Effect of different rehydration temperatures on the moisture, content of phenolic compounds, antioxidant capacity and textural properties of edible Irish brown seaweed

LWT

Volumn 47, Issue 2, 2012, Pages 300-307

  Cox, Sabrina ^a   Gupta, Shilpi ^a   Abu Ghannam, Nissreen ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Antioxidants; Himanthalia elongata; Modelling; Rehydration; Seaweed

Indexed keywords

ACTIVATION ENERGY; ANTIOXIDANTS; MODELS; MOISTURE DETERMINATION; PHENOLS; SEAWEED;

ANTIOXIDANT CAPACITY; EFFECT OF TEMPERATURE; EMPIRICAL KINETIC MODEL; HIMANTHALIA ELONGATA; MOISTURE EQUILIBRIUM; REHYDRATION; REHYDRATION KINETIC; TOTAL FLAVONOID CONTENTS;

WATER CONTENT;

HIMANTHALIA ELONGATA;

EID: 84862789059     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.01.023     Document Type: Article

References (34)

1. Amin I., Norazaidah Y., Emmy Hainida K.I. Antioxidant activity and phenolic content of raw and boiled Amaranthus species. Food Chemistry 2006, 94:47-52.
2. Bunea A.M., Andjelkovic C., Socaciu O., Bobis M., Neacsu R., Verhé R., et al. Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.). Food Chemistry 2008, 108:649-656.
3. Burritt D.J., Larkindal J., Hurd C.L. Antioxidant metabolism in the intertidal red seaweed Stictosiphonia arbuscula following desiccation. Planta 2002, 215:829-838.
4. Chanda S., Dave R., Kaneria M., Nagani K. Seaweeds: a novel, untapped source of drugs from sea to combat infectious diseases. Current Research, Technology and Education Topics in Applied Microbial Biotechnology 2010, 473-480.
5. Chandini S.K., Ganesan P., Bhaskar N. In vitro antioxidant activities of three selected brown seaweeds of India. Food Chemistry 2008, 107:707-713.
6. Cox S., Abu-Ghannam N., Gupta S. An assessment of the antioxidant and antimicrobial activity of six species of edible Irish seaweeds. International Food Research Journal 2010, 17:205-220.
7. Cunningham S.E., McMinn W.A.M., Magee T.R.A., Richardson P.S. Modelling water absorption of pasta during soaking. Journal of Food Engineering 2007, 82:600-607.
8. García-Pascual P., Sanjuán N., Melis R., Mulet R. Morchella esculenta (morel) rehydration process modelling. Journal of Food Engineering 2006, 72(4):346-353.
9. García-Segovia P., Andrés-Bello A., Martínez-Monzó J. Rehydration of air-dried Shiitake mushroom (Lentinus edodes) caps: comparison of conventional and vacuum water immersion processes. LWT - Food Science and Technology 2011, 44:480-488.
10. Gupta S., Cox S., Abu-Ghannam N. Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed. LWT - Food Science and Technology 2011, 44(5):1266-1272.
11. Jiménez-Escrig A., Goni C.I. Nutritional evaluation and physiological effects of edible seaweeds. Archivos Latinoamericanos de Nutricion 1999, 49:114-120.
12. Krokida M.K., Karathanos V.T., Maroulis Z.B. Compression analysis of dehydrated agricultural products. Drying Technology 2000, 18:395-408.
13. Krokida M.K., Marinos-Kouris D. Rehydration kinetics of dehydrated products. Journal of Food Engineering 2003, 57:1-7.
14. Lee K.T., Farid M., Nguang S.K. The mathematical modelling of the rehydration characteristics of fruits. Journal of Food Engineering 2006, 72:16-23.
15. Lewicki P.P., Jakubczyk E. Effect of hot air temperature on mechanical properties of dried apples. Journal of Food Engineering 2004, 64:307-314.
16. Machado M., Oliveira F.A.R., Gekas V., Singh R.P. Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water. International Journal of Food Science and Technology 1998, 33(3):225-237.
17. Maldonado S., Arnau E., Bertuzzi M.A. Effect of temperature and pretreatment on water diffusion during rehydration of dehydrated mangoes. Journal of Food Engineering 2010, 96:333-341.
18. Marin B.E., Lemus M.R., Flores M.V. La rehidratación de alimentos deshidratados. Rev Chilena de Nutrición 2006, 33(3):527-538.
19. Maskan M. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering 2001, 48:177-182.
20. Maskan M. Effect of processing on hydration kinetics of three wheat products of same variety. Journal of Food Engineering 2002, 52(4):337-341.
21. Matsukawa R., Dubinsky Z., Kishimoto E., Masaki K.F.Y., Takeuchi T. A comparison of screening methods for antioxidant activity in seaweeds. Journal of Applied Phycology 1997, 9:29-35.
22. Moreira R., Chenlo F., Chaguri L., Fernandes C. Water absorption, texture and colour kinetics of air-dried chestnuts during rehydration. Journal of Food Engineering 2008, 86:584-594.
23. Mota C.L., Luciano C., Dias A., Barroca M.J., Guiné R.P.F. Convective drying of onion: kinetics and nutritional evaluation. Food and Bioproducts Processing 2010, 88:115-123.
24. Olivera D.F., Vina S.Z., Marani C.M., Ferreyra R.M., Mugridge A., Chaves A.R., et al. Effect of boiling on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage. Journal of Food Engineering 2008, 84:148-155.
25. Peleg M. An empirical model for the description of moisture sorption curves. Journal of Food Science 1988, 53:1216-1219.
26. Rossi M., Guissani E., Morelli R., Lo Scalzo R., Nani R.C., Torreggiani D. Effect of fruit blanching on phenolics and radical scavenging activity of highbrush blueberry juice. Food Research International 2003, 36:999-1005.
27. Sacchetti G., Pittia P., Biserni M., Pinnavaia G.G., Rosa M.D. Kinetic modelling of textural changes in ready-to eat breakfast cereals during soaking in semi-skimmed milk. International Journal of Food Science and Technology 2003, 38:135-143.
28. Simal S., Femenía A., Garau M.C., Roselló C. Use of exponential, Page's and diffusional models to simulate the drying kinetics of kiwi fruit. Journal of Food Engineering 2005, 66:323-328.
29. Solomon W.K. Hydration kinetics of lupin (Lupinus albus) seeds. Journal of Food Process Engineering 2007, 30(1):119-130.
30. Southgate D.A.T. Dietary fiber and health. Dietary fiber: Chemical and biological aspects 1990, 10-19. The Royal Society of Chemistry, Cambridge. D.A.T. Southgate, K. Waldron, I.T. Johnson, G.R. Fenwick (Eds.).
31. Taga M.S., Miller E.E., Pratt D.E. Chia seeds as a source of natural lipid antioxidants. Journal of the American Oil Chemists Society 1984, 61:928-931.
32. Vega-Gálvez A., Notte-Cuello E., Lemus-Mondaca R., Zura L., Miranda M. Mathematical modelling of mass transfer during rehydration process of aloe vera (Aloe barbadensis Miller). Food and Bioproducts Processing 2009, 87:254-260.
33. Yen G.C., Chen H.Y. Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of Agricultural and Food Chemistry 1995, 43:27-32.
34. Zishen J., Mengcheng T., Jianming W. The determination of flavonoid contents in mulberry and their scavenging affects on superoxide radicals. Food Chemistry 1999, 64:555-559.