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Effect of Cooking Methods on Nutritional Quality of Sea Lettuce (Ulva lactuca) Flakes
Corresponding Author(s) : Ardiba R. Sefrienda
Jurnal Ilmiah Perikanan dan Kelautan,
Vol. 15 No. 1 (2023): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Abstract
Highlight Research
- Proximate of Ulva lactuca after cooking treatments were analyzed. The cooking treatments carried out in this study were roasted and boiled-roasted
- Protein quality such as in-vitro digestibility, protein solubility, and amino acids composition of Ulva lactuca after cooking treatments were analyzed
- The result showed that boiled-roasted samples had the highest protein content, amino acid score and essential acid index, and predicted-protein efficiency ratio
Abstract
Plant-based protein has been increasingly demanded as a sustainable protein source. Sea lettuce (Ulva lactuca) is one of the potential sources as plant protein due to its high protein content. During processing, the sea lettuce is exposed to heat which might affect its nutrition, particularly the protein quality. This study aimed to evaluate two different cooking processes on the nutritional quality of the sea lettuce based on the proximate and protein quality analyses. The samples were raw, roasted, and boiled-roasted sea lettuce. All treatment using temperature 100°C. The protein quality was assessed by in-vitro protein digestibility, solubility, and amino acid profiles. The result showed that boiling treatment followed by roasting treatment had significantly higher protein content, amino acid score and essential amino acid index, and predicted-protein efficiency ratio compared with the value of roasting treatment only. It resulted in protein content of 18.87% (dry basis), amino acid score of 37.96%, essential amino acid index of 79.41% and predicted-protein efficiency ratio of 2.58. Therefore, boiling followed with roasting process is recommended to maintain the nutrition quality of sea lettuce.
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- Adu, O. B., Ogundeko, T. O., Ogunrinola, O. O., Saibu, G. M., & Elemo, B. O. (2015). The effect of thermal processing on protein quality and free amino acid profile of Terminalia catappa (Indian Almond) seed. Journal of Food Science and Technology, 52(7):4637-4641.
- Amechi, N. C., & Ngozi, E. O. (2017). Effect of boiling on amino acid composition of jackfruit (Artocarpus heterophyllus) seed from South East Nigeria. Journal of Advances in Food Science & Technology, 3(4):175-181.
- AOAC. (2000). Official methods of analysis of the association of official analysis chemists (17th ed.). Washington D.C.: AOAC International.
- Badmus, U. O., Taggart, M. A., & Boyd, K. G. (2019). The effect of different drying methods on certain nutritionally important chemical constituents in edible brown seaweeds. Journal of Applied Phycology, 31(6):3883-3897.
- Bayomy, H. M. (2021). Effects of culinary treatments on the physicochemical properties of Ulva lactuca collected from Tabuk coast of Red sea in Saudi Arabia. Saudi Journal of Biological Sciences, 29(4):2355-2362.
- Bi, S., Wang, A., Lao, F., Shen, Q., Liao, X., Zhang, P., & Wu, J. (2021). Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits. Food Chemistry, 339:127878.
- Bikker, P., van Krimpen, M. M., van Wikselaar, P., Houweling-Tan, B., Scaccia, N., van Hal, J. W., Huijgen, W. J. J., Cone, J. W., & López-Contreras, A. M. (2016). Biorefinery of the green seaweed Ulva lactuca to produce animal feed, chemicals and biofuels. Journal of Applied Phycology, 28(6):3511-3525.
- Brown, M. R., & Jeffrey, S. W. (1992). Biochemical Composition of microalgae from the green algal classes Chlorophyceae and Prasinophyceae. 1. Amino acids, sugars and pigments. Journal of Experimental Marine Biology and Ecology, 161(1):91-113.
- Calheiros, A. C., Reis, R. P., Castelar, B., Cavalcanti, D. N., & Teixeira, V. L. (2019). Ulva spp. as a natural source of phenylalanine and tryptophan to be used as anxiolytics in fish farming. Aquaculture, 509:171-177.
- Chen, K., & Roca, M. (2018). Cooking effects on chlorophyll profile of the main edible seaweeds. Food Chemistry, 266:368–374.
