An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species
Halimah O. Mohammed,
Michael N. O’Grady,
Maurice G. O’Sullivan,
Ruth M. Hamill,
Kieran N. Kilcawley,
Joseph P. Kerry
Affiliations
Halimah O. Mohammed
Food Packaging, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland
Michael N. O’Grady
Food Packaging, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland
Maurice G. O’Sullivan
Sensory Groups, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland
Ruth M. Hamill
Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
Kieran N. Kilcawley
Food Quality and Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 P996 Cork, Ireland
Joseph P. Kerry
Food Packaging, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland
Irish edible brown (Himanthalia elongata—sea spaghetti, Alaria esculenta—Irish wakame) and red seaweeds (Palmaria palmata—dulse, Porphyra umbilicalis—nori) were assessed for nutritional (proximate composition; salt; pH; amino acid; mineral and dietary fibre contents); bioactive (total phenolic content (TPC) and in vitro antioxidant activity (DPPH and FRAP)); thermal (thermogravimetric analysis (TGA)); and technological (water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC)) properties. Red seaweeds had higher (p p p Irish wakame > dulse (p p p < 0.05) OHC than the brown seaweeds. Results demonstrate the potential of seaweeds as functional food product ingredients.
