Gracilaria verrucose flour as a nutraceutical source: A study of various treatments on the stability of nutritional content and antioxidants

Abstract

Gracilaria verrucose seaweed is a type of seaweed rich in polysaccharides, protein, essential fatty acids, antioxidants and other bioactive content. Generally the use of seaweed flour in the form of carrageenan as an emulsifier in food, cosmetics, animal feed and other industrial uses. Various treatments have an effect on nutritional stability and bioactive content, especially antioxidants. For this reason, this study was conducted to obtain information on Gracilaria verrucose seaweed flour products that are nutritious and contain stable antioxidants. The method used in this study was a randomized block design with fresh Gracilaria verrucose variables, Gracilaria verrucose with direct cabinet drying, drying and water immersion then cabinet drying, drying and fermentation then cabinet drying, drying and alkaline extraction then cabinet drying, and combination of drying, fermentation and alkaline extraction then cabinet drying. The results of the study show the highest protein content (16.97%) in Gracilaria verrucose through drying with fermentation, the highest carbohydrate (67.03%) in Gracilaria verrucose through drying and alkaline extraction, the highest fat content (0.38 %), The highest ash content (28.58%) and the lowest water content (8.62%) were in Gracilaria verrucose with direct drying cabinet dryer. The value of high antioxidant activity was at Gracilaria verrucose fresh (213 µg/mL) then Gracilaria verrucose drying and water immersion followed by drying in the cabinet dryer (214 µg/mL)) and Gracilaria verrucose with drying and fermentation followed by drying in the cabinet 538 µg/mL).