Effect of storage conditions on lipid oxidation, nutrient loss and colour of dried seaweeds, Porphyra umbilicalis and Ulva fenestrata, subjected to different pretreatments

Here we evaluated the levels of lipid oxidation products, fatty acids, ascorbic acid and colour Porphyra Ulva after oven-drying at 40 °C, during subsequent storage for ?370 days under light, semi-light dark conditions. Part seaweed was pre-soaked in freshwater or pre-coated with a whey protein mixture. Controls consisted freeze-dried seaweeds. Throughout there moderate development oxidation-derived aldehydes, malondialdehyde, 4-hydroxy-trans-2-hexenal 4-hydroxy-trans-2-nonenal, while great loss unsaturated acids acid. Light freeze-drying stimulated as well pigment bleaching, seen increased a*-values. For Ulva, coating reduced 4-hydroxy-trans-2-nonenal formation drying slightly prevented polyunsaturated light storage. Pre-soaking had no effect on stability, although it ash content thereby relative biomasses. • Lipid, stability dried were evaluated. Storage large losses colour. Moderate also detected. This study first to report these three products seaweed.