Evaluation of Chemical, Functional, Spectral, and Thermal Characteristics of Sargassum wightii and Ulva rigida from Indian Coast
Usage of seaweeds as a functional food/food ingredient is very limited due to paucity of scientific information about variations in the nutritional composition of seaweeds under diverse climatic conditions. Sargassum wightii and Ulva rigida seaweeds are found abundantly on the Southern Indian coastl...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/9133464 |
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| author | Yogesh Kumar Ayon Tarafdar Deepak Kumar Kiran Verma Manjeet Aggarwal Prarabdh C. Badgujar |
| author_facet | Yogesh Kumar Ayon Tarafdar Deepak Kumar Kiran Verma Manjeet Aggarwal Prarabdh C. Badgujar |
| author_sort | Yogesh Kumar |
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| description | Usage of seaweeds as a functional food/food ingredient is very limited due to paucity of scientific information about variations in the nutritional composition of seaweeds under diverse climatic conditions. Sargassum wightii and Ulva rigida seaweeds are found abundantly on the Southern Indian coastline and were thoroughly evaluated in this work. Crude fiber and lipid of S. wightii were higher (24.93 ± 0.23% and 3.09 ± 0.41%, respectively) as compared to U. rigida; however, U. rigida had higher crude protein content (27.11 ± 0.62%). Evaluation of mineral and CHNS content indicated that the concentration of potassium, magnesium, and calcium was 1.36 ± 0.08 mg/g, 8.39 ± 0.80 mg/g, and 14.03 ± 3.46 mg/g, respectively, that was higher in the S. wightii, whereas U. rigida contained higher value of iron, carbon, and sulphur (0.70 ± 0.13 mg/g, 37.72 ± 4.63%, and 2.61 ± 0.16%, respectively). Swelling capacity (19.42 ± 0.00 mL/g DW to 22.66 ± 00 mL/g DW), water-holding capacity (6.15 ± 0.08 g/g DW to 6.38 ± 0.14 g/g DW), and oil-holding capacity (2.96 ± 0.13 g/g DW) of U. rigida were significantly (p<0.05) higher as compared to S. wightii. It was observed from DSC thermograms that S. wightii can be safely processed for food formulations even at a temperature of 134°C. The thermograms also revealed changes in the sulphated polysaccharide (fucoidan) profile due to the presence of hydroxyl and carboxyl groups with denaturation of proteins. TGA of S. wightii and U. rigida showed degradation temperature within the range of 200–300°C due to divergent polysaccharide compositions. FTIR spectroscopy suggested the presence of phenolic groups in both seaweeds (at 1219 cm−1). Results of the study suggested that the manufacturing of functional food products from seaweeds could be beneficial and may aid in social upliftment of cultivators/fishermen. |
| format | Article |
| id | doaj-art-59c8a4ffce5840818d314bc8696e6ebf |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
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| series | Journal of Food Quality |
| spelling | doaj-art-59c8a4ffce5840818d314bc8696e6ebf2025-02-03T01:04:34ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/91334649133464Evaluation of Chemical, Functional, Spectral, and Thermal Characteristics of Sargassum wightii and Ulva rigida from Indian CoastYogesh Kumar0Ayon Tarafdar1Deepak Kumar2Kiran Verma3Manjeet Aggarwal4Prarabdh C. Badgujar5Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli-131 028, Sonipat, Haryana, IndiaDepartment of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli-131 028, Sonipat, Haryana, IndiaDepartment of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli-131 028, Sonipat, Haryana, IndiaDepartment of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli-131 028, Sonipat, Haryana, IndiaDepartment of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli-131 028, Sonipat, Haryana, IndiaDepartment of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli-131 028, Sonipat, Haryana, IndiaUsage of seaweeds as a functional food/food ingredient is very limited due to paucity of scientific information about variations in the nutritional composition of seaweeds under diverse climatic conditions. Sargassum wightii and Ulva rigida seaweeds are found abundantly on the Southern Indian coastline and were thoroughly evaluated in this work. Crude fiber and lipid of S. wightii were higher (24.93 ± 0.23% and 3.09 ± 0.41%, respectively) as compared to U. rigida; however, U. rigida had higher crude protein content (27.11 ± 0.62%). Evaluation of mineral and CHNS content indicated that the concentration of potassium, magnesium, and calcium was 1.36 ± 0.08 mg/g, 8.39 ± 0.80 mg/g, and 14.03 ± 3.46 mg/g, respectively, that was higher in the S. wightii, whereas U. rigida contained higher value of iron, carbon, and sulphur (0.70 ± 0.13 mg/g, 37.72 ± 4.63%, and 2.61 ± 0.16%, respectively). Swelling capacity (19.42 ± 0.00 mL/g DW to 22.66 ± 00 mL/g DW), water-holding capacity (6.15 ± 0.08 g/g DW to 6.38 ± 0.14 g/g DW), and oil-holding capacity (2.96 ± 0.13 g/g DW) of U. rigida were significantly (p<0.05) higher as compared to S. wightii. It was observed from DSC thermograms that S. wightii can be safely processed for food formulations even at a temperature of 134°C. The thermograms also revealed changes in the sulphated polysaccharide (fucoidan) profile due to the presence of hydroxyl and carboxyl groups with denaturation of proteins. TGA of S. wightii and U. rigida showed degradation temperature within the range of 200–300°C due to divergent polysaccharide compositions. FTIR spectroscopy suggested the presence of phenolic groups in both seaweeds (at 1219 cm−1). Results of the study suggested that the manufacturing of functional food products from seaweeds could be beneficial and may aid in social upliftment of cultivators/fishermen.http://dx.doi.org/10.1155/2021/9133464 |
| spellingShingle | Yogesh Kumar Ayon Tarafdar Deepak Kumar Kiran Verma Manjeet Aggarwal Prarabdh C. Badgujar Evaluation of Chemical, Functional, Spectral, and Thermal Characteristics of Sargassum wightii and Ulva rigida from Indian Coast Journal of Food Quality |
| title | Evaluation of Chemical, Functional, Spectral, and Thermal Characteristics of Sargassum wightii and Ulva rigida from Indian Coast |
| title_full | Evaluation of Chemical, Functional, Spectral, and Thermal Characteristics of Sargassum wightii and Ulva rigida from Indian Coast |
| title_fullStr | Evaluation of Chemical, Functional, Spectral, and Thermal Characteristics of Sargassum wightii and Ulva rigida from Indian Coast |
| title_full_unstemmed | Evaluation of Chemical, Functional, Spectral, and Thermal Characteristics of Sargassum wightii and Ulva rigida from Indian Coast |
| title_short | Evaluation of Chemical, Functional, Spectral, and Thermal Characteristics of Sargassum wightii and Ulva rigida from Indian Coast |
| title_sort | evaluation of chemical functional spectral and thermal characteristics of sargassum wightii and ulva rigida from indian coast |
| url | http://dx.doi.org/10.1155/2021/9133464 |
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