Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments
Artikel i vetenskaplig tidskrift, 2022

Macroalgae are a rich source of dietary fibre, protein, lipids and bioactives. However, more research is needed to understand how processing methods impact macroalgae techno-functional properties. In this work, aqueous suspensions of the fibre-rich brown algae Laminaria digitata were prepared by conventional food processing methods. The impact of sequence of processing steps (thermal and mechanical treatments), and heating time (15, 30 and 45 min), on volatile aroma composition were investigated. Changes in volatile composition were monitored with headspace GC-FID/MS analysis. Our results showed that both parameters impacted the volatiles profile of the suspensions. From an overall volatile perspective, short heating times (90 °C for 15 min) led to similar profiles, independently of the sequence of thermal and mechanical treatments. However, longer heating times induced a larger release of several aldehydes, specific for each processing method. Our results bring new insights on the volatile composition of suspensions of Laminaria digitata, which are related to flavour properties, and aid design of food products containing seaweed.




Laminaria digitata

Volatile composition


Gonzalo Garrido-Bañuelos

RISE Research Institutes of Sweden

Ana Miljkovic

RISE Research Institutes of Sweden

Clément Morange

RISE Research Institutes of Sweden

Mihaela Mihnea

Örebro universitet

Patricia Lopez-Sanchez

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

LWT - Food Science and Technology

0023-6438 (ISSN) 1096-1127 (eISSN)

Vol. 162 113483

Naturliga texturbildare förenklar sväljning

Formas (2018-01346), 2021-04-01 -- 2021-12-31.




Annan materialteknik



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