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Authordc.contributor.authorMateluna Candia, Cinthya 
Authordc.contributor.authorFigueroa, V. 
Authordc.contributor.authorOrtiz Viedma, Jaime 
Authordc.contributor.authorAguilera Radic, José 
Admission datedc.date.accessioned2021-03-15T19:48:13Z
Available datedc.date.available2021-03-15T19:48:13Z
Publication datedc.date.issued2020
Cita de ítemdc.identifier.citationJournal of Applied Phycology vol. 32(6), pages 4211–4219 (2020)es_ES
Identifierdc.identifier.other10.1007/s10811-020-02259-1
Identifierdc.identifier.urihttps://repositorio.uchile.cl/handle/2250/178691
Abstractdc.description.abstractThe algaeDurvillaea antarctica(cochayuyo) is the most popular edible seaweed in Chile and shows extensive variability at the marketplace. The objective of this study was to characterize the sample ofD. antarcticaand modify its original structure and texture by processing: hydrothermal (HT; 40, 60, and 80 degrees C, for 30, 60, and 90 min), freezing and thawing cycles (F/T; 1 to 3), ultrasound (US; 10, 50, and 100% power for 5, 10, and 15 min), and high pressures (HPP; 200, 400, and 600 MPa for 1, 2, and 3 min). Seaweed mainly contained (g per 100 g) 9.7 protein, 51.5 carbohydrates, and 0.1 lipids. Main free amino acids found were (mg per 100 g) alanine (347.52), glutamic acid (182.14), and aspartic acid (120.14). A 60% softening effect on the texture ofD. antarcticaoccurred when the hydrothermal method was applied at 80 degrees C for 90 min. HPP at a pressure of 600 MPa in 1 to 3 min produced a 50% reduction in texture. US and F/T cycles had minor or no effect at all. Softening correlated well with microstructural changes revealing damage at the cellular level. HT processing is a simple method to soften this seaweed at home, while HPP may become an interesting alternative to pre-process the algae before commercialization as a ready-to-cook product. Further studies should involve changes induced by processing on nutritional value and sensorial perception.es_ES
Patrocinadordc.description.sponsorshipComisión Nacional de Investigación Científica y Tecnológica (CONICYT) CONICYT FONDECYT 1180082 Korea Food Research Institute PUCes_ES
Lenguagedc.language.isoenes_ES
Publisherdc.publisherSpringeres_ES
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile*
Link to Licensedc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/*
Sourcedc.sourceJournal of Applied Phycologyes_ES
Keywordsdc.subjectDurvillaea antarcticaes_ES
Keywordsdc.subjectPhaeophytaes_ES
Keywordsdc.subjectTexturees_ES
Keywordsdc.subjectMicrostructurees_ES
Keywordsdc.subjectProcessinges_ES
Keywordsdc.subjectHydrothermales_ES
Keywordsdc.subjectFreezing/thawinges_ES
Keywordsdc.subjectUltrasoundes_ES
Keywordsdc.subjectHPPes_ES
Títulodc.titleEffect of processing on texture and microstructure of the seaweed Durvillaea antarcticaes_ES
Document typedc.typeArtículo de revistaes_ES
dcterms.accessRightsdcterms.accessRightsAcceso Abierto
Catalogueruchile.catalogadorctces_ES
Indexationuchile.indexArtículo de publicación ISI
Indexationuchile.indexArtículo de publicación SCOPUS


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Attribution-NonCommercial-NoDerivs 3.0 Chile
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Chile