Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods
Dehydration of the edible seaweed Chondrus crispus was performed by freeze-drying, conventional oven-drying
and emerging microwave hydrodiffusion and gravity (MHG). In this work, the drying kinetics and modelling,
estimating specific energy consumption and environmental impact of distinct processes were tested. Color and
microstructural features of the dried macroalgae were also evaluated, as well as their nutritive characterization,
chemical profile and bioactive potential (antioxidant and antimicrobial activities). Moreover, collected liquid
phases from both the defrosted and MHG treated samples were also characterized. All methodologies provided
solid phases with an adequate final moisture content. MHG significantly reduced the needed time, specific energy
consumption and environmental impact, providing C. crispus with intermediate color and histological structure
characteristics. Overall, this trend was also defined to tested chemical parameters and bioactivities. MHG provided
aqueous extracts with potential bioactive compounds from this red alga, increasing the efficiency of this
drying method.
