Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia

[en] The chemical composition and some functional properties of the dried "Ulva lactuca" algae, collected from the littoral between the Taboulba and Sayada area, were determined. The dried "U. lactuca" algae were investigated for their soluble, insoluble and total dietary fibre content, mineral amount, amino acid and fatty acid profiles, swelling capacity (SWC), water holding capacity (WHC) and oil holding capacity (OHC). Results showed that "U. lactuca" alga powder was characterised by a high content of fibres (54.0%), minerals (19.6%), proteins (8.5%) and lipids (7.9%). The neutral fibres contain hemicellulose (20.6%), cellulose (9.0%) and lignin (1.7%). The proteinic fraction analysis indicated the presence of essential amino acids, which represent 42.0% of the total amino acids. The fatty acids profile was dominated by the palmitic acid, which represents about 60.0% of the total fatty acids, followed by oleic acid (16.0%). The study of the functional properties proved that SWC, WHC and OHC of this alga varied with temperatures and that were comparable to those of some commercial fibre rich products. (C) 2011 Elsevier Ltd. All rights reserved.

Disciplines :

Food science

Author, co-author :

Yaich, H.

Garna, H.

Besbes, S.

Paquot, Michel ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Laboratoire des Sciences des aliments et formulation

Attia, H.

Language :

English

Title :

Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia

Publication date :

15 October 2011

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier Science, Oxford, United Kingdom

Volume :

128

Issue :

Pages :

895-901

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 16 November 2011

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282

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274

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316

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