- Córdova-Ramos, J. S., Glorio-Paulet, P., Camarena, F., Brandolini, A., & Hidalgo, A. (2020). Andean lupin (Lupinus mutabilis sweet): processing effects on chemical composition, heat damage, and in vitro protein digestibility. Cereal Chemistry, 97(4):827-835.
- Dahl-Lassen, R., van Hecke, J., Jí¸rgensen, H., Bukh, C., Andersen, B., & Schjoerring, J. K. (2018). High-throughput analysis of amino acids in plant materials by single quadrupole mass spectrometry. Plant Methods, 14(8):1-10.
- Dominguez, H., & Loret, E. P. (2019). Ulva lactuca, a source of troubles and potential riches. Marine Drugs, 17(6):1-20.
- El-Din, S. M. M. (2019). Temporal variation in chemical composition of Ulva Lactuca and Corallina mediterranea. International Journal of Environmental Science and Technology, 16(10):5783-5796.
- Fleurence, J., Morançais, M., & Dumay, J. (2018). Seaweed proteins. In R. Y. Yada (Ed.), Proteins in food processing. (pp. 245-262). Cambridge: Elsevier Ltd.
- Tiwari, B. K., & Troy, D. J. (2015). Seaweed sustainability: food and non-food applications processing of seaweeds. Cambridge: Academic Press.
- Kazir, M., Abuhassira, Y., Robin, A., Nahor, O., Luo, J., Israel, A., Golberg, A., & Livney, Y. D. (2019). Extraction of proteins from two marine macroalgae, Ulva sp. and Gracilaria sp., for food application, and evaluating digestibility, amino acid composition and antioxidant properties of the protein concentrates. Food Hydrocolloids, 87:194-203.
- Kementerian Kesehatan Republik Indonesia. (2018). Hasil Utama Riskesdas 2018. Jakarta: Badan Penelitian dan Pengembangan Kesehatan Kementerian Kesehatan RI.
- Kim, S. K., Pangestuti, R., & Rahmadi, P. (2011). Chapter 5 – Sea lettuces: culinary uses and nutritional value. Advances in Food and Nutrition Research, 64:57-70.
- Lowry, O. H., Rosebrough, N. J., Farr, A. L., & Randall, R. J. (1951). Protein Measurement with the folin phenol reagent. Journal of Biological Chemistry, 193(1):265-275.
- Maehre, H. K., Edvinsen, G. K., Eilertsen, K. E., & Elvevoll, E. O. (2016). Heat treatment increases the protein bioaccessibility in the red seaweed dulse (Palmaria palmata), but not in the brown seaweed winged kelp (Alaria esculenta). Journal of Applied Phycology, 28(1):581-590.
- Motta, C., Castanheira, I., Gonzales, G. B., Delgado, I., Torres, D., Santos, M., & Matos, A. S. (2019). Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa. Journal of Food Composition and Analysis, 76:58-65.
- Mouritsen, O. G., Duelund, L., Petersen, M. A., Hartmann, A. L., & Frí¸st, M. B. (2019). Umami taste, free amino acid composition, and volatile compounds of brown seaweeds. Journal of Applied Phycology, 31(2):1213-1232.
- Munro, P. A. (2002). Milk proteins: Caseins, functional properties and food uses. In H. Roginski (Ed.), Encyclopedia of dairy sciences. (pp. 1909-1915). Oxford: Elsevier.
- Nurjanah, Jacoeb, A. M., Hidayat, T., & Chrystiawan, R. (2018). The change in fiber components of Caulerpa sp. seaweed (from Tual Maluku) due to boiling process. Jurnal Ilmu dan Teknologi Kelautan Tropis, 10(1):35-48.
- Nwafor, F. I., Egonu, S. N., Nweze, N. O., & Ohabuenyi, S. N. (2017). Effect of processing methods on the nutritional values and anti-nutritive factors of Adenanthera pavonina L. (Fabaceae) seeds. African Journal of Biotechnology, 16(3):106-112.
