Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments

• Macroalgae are a rich source of dietary fibre, protein, lipids and bioactives. However, more research is needed to understand how processing methods impact macroalgae techno-functional properties. In this work, aqueous suspensions of the fibre-rich brown algae Laminaria digitata were prepared by conventional food processing methods. The impact of sequence of processing steps (thermal and mechanical treatments), and heating time (15, 30 and 45 min), on volatile aroma composition were investigated. Changes in volatile composition were monitored with headspace GC-FID/MS analysis. Our results showed that both parameters impacted the volatiles profile of the suspensions. From an overall volatile perspective, short heating times (90 °C for 15 min) led to similar profiles, independently of the sequence of thermal and mechanical treatments. However, longer heating times induced a larger release of several aldehydes, specific for each processing method. Our results bring new insights on the volatile composition of suspensions of Laminaria digitata, which are related to flavour properties, and aid design of food products containing seaweed. © 2022 The Authors

Subject headings

NATURVETENSKAP  -- Biologi -- Mikrobiologi (hsv//swe)

NATURAL SCIENCES  -- Biological Sciences -- Microbiology (hsv//eng)

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

TEKNIK OCH TEKNOLOGIER  -- Annan teknik -- Livsmedelsteknik (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Other Engineering and Technologies -- Food Engineering (hsv//eng)

TEKNIK OCH TEKNOLOGIER  -- Materialteknik -- Annan materialteknik (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Materials Engineering -- Other Materials Engineering (hsv//eng)

Keyword

Algae

Flavour

Laminaria digitata

Seaweed

Volatile composition

Chemical analysis

Food processing

Processing

Product design

Bioactives

Dietary fibre

Fiber protein

Heating time

Macro-algae

Mechanical treatments

Processing method

Thermal

Suspensions (fluids)

Måltidskunskap

Publication and Content Type

ref (subject category)

art (subject category)