Archives Transformation and stabilisation

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High Pressures to facilitate protein extraction from spirulina

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 […]

Camille RENAUD September 14 2023

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Do algae allow pathogenic bacteria to grow?

Like all food products, seaweed must be safe and without risk to the consumer. Due to its high content of commensal marine bacteria (naturally present […]

HELENE MARFAING July 5 2023

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Do we lose taste when we reduce the iodine in seaweed?

In recent years, methods have been developed to reduce the iodine content of kelp. While iodine intake is an undeniable nutritional asset, excessive consumption is […]

HELENE MARFAING July 4 2023

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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 […]

Véronique Bonnier July 4 2023

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NOTPLA, offers seaweed-based ‘edible plastic’ packaging

Notpla’s natural plastic packaging biodegrades in four to six weeks, according to the company, in comparison to the hundreds of years it takes for synthetic […]

Jean-Yves Thébaudin June 20 2023

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Measuring the freshness and life cycle of sea lettuce

A Spanish team studied the life cycle of Ulva rigida stored at 4 and 16°C for 12 days. Several methods were used to assess the […]

Céline Baty-Julien June 20 2023

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What parameters should be studied to measure the freshness and life cycle of Ulva rigida?

In this study, Spanish authors monitored the freshness of Ulva rigida during storage at 4 and 6°C through physical, chemical, microbiological and sensory measures. Ulva […]

Céline Baty-Julien June 20 2023

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Lacto-fermented seaweed

On 19 March 2021 the student competition and professional conference on seaweed, U’COOK-innovation, was held. Organised by UCO Bretagne Nord, the theme of this 5th […]

Cédric D. June 20 2023

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Drying seaweed: impact on quality

A new continuous dryer (Flashdryer) commissioned by IDMer in 2019 has proved its effectiveness on fish and other sea co-products. But what about seaweed? A […]

Véronique Bonnier et Hélène Marfaing June 20 2023

Transformation and stabilisation

High Pressures to facilitate protein extraction from spirulina

Do algae allow pathogenic bacteria to grow?

Do we lose taste when we reduce the iodine in seaweed?

Impact of drying technology on the physicochemical characteristics and biological activities of the red alga Chondrus crispus.

NOTPLA, offers seaweed-based ‘edible plastic’ packaging

Measuring the freshness and life cycle of sea lettuce

What parameters should be studied to measure the freshness and life cycle of Ulva rigida?

Lacto-fermented seaweed

Drying seaweed: impact on quality

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