Ci a ion: Gisbe , M.; Aleixand e, A.;
Sinei o, J.; Rosell, C.M.; Mo ei a, R.
In e ac ions be ween Ascophyllum
nodosum Seaweeds Polyphenols and
Na i e and Gelled Co n S a ches.
Foods 2022,11, 1165. h ps://
doi.o g/10.3390/ oods11081165
Academic Edi o : Sil ana Ca ella
Recei ed: 14 Ma ch 2022
Accep ed: 14 Ap il 2022
Published: 18 Ap il 2022
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oods
A icle
In e ac ions be ween Ascophyllum nodosum Seaweeds
Polyphenols and Na i e and Gelled Co n S a ches
Mau o Gisbe 1, And ea Aleixand e 2, Jo ge Sinei o 1, C is ina M. Rosell 2,3 and Ramón Mo ei a 1,*
1Chemical Enginee ing Depa men , Uni e sidade de San iago de Compos ela, Campus Vida,
15782 San iago de Compos ela, Spain; mau o.gisbe . e [email p o ec ed] (M.G.); [email p o ec ed] (J.S.)
2Ins i u e o Ag ochemis y and Food Technology, Spanish Council o Science Resea ch (CSIC),
46980 Valencia, Spain; [email p o ec ed] (A.A.); [email p o ec ed] o
[email p o ec ed] (C.M.R.)
3Depa men o Food and Human Nu i ional Sciences, Uni e si y o Mani oba,
Winnipeg, MB R3T 2N2, Canada
*Co espondence: amon.mo [email p o ec ed]; Tel.: +34-88-181-6759
Abs ac :
The e ec o se e al blending p ocedu es be ween Ascophyllum nodosum seaweed lou
(AF) and co n s a ch (CS) on he in e ac ions be ween polyphenols and s a ch was s udied in his
pape . These me hods comp ised he blending o AF wi h na i e s a ch (NT) wi h p e iously gelled
s a ch gel (GL) and p omo ing he gelling o co n s a ch in he p esence o AF (CGL). Di e en AF–CS
(g/g) a ios ( om 1:0.5 o 1:25) we e s udied. The liquid phase was chemically cha ac e ized by
polyphenols (TPC) and ca bohyd a es con en . The an ioxidan ac i i y o he liquid phase a e
achie ing he solid–liquid equilib ium was de e mined by DPPH, ABTS, and FRAP me hods. The
solid phase was cha ac e ized by FT-IR and SEM echniques. The Halsey model success ully i ed he
equilib ium TPC in liquid and polyphenols adso bed/ e ained by he solid phase o es ed sys ems.
NT samples showed lowe polyphenols so p ion han gelled samples. The di e ences ound be ween
samples ob ained wi h GL and CGL me hods sugges ed di e en in e ac ions be ween polyphenols
and s a ch. Speci ically, physiso p ion is p edominan in he case o he GL me hod, and molecula
apping o polyphenols in he s a ch gel s uc u e is ele an o he CGL me hod. Resul s allowed
us o de e mine he enhancemen o he e en ion o polyphenols o achie e s a chy oods wi h
high bioac i i y.
Keywo ds: ABTS; adso p ion; an ioxidan ac i i ies; ca bohyd a es; DPPH; FRAP
1. In oduc ion
The demand o glu en- ee p oduc s is inc easing since celiac disease a ec s a ound
1% o he wo ld popula ion. Howe e , he ood indus y seems o be mo e ocused on
echnological han nu i ional quali y [
1
,
2
]. A glu en- ee die can include s a chy oods ha
usually show a high glycemic index and a con en oge he wi h low p o ein con en [
3
].
FAO/WHO ecommends educing he in ake o hese high glycemic index meals since
hei con inuous consump ion inc eases me abolic diso de s such as glucose in ole ance,
obesi y, and ype-II diabe es [
4
]. The design o new glu en- ee p oduc s using na u al and
sa e addi i es wi h heal h bene i s o celiac pa ien s is a cu en challenge [5].
The main polyphenols om seaweeds, named phlo o annins, a e no o ious an ioxi-
dan , an i-diabe ic, and an i-hype ensi e na u al compounds [
6
]. They a e being consid-
e ed a aluable sou ce o an ioxidan s by he d ug and ood indus ies [
7
]. Polyphenols
ex ac ed om Ascophyllum nodosum (A. nodosum) b own seaweed a e po en ial ood ad-
di i es ha may ac as compe i i e inhibi o s o diges i e
α
–amylase and
α
–glucosidase
enzymes, inhibi ing he hyd olysis polysaccha ides and hus educing he glucose abso p-
ion le els [
5
]. Inges ed phenolic compounds usually ha e low bioa ailabili y due o hei
high sensi i i y o gas oin es inal ac en i onmen s [6].
