An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments

Autores
Uribe, Elsa; Vega Gálvez, Antonio; Heredia,Valentina; Pasten, Alex; Di Scala, Karina Cecilia
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Drying kinetics, proximate composition, dietary fiber, total phenolic compounds, pigments, amino acid profile, and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity) of a red edible seaweed (Pyropia orbicularis) subjected to vacuum drying at five temperatures (40–80 °C) were evaluated. The experimental drying curves were satisfactorily fitted to the Weibull model. The total dietary fiber (TDF) of this seaweed presented a value of 64.37 g (100 g)−1 d.m. The ratio IDF:TDF was 81.1%. The values for protein ranged between 22.34 and 24.92 g (100 g)−1 d.m. in dried seaweed, and His, Thr, and Pro were the most abundant amino acids. The chlorophyll a content was higher than that for chlorophyll b. Total phenolic content (TPC), phycoerythrin and phycocyanin contents, and carotenoid content as well as antioxidant capacity showed an increase at 70 °C. Moreover, at 70 °C, ΔE presented a value of 15.66. Correlations between the TPC and DPPH values (r2 = 0.899) as well as lightness and hue angle (r2 = 0.776) were found during food drying. This work provides important information about the chemical composition and nutraceutical properties of the Chilean edible red seaweed, P. orbicularis.
Fil: Uribe, Elsa. Universidad de La Serena; Chile
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile
Fil: Heredia,Valentina. Universidad de La Serena; Chile
Fil: Pasten, Alex. Universidad de La Serena; Chile
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Materia
Bioactive Compounds
Drying Kinetics
Phycobiliproteins
Pyropia Orbicularis
Rhodophyta
Vacuum Drying
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/79022
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/79022
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigmentsUribe, ElsaVega Gálvez, AntonioHeredia,ValentinaPasten, AlexDi Scala, Karina CeciliaBioactive CompoundsDrying KineticsPhycobiliproteinsPyropia OrbicularisRhodophytaVacuum Dryinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Drying kinetics, proximate composition, dietary fiber, total phenolic compounds, pigments, amino acid profile, and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity) of a red edible seaweed (Pyropia orbicularis) subjected to vacuum drying at five temperatures (40–80 °C) were evaluated. The experimental drying curves were satisfactorily fitted to the Weibull model. The total dietary fiber (TDF) of this seaweed presented a value of 64.37 g (100 g)−1 d.m. The ratio IDF:TDF was 81.1%. The values for protein ranged between 22.34 and 24.92 g (100 g)−1 d.m. in dried seaweed, and His, Thr, and Pro were the most abundant amino acids. The chlorophyll a content was higher than that for chlorophyll b. Total phenolic content (TPC), phycoerythrin and phycocyanin contents, and carotenoid content as well as antioxidant capacity showed an increase at 70 °C. Moreover, at 70 °C, ΔE presented a value of 15.66. Correlations between the TPC and DPPH values (r2 = 0.899) as well as lightness and hue angle (r2 = 0.776) were found during food drying. This work provides important information about the chemical composition and nutraceutical properties of the Chilean edible red seaweed, P. orbicularis.Fil: Uribe, Elsa. Universidad de La Serena; ChileFil: Vega Gálvez, Antonio. Universidad de La Serena; ChileFil: Heredia,Valentina. Universidad de La Serena; ChileFil: Pasten, Alex. Universidad de La Serena; ChileFil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaSpringer2018-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/79022Uribe, Elsa; Vega Gálvez, Antonio; Heredia,Valentina; Pasten, Alex; Di Scala, Karina Cecilia; An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments; Springer; Journal of Applied Phycology; 30; 1; 2-2018; 673-6830921-8971CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s10811-017-1240-1info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs10811-017-1240-1info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-29T11:40:01Zoai:ri.conicet.gov.ar:11336/79022instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-29 11:40:02.068CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments
title An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments
spellingShingle An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments
Uribe, Elsa
Bioactive Compounds
Drying Kinetics
Phycobiliproteins
Pyropia Orbicularis
Rhodophyta
Vacuum Drying
