Skip to main content
SpringerLink
Log in

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

  • Published:
Journal of Applied Phycology Aims and scope Submit manuscript

Abstract

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

Data availability

Data available on request from the authors.

References

  • Beaulieu L, Sirois M, Tamigneaux É (2016) Evaluation of the in vitro biological activity of protein hydrolysates of the edible red alga, Palmaria palmata (dulse) harvested from the Gaspe coast and cultivated in tanks. J Appl Phycol 28:3101–3115

    Article  Google Scholar 

  • Bennett A, Bogorad L (1971) Properties of subunits and aggregates of blue-green algal biliproteins. Biochemistry 10:3625–3634

    Article  CAS  PubMed  Google Scholar 

  • Boisvert C, Beaulieu L, Bonnet C, Pelletier É (2015) Assessment of the antioxidant and antibacterial activities of three species of edible seaweeds. J Food Biochem 39:377–387

    Article  CAS  Google Scholar 

  • Bondu S, Bonnet C, Gaubert J, Deslandes É, Turgeon SL, Beaulieu L (2014) Bioassay-guided fractionation approach for determination of protein precursors of proteolytic bioactive metabolites from macroalgae. J Appl Phycol 27:2059–2074

    Article  CAS  Google Scholar 

  • Bourne (2000) Food texture and viscosity: concept and measurement. Elsevier, Amsterdam

    Google Scholar 

  • Brondel L, Jacquin A, Meillon S, Pénicaud L (2013) Le goût : physiologie, rôles et dysfonctionnements. Nutrition Clinique Et Métabolisme 27:123–133

    Article  Google Scholar 

  • Bruhn A, Brynning G, Johansen A, Lindegaard MS, Sveigaard HH, Aarup B, Fonager L, Andersen LL, Rasmussen MB, Larsen MM, Elsser-Gravesen D, Børsting ME (2019) Fermentation of sugar kelp (Saccharina latissima)—effects on sensory properties, and content of minerals and metals. J Appl Phycol 31:3175–3187

    Article  CAS  Google Scholar 

  • Burdock G (2010) Fenaroli’s handbook of flavor ingredients. CRC Press, Boca Raton

    Google Scholar 

  • Chapman AS, Stévant P, Larssen WE (2015) Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet. Bot Mar 58:423–433

  • Cherry P, O’Hara C, Magee PJ, McSorley EM, Allsopp PJ (2019) Risks and benefits of consuming edible seaweeds. Nutr Rev 77:307–329

    Article  PubMed  PubMed Central  Google Scholar 

  • Cho G, Yoon H, Boo S, Yarish C (2000) Atlantic kelp species Laminaria longicruris and L. saccharina (Laminariales) are conspecific. J Phycol 36:12–13

    Article  Google Scholar 

  • Chopin T (2015) Marine aquaculture in Canada. Fisheries 40:28–31

    Article  Google Scholar 

  • Cox S, Gupta S, Abu-Ghannam N (2011) Application of response surface methodology to study the influence of hydrothermal processing on phytochemical constituents of the Irish edible brown seaweed Himanthalia elongata. Bot Mar 54:471–480

    Article  CAS  Google Scholar 

  • Cuq JC, Cheftel JC (1982) Tryptophan degradation during heat treatments: Part 1-The degradation of free tryptophan. Food Chem 12:1–14

    Article  Google Scholar 

  • Ferraces-Casais P, Lage-Yusty MA, Rodriguez-Bernaldo de Quiros A, Lopez-Hernandez J (2013) Rapid identification of volatile compounds in fresh seaweed. Talanta 115:798–800

    Article  CAS  PubMed  Google Scholar 

  • Fleurence J (1999) Seaweed proteins: biochemical, nutritional aspects and potential uses. Trends Food Sci Technol 10:25–28

    Article  CAS  Google Scholar 

  • Francezon N, Tremblay A, Mouget JL, Pasetto P, Beaulieu L (2021a) Algae as a source of natural flavors in innovative foods. J Agric Food Chem 69:11753–11772