Foods 2022,11, 1165. h ps://doi.o g/10.3390/ oods11081165 h ps://www.mdpi.com/jou nal/ oods
Foods 2022,11, 1165 2 o 15
In i o
s udies a e easy, apid, widesp ead, and ep oducible me hods o e alua e
inhibi o y phlo o annins capaci ies [
8
,
9
]. The inhibi ing capaci y o polyphenols agains
s a ch diges i e enzymes (mainly
α
–amylase and
α
–glucosidase) is mos o en s udied by
mixing polyphenols wi h he enzyme, ollowed by he addi ion o subs a es p omo ing
polyphenols–enzymes in e ac ions. In eal ood consump ion, he inhibi ion o s a ch
diges i e enzymes can be achie ed ei he by aking diges i e enzymes inhibi o pills o
chemical–handmade (i.e., aca bose, migli ol, and oglibose) o by inc easing he in ake o
na u al polyphenols [
4
]. An al e na i e s a egy may be he in eg a ion o polyphenols
wi hin ood ma ices; he e o e, i is necessa y o ensu e he polyphenol con ac wi h diges-
i e enzymes in he small in es ine. The polyphenols–s a ch in e ac ions migh in luence
hei enzyma ic inhibi o y capaci ies, s essing he ele ance o he selec ion o he mos
adequa e me hods o ensu e op imal in es ine deli e y, bioa ailabili y, and bene icial heal h
o his new gene a ion o oods [10].
Phlo o annins a e easily a ec ed by oxygen, pH, ions, ligh , and empe a u e [
11
]. As
epo ed by Guo e al. [
12
], he design and p oduc ion o oods wi h added phlo o annins
ha e syne gic bene icial e ec s since meals quali y is imp o ed and he polyphenols de e i-
o a ion a e is educed [
12
]. S a ch ma ices ha e been demons a ed o ac as shel e s o
a ious ood bioac i e compounds such as a y acids, phenolic compounds, i amins, and
p obio ics [13]. Polyphenols–s a ch blends ha e been la gely s udied because s a ches a e
low cos , abundan , edible, non-alle genic, and classi ied as Gene ally Recognized As Sa e
(GRAS), ilm- o ming capaci ies, emulsi ica ion p ope ies [
14
]. Nowadays, s a chy-based
encapsula ion is being applied o di e se biomedical and indus ial applica ions [6]. The
polyphenols can in e ac wi h s a ch and o he mac omolecules in e e sible (solubiliza ion,
emulsi ica ion, ilm- o ming, and so p ion) o i e e sible ways (c osslinking, ace yla ion,
es e i ica ion, and oxida ion) [12].
These in e ac ions a e a ec ed no only by he speci ic polyphenol s uc u e bu also
by he di e en expe imen al condi ions and/o he na u e o he polyme [
15
]. S a ch
and polyphenols complexes modi ied s a ch cha ac e is ic s uc u e, heological, he mal,
and solubili y p ope ies [
16
]. The e o e, hese modi ica ions in luence he e en ion and
elease o hese an ioxidan componen s. Acco ding o Aleixand e and Rosell [
17
], by
adding phenolics du ing co n s a ch gela iniza ion, i s e en ion could a y depending on
he polyphenol cha ac e is ics, as well as on s a ch p ope ies.
The e is ex ensi e li e a u e epo ing mechanisms o so p ion, complexa ion, in e -
ac ion, o encapsula ion o polyphenols on se e al s a chy ma e ials (whea , co n, po a o,
yuca, g een pea, beans), using a wide a ie y o bioac i e sou ces ( ea lea , ye ba ma e,
so ghum) and using di e en immobiliza ion me hodologies [
6
,
10
]. Howe e , s udies
conside ing polyphenols om seaweeds in hese new bioac i e s a chy p oduc s a e sca ce.
I is p oposed o add he seaweeds o ecipes, ac ing as a wo-s ep p ocess wi h an ini ial
solid–liquid ex ac ion o polyphenols om A. nodosum seaweeds powde (AF) ollowed
by he so p ion/complexa ion p ocess be ween polyphenols and s a ch.
