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Impact of temperature and cooking time on the physicochemical properties and sensory potential of seaweed water extracts of Palmaria palmata and Saccharina longicruris


The growing world population, global ecological awareness, and the desire to have alternatives to animal proteins, as well as the need for a diet that is tasty, promote gastronomic innovation in connection with science and technology engineering. This study evaluated the chemical composition and the sensory potential of water extracts made with two Quebec coast edible seaweeds (Saccharina longicruris and Palmaria palmata) and measured the influence of extraction parameters (seaweed species, temperature, and cooking time) on these aspects, in order to assess the culinary interest of these local resources and promote them as a food in phycogastronomy. Chemical composition (minerals, proteins, lipids, and carbohydrates) was determined for the crude seaweeds and different water extracts. Extract viscosity, color, and composition in umami (free amino acids, nucleotides) and volatile compounds were also determined. The results show that water extraction preserves the nutrients from crude seaweed. The effect of temperature and cooking time is variable depending on the component and the seaweed. Saccharina longicruris water extracts are more colorful, richer in minerals, uridine monophosphate (UMP), and have salty, marine-sea, and green aromas. Palmaria palmata water extracts are more viscous, with a higher amount of carbohydrates, inosine monophosphate (IMP), sweet and herbaceous-fruity aromas, and good umami flavor potential. To produce a broth richer in umami flavor and aromas, P. palmata should be selected.

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The authors thank Océan de saveurs® for supplying the crude seaweeds. They also thank Mrs Ariane Tremblay, Mrs Diane Gagnon, Mrs Sophie Fortin, Mrs Perrine Feutry, Mrs Laurie-Eve Rioux (Département des sciences des aliments, Université Laval, QC, Canada), Mr Jérémie Ghironzi (Département de phytologie, Université Laval, QC, Canada), and Mr Jonathan Lapierre-Réhayem (ITHQ, QC, Canada) for their technical expertise. This project was carried out in partnership with the Institute of Nutrition and Functional Foods (INAF, QC, Canada), the GastronomiQc Lab (QC, Canada), and the Institut du Tourisme et de l'Hôtellerie du Québec (ITHQ, QC, Canada). The authors would also like to thank the Fonds de recherche du Québec – Nature et technologies (FRQNT) for their financial support.


This work was supported by the Fonds de recherche du Québec—Nature et technologies (FRQNT).

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Bétina Lafeuille: conceptualization, investigation, methodology, data collection, formal analysis, writing (original draft). Nellie Francezon: formal analysis, writing (original draft). Charles Goulet, Véronique Perreault, Sylvie L. Turgeon: conceptualization, methodology, writing (review and editing). Lucie Beaulieu: conceptualization, methodology, project administration, funding acquisition, supervision, writing (review and editing).

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Correspondence to Lucie Beaulieu.

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Lafeuille, B., Francezon, N., Goulet, C. et al. Impact of temperature and cooking time on the physicochemical properties and sensory potential of seaweed water extracts of Palmaria palmata and Saccharina longicruris. J Appl Phycol 34, 1731–1747 (2022).

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