  • Francezon N, Tremblay A, Pasetto P, Mouget J-L, Beaulieu L (2021b) Aromas from algae: a sea breeze in foods. J Agric Food Chem, Submitted

  • Fujimura T, Kawai T (2000) Enzymes and seaweed flavor. In: Fujimura T, Kawai T (eds). Food Science and Technology. Marcel Dekker, New York, pp 385–410

  • Galland-Irmouli A, Fleurence J, Lamghari R, Luçon L, Rouxel CB, Barbaroux O, Bronowicki JV, Villaume C, Guéant J (1999) Nutritional value of proteins from edible seaweed Palmaria palmata (dulse). J Nutr Biochem 10:353–359

    Article  CAS  PubMed  Google Scholar 

  • Gao Y, Wu S, Sun Y, Cong R, Xiao J, Ma F (2018) Effect of freeze dried, hot air dried and fresh onions on the composition of volatile sulfocompounds in onion oils. Drying Technol 37:1427–1440

    Article  CAS  Google Scholar 

  • Garicano Vilar E, O'Sullivan MG, Kerry JP, Kilcawley KN (2020) Volatile compounds of six species of edible seaweed: A review. Algal Res 45:101740

  • Haisman DR, Knight DR (1967) β-Glucosidase activity in canned plums. J Food Technol 2:241–248

    Article  CAS  Google Scholar 

  • Harrysson H, Hayes M, Eimer F, Carlsson N-G, Toth GB, Undeland I (2018) Production of protein extracts from Swedish red, green, and brown seaweeds, Porphyra umbilicalis Kützing, Ulva lactuca Linnaeus, and Saccharina latissima (Linnaeus) J. V. Lamouroux using three different methods. J Appl Phycol 30:3565–3580

  • Hell A, Labrie S, Beaulieu L (2018) Effect of seaweed flakes addition on the development of bioactivities in functional Camembert-type cheese. Int J Food Sci Technol 53:1054–1064

    Article  CAS  Google Scholar 

  • Hwang P-A, Wu C-H, Gau S-Y, Chien S-Y, Hwang D-F (2010) Antioxidant and immune-stimulating activities of hot-water extract from seaweed Sargassum hemiphyllum. J Mar Sci Technol 18:41–46

    Article  Google Scholar 

  • Jimenez-Escrig A, Gomez-Ordonez E, Ruperez P (2011) Seaweed as a source of novel nutraceuticals: sulfated polysaccharides and peptides. Adv Food Nutr Res 64:325–337

    Article  CAS  PubMed  Google Scholar 

  • Kalogridis A-C (2014) Caractérisation des composés organiques volatils en région méditerranéenne. Doctoral Thesis, Université Paris-Sud

  • Le Pape M-A, Grua-Priol J, Prost C, Demaimay M (2004) Optimization of dynamic headspace extraction of the edible red algae Palmaria palmata and identification of the volatile components. J Agr Food Chem 52:550–556

    Article  CAS  Google Scholar 

  • Lopez-Perez O, Picon A, Nunez M (2017) Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds. Food Res Int 99:1002–1010

    Article  CAS  PubMed  Google Scholar 

  • Lourenço SO, Barbarino E, De-Paula JC, Pereira LOdS, Marquez UML (2002) Amino acid composition, protein content and calculation of nitrogen-to-protein conversion factors for 19 tropical seaweeds. Phycol Res 50:233–241

    Article  Google Scholar 

  • MacArtain P, Gill CI, Brooks M, Campbell R, Rowland IR (2007) Nutritional value of edible seaweeds. Nutr Rev 65:535–543

    Article  PubMed  Google Scholar 

  • Masic Una, Yeomans Martin R. (2013) Does monosodium glutamate interact with macronutrient composition to influence subsequent appetite? Physiol Behav 116–117:23–29

    Article  CAS  PubMed  Google Scholar 

  • Mergny Jean-Louis, Lacroix Laurent (2003) Analysis of Thermal Melting Curves. Oligonucleotides 13:515–537

  • Miglio C, Chiavaro E, Visconti A, Fogliano V, Pellegrini N (2008) Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. J Agr Food Chem 56:139–147