The use o whole aw ma e ial as a bioac i e compounds sou ce in ol es a educ ion
in ime, cos s, and ene gy consump ion o p ocessing since ex ac ion and pu i ica ion
p ocesses a e omi ed [
18
]. Con e sely, seaweeds can con ain undesi able componen s,
such can be an e en ual excessi e iodine con en , which o al in ake mus be limi ed, o
some hea y me als, depending on hei o igin. Addi ionally, he special as e o b own
seaweeds is a c i ical aspec o he p oduc ion and consume accep ance o hese seaweed-
de i ed p oduc s. A p ope selec ion o he seaweed aw ma e ial (species, o igin, seasonal
ha es ing), p ocessing (d ying, p ese a ion), and ex ac ion and pu i ica ion o bioac i e
compounds, oge he wi h hei in eg a ion in he ood ma ices, can be used o diminish
hese de iciencies [
5
]. Mo eo e , seaweed–s a ch complexa ions ha e been demons a ed o
ex end ood shel -li e, p o ec bioac i e molecules agains gas oin es inal ac condi ions,
and elease hem in o he in es ine [
14
]. The cha ac e is ics o he s a ch gela iniza ion
p ocess in he p esence o seaweeds (o polyphenols om hem) a e p oposed as key
aspec s o he bioac i e immobiliza ion o s a chy ma e ials in he p esen pape . Inc easing
Foods 2022,11, 1165 3 o 15
he knowledge o his p ocess would suppose a ele an ad ance in ood science and
echnology since p oduc s wi h unable senso y, bioac i i y, and heological p ope ies
could be achie ed wi h simple ope a ional and manu ac u ing con ol [19].
Ascophyllum nodosum seaweed lou (AF) bioac i e molecules and co n s a ch (CS)
in e ac ions we e s udied in his pape , employing h ee di e en me hods (no ed as NT,
GL, and CGL). The NT me hod consis ed o blending AF and na i e CS. The GL me hod
consis ed o blending AF and p egela inized CS. Finally, in he CGL p ocedu e, CS was
gela inized in he p esence o AF. Di e en p opo ions o AF and CS we e p oposed (1:25,
1:2, 1:1, and 1:0.5), and hei aqueous phases we e chemically cha ac e ized by bioac i e
compound con en (polyphenols and ca bohyd a es) and by an ioxidan ac i i ies (DPPH,
ABTS, and FRAP). Solid was cha ac e ized by FT-IR and SEM echniques.
2. Ma e ials and Me hods
2.1. Chemicals
All eagen s used o cha ac e iza ion we e analy ical g ade. Sul u ic acid, phenol, and
i on sul a e we e supplied by Me ck (Da ms ad , Ge many). 2,2-diphenyl-1-pic ylhyd azyl
(DPPH), 2,4,6- is (2-py idyl)-S- iazine (TPTZ), po assium hyd oxide, po assium chlo ide,
i on (III) chlo ide, sodium chlo ide, po assium dihyd ogen phospha e, sodium phospha e,
sodium azide, phlo oglucinol, and sodium ace a e we e om Millipo e Sigma (S . Louis,
MO, USA). 2,2-azinobis (3-e hylbenzo hiazoline-6-sul onic acid) diammonium sal (ABTS),
sodium ca bona e, Folin–Ciocal eau eagen , chlo ohyd ic acid, glucose, T olox, sodium
hyd oxide, and me hanol we e om Pan eac (Ba celona, Spain).
2.2. Raw Ma e ial
Food-g ade na i e co n s a ch (Ta e and Lyle PLC, London, UK) o 95% pu i y
(20.3% amylose
con en ), 8.1%
±
0.2% (d.b) mois u e con en was used. F esh Ascophyl-
lum nodosum seaweed (A. nodosum) om Galicia’s coas s (NW o Spain) was ha es ed in
No embe 2019, supplied by Ma de A do a S.L. company (O iguei a, Spain), d ied in
a ho ai con ec i e d ye (Challenge 250, Angelan oni, Massa Ma ana, I aly) a 50
◦
C,
wi h a cons an ela i e humidi y o 30% and ai eloci y a 2 m/s. D ied A. nodosum was
g ound in an ul a-cen i ugal mill (ZM200, Re sch GmbH, Haan, Ge many). A. nodosum
seaweed powde (AF) was s o ed a 4
◦
C wi h a inal mois u e con en o 10.0%
±
0.1%
(d.b) un il i s use.
