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An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments

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Abstract

Drying kinetics, proximate composition, dietary fiber, total phenolic compounds, pigments, amino acid profile, and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity) of a red edible seaweed (Pyropia orbicularis) subjected to vacuum drying at five temperatures (40–80 °C) were evaluated. The experimental drying curves were satisfactorily fitted to the Weibull model. The total dietary fiber (TDF) of this seaweed presented a value of 64.37 g (100 g)−1 d.m. The ratio IDF:TDF was 81.1%. The values for protein ranged between 22.34 and 24.92 g (100 g)−1 d.m. in dried seaweed, and His, Thr, and Pro were the most abundant amino acids. The chlorophyll a content was higher than that for chlorophyll b. Total phenolic content (TPC), phycoerythrin and phycocyanin contents, and carotenoid content as well as antioxidant capacity showed an increase at 70 °C. Moreover, at 70 °C, ΔE presented a value of 15.66. Correlations between the TPC and DPPH values (r 2 = 0.899) as well as lightness and hue angle (r 2 = 0.776) were found during food drying. This work provides important information about the chemical composition and nutraceutical properties of the Chilean edible red seaweed, P. orbicularis.

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Acknowledgments

The authors gratefully acknowledge the Project FONDECYT 1160597 for providing financial support for the publication of this research.

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Authors and Affiliations

  1. Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán, 1305, La Serena, Chile

    Elsa Uribe, Antonio Vega-Gálvez, Valentina Heredia & Alexis Pastén

  2. Instituto de Investigación Multidisciplinar en Ciencia y Tecnología, Universidad de La Serena, Av. Raúl Bitrán, 1305, La Serena, Chile

    Elsa Uribe

  3. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad Autónoma de Buenos Aires, Argentina

    Karina Di Scala

  4. Food Engineering Research Group, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Av. Juan B. Justo 4302, 7600, Mar del Plata, Argentina

    Karina Di Scala

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  1. Elsa Uribe
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Correspondence to Elsa Uribe.

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Uribe, E., Vega-Gálvez, A., Heredia, V. et al. An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments. J Appl Phycol 30, 673–683 (2018). https://doi.org/10.1007/s10811-017-1240-1

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  • DOI: https://doi.org/10.1007/s10811-017-1240-1

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