    Article  CAS  Google Scholar 

  • Mouritsen OG, Dawczynski C, Duelund L, Jahreis G, Vetter W, Schröder M (2013) On the human consumption of the red seaweed dulse (Palmaria palmata (L.) Weber & Mohr). J Appl Phycol 25:1777–1791

    Article  CAS  Google Scholar 

  • Mouritsen OG, Rhatigan P, Pérez-Lloréns J-L (2018) World cuisine of seaweeds: science meets gastronomy. Int J Gastron Food Sci 14:55–65

    Article  Google Scholar 

  • Mouritsen OG, Rhatigan P, Pérez-Lloréns JL (2019) The rise of seaweed gastronomy: phycogastronomy. Bot Mar 62:195–209

    Article  Google Scholar 

  • Mouritsen OG, Williams L, Bjerregaard R, Duelund L (2012) Seaweeds for umami flavour in the New Nordic Cuisine. Flavour 1:4

    Article  Google Scholar 

  • O’Connor Jack, Meaney Steve, Williams Gwilym A., Hayes Maria (2020) Extraction of Protein from Four Different Seaweeds Using Three Different Physical Pre-Treatment Strategies. Molecules 25(8):2005

  • Pangestuti R, Kim S-K (2011) Biological activities and health benefit effects of natural pigments derived from marine algae. J Funct Foods 3:255–266

    Article  CAS  Google Scholar 

  • Phat C, Moon B, Lee C (2016) Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system. Food Chem 192:1068–1077

    Article  CAS  PubMed  Google Scholar 

  • Pointereau P (2016) Diminuer sa consommation de viande et changer les modes de productions. Pour 231:205–213

    Google Scholar 

  • Poojary Mahesha M., Orlien Vibeke, Passamonti Paolo, Olsen Karsten (2017) Improved extraction methods for simultaneous recovery of umami compounds from six different mushrooms. J Food Compos Anal 63:171–183

  • Prasedya ES, Frediansyah A, Martyasari NWR, Ilhami BK, Abidin AS, Padmi H, Fahrurrozi Juanssilfero AB, Widyastuti S, Sunarwidhi AL (2021) Effect of particle size on phytochemical composition and antioxidant properties of Sargassum cristaefolium ethanol extract. Sci Rep 11:17876

  • Risacher François, Fritz Bertrand (1984) Estimation des variations en fonction de la température des produits de solubilité des principaux sels des milieux évaporitiques / Estimation of the variations of the solubility products for the major salts from evaporitic environment as a function of temperature. Sciences Géologiques Bull 37:229–237

  • Rioux L-E, Beaulieu L, Turgeon SL (2017) Seaweeds: a traditional ingredients for new gastronomic sensation. Food Hydrocoll 68:255–265

    Article  CAS  Google Scholar 

  • Rioux L-E, Turgeon SL, Beaulieu M (2007) Rheological characterisation of polysaccharides extracted from brown seaweeds. J Sci Food Agricult 87:1630–1638

    Article  CAS  Google Scholar 

  • Ruan D, Wang H, Cheng F (2018) The Maillard Reaction in Food Chemistry Current Technology and Applications. Springer, Cham

  • Srisangnam C, Salunkhe DK, Reddy NR, Dull GG (1980) Quality of cabbage. Part 11: physical, chemical, and biochemical modification in processing treatments to improve flavor of blanched cabbage (Brassea oleracea L.). J Food Qual :233–250

  • Stévant P, Indergård E, Ólafsdóttir A, Marfaing H, Larssen WE, Fleurence J, Roleda MY, Rustad T, Slizyte R, Nordtvedt TS (2018) Effects of drying on the nutrient content and physico-chemical and sensory characteristics of the edible kelp Saccharina latissima. J Appl Phycol 30:2587–2599

    Article  CAS  Google Scholar 

  • Tamigneaux Éric, Johnson Ladd Erik (2016) Les macroalgues du Saint-Laurent : une composante essentielle d’un écosystème marin unique et une ressource naturelle précieuse dans un contexte de changement global. Le Naturaliste Canadien 140:62–73