- Oke, E. K., Idowu, M. A., Sabukola, O. P., Adeyeye, S. A. O., & Akinsola, A. O. (2017). Frying of food: A critical review. Journal of Culinary Science & Technology, 16(2):1-21.
- Okibe, F. G., Jubril, B., Paul, E. D., Shallangwa, G. A., & Dallatu, Y. A. (2015). Effect of cooking methods on proximate and mineral composition of fluted pumpkin (Telfairia occidentalis) leaves. International Journal of Biochemistry Research & Review, 9(2):1-7.
- Oluwaniyi, O. O., Dosumu, O. O., & Awolola, G. V. (2010). Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria. Food Chemistry, 123(4):1000-1006.
- Pangestuti, R., & Kim, S. K. (2015). Seaweed proteins, peptides, and amino acids. Seaweed Sustainability, 125-140.
- Pereira, R. N., Rodrigues, R. M., Ramos, O. L., Malcata, F. X., Teixeira, J. A., & Vicente, A. A. (2016). Production of whey protein-based aggregates under ohmic heating. Food and Bioprocess Technology, 9(4):576-587.
- Poeloengasih, C. D., Srianisah, M., Jatmiko, T. H., & Prasetyo, D. J. (2019). Postharvest handling of the edible green seaweed Ulva lactuca: mineral content, microstructure, and appearance associated with rinsing water and drying methods. IOP Conference Series: Earth and Environmental Science, 253(1):012006.
- Rasyid, A. (2017). Evaluation of nutritional composition of the dried seaweed Ulva lactuca from Pameungpeuk waters, Indonesia. Tropical Life Sciences Research, 28(2):119-125.
- Sánchez-García, F., Mirzayeva, A., Roldán, A., Castro, R., Palacios, V., Barroso, C. G., & Durán-Guerrero, E. (2021). Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties. Journal of the Science of Food and Agriculture, 101(3):970-980.
- Shpigel, M., Guttman, L., Shauli, L., Odintsov, V., Ben-Ezra, D., & Harpaz, S. (2017). Ulva lactuca from an Integrated Multi-Trophic Aquaculture (IMTA) biofilter system as a protein supplement in gilthead seabream (Sparus aurata) diet. Aquaculture, 481:112-118.
- Tanaka, Y., Adoracion, R., Juliano, B. O., & Donald, B. (1978). Properties of whole and undigested fraction of protein bodies of milled rice. Agricultural and Biological Chemistry, 42(11):2015-2023.
- WHO (World Health Organization). (2007). Protein and amino acid requirements in human nutrition: report of a Joint FAO/WHO/UNU Expert Consultation. Geneva: World Health Organization.
- Yan, X., Wang, Y., Chen, Y., Xie, J., & Yu, Q. (2021). Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins. Innovative Food Science and Emerging Technologies, 68:102635.
- Yong, W., Amin, L., & Dongpo, C. (2019). Status and prospects of nutritional cooking. Food Quality and Safety, 3(3):137-143.
References
Adu, O. B., Ogundeko, T. O., Ogunrinola, O. O., Saibu, G. M., & Elemo, B. O. (2015). The effect of thermal processing on protein quality and free amino acid profile of Terminalia catappa (Indian Almond) seed. Journal of Food Science and Technology, 52(7):4637-4641.
Amechi, N. C., & Ngozi, E. O. (2017). Effect of boiling on amino acid composition of jackfruit (Artocarpus heterophyllus) seed from South East Nigeria. Journal of Advances in Food Science & Technology, 3(4):175-181.
AOAC. (2000). Official methods of analysis of the association of official analysis chemists (17th ed.). Washington D.C.: AOAC International.
Badmus, U. O., Taggart, M. A., & Boyd, K. G. (2019). The effect of different drying methods on certain nutritionally important chemical constituents in edible brown seaweeds. Journal of Applied Phycology, 31(6):3883-3897.
Bayomy, H. M. (2021). Effects of culinary treatments on the physicochemical properties of Ulva lactuca collected from Tabuk coast of Red sea in Saudi Arabia. Saudi Journal of Biological Sciences, 29(4):2355-2362.
