Abstract
This study evaluated the effect of high hydrostatic pressure (HHP) treatments on extraction efficiency and functionality of dietary fiber and polyphenols present in seaweeds. HHP processes at 400 MPa/15 min and 600 MPa/5 min were applied to aqueous dispersions of two edible brown seaweed meals (Silvetia compressa and Ecklonia arborea). The treated and untreated dispersions underwent rheology studies and were analyzed for total dietary fiber (TDF), soluble and insoluble dietary fiber (SDF, IDF), and high and low molecular weight soluble dietary fiber (HMWSDF, LMWSDF). In addition, hydro-ethanolic extracts from treated and untreated dispersions were analyzed for total phenolic content (TPC) and antioxidant activity (DPPH method). The physicochemical properties of both untreated seaweed dispersions were different and the HHP treatment conditions affected them differently. TDF of untreated seaweeds was high (59 and 55%), but SDF/TDF ratios and viscosity were higher in E. arborea. The 400 MPa/15 min treatment increased LMWSDF in E. arborea and SDF (mainly HMWSDF) in S. compressa; the 600 MPa/5 min treatment increased TDF, IDF, and HMWSDF in E. arborea and TDF, IDF, SDF, and HMWSDF in S. compressa. The viscosity of both dispersions increased after HHP treatment, exhibiting a typical pseudoplastic behavior, but this effect was higher for S. compressa. HHP increased the extraction yield and TPC in E. arborea but decreased them in S. compressa and reduced the DPPH radical scavenging activity in both seaweeds, particularly in E. arborea. Compositional and functional changes in HHP-treated seaweeds may have multiple applications in food and nutraceutical industries.
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This study was funded by the Mexican National Council of Science and Technology (CONACyT) through project number #2014-238458.
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Tapia-Salazar, M., Arévalo-Rivera, I.G., Maldonado-Muñiz, M. et al. The Dietary Fiber Profile, Total Polyphenol Content, Functionality of Silvetia compressa and Ecklonia arborea, and Modifications Induced by High Hydrostatic Pressure Treatments. Food Bioprocess Technol 12, 512–523 (2019). https://doi.org/10.1007/s11947-018-2229-8
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DOI: https://doi.org/10.1007/s11947-018-2229-8