Application of response surface methodology for studying the influence of hydrothermal processing on the phytochemical constituents of Irish edible brown seaweed
Botanica Marina. Volume 54, no. 5, Pages 471–480
We used response surface methodology to investigate the
effect of time and temperature of hydrothermal processing
(blanching) on the phytochemical content, texture and colour
of a semi-dried brown seaweed ( Himanthalia elongata ). A
central composite design was employed with a hydrothermal
processing time of 10 – 30 min and temperature of 60 – 90 ° C.
Predicted models were found to be signifi cant for total phenolic
content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging
activity, total fl avonoids, total condensed tannins, texture and
colour. The predicted values for each of the responses were
in good agreement with experimental values. Processing time
had the most signifi cant effect on phytochemical constituents
of H. elongata . An acceptable edible texture and colour of
seaweed was also achieved during the blanching procedure.
Thus, central composite design and response surface methodology
can be used to model phytochemical content, texture
and colour of H. elongata while minimising the number of
experiments required. Multiple response optimisation demonstrated
that the phytochemical content of H. elongata may
be maximised by blanching for 20.4 min at 80.5 ° C.