Bi, S., Wang, A., Lao, F., Shen, Q., Liao, X., Zhang, P., & Wu, J. (2021). Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits. Food Chemistry, 339:127878.
Bikker, P., van Krimpen, M. M., van Wikselaar, P., Houweling-Tan, B., Scaccia, N., van Hal, J. W., Huijgen, W. J. J., Cone, J. W., & López-Contreras, A. M. (2016). Biorefinery of the green seaweed Ulva lactuca to produce animal feed, chemicals and biofuels. Journal of Applied Phycology, 28(6):3511-3525.
Brown, M. R., & Jeffrey, S. W. (1992). Biochemical Composition of microalgae from the green algal classes Chlorophyceae and Prasinophyceae. 1. Amino acids, sugars and pigments. Journal of Experimental Marine Biology and Ecology, 161(1):91-113.
Calheiros, A. C., Reis, R. P., Castelar, B., Cavalcanti, D. N., & Teixeira, V. L. (2019). Ulva spp. as a natural source of phenylalanine and tryptophan to be used as anxiolytics in fish farming. Aquaculture, 509:171-177.
Chen, K., & Roca, M. (2018). Cooking effects on chlorophyll profile of the main edible seaweeds. Food Chemistry, 266:368–374.
Córdova-Ramos, J. S., Glorio-Paulet, P., Camarena, F., Brandolini, A., & Hidalgo, A. (2020). Andean lupin (Lupinus mutabilis sweet): processing effects on chemical composition, heat damage, and in vitro protein digestibility. Cereal Chemistry, 97(4):827-835.
Dahl-Lassen, R., van Hecke, J., Jí¸rgensen, H., Bukh, C., Andersen, B., & Schjoerring, J. K. (2018). High-throughput analysis of amino acids in plant materials by single quadrupole mass spectrometry. Plant Methods, 14(8):1-10.
Dominguez, H., & Loret, E. P. (2019). Ulva lactuca, a source of troubles and potential riches. Marine Drugs, 17(6):1-20.
El-Din, S. M. M. (2019). Temporal variation in chemical composition of Ulva Lactuca and Corallina mediterranea. International Journal of Environmental Science and Technology, 16(10):5783-5796.
Fleurence, J., Morançais, M., & Dumay, J. (2018). Seaweed proteins. In R. Y. Yada (Ed.), Proteins in food processing. (pp. 245-262). Cambridge: Elsevier Ltd.
Tiwari, B. K., & Troy, D. J. (2015). Seaweed sustainability: food and non-food applications processing of seaweeds. Cambridge: Academic Press.
Kazir, M., Abuhassira, Y., Robin, A., Nahor, O., Luo, J., Israel, A., Golberg, A., & Livney, Y. D. (2019). Extraction of proteins from two marine macroalgae, Ulva sp. and Gracilaria sp., for food application, and evaluating digestibility, amino acid composition and antioxidant properties of the protein concentrates. Food Hydrocolloids, 87:194-203.
Kementerian Kesehatan Republik Indonesia. (2018). Hasil Utama Riskesdas 2018. Jakarta: Badan Penelitian dan Pengembangan Kesehatan Kementerian Kesehatan RI.
Kim, S. K., Pangestuti, R., & Rahmadi, P. (2011). Chapter 5 – Sea lettuces: culinary uses and nutritional value. Advances in Food and Nutrition Research, 64:57-70.
Lowry, O. H., Rosebrough, N. J., Farr, A. L., & Randall, R. J. (1951). Protein Measurement with the folin phenol reagent. Journal of Biological Chemistry, 193(1):265-275.
Maehre, H. K., Edvinsen, G. K., Eilertsen, K. E., & Elvevoll, E. O. (2016). Heat treatment increases the protein bioaccessibility in the red seaweed dulse (Palmaria palmata), but not in the brown seaweed winged kelp (Alaria esculenta). Journal of Applied Phycology, 28(1):581-590.
Motta, C., Castanheira, I., Gonzales, G. B., Delgado, I., Torres, D., Santos, M., & Matos, A. S. (2019). Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa. Journal of Food Composition and Analysis, 76:58-65.
