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Title: Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer
Authors: Cascais, Miguel 
Monteiro, Pedro 
Pacheco, Diana 
Cotas, João 
Pereira, Leonel 
Marques, João C. 
Gonçalves, Ana M. M. 
Keywords: heat treatment; seaweeds; bioactive compounds; food safety; consumer health
Issue Date: 2021
Project: UIDB/04292/2020 
UIDP/50017/2020 + UIDB/50017/2020 
project MENU FA_05_2017_011 
NASPA (EAPA_451/2016). 
PTDC/BIA-CBI/31144/2017—POCI-01 project-0145-FEDER-031144—MARINE INVADERS 
University of Coimbra contract IT057-18-7253 
Serial title, monograph or event: Applied Sciences (Switzerland)
Volume: 11
Issue: 18
Abstract: Macroalgae are a biological group that has mainly been used in Asian countries; however, the interest shown byWestern society is recent, its application in the industrial sector having increased in the last few decades. Seaweeds are filled with properties which are beneficial to our health. To use them as food and enhance these properties, heat has been used on them. This process alters the bioactive compounds. If we study the levels of moisture, they can vary according to the drying methods used. High values of moisture can lead to a short shelf life due to oxidation, microbial or enzyme activity, so controlling these values is highly recommended. Heat causes enzymatic activity as well as oxidation, which leads to degradation of phenolic compounds in comparison with freeze-drying, which causes fewer losses of these components. Due to the same occurrences, lipid content can also vary, modifying the bioactive compounds and their benefits. Pigments are some of the components most affected by heat, since, through this process, seaweeds or seaweed products can suffer a change in color. Iodine in macroalgae can decrease drastically; on the other hand, protein yield can be greatly enhanced. Some studies showed that the amount of arsenic in raw seaweeds was higher than when they were heat processed, and that arsenic values varied when different heat treatments were applied. Additionally, another study showed that heat can alter protein yield in specific species and have a different effect on other species.
ISSN: 2076-3417
DOI: 10.3390/app11188740
Rights: openAccess
Appears in Collections:I&D MARE - Artigos em Revistas Internacionais

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