Effect of Hot Water Blanching on Food Processing Properties of Kelp Seedlings and in Vitro Digestibility of Its Major Nutrients
In this study, we examined changes in the color, texture characteristics, nutrient composition and in vitro digestibility of kelp seedlings after hot water blanching. The results showed that after blanching, the L* value of kelp seedlings increased significantly, the b* and a* values decreased signi...
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| Language: | English |
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China Food Publishing Company
2025-07-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-027.pdf |
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| author | CHEN Liang, CHEN Xiaochen, DU Xiping, ZHANG Shuyu, LI Meiling, LIU Tao, NI Hui |
| author_facet | CHEN Liang, CHEN Xiaochen, DU Xiping, ZHANG Shuyu, LI Meiling, LIU Tao, NI Hui |
| author_sort | CHEN Liang, CHEN Xiaochen, DU Xiping, ZHANG Shuyu, LI Meiling, LIU Tao, NI Hui |
| collection | DOAJ |
| description | In this study, we examined changes in the color, texture characteristics, nutrient composition and in vitro digestibility of kelp seedlings after hot water blanching. The results showed that after blanching, the L* value of kelp seedlings increased significantly, the b* and a* values decreased significantly, and the crispness, chewiness and resilience increased significantly. In addition, the contents of total sugar and fucoxanthin decreased significantly, while the contents of crude fiber and protein increased by 1.91 and 0.48 g/100 g, respectively. The in vitro intestinal digestibility of proteins in kelp seedings decreased significantly after hot water blanching, but the digestibility of fucoxanthin and total sugar increased. This study showed that hot water blanching improved the color, texture characteristics, crude fiber and protein contents of kelp seedlings, and promoted the digestion of fucoxanthin and total sugar, which provides a reference for the processing and utilization of kelp seedlings. |
| format | Article |
| id | doaj-art-d748688c46854890a1aeddf4e89e904c |
| institution | DOAJ |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-d748688c46854890a1aeddf4e89e904c2025-08-20T02:41:11ZengChina Food Publishing CompanyShipin Kexue1002-66302025-07-01461425723910.7506/spkx1002-6630-20241210-080Effect of Hot Water Blanching on Food Processing Properties of Kelp Seedlings and in Vitro Digestibility of Its Major NutrientsCHEN Liang, CHEN Xiaochen, DU Xiping, ZHANG Shuyu, LI Meiling, LIU Tao, NI Hui0(1. College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China;2. Research Center of Food Biotechnology of Xiamen City, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China; 3. Xiamen Ocean Vocational College, Xiamen 361021, China;4. College of Ocean and Earth, Xiamen University, Xiamen 361021, China)In this study, we examined changes in the color, texture characteristics, nutrient composition and in vitro digestibility of kelp seedlings after hot water blanching. The results showed that after blanching, the L* value of kelp seedlings increased significantly, the b* and a* values decreased significantly, and the crispness, chewiness and resilience increased significantly. In addition, the contents of total sugar and fucoxanthin decreased significantly, while the contents of crude fiber and protein increased by 1.91 and 0.48 g/100 g, respectively. The in vitro intestinal digestibility of proteins in kelp seedings decreased significantly after hot water blanching, but the digestibility of fucoxanthin and total sugar increased. This study showed that hot water blanching improved the color, texture characteristics, crude fiber and protein contents of kelp seedlings, and promoted the digestion of fucoxanthin and total sugar, which provides a reference for the processing and utilization of kelp seedlings.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-027.pdfkelp seedlings; blanching; color; texture characteristics; component; digestion |
| spellingShingle | CHEN Liang, CHEN Xiaochen, DU Xiping, ZHANG Shuyu, LI Meiling, LIU Tao, NI Hui Effect of Hot Water Blanching on Food Processing Properties of Kelp Seedlings and in Vitro Digestibility of Its Major Nutrients Shipin Kexue kelp seedlings; blanching; color; texture characteristics; component; digestion |
| title | Effect of Hot Water Blanching on Food Processing Properties of Kelp Seedlings and in Vitro Digestibility of Its Major Nutrients |
| title_full | Effect of Hot Water Blanching on Food Processing Properties of Kelp Seedlings and in Vitro Digestibility of Its Major Nutrients |
| title_fullStr | Effect of Hot Water Blanching on Food Processing Properties of Kelp Seedlings and in Vitro Digestibility of Its Major Nutrients |
| title_full_unstemmed | Effect of Hot Water Blanching on Food Processing Properties of Kelp Seedlings and in Vitro Digestibility of Its Major Nutrients |
| title_short | Effect of Hot Water Blanching on Food Processing Properties of Kelp Seedlings and in Vitro Digestibility of Its Major Nutrients |
| title_sort | effect of hot water blanching on food processing properties of kelp seedlings and in vitro digestibility of its major nutrients |
| topic | kelp seedlings; blanching; color; texture characteristics; component; digestion |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-027.pdf |
| work_keys_str_mv | AT chenliangchenxiaochenduxipingzhangshuyulimeilingliutaonihui effectofhotwaterblanchingonfoodprocessingpropertiesofkelpseedlingsandinvitrodigestibilityofitsmajornutrients |