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Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods

2022Journal article Open access
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dc.contributor.authorLópez-Hortas, Lucía
dc.contributor.authorCaleja, Cristina
dc.contributor.authorPinela, José
dc.contributor.authorPetrović, Jovana
dc.contributor.authorSoković, Marina
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorTorres Perez, Maria Dolores
dc.contributor.authorDominguez, Herminia
dc.contributor.authorPereira, Eliana
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-03-07T11:28:38Z
dc.date.available2022-03-07T11:28:38Z
dc.date.issued2022
dc.description.abstractDehydration of the edible seaweed Chondrus crispus was performed by freeze-drying, conventional oven-drying and emerging microwave hydrodiffusion and gravity (MHG). In this work, the drying kinetics and modelling, estimating specific energy consumption and environmental impact of distinct processes were tested. Color and microstructural features of the dried macroalgae were also evaluated, as well as their nutritive characterization, chemical profile and bioactive potential (antioxidant and antimicrobial activities). Moreover, collected liquid phases from both the defrosted and MHG treated samples were also characterized. All methodologies provided solid phases with an adequate final moisture content. MHG significantly reduced the needed time, specific energy consumption and environmental impact, providing C. crispus with intermediate color and histological structure characteristics. Overall, this trend was also defined to tested chemical parameters and bioactivities. MHG provided aqueous extracts with potential bioactive compounds from this red alga, increasing the efficiency of this drying method.pt_PT
dc.description.sponsorshipL.L.H., M.D.T. and H.D. thank the financial support to the Ministry of Science, Innovation and Universities of Spain (RTI2018-096376-B-I00), and to the Xunta de Galicia (Centro singular de investigaci´on de Galicia accreditation 2019-2022) and the European Union (European Regional Development Fund - ERDF) - (Ref. ED431G2019/06). L.L.H. was recipient of mobility grant from the IACOBUS Program, for cultural, scientific and pedagogical cooperation between Universities and Higher Education Institutions in the Euroregion Galicia - North of Portugal (edition 2019-2020). M.D.T. acknowledges to the Ministry of Science, Innovation and Universities of Spain for her postdoctoral grants (RYC2018- 024454-I). The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/ MCTES to CIMO (UIDB/00690/2020). L. Barros thanks the national funding by FCT, P.I., through the institutional scientific employment program-contract, and J. Pinela through the individual scientific employment program-contract (CEECIND/01011/2018). C. Caleja thanks her contract through the project Healthy- PETFOOD (POCI-01- 0247-FEDER-047073) and to the Project Mobilizador Norte-01-0247- FEDER-024479: ValorNatural® for the contract of E. Pereira. This work has been supported by the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/ 200007).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLópez-Hortas, Lucía; Caleja, Cristina; Pinela, José; Petrović, Jovana; Soković, Marina; Ferreira, Isabel C.F.R.; Torres Perez, Maria Dolores; Dominguez, Herminia; Pereira, Eliana; Barros, Lillian (2022). Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods. Food Chemistry. ISSN 0308-8146. 383, p. 1-12pt_PT
dc.identifier.doi10.1016/j.foodchem.2022.132450pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/25178
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectConventional oven-dryingpt_PT
dc.subjectIrish mosspt_PT
dc.subjectFreeze-dryingpt_PT
dc.subjectMacroalgaept_PT
dc.subjectMicrowave hydrodiffusion and gravity (MHG)pt_PT
dc.titleComparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methodspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.citation.startPage132450pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume383pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
person.familyNameCaleja
person.familyNamePinela
person.familyNameFerreira
person.familyNamePereira
person.familyNameBarros
person.givenNameCristina
person.givenNameJosé
person.givenNameIsabel C.F.R.
person.givenNameEliana
person.givenNameLillian
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person.identifier.orcid0000-0002-9050-5189
person.identifier.ridB-4466-2014
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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