Mouritsen, O. G., Duelund, L., Petersen, M. A., Hartmann, A. L., & Frí¸st, M. B. (2019). Umami taste, free amino acid composition, and volatile compounds of brown seaweeds. Journal of Applied Phycology, 31(2):1213-1232.
Munro, P. A. (2002). Milk proteins: Caseins, functional properties and food uses. In H. Roginski (Ed.), Encyclopedia of dairy sciences. (pp. 1909-1915). Oxford: Elsevier.
Nurjanah, Jacoeb, A. M., Hidayat, T., & Chrystiawan, R. (2018). The change in fiber components of Caulerpa sp. seaweed (from Tual Maluku) due to boiling process. Jurnal Ilmu dan Teknologi Kelautan Tropis, 10(1):35-48.
Nwafor, F. I., Egonu, S. N., Nweze, N. O., & Ohabuenyi, S. N. (2017). Effect of processing methods on the nutritional values and anti-nutritive factors of Adenanthera pavonina L. (Fabaceae) seeds. African Journal of Biotechnology, 16(3):106-112.
Oke, E. K., Idowu, M. A., Sabukola, O. P., Adeyeye, S. A. O., & Akinsola, A. O. (2017). Frying of food: A critical review. Journal of Culinary Science & Technology, 16(2):1-21.
Okibe, F. G., Jubril, B., Paul, E. D., Shallangwa, G. A., & Dallatu, Y. A. (2015). Effect of cooking methods on proximate and mineral composition of fluted pumpkin (Telfairia occidentalis) leaves. International Journal of Biochemistry Research & Review, 9(2):1-7.
Oluwaniyi, O. O., Dosumu, O. O., & Awolola, G. V. (2010). Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria. Food Chemistry, 123(4):1000-1006.
Pangestuti, R., & Kim, S. K. (2015). Seaweed proteins, peptides, and amino acids. Seaweed Sustainability, 125-140.
Pereira, R. N., Rodrigues, R. M., Ramos, O. L., Malcata, F. X., Teixeira, J. A., & Vicente, A. A. (2016). Production of whey protein-based aggregates under ohmic heating. Food and Bioprocess Technology, 9(4):576-587.
Poeloengasih, C. D., Srianisah, M., Jatmiko, T. H., & Prasetyo, D. J. (2019). Postharvest handling of the edible green seaweed Ulva lactuca: mineral content, microstructure, and appearance associated with rinsing water and drying methods. IOP Conference Series: Earth and Environmental Science, 253(1):012006.
Rasyid, A. (2017). Evaluation of nutritional composition of the dried seaweed Ulva lactuca from Pameungpeuk waters, Indonesia. Tropical Life Sciences Research, 28(2):119-125.
Sánchez-García, F., Mirzayeva, A., Roldán, A., Castro, R., Palacios, V., Barroso, C. G., & Durán-Guerrero, E. (2021). Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties. Journal of the Science of Food and Agriculture, 101(3):970-980.
Shpigel, M., Guttman, L., Shauli, L., Odintsov, V., Ben-Ezra, D., & Harpaz, S. (2017). Ulva lactuca from an Integrated Multi-Trophic Aquaculture (IMTA) biofilter system as a protein supplement in gilthead seabream (Sparus aurata) diet. Aquaculture, 481:112-118.
Tanaka, Y., Adoracion, R., Juliano, B. O., & Donald, B. (1978). Properties of whole and undigested fraction of protein bodies of milled rice. Agricultural and Biological Chemistry, 42(11):2015-2023.
WHO (World Health Organization). (2007). Protein and amino acid requirements in human nutrition: report of a Joint FAO/WHO/UNU Expert Consultation. Geneva: World Health Organization.
Yan, X., Wang, Y., Chen, Y., Xie, J., & Yu, Q. (2021). Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins. Innovative Food Science and Emerging Technologies, 68:102635.
Yong, W., Amin, L., & Dongpo, C. (2019). Status and prospects of nutritional cooking. Food Quality and Safety, 3(3):137-143.