Abstract
Undaria pinnatifida (UP) is a brown algae commonly consumed as food in Asian countries. The purpose of this study was to compare the effects of different domestic cooking methods (i.e., air frying (AF), microwaving, and high temperature and pressure (HTP) cooking) on the nutritional and bioactive substances in UP, as well as on UP color and texture, in order to identify methods to retain beneficial components better. In this study, microwave treatment resulted in better retention of color, polysaccharide (4.17 ± 0.07 mg glucose equivalents (GE)/g dry weight (dw) ), total phenol content (TPC) (1.50 ± 0.0062 mg gallic acid equivalents (GAE)/g dw) as well as chlorophyll a (18.18 ± 0.41 mg/g fresh weight (fw) ) and fucoxanthin (281.78 ± 17.06 μg/g dw). HTP treatment increased the TPC of UP (1.69 ± 0.0075 mg GAE/g dw), and AF treatment resulted in a lower loss of total amino acids (2.14 ± 0.15%). Overall, microwave cooking appeared to be the best among the three in producing cooked UP with high quality. This study provided a useful guideline in selection of cooking for UP which could retain more health-beneficial substances and yield products with better eating qualities to improve human diet.
Highlights
Published: 12 November 2021Seaweeds are simple heterokonts which do not have real differentiation of roots, stems and leaves, nor flowers, fruits and seeds
air frying (AF) (29.08 ± 0.03%) and high temperature and pressure (HTP) (36.43 ± 0.03%) cooking resulted in a higher loss of in in inTable
The content of fucoxanthin measured in this experiment was less than that of Fung et al [51], probably due to the hot-air drying used in this study. All these results suggested that fucoxanthin contents in foods could be affected by many factors, which must be taken into account when selecting appropriate cooking methods for food processing
Summary
Seaweeds are simple heterokonts which do not have real differentiation of roots, stems and leaves, nor flowers, fruits and seeds. They are categorized into brown (Phaeophyta) algae, green (Chlorophyta) algae and red (Rhodophyta) algae according to their color, with brown algae being the most consumed, accounting for 66.5% of human consumption worldwide [1]. Undaria pinnatifida (UP) is a marine brown algae, which has long been part of the human diet, especially in Asian countries such as China, Japan and South Korea [3]. The output of UP in China reached 225,604 tons in 2020, according to the Chinese Fishery. It is well known that UP is rich in various common nutrients such as minerals, vitamins and dietary fiber, and contains a variety of bioactive compounds: polyphenols, fucoxanthin, polysaccharides, etc., which have antioxidant, anti-tumor, anti-inflammatory, anti-thrombotic and immunomodulatory properties [4]
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