Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima

Jönsson, Madeleine LU ; Allahgholi, Leila LU ; Rayner, Marilyn LU and Nordberg Karlsson, Eva LU orcid (2023) In Frontiers in Food Science and Technology 3.
Abstract
Introducing seaweed to new food markets entails new challenges concerning efficient preservation. Hence, this study explores high-pressure processing (HPP) as an alternative technique to conventional methods by evaluating its effects on the composition, quality, and microbial safety of the Swedish grown macroalgae Saccharina latissima. The results from the physicochemical analysis showed that after high-pressure treatment the color was retained, while the algal texture was altered by up to an 87.7% reduction in hardness and a 60.0% reduction in compression. Biochemical analysis demonstrated some variations in the algal samples, but the nutritional content was overall retained after treatment. The microbial analysis showed a low... (More)
Introducing seaweed to new food markets entails new challenges concerning efficient preservation. Hence, this study explores high-pressure processing (HPP) as an alternative technique to conventional methods by evaluating its effects on the composition, quality, and microbial safety of the Swedish grown macroalgae Saccharina latissima. The results from the physicochemical analysis showed that after high-pressure treatment the color was retained, while the algal texture was altered by up to an 87.7% reduction in hardness and a 60.0% reduction in compression. Biochemical analysis demonstrated some variations in the algal samples, but the nutritional content was overall retained after treatment. The microbial analysis showed a low microbial load of untreated fresh material, which was confirmed by a lack of amplification in polymerase chain reaction attempts and low growth during attempts on spontaneous proliferation using fresh and frozen algae. Additionally, shelf-life studies showed inconsistent growth, but overall, a low increase in unspecific bacteria, an increasing load of Enterobacteriaceae, no growth of Lactobacilli, and low fouling by mold and yeast. The results from this study can be useful in the continued attempts of introducing seaweed to new markets, with different prerequisites for post-harvest treatment. (Less)
Please use this url to cite or link to this publication:
author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Frontiers in Food Science and Technology
volume
3
pages
14 pages
publisher
Frontiers Media S. A.
ISSN
2374-5533
DOI
10.3389/frfst.2023.1150482
project
Savouring the sea: Production and consumption of future seaweed foods
language
English
LU publication?
yes
id
b432a501-dff7-411f-bc8c-c247994a9d9b
date added to LUP
2023-06-26 10:45:12
date last changed
2023-09-16 07:52:50
@article{b432a501-dff7-411f-bc8c-c247994a9d9b,
  abstract     = {{Introducing seaweed to new food markets entails new challenges concerning efficient preservation. Hence, this study explores high-pressure processing (HPP) as an alternative technique to conventional methods by evaluating its effects on the composition, quality, and microbial safety of the Swedish grown macroalgae <i>Saccharina latissima</i>. The results from the physicochemical analysis showed that after high-pressure treatment the color was retained, while the algal texture was altered by up to an 87.7% reduction in hardness and a 60.0% reduction in compression. Biochemical analysis demonstrated some variations in the algal samples, but the nutritional content was overall retained after treatment. The microbial analysis showed a low microbial load of untreated fresh material, which was confirmed by a lack of amplification in polymerase chain reaction attempts and low growth during attempts on spontaneous proliferation using fresh and frozen algae. Additionally, shelf-life studies showed inconsistent growth, but overall, a low increase in unspecific bacteria, an increasing load of Enterobacteriaceae, no growth of Lactobacilli, and low fouling by mold and yeast. The results from this study can be useful in the continued attempts of introducing seaweed to new markets, with different prerequisites for post-harvest treatment.}},
  author       = {{Jönsson, Madeleine and Allahgholi, Leila and Rayner, Marilyn and Nordberg Karlsson, Eva}},
  issn         = {{2374-5533}},
  language     = {{eng}},
  month        = {{06}},
  publisher    = {{Frontiers Media S. A.}},
  series       = {{Frontiers in Food Science and Technology}},
  title        = {{Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae <i>Saccharina latissima</i>}},
  url          = {{http://dx.doi.org/10.3389/frfst.2023.1150482}},
  doi          = {{10.3389/frfst.2023.1150482}},
  volume       = {{3}},
  year         = {{2023}},
}