刚刚，科学家利用Videometer多光谱成像系统发表了题为“Nutritional value, bioactive composition, physicochemical and sensory properties of Ulva sp. and Fucus vesiculosus depending on postharvest processing: a drying comparison study”的文章，探讨了不同干燥方法对海藻品质的影响。

石莼和墨角藻的营养价值、生物活性成分、物理化学和感官特性取决于采后加工工艺：干燥比较研究

摘要 

干燥是保存海藻的收获后重要过程，因为它们水分含量高，极易变质。通过改变温度、压力、空气和湿度，可以通过多种方式进行干燥，因此，干燥方法的选择会在感官、化学和物理化学特性方面影响产品的质量。海藻含有营养物质（蛋白质、脂质、碳水化合物、维生素和矿物质）和生物活性化合物。这些化合物会影响质地、味道、气味和外观等特性。然而，目前关于不同干燥方法如何影响海藻产品质量的知识有限。在本文中，我们展示了不同的干燥方法：i）对流干燥（52°C），ii）微波真空干燥（-40至40°C，10 Pa）和iii）冷冻干燥（-20至20°C，20 Pa）如何通过研究物理化学特性（如持水能力，吸水率和颜色）来影响墨角藻和石莼的食品品质、一些化合物的变化，如宏量营养素、脂肪酸、氨基酸、抗氧化剂和色素以及感官属性内的味道、气味、外观和质地。本研究发现，不同的干燥方法对海藻品质的影响具有物种依赖性，对流干燥、微波真空和冷冻干燥方法干燥石莼差异较小，而囊泡镰刀菌的干燥方法应根据所需的食物质量来选择，因为干燥方法之间存在显著差异。

关键词：氨基酸，抗氧剂，颜色，对流风干，冷冻干燥 ，微波真空干燥，颜料，近似，质地

Nutritional value, bioactive composition, physicochemical and sensory properties of Ulva sp. and Fucus vesiculosus depending on postharvest processing: a drying comparison study

Abstract

Drying is an important post-harvest process to preserve seaweed as they are highly susceptible to spoilage due to their high moisture content. Drying can be performed in multiple ways by changing the temperature, pressure, air fow, and humidity Therefore, the choice of drying method can afect the quality of the product in terms of sensory, chemical, and physicochemical properties. Seaweeds contain nutrients (protein, lipids, carbohydrates, vitamins, and minerals) and bioactive compounds. The compounds impact properties such as texture, taste, odor, and appearance. However, there is currently limited knowledge about how diferent drying methods afect the quality of seaweed products. In this paper we demonstrate, how diferent drying methods: i) convective drying (52 °C), ii) microwave-vacuum drying (-40 to 40 °C at 10 Pa), and iii) freeze-drying (-20 to 20 °C at 20 Pa) infuence the food quality of Fucus vesiculosus and Ulva sp. by investigating physico-chemical properties such as water holding capacity, water absorption, and color, the changes in some of the chemical compounds such as macronutrients, fatty acids, amino acids, antioxidants, and pigments, as well as the taste, odor, appearance, and texture within sensory attributes. This study found that diferent drying methods have a species-dependent infuence on the quality of seaweed, with Ulva sp. showing more similarities of using microwave-vacuum and freeze-drying methods, while the drying method for F. vesiculosus should be selected based on the desired food quality due to signifcant variations between the drying methods.

Keywords Amino acids· Antioxidant ·Color ·Convective air drying: Freeze drying ·Microwave-vacuum drying ·Pigments ·Proximate ·Texture