    Article  Google Scholar 

  • The Good Scents Company. http://www.thegoodscentscompany.com

  • Tieman DM, Zeigler M, Schmelz EA, Taylor MG, Bliss P, Kirst M, Klee HJ (2006) Identification of loci affecting flavour volatile emissions in tomato fruits. J Exp Bot 57:887–896

    Article  CAS  PubMed  Google Scholar 

  • Tremblay A, Corcuff R, Goulet C, Godefroy SB, Doyen A, Beaulieu L (2020) Valorization of snow crab (Chionoecetes opilio) cooking effluents for food applications. J Sci Food Agric 100:384–393

    Article  CAS  PubMed  Google Scholar 

  • Uribe E, Vega-Gálvez A, Heredia V, Pastén A, Di Scala K (2017) An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments. J Appl Phycol 30:673–683

    Article  CAS  Google Scholar 

  • Vukić M, Vujadinović D, Ivanović M, Gojković V, Grujić R (2017) Color change of orange and carrot juice blend treated by non‐thermal atmospheric plasma. J Food Proc Preserv 42:e13525

  • Wang LB, Yu EA, Bai Z, Jinhe (2015) The impact of kitchen and food service preparation practices on the volatile aroma profile in ripe tomatoes: effects of refrigeration and blanching. HortScience 50:1358–1364

    Article  CAS  Google Scholar 

  • Wang T, Jónsdóttir R, Kristinsson HG, Hreggvidsson GO, Jónsson JÓ, Thorkelsson G, Ólafsdóttir G (2010) Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata. LWT - Food Sci Technol 43:1387–1393

    Article  CAS  Google Scholar 

  • Webber V, Carvalho SMd, Ogliari PJ, Hayashi L, Barreto PLM (2012) Optimization of the extraction of carrageenan from Kappaphycus alvarezii using response surface methodology. Food Sci Technol 32:812–818

    Article  Google Scholar 

  • Yamaguchi S, Yoshikawa T, Ikeda S, Ninomiya T (1971) Measurement of the relative taste intensity of some l-α-amino acids and 5′-nucleotides. J Food Sci 36:846–849

    Article  CAS  Google Scholar 

  • Zhang Z, Elfalleh W, He S, Tang M, Zhao J, Wu Z, Wang J, Sun H (2018) Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products. Int J Biol Macromol 120:2137–2146

    Article  CAS  PubMed  Google Scholar 

  • Zhao Yingting, Jiang Yajun, Zheng Baodong, Zhuang Weijing, Zheng Yafeng, Tian Yuting (2017) Influence of microwave vacuum drying on glass transition temperature, gelatinization temperature, physical and chemical qualities of lotus seeds. Food Chem 228:167–176

Download references

Acknowledgements

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.

Funding

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

Author information

Authors and Affiliations

  1. Institut Sur La Nutrition Et Les Aliments Fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l’Agriculture, Québec, Qc, G1V 0A6, Canada

    Bétina Lafeuille, Nellie Francezon, Véronique Perreault, Sylvie L. Turgeon & Lucie Beaulieu

  2. Département de Phytologie, Faculté Des Sciences de L’agriculture Et de L’alimentation, 2480 Boulevard Hochelaga, Québec, QC, G1V 0A6, Canada

    Charles Goulet

  3. Institut de Tourisme Et d’hôtellerie du Québec (ITHQ), 3535 Rue Saint-Denis, Montréal, Québec, H2X 3P1, Canada

    Véronique Perreault

  4. GastronomiQc Lab – Joint Research Unit, Université Laval-ITHQ, Québec, QC, G1V 0A6, Canada

    Véronique Perreault & Sylvie L. Turgeon

Authors
  1. Bétina Lafeuille
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Nellie Francezon
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Charles Goulet
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Véronique Perreault
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Sylvie L. Turgeon
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Lucie Beaulieu
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

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).

Corresponding author

Correspondence to Lucie Beaulieu.

Ethics declarations

Conflicts of interest

The authors declare no conflicts of interest.

Additional information

Publisher's note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

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). https://doi.org/10.1007/s10811-022-02731-0

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10811-022-02731-0

Keywords

Search

Navigation