The DOI matches its Crossref record; 45 of the 45 references it cites were found in a registry or an index.
Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast
Abstract
Proximate composition (moisture, ash, protein and oil content), total dietary fibre content and physicochemical properties of three brown and two red edible Spanish seaweeds, namely: Himanthalia elongata (sea spaghetti), Bifurcaria bifurcata, Laminaria saccharina (sweet kombu), Mastocarpus stellatus and Gigartina pistillata were studied. Ashes (24.9–36.4%) were high in all samples. Protein content ranged from 10.9 to 25.7%, being much higher for Laminaria (25.7%) followed by the red seaweeds (15.5–21.3%). Minor components were lipids (0.3–0.9%) in all samples except for Bifurcaria (5.6%). Total dietary fibre content ranged from 29.3 to 37.4% of which 39.1–74.7% was soluble. For brown algae, the soluble fibre contained uronic acids from alginates and neutral sugars from sulphated fucoidan and laminarin. For red seaweeds, the main neutral sugars corresponded to sulphated galactans (carrageenan or agar). Insoluble fibres (7.4–22.7%) were essentially made of cellulose with an important contribution of Klason lignin especially in brown seaweeds (9.5–10.8%). Regarding the main physicochemical properties, swelling and water retention capacity were high in all samples, while oil retention was low, related to the hydrophilic nature of fibre polysaccharides. In conclusion, these seaweeds can be estimated as a good source of food fibre, protein and minerals for human consumption.
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“Fucoidans are the leading components of the soluble fiber present in such kind of algae [96].”
From The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value (2019) · cites this paper as [96]
In the citing paper
“They can be classified into three groups, according to their industrial use (kappa-, iota-, and lambda-), differing in the quantity and position of their sulfate ester substituents, as well as in the 3,6-anhydro-d-galactose content.”
From The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value (2019) · cites this paper as [96]
In the citing paper
“One of the most important nutritionally relevant components of seaweeds are polysaccharides, most of them cannot be digested by humans, and thus, they can be considered as dietary fiber (33%–75% of the total composition) [96,97]. In turn, soluble fractions account between 50% and 85% of total dietary fiber content [96].”
From The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value (2019) · cites this paper as [96]
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Self-citationSeaweed in food products: biochemical and nutritional aspects
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Self-citationHydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study
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Fatty acids, total lipid, protein and ash contents of processed edible seaweeds
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FTIR-ATR spectroscopy as a tool for polysaccharide identification in edible brown and red seaweeds
Gómez‐Ordóñez, E., & Rupérez, P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.02.009 · Cited by 792
Self-citationLordan, S., Ross, R. P., & Stanton, C. (2011) · Marine Drugs · doi:10.3390/md9061056 · Cited by 779
Seaweeds as a Functional Ingredient for a Healthy Diet
Peñalver, R., Lorenzo, J. M., Ros, G., Amarowicz, R., Pateiro, M., & Nieto, G. (2020) · Marine Drugs · doi:10.3390/md18060301 · Cited by 541
Wijesinghe, W. A. J. P., & Jeon, Y.-J. (2012) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2011.12.029 · Cited by 449
Microwave-assisted extraction of sulfated polysaccharides (fucoidan) from brown seaweed
Rodriguez-Jasso, R. M., Mussatto, S. I., Pastrana, L., Aguilar, C. N., & Teixeira, J. A. (2011) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2011.06.006 · Cited by 434
Metadata
- Authors
- Gómez-Ordóñez, E., Jiménez-Escrig, A., & Rupérez, P.
- Affiliations
- Consejo Superior de Investigaciones Científicas (ES)
- Corresponding author
- Rupérez, Pilar
- ORCID
- Rupérez, Pilar
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2010-11
- Volume
- 43
- Issue
- 9
- Pages
- 2289-2294
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2070109773
- Cited by
- 364
- References
- 45
- Citations by year
- 2026: 10 · 2025: 21 · 2024: 29 · 2023: 28 · 2022: 36 · 2021: 36 · 2020: 24 · 2019: 32 · 2018: 31 · 2017: 27 · 2016: 17 · 2015: 26 · 2014: 10 · 2013: 11 · 2012: 13
- FWCI
- 17.79
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Research International (publishedVersion)
- DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- edible seaweeds, dietary fiber, brown algae, red algae, Himanthalia elongata, Bifurcaria bifurcata, Saccharina latissima, Mastocarpus stellatus, Gigartina pistillata, uronic acid, alginate, fucoidan, laminarin, carrageenan, agar, Klason lignin, cellulose, protein content, ash content, swelling power, water holding capacity, oil retention
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