AI Article Synopsis
- The study investigates how pre-and post-harvest techniques affect the quality of seaweed, focusing on factors like harvest site, storage time, and species.
- The results indicate that the species of seaweed had the most significant impact on its chemical composition, while storage duration and harvest site showed minimal effects.
- Overall, the findings suggest that seaweeds from Scotland maintain consistent quality over time, indicating their potential as a resource for creating functional foods.
Article Abstract
The limited understanding of the effect of pre-and post-harvest techniques still hinders the full exploitation of seaweed. Here, the effect of harvest site, long term storage and species on the elemental composition, fatty acid profile, lipid content, and antioxidant properties were determined in eight intertidal seaweed species common to Scotland, harvested for potential food application and stored for up to 128 weeks. Result showed that the most significant variation was due to species, with no statistical link found for the combined interaction effect of both storage duration and harvest site in most cases, except for the antioxidant parameters and some selected elements, which was limited to some seaweed species. Overall, our result showed that the chemical profiles of the seaweed species studied were remarkably consistent and unaffected by long term storage. Thus, suggesting that seaweeds sampled from Scotland could be a valuable resource for the development of functional foods.
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| http://dx.doi.org/10.1016/j.foodchem.2021.131955 | DOI Listing |
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