The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae
Currently, processed fruits (sour fruit and fruit paste) are consumed as one of the most popular goodies in the some countries, and the position of this product in the food basket of Iranian families is gradually becoming important. Algae are an excellent potential source of natural compounds that c...
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| Main Authors: | , , , |
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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/10.1155/2021/6017877 |
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| author | Somayeh Ranjbar-Shamsi Anousheh Sharifan Mozhgan Emtyazjoo Maryam Moslehishad |
| author_facet | Somayeh Ranjbar-Shamsi Anousheh Sharifan Mozhgan Emtyazjoo Maryam Moslehishad |
| author_sort | Somayeh Ranjbar-Shamsi |
| collection | DOAJ |
| description | Currently, processed fruits (sour fruit and fruit paste) are consumed as one of the most popular goodies in the some countries, and the position of this product in the food basket of Iranian families is gradually becoming important. Algae are an excellent potential source of natural compounds that can be used as a functional food. The aim of this study was to investigate the effect of Sargassum ilicifolium, Ulva lactuca, and Gracilaria cortica algae at different concentrations (1.5 and 3%) on the chemical and nutritional properties of processed fruit formulations. Fatty acid profiles were measured by gas chromatography. Vitamin contents were measured using HPLC. Inductively coupled plasma (ICP) was used to measure minerals. In the fatty acid profile, 21 fatty acids including saturated fatty acids, unsaturated fatty acids, and PUFAs were identified. The predominant fatty acids in samples were palmitic acid, stearic acid, oleic acid, and linoleic acid. E and B1 vitamins varied from 6.19 to 22.63 mg/g and 5.38–19.10 mg/g in sour fruits and fruit paste, respectively. Among the minerals, iodine was at the highest level in all samples (5.06–607.46 mg/g). In conclusion, these seaweeds can be used as a suitable source of fatty acids, minerals, and vitamins in the formulation of functional processed fruits, which are essential for human health. |
| format | Article |
| id | doaj-art-8e033d3cbfaf431caca2270b9a3848ee |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-8e033d3cbfaf431caca2270b9a3848ee2025-02-03T01:20:38ZengWileyJournal of Food Quality1745-45572021-01-01202110.1155/2021/6017877The Chemical and Nutritional Properties of Processed Fruit Enriched with AlgaeSomayeh Ranjbar-Shamsi0Anousheh Sharifan1Mozhgan Emtyazjoo2Maryam Moslehishad3Department of Food Science and TechnologyDepartment of Food Science and TechnologyDepartment of Marine Science and TechnologyDepartment of Food Science and TechnologyCurrently, processed fruits (sour fruit and fruit paste) are consumed as one of the most popular goodies in the some countries, and the position of this product in the food basket of Iranian families is gradually becoming important. Algae are an excellent potential source of natural compounds that can be used as a functional food. The aim of this study was to investigate the effect of Sargassum ilicifolium, Ulva lactuca, and Gracilaria cortica algae at different concentrations (1.5 and 3%) on the chemical and nutritional properties of processed fruit formulations. Fatty acid profiles were measured by gas chromatography. Vitamin contents were measured using HPLC. Inductively coupled plasma (ICP) was used to measure minerals. In the fatty acid profile, 21 fatty acids including saturated fatty acids, unsaturated fatty acids, and PUFAs were identified. The predominant fatty acids in samples were palmitic acid, stearic acid, oleic acid, and linoleic acid. E and B1 vitamins varied from 6.19 to 22.63 mg/g and 5.38–19.10 mg/g in sour fruits and fruit paste, respectively. Among the minerals, iodine was at the highest level in all samples (5.06–607.46 mg/g). In conclusion, these seaweeds can be used as a suitable source of fatty acids, minerals, and vitamins in the formulation of functional processed fruits, which are essential for human health.http://dx.doi.org/10.1155/2021/6017877 |
| spellingShingle | Somayeh Ranjbar-Shamsi Anousheh Sharifan Mozhgan Emtyazjoo Maryam Moslehishad The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae Journal of Food Quality |
| title | The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae |
| title_full | The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae |
| title_fullStr | The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae |
| title_full_unstemmed | The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae |
| title_short | The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae |
| title_sort | chemical and nutritional properties of processed fruit enriched with algae |
| url | http://dx.doi.org/10.1155/2021/6017877 |
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