2.3. Seaweeds–S a ch In e ac ion Me hods
Th ee me hods (NT, GL, CGL), Figu e 1, o CS and AF blending we e es ed wi h
sligh modi ica ions wi h espec o ha p oposed by Wang e al. [
10
]. The NT and GL
me hods we e assayed o s udy he e ec o CS s uc u al ea u es on he in e ac ions wi h
bioac i e compounds om AF. Con e sely, he CGL me hod was based on wo s ages: i s ,
bioac i e compounds ex ac ion om AF oge he wi h hei in e ac ions wi h CS du ing
he gela iniza ion s ep; second, pa ial leaching o bioac i e molecules om he gel a e
wa e addi ion. The objec i e o his las me hod was o simula e he beha io o bioac i e
compounds du ing he hea ing s eps du ing s a chy p oduc s p ocessing. So, NT consis ed
o he na i e CS and AF blending; gelled CS was blended wi h AF in GL, and CS was
gela inized in he p esence o AF in he CGL me hod. AF and CS con ol samples we e also
analyzed o de e mine he chemical cha ac e is ics o bo h powde s.
S a ch gela iniza ion was pe o med acco ding o he me hod epo ed by
Wang e al. [20]
.
Aqueous CS (20% w/w) was imme sed in a boiling wa e ba h a 100
◦
C o 20 min. The
CGL gela iniza ion was ca ied ou unde he same condi ions o AF and CS blends.
A e he gela iniza ion s age, he samples we e cooled (20 min) a oom empe a u e ( ,
20 ±1◦C)
un il gel empe a u e was lowe han 35
◦
C. Subsequen ly, GL and CGL samples
we e homogenized using a homogenize (IKA-We ke, S au en, Ge many) wi h 3 pulses o
5 s a 6500 pm. B oken gel was blended wi h seaweeds and addi ional wa e in he GL
me hod, whe eas only dis illed wa e was added o ob ain CGL samples.
Foods 2022,11, 1165 4 o 15
Foods 2022, 11, x FOR PEER REVIEW 4 o 15
Figu e 1. P ocess scheme summa izing me hodology. NT me hod: AF (seaweeds lou ) and na i e
co n s a ch (CS) blending; GL me hod: AF and gelled CS blending; CGL me hod: CS gela inized in
he p esence o AF.
S a ch gela iniza ion was pe o med acco ding o he me hod epo ed by Wang e
al. [20]. Aqueous CS (20% w/w) was imme sed in a boiling wa e ba h a 100 °C o 20
min. The CGL gela iniza ion was ca ied ou unde he same condi ions o AF and CS
blends. A e he gela iniza ion s age, he samples we e cooled (20 min) a oom
empe a u e ( , 20 ± 1 °C) un il gel empe a u e was lowe han 35 °C. Subsequen ly, GL
and CGL samples we e homogenized using a homogenize (IKA-We ke, S au en,
Ge many) wi h 3 pulses o 5 s a 6500 pm. B oken gel was blended wi h seaweeds and
addi ional wa e in he GL me hod, whe eas only dis illed wa e was added o ob ain CGL
samples.
The liquid-solid a io was se a 100 g
W
/g
AF
(g o wa e /g o seaweed). AF and CS
con en a ied o ob ain di e en A. nodosum lou - o-co ns a ch blending a ios (1:25, 1:2,
1:1, and 1:0.5) co esponding o 4, 50, 100, and 200 g
W
/g
CS
, (g o wa e /g o s a ch),
espec i ely. A a io o 1:25 was used as he a e age p opo ion s udied by bake y
p oduc s [1]; meanwhile, he emaining a ios we e s udied o de e mine mo e adequa ely
he molecula in e ac ions. These AF–CS mix u es in wa e we e homogenized and es ed
o 15 min a 20 °C (Figu e 1). The elapsed ime necessa y o achie e a solid/liquid pseudo-
equilib ium (be ween wa e and seaweed lou ) was p e iously de e mined and was
sho e han 15 min. This p ocedu e ag ees wi h he kine ics de e mined be ween po a o
maize and p ocyanidins by Qiu e al. [6]. The phy ochemicals con en was analyzed a e
samples cen i uga ion a 12000 pm o 30 s a , ollowed by il a ion o he supe na an
h ough a 0.45 µm mic o ibe il e (Me ck, Da ms ad , Ge many).
2.4. Chemical Cha ac e iza ion
Chemical cha ac e iza ions we e ca ied ou wi h a spec opho ome e (Genesis 10S
UV, The mo Fishe Scien i ic, Wal ham, MA, USA) a leas in iplica e. To al polyphenol
con en (TPC) was de e mined using phlo oglucinol as s anda d ollowing he me hod
p oposed by Single on and Rossi [21] based on he Folin–Ciocal eau eagen eac ion wi h
hyd oxyl g oups, measu ed spec opho ome ically a 765 nm. The TPC alues we e
Figu e 1.
