Production of Gracilaria powder
Paper Details
Production of Gracilaria powder
Abstract
This study aimed to produce Gracilaria powder and standardize the process with desirable microbiological qualities, sensory qualities, and physico-chemical properties and proximate composition. In the production of Gracilaria powder, three treatments were prepared to determine the best way of washing and cleaning the Gracilaria seaweeds. Treatment one (T1) was untreated or washed with potable water, Treatment two (T2) was treated with Sodium Metabisulfite and Treatment three (T3) was treated with Chlorine. The best treatment was Treatment two (T2) with 28 MPN/g Escherichia coli count, 120 CFU/g Mold and Yeast Count and 630,000 Aerobic Plate Count. Sensory qualities were also determined by trained panelists as to color, texture, and aroma. Overall, Gracilaria powder was dark brown, granulated, and with perceptible seaweed aroma. Using the Treatment two (T2), Gracilaria was turned into powder by cooking, drying, pulverizing, and sifting. Powdered Gracilaria was submitted for physico-chemical properties, proximate composition and microbial composition and the results obtained were 0.537 Aw at 24.700C, 6.92% ash, 12.61% Moisture, 3.31 Crude Fat, 14.58% Crude Protein, 12.00% Iodine, 60.64% Dietary Fiber, 95.93 mg/100g Iron, 615.88 mg/100g Calcium and 647.34 mg/100g Sodium. The produced Gracilaria powder will be used to develop, formulate, and standardize Gracilaria enriched products.
Affairs US Food and Drug Administration. n.d. https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/inspection-technical-guides/water-activity-aw-foods#:~:text=The%20water%20activity%20(a%20w)%20of,distilled%20water%20under%20identical%20conditions.
Besagas RL, Gamolo L. 2018. Microbiological profile of cultured seaweeds Kappaphycus alvarezii. International Journal of Biosciences 13(6), 140-145. http://dx.doi.org/10.12692/ijb/13.6.140-145.
Bureau of Fisheries and Aquatic Resources Department of Agriculture Diliman, Quezon City, Philippines. 2022. The Philippine Seaweed Industry Roadmap (2022-2026).
CFR – Code of Federal Regulations Title 21. n.d. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.898#:~:text=(2)%20Less%20than%2010%20yeasts,or%20any%20harmful%20microbial%20toxin.
Cho K, Wolny JA, Kase JA, Unno T, Pachepsky Y. 2021. Interactions of E. coli with algae and aquatic vegetation in natural waters. Water Research 209, 117952. https://doi.org/10.1016/j.watres.2021.117952.
FAO. 2018. The global status of seaweed production, trade, and utilization. Globefish Research Programme 124, 120.
FAO.org. n.d. https://www.fao.org/faolex/results/details/en/c/LEX-FAOC195985/.
Food and Nutrition Research Institute, Department of Science and Technology. 2015. Recommended Daily Intakes. https://www.fnri.dost.gov.ph/images/images/news/PDRI-2018.pdf.
Guidelines for the Use of Chlorine Bleach as a Sanitizer in Food Processing Operations – Oklahoma State University. 2016. https://extension.okstate.edu/fact-sheets/guidelines-for-the-use-of-chlorine-bleach-as-a-sanitizer-in-food-processing-operations.html.
Hamid MA, Shan T, Devi M, Pindi W, Akanda MJH, Mamat H, Yin F. 2020. Effect of Seaweed Powder on the Quality of the Pineapple-Chili Sauce. https://doi.org/10.2991/assehr.k.200218.006.
Hurtado AQ, Agbayani RF. 2000. The farming of the seaweed Kappaphycus. Aquaculture Extension Manual. SEAFDEC. Tigbauan, Iloilo, Philippines.
Ismail B. 2017. Ash Content Determination. In Food science text series (pp. 117–119). Springer Nature. https://doi.org/10.1007/978-3-319-44127-6_11.
