Postharvest handling of the edible green seaweed Ulva lactuca: mineral content, microstructure, and appearance associated with rinsing water and drying methods

MarSave International Symposium 2018: "Strengthening Marine Resilience for Sustainable Development Goals"

生态环境科学

Poeloengasih, C.D.^1 ; Srianisah, M.^2 ; Jatmiko, T.H.^1 ; Prasetyo, D.J.^1

Research Unit for Natural Products Technology, Indonesian Institute of Sciences, Indonesia^1

Agricultural Technology Program, Faculty of Agro-industry, Mercu Buana University, Yogyakarta, Indonesia^2

关键词: Chip production;    Different effects;    Different structure;    Drying methods;    Energy dispersive Xray analyses (EDAX);    Mineral content;    Rinsing water;    Washing treatment;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/253/1/012006/pdf
DOI  :  10.1088/1755-1315/253/1/012006

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

The green macro-alga Ulva lactuca is commonly processed as Ulva chips in Gunungkidul, Yogyakarta, Indonesia. However, the postharvest handling of green alga Ulva sp. is often poor, so that the quality of Ulva sp., as the raw material for chip production, is not standardized. This research was undertaken to evaluate the effect of rinsing as a part of postharvest handling on the mineral content, morphology, and appearance of U. lactuca. Samples of the green alga U. lactuca were sorted and rinsed with tap water for varying times and dried using two different methods: under the sun and in an oven at 50°C for 18 h. As a control, U. lactuca samples were rinsed with seawater. The results showed that rinsing and submerging U. lactuca in tap water made its thallus became brittle. The mineral content (Na, Mg, S, K, Ca, I, and Fe) evaluation using Energy Dispersive X-Ray Analysis (EDAX) showed that seaweed rinsed and submerged in tap water had a lower mineral content than that of seaweed submerged in seawater. Scanning electron microscopy was used to study the morphology of the thallus, and revealed no different structure, except for the 3-h washing treatment. Different drying methods also had different effects on the appearance of U. lactuca. Drying under the sun caused discoloration of the thallus. This study demonstrated that rinsing in seawater and drying using an oven at 50°C for 18 h can be recommended to produce good quality U. lactuca for chip production.