The effect of different drying methods on certain nutritionally important chemical constituents in edible brown seaweeds

• Published in: Journal of applied phycology Vol. 31; no. 6; pp. 3883 - 3897
• Main Authors: Badmus, Uthman O., Taggart, Mark A., Boyd, Kenneth G.
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.12.2019; Springer Nature B.V
• Subjects: Algae; Amino acids; antioxidant activity; Antioxidants; Biomedical and Life Sciences; Chemical activity; Chemicals; Constituents; Dehydration; Drying ovens; Duration; Ecology; Fatty acids; Flavonoids; Food contamination; Freeze drying; Freshwater & Marine Ecology; Fucus serratus; Fucus spiralis; Laminaria digitata; Life Sciences; Lipids; Low temperature; macroalgae; Organic chemistry; Oxidation; Pelvetia canaliculata; Phenolic compounds; Phenols; Plant Physiology; Plant Sciences; Profiles; Scavenging; Seaweeds; Shelf life; Species; Storage life; Nutritional chemicals; Seaweed processing; Marine algae; Drying techniques; Antioxidant potential

Seaweeds are potentially a valuable resource for the food, drink and pharmaceutical sectors. The effective utilization of seaweed usually requires post-harvest dehydration in order to prevent decomposition, increase shelf life and aid the extraction of certain chemical constituents. Drying is an exp...