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Drying method matters: Differential preservation of lipids, pigments, and carbohydrates in edible macroalgae Fucus vesiculosus, Gracilaria sp., and Ulva sp.

2026-07Artigo científico Acesso aberto
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datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg14:Proteger a Vida Marinha
datacite.subject.sdg11:Cidades e Comunidades Sustentáveis
dc.contributor.authorNeves, Mariana
dc.contributor.authorMoreira, Ana S.P.
dc.contributor.authorConde, Tiago
dc.contributor.authorLopes, Diana
dc.contributor.authorMetzner, Beatriz
dc.contributor.authorMartins, Inês
dc.contributor.authorOliveira, Kayane
dc.contributor.authorFerreira, Andreia S.
dc.contributor.authorNunes, Cláudia
dc.contributor.authorCoimbra, Manuel A.
dc.contributor.authorCardoso, Maria Helena
dc.contributor.authorRamos, Ana
dc.contributor.authorPereira, Hugo
dc.contributor.authorCaria Mendes, Madalena
dc.contributor.authorOliveira, Inês
dc.contributor.authorMartins, Margarida
dc.contributor.authorDomingues, M. Rosário
dc.date.accessioned2026-09-28T15:45:22Z
dc.date.available2026-09-28T15:45:22Z
dc.date.issued2026-07
dc.description.abstractMarine macroalgae are increasingly recognized as sustainable sources for food, feed, and functional applications. Drying is widely used to stabilize biomass and preserve nutrients and bioactive compounds. Freeze-drying (FD) effectively preserves sensitive compounds, but high cost and energy demand limit scalability. Therefore, this study evaluated air-tunnel drying (ATD; 25 ◦C) and solar drying (SD; 40 ◦C) as alternative methods for preserving lipid, fatty acid (FA), pigment, and carbohydrate composition of edible Fucus vesiculosus, Gracilaria sp., and Ulva sp., using FD as a reference. In most cases, ATD preserved lipid and carbohydrate contents comparable to FD. In Ulva sp., ATD promoted hydrolytic FA release, increasing free FA, while ulvan polysaccharides remained stable across drying methods. F. vesiculosus exhibited high stability, maintaining lipid content, FA composition, and pigment levels under all conditions. SD induced species-dependent alterations, including reductions in lipid content, polyunsaturated FA, and pigment levels in Gracilaria sp. and Ulva sp. Although F. vesiculosus poly saccharides remained largely unchanged, a potential increase in fucoidans was observed under SD, suggesting a stress-induced response. SD also decreased galactose and sulphate esters contents in Gracilaria sp. These findings support the selection of drying strategies according to species, target compounds and applications to optimize biomass quality.eng
dc.description.sponsorshipUID/50006/2025
dc.identifier.doi10.1016/j.jfca.2026.109393
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10400.1/29535
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier BV
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationCICECO – Aveiro Institute of Materials
dc.relationCentre for Environmental and Marine Studies
dc.relation.ispartofJournal of Food Composition and Analysis
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectDehydration
dc.subjectFreeze drying
dc.subjectSeaweed
dc.subjectSolar
dc.subjectOven drying
dc.subjectTunnel drying
dc.titleDrying method matters: Differential preservation of lipids, pigments, and carbohydrates in edible macroalgae Fucus vesiculosus, Gracilaria sp., and Ulva sp.eng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUID/QUI/50006/2019
oaire.awardNumberLA/P/0006/2020
oaire.awardNumberUIDB/50017/2020
oaire.awardNumberUID/QUI/50006/2013
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleCICECO – Aveiro Institute of Materials
oaire.awardTitleCentre for Environmental and Marine Studies
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F50006%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50017%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.citation.titleJournal of Food Composition and Analysis
oaire.citation.volume157
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream5876
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameRamos
person.familyNamePereira
person.familyNameCaria Mendes
person.givenNameAna
person.givenNameHugo
person.givenNameMadalena
person.identifier282781
person.identifier.ciencia-id761B-F84D-0CF5
person.identifier.ciencia-id331E-84FD-2F34
person.identifier.ciencia-id9C12-FB3A-81F7
person.identifier.orcid0000-0003-1099-4005
person.identifier.orcid0000-0002-1369-2099
person.identifier.ridM-3815-2013
person.identifier.ridE-9360-2015
person.identifier.scopus-author-id54080259900
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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