Functional and Chemical Properties of Gim (Porphyra yezoensis) as Affected by the Product Form

ABSTRACT

The functional and antioxidative properties of gim (Porphyra yezoensis) in two product forms (powder and flakes) were investigated. Gim flakes had considerably higher swelling capacity, water-holding capacity, oil-holding capacity, total phenolic content, and antioxidative activity than the powder form. Gim flakes showed high protein content (44%) with all essential amino acids and low lipid content (0.3%) but with polyunsaturated fatty acids (ω-3 and ω-6 fatty acids) and high fiber content (31%). For mineral elements, gim was rich in Na, K, P, Mg, and Ca, suggesting the possible reduction of added salt in food processing. With its high concentration of polyphenol, gim flakes could be used as a functional ingredient in the development of health-promoting foods. With the superior functional properties in swelling, water holding, and oil holding as well as high phenolic content, gim flakes can be potentially used to improve the nutrition and texture value of muscle food.

KEYWORDS:

• Sea vegetable
• functional
• antioxidative
• nutritional
• healthy

Acknowledgments

A financial support from OSU Surimi School (Astoria, OR) is highly appreciated. Thanks to Center of Excellence in Food Science and Innovation, Faculty of Science and Technology, Thammasat University.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the OSU Surimi School (Astoria, OR);Center of Excellence in Food Science and Innovation, Faculty of Science and Technology, Thammasat University.