RT Journal Article
T1 Insights into the structuring ability of two brown seaweeds (Laminaria digitata and Saccharina latissima) for applications as natural texturisers
A1 Souto Prieto, Antonio
A1 Martínez Sanz, Marta
A1 Ferreiro Portas, Tania
A1 Parada Pena, Patricia
A1 Abuín Arias, Laura
A1 Cobos García, Ángel
A1 López Sánchez, Patricia
K1 Seaweed
K1 Rheology
K1 High pressure homogenisation
K1 Structure
K1 Cell wall
K1 SAXS
AB Seaweeds represent a potential source of new food products with enhanced sustainability. However, in order to use seaweeds as ingredients more knowledge is needed regarding the impact of processing on their structuring ability and functionality. We report on the structure and rheology of aqueous dispersions of two species of brown seaweed, namely: Laminaria digitata and Saccharina latissima, prepared by different food processing techniques. High pressure homogenisation disrupted seaweed cell walls, leading to stable weak gels characterised by smaller particle size compared to untreated samples. Thermal treatment (70 °C 1 h), applied prior or during shear treatment, did not impact the particle size, however, it led to serum phases with higher viscosities. This was related to an increased solubilisation of polysaccharides from the cell walls into the serum, as reflected by chemical analysis and small angle X-ray scattering (SAXS). Furthermore, although in terms of rheological behaviour and particle size, both species showed similar response to food processing conditions, the cell wall nanostructure of L. digitata was modified to a larger extent compared to S. latissima, which was linked to a higher solubilisation of polysaccharides. These insights regarding functionalisation of brown seaweed dispersions provide the scientific knowledge to use whole seaweed as natural structurants for future food and other technological applications
PB Elsevier
YR 2024
FD 2024-05-17
LK http://hdl.handle.net/10347/34966
UL http://hdl.handle.net/10347/34966
LA eng
NO Algal Research 80 (2024) 103548
NO The authors are grateful to Verónica Piñeiro Gómez (RIAIDT, Universidade de Santiago de Compostela, Campus Lugo) for her technical expertise on monosaccharide analysis. The research leading to these results was supported by Project TED2021-130352B-I00 (Ministerio de Ciencia e Innovación, Spain); and Ramon y Cajal fellowship RYC2020-030485-I (Ministerio de Ciencia e Innovación, Spain). Antonio Souto-Prieto is the holder of a research contract 17DF-D5BD-4071-A710 (Campus Terra, Xunta de Galicia, Spain)
DS Minerva
RD 22 abr 2026