Lazaro-Llanos N, Dalawampu SMB. 2017. Qualitative assessment of the fatty acid composition of edible seaweeds from coastal areas of Manila bay and Roxas city, Philippines. Int. J. of Adv. Res. 5, 2416-2420. http://dx.doi.org/10.21474/IJAR01/4988
Liu K. 2019. Effects of sample size, dry ashing temperature and duration on determination of ash content in algae and other biomass. Algal Research-Biomass Biofuels and Bioproducts 40, 101486. https://doi.org/10.1016/j.algal.2019.101486.
Lovdal T, Lunestad BT, Myrmel M, Rosnes JT, Skipnes D. 2021. Microbiological Food Safety of Seaweeds. Foods 10, 2719. https://doi.org/10.3390/foods10112719.
MacArtain P, Gill C, Brooks M, Campbell RT, Rowland I. 2007. Nutritional Value of Edible Seaweeds. Nutrition Reviews 65(12), 535–543. https://doi.org/10.1111/j.1753-4887.2007.tb00278.x.
Mislivec PB, Stack ME. n.d. Enumeration of yeasts and moulds and production of toxins. https://www.fao.org/3/x5036e/x5036E0o.htm.
Necitas M, Cabrera MA, Diego AW. 2023. Profitability and efficiency analyses of organic temperate vegetable production in the Philippines. Journal of Biodiversity and Environmental Sciences 22(4), 93-103.
Noorafshan A, Asadi-Golshan R, Monjezi S, Karbalay-Doust S. 2014. Sodium metabisulphite, a preservative agent, decreases the heart capillary volume and length, and curcumin, the main component of Curcuma longa, cannot protect it. Folia Biol (Praha) 60(6), 275-280. PubMed. https://pubmed.ncbi.nlm.nih.gov/25629268/
Peñalver R, Lorenzo JM, Ros G, Amarowicz R, Pateiro M, Nieto G. 2020. Seaweeds as a Functional Ingredient for a Healthy Diet. Marine Drugs 18(6), 301. https://doi.org/10.3390/md18060301.
Rasyid A, Ardiansyah A, Pangestuti R. 2019. Nutrient Composition of Dried Seaweed Gracilaria gracilis. ILMU KELAUTAN: Indonesian Journal of Marine Sciences 24(1), 1. https://doi.org/10.14710/ik.ijms.24.1.1-6.
Rohani-Ghadikolaei K, Abdulalian E, Ng W. 2012. Evaluation of the proximate, fatty acid and mineral composition of representative green, brown and red seaweeds from the Persian Gulf of Iran as potential food and feed resources. Journal of Food Science and Technology 49(6), 774–780. https://doi.org/10.1007/s13197-010-0220-0.
Salami R, Kordi M, Delangiz N, Moghiseh E, Lajayer BA, Keswani C, Astatkie T. 2022. Biological contamination and the control of biological contaminants in the environment. In Elsevier eBooks (pp. 9–14).https://doi.org/10.1016/b978-0-323-91632-5.00010-0.
Smyth PP. 2021. Iodine, Seaweed, and the Thyroid. European Thyroid Journal 10(2), 101–108. https://doi.org/10.1159/000512971.
Thiviya P, Gamage A, Gama-Arachchige NS, Merah O, Madhujith T. 2022. Seaweeds as a Source of Functional Proteins. Phycology 2(2), 216–243. https://doi.org/10.3390/phycology2020012.
Tilton RD, Dewan JC, Petsko GA. 1993. Effects of temperature on protein structure and dynamics: x-ray crystallographic studies of the protein ribonuclease-A at nine different temperatures from 98 to 320K. Biochemistry 31(9), 2469–2481. https://doi.org/10.1021/bi00124a006.
Yeh TS, Hung NH, Lin T. 2014. Analysis of iodine content in seaweed by GC-ECD and estimation of iodine intake. Journal of Food and Drug Analysis 22(2), 189–196. https://doi.org/10.1016/j.jfda.2014.01.014.
Dianne A. Aquino, Edna S. Aloot, Frejie S. Pacudan, Fredalyn P. Dulay, 2024. Production of Gracilaria powder. J. Biodiv. Environ. Sci., 24(6), 58-68.
Copyright © 2024 by the Authors. This article is an open access article and distributed under the terms and conditions of the Creative Commons Attribution 4.0 (CC BY 4.0) license.