Article ; Online: Dehydration, Rehydration and Thermal Treatment: Effect on Bioactive Compounds of Red Seaweeds
2024 Volume 22, Issue 4
Abstract: The nutritional and bioactive value of seaweeds is widely recognized, making them a valuable food source. To use seaweeds as food, drying and thermal treatments are required, but these treatments may have a negative impact on valuable bioactive compounds. ...
Abstract | The nutritional and bioactive value of seaweeds is widely recognized, making them a valuable food source. To use seaweeds as food, drying and thermal treatments are required, but these treatments may have a negative impact on valuable bioactive compounds. In this study, the effects of dehydration, rehydration, and thermal treatment on the bioactive compounds (carotenoids, phycobiliproteins, total phenolic content (TPC), total flavonoids content (TFC)), antioxidant (ABTS and DPPH radical scavenging activities) and anti-Alzheimer's (Acetylcholinesterase (AchE) inhibitory activities, and color properties of |
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MeSH term(s) | Antioxidants/chemistry ; Carotenoids/chemistry ; Cholinesterase Inhibitors/chemistry ; Desiccation ; Edible Seaweeds ; Flavonoids/chemistry ; Hot Temperature ; Phenols/chemistry ; Phycobiliproteins ; Porphyra/chemistry ; Seaweed/chemistry |
Chemical Substances | Antioxidants ; Carotenoids (36-88-4) ; Cholinesterase Inhibitors ; Flavonoids ; Phenols ; Phycobiliproteins |
Language | English |
Publishing date | 2024-04-09 |
Publishing country | Switzerland |
Document type | Journal Article |
ZDB-ID | 2175190-0 |
ISSN | 1660-3397 ; 1660-3397 |
ISSN (online) | 1660-3397 |
ISSN | 1660-3397 |
DOI | 10.3390/md22040166 |
Database | MEDical Literature Analysis and Retrieval System OnLINE |
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