Spirulina (Arthrospira platensis) is rich in C-phycocyanin (C-pc), a protein-pigment complex with antioxidant, anti-inflammatory, hepatoprotective and anti-carcinogenic properties. This protein requires an extraction phase due to its intracellular location; preferably a cold extraction as high temperatures can alter its functionality. The extraction techniques currently used, such as a succession of freezing and thawing phases, are […] […]
©Magda Ehlers Researchers looked at two macroalgae (Caulerpa lentillifera J. Agardh and Ulva rigida C. Agardh), one cyanobacterium (Spirulina) and two microalgae (Coelastrella sp. (KKUP1) and Scenedesmus sp. (KKUP2)) to assess their protein content, amino acid profile and in vitro digestibil… This page is reserved for Sensalg’ subscribers and requires a connection to read. […] […]
Resolution in favour of a strong and sustainable European seaweed sector adopted In her speech to Parliament on 11 May, she highlighted the many benefits of seaweed: for human nutrition, thanks to its nutritional properties, particularly as a complementary source of protein; as an alternative to fishmeal used in aquaculture; and in the fight against […] […]
Impact of drying technology on the physicochemical characteristics and biological activities of the red alga Chondrus crispus.
To achieve this, the red seaweed Chondrus crispus was dehydrated by freeze-drying, conventional oven drying and microwave gravity hydrodiffusion (MHG). The environmental impact was determined by considering drying kinetics, energy consumption and treatment efficiency. At the same time, the various physical, chemical, and nutritional characteristics of the seaweed were studied, including changes in colour and […] […]
Using seaweed to reduce the salt content of bread: Consumer perception and the influence of product informationUsing seaweed to reduce the salt content of bread:
Determining the salt reduction threshold First, 102 Canadian consumers evaluated 6 breads: the control bread and the reduced salt breads (10%, 20%, 30%, 40 and 50%). Seaweed was added at a rate of 4%. The breads were presented one by one and the panellists rated their appreciation of appearance, flavour, texture, and overall taste on […] […]