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Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties

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Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties

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dc.contributor.author Fernández Segovia, Isabel es_ES
dc.contributor.author Lerma-García, María Jesús es_ES
dc.contributor.author Fuentes López, Ana es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2020-07-08T03:32:43Z
dc.date.available 2020-07-08T03:32:43Z
dc.date.issued 2018-09 es_ES
dc.identifier.issn 0963-9969 es_ES
dc.identifier.uri http://hdl.handle.net/10251/147641
dc.description.abstract [EN] This work aimed to characterise four seaweed species: nori (Phorphyra), kombu (Laminaria), wakame (Undaria) and sea spaghetti (Himanthalia elongata). Their nutritional composition, total phenolic compounds (TPC), antioxidant capacity, oil and water holding capacity (OHC and WHC), and swelling capacity (SC) were determined. Wakame and nori exhibited the highest proteins contents, rich in essential amino acids and in those related to umami flavour. All the samples had a low lipid content and high ash content values. High fibre levels were observed, especially in kombu. The TPC content and antioxidant capacity of sea spaghetti was significantly higher than in the other samples. The OHC, WHC and SC of the seaweeds demonstrated their potential influence on texture of food products. The incorporation of these seaweeds into different foodstuffs could entail an improvement of the nutritional quality and texture properties, and could also reduce the use of Na and synthetic additives. es_ES
dc.description.sponsorship The reported experiment forms part of a project financially supported by the Universitat Politècnica de València ( SaPesAl (UPV-FE-2014-55)), which the authors gratefully acknowledge. M.J. Lerma-García thanks the Universitat Politècnica de València for a postdoctoral contract (PAID-10-14) es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Research International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Nutritional composition es_ES
dc.subject Total phenolic compounds es_ES
dc.subject Antioxidant capacity es_ES
dc.subject Physico-chemical properties es_ES
dc.subject Seaweeds es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodres.2018.05.037 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/UPV//PAID-10-14/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/UPV//UPV-FE-2014-55/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Fernández Segovia, I.; Lerma-García, MJ.; Fuentes López, A.; Barat Baviera, JM. (2018). Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties. Food Research International. 111:212-219. https://doi.org/10.1016/j.foodres.2018.05.037 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodres.2018.05.037 es_ES
dc.description.upvformatpinicio 212 es_ES
dc.description.upvformatpfin 219 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 111 es_ES
dc.identifier.pmid 30007679 es_ES
dc.relation.pasarela S\374263 es_ES
dc.contributor.funder Universitat Politècnica de València es_ES


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