Development of a Whey Protein Recovery Process Using Sugar Kelp ( Extracts.

Whey is the largest waste product of the cheese-making industry and the current methods of extracting the nutrients from it are costly and inefficient. This study assessed the feasibility of using crude polysaccharides to flocculate proteins from liquid whey waste. The flocculants used were a sugar kelp ( extract, as well as commercial seaweed polysaccharides, alginate and k-carrageenan, to recover proteins from the liquid whey waste.

Hydrophobic corn zein-modified cellulose nanofibril (CNF) films with antioxidant properties.

Cellulose nanofibrils (CNFs) can form strong biodegradable films; however, due to their hydrophilicity, moisture can degrade their mechanical and barrier properties. Corn zein (CZ) is a hydrophobic protein that when covalently linked with CNF films through peptide bonds, may improve their hydrophobicity. CZ was covalently linked to aminophenylacetic acid and aminobenzoic acid esterified CNF films which were then assessed for evidence of modification, hydrophobicity, mechanical properties, and antioxidant activity.

Survival of Inoculated Vibrio spp., Shigatoxigenic Escherichia coli, Listeria monocytogenes, and Salmonella spp. on Seaweed (Sugar Kelp) During Storage.

Bacteria including Vibrio spp. persist in coastal waters and can contaminate edible seaweeds. Pathogens such as Listeria monocytogenes, shigatoxigenic Escherichia coli (STEC), and Salmonella have been associated with and present serious health risks in minimally processed vegetables including seaweeds.

Characterization of novel cellulose nanofibril and phenolic acid-based active and hydrophobic packaging films.

Cellulose nanofibril (CNF) is a natural biodegradable biopolymer with excellent mechanical and barrier properties. However, it is susceptible to moisture-induced deterioration of its properties. Attachment of phenolic acids can improve its hydrophobicity and provide additional active functionalities such as antioxidant properties.

Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp ().

Low seaweed consumption in the West is due to lack of availability and consumer familiarity. In this study, the effects of preservation processes on quality aspects of products were assessed. First, a blanching (100 °C for 1 or 3 min) treatment was used to produce seaweed salad.