Journal
FOOD CHEMISTRY
Volume 295, Issue -, Pages 101-109Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.05.092
Keywords
Chlorophyll bioaccessibility; Cooking seaweeds; In vitro digestion; Nori; Kombu; Sea Lettuce
Funding
- Ministerio de Ciencia, Universidades e Innovacion
- Agencia Estatal de Investigacion
- European Regional Development Fund [RTI2018-095415-B-I00]
- Chongqing Science and Technology Commission [cstc2018jcyjAX0590]
- Southwest University [SWU118101]
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Edible seaweeds are highly consumed food with a rich chlorophyll profile. Although seaweeds are mainly cooked ingested, the influence of cooking on the chlorophyll bioaccessibility remains unknown. In this research, cooked Nori, Sea Lettuce and Kombu were subjected to an in vitro digestion and following micellarization investigations. The processing of red seaweed does not affect the chlorophyll recovery, while cooking green and brown seaweeds implies an important increase in chlorophyll recovery after in vitro digestion. In this line, while cooking affects negatively the micellarization rate of chlorophyll derivatives in Nori and Kombu, it does not modify the micellarization in Sea Lettuce. Generally, the chlorophyll bioaccessibility of microwaved seaweeds is always higher than that of boiled ones. However, cooking improves the chlorophyll bioaccessibility in brown seaweeds, while decreases in red seaweeds. In conclusion, the characteristics of food matrix are the determinant factor on the chlorophyll bioaccessibility of cooked seaweeds.
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