OPPORTUNITIES AND CHALLENGES IN PROCESSING AND PRESERVATION OF SUGAR KELP

Sugar kelp (Saccharina latissima) is marine macro-algae and is a rich source of fibers, vitamins, minerals and antioxidants. It can be used as food products for various health benefits. However, due to high moisture content (~92%), it is highly susceptible to microbial attack and enzymatic deterioration. Sun drying is one of the oldest techniques for food preservation, it is very slow, requires clear weather conditions. Hot air drying induces faster drying rate, but also leads to deterioration of texture and reduction in heat sensitive nutrients including vitamin C, antioxidants, phytochemicals, total flavonoid content and total phenolic content. The aim of this research presentation is to analyze various opportunities and challenges for kelp processing and preservation. In our laboratory, we work on optimizing the  drying conditions by studying the effect of hot air drying temperature, humidity and time on the physico-chemical properties (water activity, moisture content, pH, color, water holding capacity, oil holding capacity, ash content, fat content, vitamin C, antioxidant capacity and total phenolic content) of sugar kelp.

This drying conditions (Figure 1) were correlated with the kelp product properties (Figure 2) to study the storage and shelf-life of few bioactive compounds. This important information is essential for developing an innovative technology focused on clean, energy efficient and closed drying system for producing top-notch and local finished products for American consumers. This presentation will focus on various process and product parameters to be considered for sustainable kelp processing and preservation.