Abstract
The effect of the different processing technologies and the extraction techniques on the bioactive compounds and nutritional value of seaweeds is reviewed in this study. This work presents and discusses the main seaweeds treatments such as drying, heating, and culinary treatments, and how they affect their nutritional value, the bioactive compounds, and antioxidant capacity. Some examples of traditional and green extraction technologies for extracting seaweeds bioactive components are also presented. The last trends and research on the development of seaweed-based food products is also covered in this review. The use of environmentally friendly extraction procedures, as well as the development of new healthy seaweed-based foods, is expected to grow in the near future.
Highlights
Nowadays, there are numerous studies concerning algae as a natural source of bioactive compounds with beneficial effects on health
In the study reported by Anäelle et al (2013) [53], different and novel extraction methods such as centrifugal partition extraction, supercritical fluid extraction and pressurized liquid extraction, and the conventional solid–liquid extraction were investigated in terms of the extraction efficiency of total phenol contents, DPPH radical scavenging assay, and the β-carotene bleaching method from the brown seaweed S. muticum
Pressurised liquid extraction (PLE) provided lower values of Total Polyphenol Content (TPC) compared with solid–liquid extraction (SLE), which could be due to the higher temperatures employed in PLE
Summary
There are numerous studies concerning algae as a natural source of bioactive compounds with beneficial effects on health. The authors investigated the effect of different processing methods including drying pretreatment, boiling, steaming, and microwaving on the phytochemicals— total polyphenol content, radical-scavenging activity, total flavonoid content, total condensed tannin content, and antimicrobial activity—of the edible Irish seaweed H. elongata. In another work carried out by Norziah and Ching (2000) [27], the authors determine the nutritional composition (total lipid, protein, fiber, ash, vitamin C, minerals β-carotene, free fatty acid, and amino acids contents) of a red seaweed Gracilaria changii. The same authors (Kuda et al 2005b) [30] studied the antioxidant activity of dried kayamo-nori (brown algae S. lomentaria) by means of different tests, namely, suppression of hemoglobin-induced linoleic acid peroxidation, reducing power, ferrous ion chelating, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging, and scavenging of a superoxide anion radical-generated non-enzymatic system. The authors concluded that oven drying at a temperature of 50 ◦C was the technique of choice
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