Abstract
Macroalgae are a biological group that has mainly been used in Asian countries; however, the interest shown by Western society is recent, its application in the industrial sector having increased in the last few decades. Seaweeds are filled with properties which are beneficial to our health. To use them as food and enhance these properties, heat has been used on them. This process alters the bioactive compounds. If we study the levels of moisture, they can vary according to the drying methods used. High values of moisture can lead to a short shelf life due to oxidation, microbial or enzyme activity, so controlling these values is highly recommended. Heat causes enzymatic activity as well as oxidation, which leads to degradation of phenolic compounds in comparison with freeze-drying, which causes fewer losses of these components. Due to the same occurrences, lipid content can also vary, modifying the bioactive compounds and their benefits. Pigments are some of the components most affected by heat, since, through this process, seaweeds or seaweed products can suffer a change in color. Iodine in macroalgae can decrease drastically; on the other hand, protein yield can be greatly enhanced. Some studies showed that the amount of arsenic in raw seaweeds was higher than when they were heat processed, and that arsenic values varied when different heat treatments were applied. Additionally, another study showed that heat can alter protein yield in specific species and have a different effect on other species.
Highlights
Seaweeds are an excellent source of bioactive compounds with health-promoting benefits, such as antioxidants, dietary fiber, essential fatty acids, vitamins and minerals, consumption of which has been associated with a lower occurrence of some chronic diseases, such as diabetes, obesity, heart disease and cancer [9,10]
This study presented the following graphic, showing the analysis made of seaweeds, before and after heat treatment
Indonesian brown seaweeds were analyzed to see if heat treatment would affect four different components, these being fucoxanthin, antioxidant activity, total phenolic content and color stability; in this review, we will highlight the first and the second compounds [12]
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Even though seaweeds have been consumed for centuries in Eastern countries such as China, Japan and Korea, in Western societies, their introduction as food source only occurred a few decades ago This happened after World War II when, due to the exponential population growth, it was noticed there was insufficient protein consumption. Seaweeds are an excellent source of bioactive compounds with health-promoting benefits, such as antioxidants, dietary fiber, essential fatty acids, vitamins and minerals, consumption of which has been associated with a lower occurrence of some chronic diseases, such as diabetes, obesity, heart disease and cancer [9,10]. This review will focus on the available literature regarding drying processes and phytochemical alterations derived from these processes
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