title_short An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments
title_full An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments
title_fullStr An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments
title_full_unstemmed An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments
title_sort An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments
dc.creator.none.fl_str_mv Uribe, Elsa
Vega Gálvez, Antonio
Heredia,Valentina
Pasten, Alex
Di Scala, Karina Cecilia
author Uribe, Elsa
author_facet Uribe, Elsa
Vega Gálvez, Antonio
Heredia,Valentina
Pasten, Alex
Di Scala, Karina Cecilia
author_role author
author2 Vega Gálvez, Antonio
Heredia,Valentina
Pasten, Alex
Di Scala, Karina Cecilia
author2_role author
author
author
author
dc.subject.none.fl_str_mv Bioactive Compounds
Drying Kinetics
Phycobiliproteins
Pyropia Orbicularis
Rhodophyta
Vacuum Drying
topic Bioactive Compounds
Drying Kinetics
Phycobiliproteins
Pyropia Orbicularis
Rhodophyta
Vacuum Drying
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Drying kinetics, proximate composition, dietary fiber, total phenolic compounds, pigments, amino acid profile, and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity) of a red edible seaweed (Pyropia orbicularis) subjected to vacuum drying at five temperatures (40–80 °C) were evaluated. The experimental drying curves were satisfactorily fitted to the Weibull model. The total dietary fiber (TDF) of this seaweed presented a value of 64.37 g (100 g)−1 d.m. The ratio IDF:TDF was 81.1%. The values for protein ranged between 22.34 and 24.92 g (100 g)−1 d.m. in dried seaweed, and His, Thr, and Pro were the most abundant amino acids. The chlorophyll a content was higher than that for chlorophyll b. Total phenolic content (TPC), phycoerythrin and phycocyanin contents, and carotenoid content as well as antioxidant capacity showed an increase at 70 °C. Moreover, at 70 °C, ΔE presented a value of 15.66. Correlations between the TPC and DPPH values (r2 = 0.899) as well as lightness and hue angle (r2 = 0.776) were found during food drying. This work provides important information about the chemical composition and nutraceutical properties of the Chilean edible red seaweed, P. orbicularis.
Fil: Uribe, Elsa. Universidad de La Serena; Chile
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile
Fil: Heredia,Valentina. Universidad de La Serena; Chile
Fil: Pasten, Alex. Universidad de La Serena; Chile
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
description Drying kinetics, proximate composition, dietary fiber, total phenolic compounds, pigments, amino acid profile, and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity) of a red edible seaweed (Pyropia orbicularis) subjected to vacuum drying at five temperatures (40–80 °C) were evaluated. The experimental drying curves were satisfactorily fitted to the Weibull model. The total dietary fiber (TDF) of this seaweed presented a value of 64.37 g (100 g)−1 d.m. The ratio IDF:TDF was 81.1%. The values for protein ranged between 22.34 and 24.92 g (100 g)−1 d.m. in dried seaweed, and His, Thr, and Pro were the most abundant amino acids. The chlorophyll a content was higher than that for chlorophyll b. Total phenolic content (TPC), phycoerythrin and phycocyanin contents, and carotenoid content as well as antioxidant capacity showed an increase at 70 °C. Moreover, at 70 °C, ΔE presented a value of 15.66. Correlations between the TPC and DPPH values (r2 = 0.899) as well as lightness and hue angle (r2 = 0.776) were found during food drying. This work provides important information about the chemical composition and nutraceutical properties of the Chilean edible red seaweed, P. orbicularis.
publishDate 2018
dc.date.none.fl_str_mv 2018-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/79022
Uribe, Elsa; Vega Gálvez, Antonio; Heredia,Valentina; Pasten, Alex; Di Scala, Karina Cecilia; An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments; Springer; Journal of Applied Phycology; 30; 1; 2-2018; 673-683
0921-8971
CONICET Digital
CONICET
url http://hdl.handle.net/11336/79022
identifier_str_mv Uribe, Elsa; Vega Gálvez, Antonio; Heredia,Valentina; Pasten, Alex; Di Scala, Karina Cecilia; An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments; Springer; Journal of Applied Phycology; 30; 1; 2-2018; 673-683
0921-8971
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s10811-017-1240-1
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs10811-017-1240-1
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.10058

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