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dc.contributor.authorBlikra, Marthe Jordbrekk
dc.contributor.authorRode, Tone Mari
dc.contributor.authorSkåra, Torstein
dc.contributor.authorMaribu, Ingrid
dc.contributor.authorSund, Randi
dc.contributor.authorVaka, Mette Risa
dc.contributor.authorSkipnes, Dagbjørn
dc.date.accessioned2024-06-28T11:48:19Z
dc.date.available2024-06-28T11:48:19Z
dc.date.issued2024-06-24
dc.description.abstractThe European production of seaweed, including kelp species, is increasing, but efficient processing schemes for complete biomass valorization are still lacking. In this study, we investigated the effect of combining pulsed electric field (PEF) processing and soaking/blanching treatments (10, 45, and 60 ◦C) on the chemical composition of sugar kelp. Furthermore, we suggest applications for the various fractions resulting from the different pre-processing steps. More dry matter was extracted from the biomass with increasing degree of processing. Combining PEF and blanching gave the highest extraction yield (̃60 %) compared to only using one of the steps (̃40 %). The extracted compounds contained ash (including iodine), polyphenols, and mannitol. Proteins, heavy metals, other sugars, and (presumably) fiber were concentrated in the solid fractions. Based on the composition, applications within food, feed, agriculture, nutraceuticals, and cosmeceuticals are suggested for the fractions and extracts. These results can be relevant to researchers investigating novel technologies, processing of seaweed, and food safety, as well as to the seaweed industry, for the selection of processing technologies and product applications.en_US
dc.identifier.citationBlikra MJ, Rode TM, Skåra T, Maribu I, Sund R, Vaka MEVA, Skipnes D. Processing of sugar kelp: Effects on mass balance, nutrient composition, and color. Lebensmittel-Wissenschaft + Technologie. 2024;203:1-10en_US
dc.identifier.cristinIDFRIDAID 2279039
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2024.116402
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.urihttps://hdl.handle.net/10037/33994
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.journalLebensmittel-Wissenschaft + Technologie
dc.relation.projectIDinfo:eu-repo/grantAgreement/EC/H2020/101112943/EU/Accelerating algae product developments in Baltic and North Sea/AlgaePro BANOS/en_US
dc.rights.accessRightsopenAccessen_US
dc.rights.holderCopyright 2024 The Author(s)en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0en_US
dc.rightsAttribution 4.0 International (CC BY 4.0)en_US
dc.titleProcessing of sugar kelp: Effects on mass balance, nutrient composition, and coloren_US
dc.type.versionpublishedVersionen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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Attribution 4.0 International (CC BY 4.0)
Med mindre det står noe annet, er denne innførselens lisens beskrevet som Attribution 4.0 International (CC BY 4.0)