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The influence of stabilisation on the biochemical composition of Saccharina latissima

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Freezing, sun drying, oven drying and ensiling: what impact do these stabilization methods have on the biochemical composition of the alga Saccharina latissima?

Saccharina latissima brown seaweed is a seaweed whose farming is developing along the European coasts. Due to the high water content and the presence of sensitive molecules, freshly harvested cold water seaweed can deteriorate rapidly, which limits the possibilities of post-harvest processes, in pa...

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Transformation and stabilisation
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From the side of the plate to a main dish : seaweed finds their way
From the side of the plate to a main dish : seaweed finds their way
Over the last few months there have been several developments: from vegetable meatballs to mixed seaweed/meat steaks, from chefs to distribution centres, people all over the world are working hard to incorporate seaweed in all its forms. Fish analogues, meat substitutes, mixed products - these are the latest innovations we've seen in recent months. In
High Pressures to facilitate protein extraction from spirulina
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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
What about the digestibility of seaweed in farmed poultry?
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©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 digestibility, with a view to evaluating their potential as poultry feed. The authors assessed the
Do algae allow pathogenic bacteria to grow?
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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 on the surface of the seaweed), seaweed does not appear to be a good medium for the growth of pathogenic bacteria.  These would have to compete with the flora already

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