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Environmentally friendly processing of Laminaria ochroleuca for soft food applications with bioactive properties

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Abstract

Dehydrated Laminaria ochroleuca was processed by autohydrolysis with compressed hot water to extract bioactive compounds. Both the whole algae and individual fractions obtained (solid residue and liquor) were characterised to assess its functional properties for future innovative food applications. Purée-like systems were developed by combining ultrasonic and thermal technologies to maximise the antioxidant capacity and were evaluated by determining colour, texture, rheology, syneresis and the presence of bioactive compounds. Overall, the obtained results indicated that L. ochroleuca is a valuable resource that can be used as a whole or taking advantage of its bioactive fractions, in a concept of circular economy and sustainability.

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Funding

This work received support the Spanish Ministry of Economy and Competitiveness (CTM2012-38095 and CTM2015-68503-R). M.D.T. thanks the Spanish Ministry of Economy and Competitiveness for her postdoctoral grant (IJCI-2016-27535). N.F.F. thanks the Xunta de Galicia for her postdoctoral grant (ED481B 2018/071). P.F. received PhD grant from the Universidade de Lisboa (C0144M) and ERASMUS+ grant. The authors also are grateful to the Fundação para a Ciência e a Tecnologia (Portugal) through the research unit UID/AGR/04129/2013 (LEAF).

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Authors and Affiliations

  1. Department of Chemical Engineering, Science Faculty, Universidade de Vigo (Campus Ourense), As Lagoas, 32004, Ourense, Spain

    P. Fradinho, N. Flórez-Fernández, H. Domínguez & M. D. Torres

  2. LEAF – Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017, Lisbon, Portugal

    P. Fradinho, I. Sousa & A. Raymundo

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  1. P. Fradinho
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  2. N. Flórez-Fernández
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  4. A. Raymundo
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  5. H. Domínguez
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  6. M. D. Torres
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Correspondence to M. D. Torres.

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Fradinho, P., Flórez-Fernández, N., Sousa, I. et al. Environmentally friendly processing of Laminaria ochroleuca for soft food applications with bioactive properties. J Appl Phycol 32, 1455–1465 (2020). https://doi.org/10.1007/s10811-019-01958-8

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  • DOI: https://doi.org/10.1007/s10811-019-01958-8

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