Abstract
Salmon paste contains nutritious components such as essential fatty acids (EPA, DHA), vitamin E and astaxanthin, which can be protected with the addition of red algae extracts. Phenolic extracts were prepared with an ethanol: water mixture (1:1) from the red seaweeds Gracilaria chilensis, Gelidium chilense, Iridaea larga, Gigartina chamissoi, Gigartina skottsbergii and Gigartina radula, obtained from the Pacific Ocean. Most algae had a high content of protein (>7.2%), fiber (>55%) and β-glucans (>4.9%), all expressed on a dry weight basis. Total polyphenols (TP), total flavonoids (TF), antioxidant (DPPH, FRAP) and antibacterial power of the extracts were measured. In addition, the nutritional components of the algae were determined. Results showed that the content of TP in the six algae varied between 2.6 and 11.3 mg EAG/g dw and between 2.2 and 9.6 for TF. Also, the extracts of G. skottsbergii, G. chamissoi, G. radula and G. chilensis showed the highest antiradical activity (DPPH, FRAP). All samples exhibited a low production of primary oxidation products, and protection of the essential components and the endogenous antioxidants tocopherols and astaxanthin, particularly in the case of G. skottsbergii, G. chamissoi, G. radula and G. chilensis. Furthermore, all algae had inhibitory activity against the tested microorganisms, coincident with their antioxidant capacity. Results show that the extracts may have future applications in the development and preservation of essential dietary components of healthy foods.
Highlights
Salmon is a fish of high nutritional richness due to its content in polyunsaturated fatty acids (PUFAS), carotenoids, minerals, vitamins, etc., and is highly demanded by consumers
It is necessary to search for natural antioxidants capable of inhibiting oxidation and the consequent loss of essential components (e.g., PUFAS, vitamins, amino acids, etc.) of salmon during thermal processing either as a processed product or as a culinary preparation
It should be noted that the β-glucan values obtained for G. chilensis in the present study even exceeded the highest values reported by Bobadilla et al (2013) [6]
Summary
Seaweeds have been an important source of entrenched food in Asian countries such as Japan, China, and Korea, and other coastal geographic areas in other regions of the world. Research regarding the use of red, green and brown algae extracts in the preservation of food has shown that the different bioactive antioxidant components derived from seaweed are effective in preserving fish and shellfish [11,12,13,14]. It is necessary to search for natural antioxidants capable of inhibiting oxidation and the consequent loss of essential components (e.g., PUFAS, vitamins, amino acids, etc.) of salmon during thermal processing either as a processed product or as a culinary preparation. The red seaweeds Gracilaria chilensis, Gelidium chilense, Iridaea long, Gigartina chamissoi, Gigartina skottsbergii and Gigartina radula occur in great abundance along the central and southern coast of Chile They are normally exported at a low price to Asian countries without exploiting their use as food, functional ingredients and nutraceuticals at the local level. The ability of phenolic extracts to inhibit the development of different pathogenic bacterial strains was determined
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