Journal of Applied Phycology

, Volume 30, Issue 4, pp 2587–2599 | Cite as

Effects of drying on the nutrient content and physico-chemical and sensory characteristics of the edible kelp Saccharina latissima

  • Pierrick StévantEmail author
  • Erlend Indergård
  • Aðalheiður Ólafsdóttir
  • Hélène Marfaing
  • Wenche Emblem Larssen
  • Joël Fleurence
  • Michael Y. Roleda
  • Turid Rustad
  • Rasa Slizyte
  • Tom Ståle Nordtvedt


The effects of convective air-drying at 25, 40, and 70 °C and freeze-drying on the quality of the edible kelp Saccharina latissima to be used for food were investigated. Based on the analysis of the carbohydrate and amino acid profiles, as well as polyphenol, fucoxanthin, and ash contents, no significant differences were detected among sample groups, and air-drying up to 70 °C results in equally nutritious products at shorter processing times. Only the iodine content was found lower in freeze-dried compared to air-dried samples. The swelling capacity of the air-dried samples was significantly lower than in freeze-dried samples, particularly at high temperatures (40 and 70 °C), reflecting alteration of the physico-chemical properties of the seaweed during air-drying (attributed to product shrinkage) and reduced capacity of the final product to rehydrate. Structural differences between air-dried products at 25 and 70 °C may explain the differences in mouthfeel perception (dissolving rate) among the two sample groups observed during a sensory evaluation. Overall, the drying temperature within this range did not alter neither the aroma (i.e. odor) nor the flavor intensity of the product. In food applications where the product’s mechanical properties (e.g. porosity) are essential, freeze-drying, and to a lesser extent, air-drying at low temperatures, will result in higher quality products than air-drying at higher temperatures.


Air-drying Freeze-drying Nutrients Physico-chemical properties Seaweed Sensory 



The authors gratefully acknowledge Jorunn Skjermo and SINTEF Ocean’s seaweed cultivation team for providing the biomass, Veronica Hammer Hjellnes for the free amino acid characterization of the samples, Turid Fylling Standal for the analysis of the samples physico-chemical properties (WBC, OBC, SC), and panel members from Møreforsking Ålesund AS, who participated to the sensory evaluation of the samples.

Funding information

This work was conducted as part of the PROMAC project (244244), funded by the Research Council of Norway, and part of the Sustainable Innovation in Food- and Bio-based Industries Programme. Pierrick Stévant was supported by a doctoral fellowship from Sparebanken Møre.

Supplementary material

10811_2018_1451_MOESM1_ESM.pdf (472 kb)
ESM 1 (PDF 471 kb)


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Copyright information

© Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  • Pierrick Stévant
    • 1
    • 2
    Email author
  • Erlend Indergård
    • 3
  • Aðalheiður Ólafsdóttir
    • 4
  • Hélène Marfaing
    • 5
  • Wenche Emblem Larssen
    • 1
  • Joël Fleurence
    • 6
  • Michael Y. Roleda
    • 7
  • Turid Rustad
    • 2
  • Rasa Slizyte
    • 3
  • Tom Ståle Nordtvedt
    • 3
  1. 1.Møreforsking Ålesund ASÅlesundNorway
  2. 2.Norwegian University of Science and Technology NTNUTrondheimNorway
  3. 3.SINTEF OceanTrondheimNorway
  4. 4.Matís ohfReykjavíkIceland
  5. 5.CEVA (Centre d’Etude et de Valorisation des Algues)PleubianFrance
  6. 6.MMS (Mer Molécule Santé), EA2160Université de NantesNantesFrance
  7. 7.Norwegian Institute of Bioeconomy ResearchBodøNorway

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