine seaweeds act as a good source of functional components and can be utilized for the development of functional food products such as bread, biscuits, cookies, tea, snacks, soups and beverages.</p></div>\",\"PeriodicalId\":34474,\"journal\":{\"name\":\"Future Foods\",\"volume\":\"10 \",\"pages\":\"Article 100435\"},\"PeriodicalIF\":7.2000,\"publicationDate\":\"2024-08-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2666833524001412/pdfft?md5=a8fd3d074fb2ddf1d7494985da220954&pid=1-s2.0-S2666833524001412-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Future Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2666833524001412\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666833524001412","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
本研究的目的是阐释筋膜莼、乳莼、亚麻和江蓠的营养、功能、流动性和抗氧化特性。在四种海藻中，法氏莼的蛋白质（24.26%）、脂肪（6.33%）和总碳水化合物（46.39%）、粗纤维（8.67%）和灰分（22.45%）含量最高。亚麻（C. linum）的吸油能力最高（1.59 %），其次是 G. edulis（1.21 %）、U. lactuca（1.04 %）和 U. fasciata（0.91 %）。据观察，U. fasciata 的吸水能力（4.55 %）最高，其次是 C. linum（3.84 %）、U. lactuca（3.78 %）和 G. edulis（2.22 %）。U. fasciata 的溶解度（35.83 ± 1.97 %）和乳化能力（99.00 ± 0.00 %）最高，而 G. edulis 的发泡能力（75.00 ± 1.00 %）最高。与 U. lactuca 和 U. fasciata 相比，G. edulis 和 C. linum 粉末的静止角显示出极佳的流动性。卡尔指数和豪斯纳比率表明，除 G. edulis 和 C. linum 外，所有海藻样品都具有自由流动性。据观察，U. fasciata 的体积密度（0.71 克/立方厘米）和敲击密度（0.85 克/立方厘米）最高，而 U. lactuca 的真实密度（1.11 克/立方厘米）最高。G. edulis（65.90 %）的抗氧化活性最高，其次是 C. linum（53.01 %）、U. lactuca（51.76 %）和 U. fasciata（43.56 %）。U. fasciata 的总酚含量（10.93 毫克 GAE/克）和类黄酮含量（1.71 毫克 QE/克）较高。傅立叶变换红外光谱分析检测到了酰胺基、氨基、羟基、酯基的存在，可以得出蛋白质、氨基酸、多糖和脂肪等基本成分存在的结论。因此，所选的四种海洋海藻是功能性成分的良好来源，可用于开发面包、饼干、曲奇、茶、点心、汤和饮料等功能性食品。
Analysis of physicochemical, functional, and antioxidant properties of four different Indian seaweed species
The present study aims to elucidate the nutritional, functional, flow, and antioxidant properties of Ulva fasciata, Ulva lactuca, Chaetomorpha linum, and Gracilaria edulis. The highest percentage of protein (24.26 %) in U. fasciata; fat (6.33 %) and total carbohydrates (46.39 %) in C. linum; crude fibre (8.67 %) in U. lactuca; ash (22.45 %) content in G. edulis was observed among the four-seaweed. The highest oil absorption capacity was found for C. linum (1.59 %), followed by G. edulis (1.21 %), U. lactuca (1.04 %), and U. fasciata (0.91 %). The water absorption capacity in U. fasciata (4.55 %) was observed to be the highest followed by C. linum (3.84 %), U. lactuca (3.78 %), and G. edulis (2.22 %). U. fasciata exhibited the highest solubility (35.83 ± 1.97 %) and emulsifying capacity (99.00 ± 0.00 %), while G. edulis showed the highest foaming capacity (75.00 ± 1.00 %). The angle of repose of G. edulis and C. linum powder showed excellent flowability than U. lactuca and U. fasciata. Carr's index and Hausner ratio showed that all seaweed samples were free-flowability, except for G. edulis and C. linum. The bulk density (0.71 g/cm3) and tapped density (0.85 g/cm3) of U. fasciata were observed to be the highest, whereas true density (1.11 g/cm3) was recorded highest in U. lactuca. The most increased antioxidant activity was found in G. edulis (65.90 %) followed by C. linum (53.01 %), U. lactuca (51.76 %), and U. fasciata (43.56 %). The total phenolic content (10.93 mg GAE/g) and flavonoid content (1.71 mg QE/g) were higher in U. fasciata. FTIR analysis detected the presence of amide, amino, hydroxyl, ester groups and it can conclude the presence of essential components such as proteins, amino acids, polysaccharides, and fat. Thus, the selected four marine seaweeds act as a good source of functional components and can be utilized for the development of functional food products such as bread, biscuits, cookies, tea, snacks, soups and beverages.
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