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Application Of Response Surface Methodology For Studying The Influence Of Hydrothermal Processing On The Phytochemical Constituents Of Irish Edible Brown Seaweed
Cox, Sabrina; Gupta, Shilpi; Abu-Ghannam, Nissreen
We used response surface methodology to investigate the effect of time and temperature of hydrothermal processing (blanching) on the phytochemical content, texture and colourof a semi-dried brown seaweed ( Himanthalia elongata ). A central composite design was employed with a hydrothermal processing time of 10 – 30 min and temperature of 60 – 90 ° C. Predicted models were found to be signifi cant for total phenoliccontent, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, total fl avonoids, total condensed tannins, texture and colour. The predicted values for each of the responses were in good agreement with experimental values. Processing time had the most signifi cant effect on phytochemical constituentsof H. elongata . An acceptable edible texture and colour of seaweed was also achieved during the blanching procedure.Thus, central composite design and response surface methodology can be used to model phytochemical content, texture and colour of H. elongata while minimising the number of experiments required. Multiple response optimisation demonstrated that the phytochemical content of H. elongata maybe maximised by blanching for 20.4 min at 80.5 ° C.
Keyword(s): Antioxidant; Blanching; Response Surface Methodology; Seaweed; Texture.; Food Chemistry; Food Processing; Food Science
Publication Date:
2011
Type: Journal article
Peer-Reviewed: Unknown
Contributor(s): ABBEST
Institution: Dublin Institute of Technology
Citation(s): Articles
Publisher(s): Dublin Institute of Technology
File Format(s): application/pdf
First Indexed: 2012-12-07 05:55:49 Last Updated: 2017-12-14 07:09:26