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Título: | Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer | Autor: | Cascais, Miguel Monteiro, Pedro Pacheco, Diana Cotas, João Pereira, Leonel Marques, João C. Gonçalves, Ana M. M. |
Palavras-chave: | heat treatment; seaweeds; bioactive compounds; food safety; consumer health | Data: | 2021 | Projeto: | 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 |
Título da revista, periódico, livro ou evento: | Applied Sciences (Switzerland) | Volume: | 11 | Número: | 18 | Resumo: | 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. | URI: | https://hdl.handle.net/10316/100797 | ISSN: | 2076-3417 | DOI: | 10.3390/app11188740 | Direitos: | openAccess |
Aparece nas coleções: | I&D MARE - Artigos em Revistas Internacionais |
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Effects-of-heat-treatment-processes-Health-benefits-and-risks-to-the-consumerApplied-Sciences-Switzerland.pdf | 831.68 kB | Adobe PDF | Ver/Abrir |
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