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Five types of seaweed screened under high pressure.

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Research scientists have managed to increase the shelf life of fresh seaweed by applying high pressure processes.

In their article “Preservation of five edible seaweeds by high pressure processing: effect on microbiota, shelf life, colour, texture and antioxidant capacity”, Ana del Olmo, Antonio Picon and Manuel Nunez, (Algal Research, 49 (2020), 101938) point out solutions for increasing the lifespan of fresh...

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Seaweed deep-freezing: impacts of the processes
Seaweed deep-freezing: impacts of the processes
Different deep-freezing processes commonly used in the food industry can be applied to seaweed. However, depending on the variety, some processes have been found to be more suitable than others. Three different processes (Forced Air Freezing, Fluidized Bed Freezing and Cryogenic Flash-Freezing) were tested on different varieties of seaweed and halophyte plants, with contrasting results.
Deep-freezing as a method of seaweed preservation
Deep-freezing as a method of seaweed preservation
There is currently hardly any frozen seaweed on the market. However, this stabilization method on chopped seaweed could facilitate their use by food processors and consumers in the same manner as for frozen vegetables or aromatic herbs. To learn more about this method of preparation combining quality and convenience of use, three different deep-freezing processes
High pressure processing (HPP) for the preservation of seaweed
High pressure processing (HPP) for the preservation of seaweed
As part of the Sensalg collaborative project, high pressure processing (HPP), also called Pascalisation, was tested on various types of seaweed as well as on Salicornia (or sea asparagus). General information Pascalisation is a technique that subjects food products to very high pressures, around 6000 bars, six times the pressure exerted in the depths of
New solutions for the preservation of seaweed?
New solutions for the preservation of seaweed?
Pascalisation is a technique that subjects food products to very high pressures, around 6000 bars, in order to improve the quality of their preservation. The advantages of this process include the decrease in bacterial flora, unchanged levels of vitamins and hardly any change in colour and taste. It could therefore constitute an alternative to thermal

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