P ocess scheme summa izing me hodology. NT me hod: AF (seaweeds lou ) and na i e
co n s a ch (CS) blending; GL me hod: AF and gelled CS blending; CGL me hod: CS gela inized in
he p esence o AF.
The liquid-solid a io was se a 100 g
W
/g
AF
(g o wa e /g o seaweed). AF and CS
con en a ied o ob ain di e en A. nodosum lou - o-co ns a ch blending a ios (1:25, 1:2,
1:1, and 1:0.5) co esponding o 4, 50, 100, and 200 g
W
/g
CS
, (g o wa e /g o s a ch), espec-
i ely. A a io o 1:25 was used as he a e age p opo ion s udied by bake y p oduc s [
1
];
meanwhile, he emaining a ios we e s udied o de e mine mo e adequa ely he molecula
in e ac ions. These AF–CS mix u es in wa e we e homogenized and es ed o 15 min a
20
◦
C (Figu e 1). The elapsed ime necessa y o achie e a solid/liquid pseudo-equilib ium
(be ween wa e and seaweed lou ) was p e iously de e mined and was sho e han
15 min. This p ocedu e ag ees wi h he kine ics de e mined be ween po a o maize and
p ocyanidins by Qiu e al. [
6
]. The phy ochemicals con en was analyzed a e samples
cen i uga ion a 12,000 pm o 30 s a , ollowed by il a ion o he supe na an h ough
a 0.45 µm mic o ibe il e (Me ck, Da ms ad , Ge many).
2.4. Chemical Cha ac e iza ion
Chemical cha ac e iza ions we e ca ied ou wi h a spec opho ome e (Genesis 10S
UV, The mo Fishe Scien i ic, Wal ham, MA, USA) a leas in iplica e. To al polyphenol
con en (TPC) was de e mined using phlo oglucinol as s anda d ollowing he me hod
p oposed by Single on and Rossi [
21
] based on he Folin–Ciocal eau eagen eac ion wi h
hyd oxyl g oups, measu ed spec opho ome ically a 765 nm. The TPC alues we e gi en
as g o phlo oglucinol equi alen s pe li e (g
PE
/L). TPC alues p o ided by AF in he
AF–CS blends we e calcula ed using Equa ion (1):
TPC =TPCAF−CS −TPCCS (1)
Foods 2022,11, 1165 5 o 15
whe e TPC
AF–CS
is he polyphenols con en measu ed in he liquid phase o AF–CS blends
and TPCCS is he co esponding polyphenols con en o CS con ol samples.
The o al con en o ca bohyd a es (CHOs) was spec opho ome ically de e mined
a 485 nm, applying he me hod epo ed by Dubois e al. [
22
], using glucose as s anda d.
CHOs esul s we e gi en as g o glucose equi alen s pe li e (g
GE
/L). The an ioxidan
ac i i y o he aqueous phases was de e mined using DPPH, FRAP, and ABTS me hods,
exp essing he esul s as he equi alen ac i i y o he T olox s anda d in mic omole uni s
(
µ
M
TE
). DPPH sca enging ac i i y de e mina ions we e pe o med ollowing he me hod-
ology p oposed by B and–Williams e al. [
23
]. The sca enging ac i i y o samples was
de e mined by educ ion in he abso bance a 515 nm a e 30 min o incuba ion a
20 ◦C.
The ABTS me hod was ca ied ou ollowing he Re e al. [
24
] me hod, measu ing ab-
so bance a 734 nm a e 15 min o incuba ion a 20
◦
C. The i on ca ion educ ion capaci y
(FRAP) o he ex ac s was pe o med acco ding o he Benzie and S ain [
25
] p ocedu e,
measu ing abso bance a 593 nm a e 30 min o incuba ion a 20 ◦C.
2.5. Bioac i e Compounds Adso p ion
Equilib ium so p ion yield, Y
P
(%), o polyphenols was e alua ed by Equa ion (2),
and he polyphenols adso bed by CS, q (mgPE/gCS), we e de e mined by Equa ion (3):
YP=1−TPC
TPCAF ·100 (2)
q=(TPCAF −TPC)V
mCS (3)
whe e TPC
AF
is he polyphenol con en (g
PE
/L) o he aqueous phase co esponding o AF
con ol samples, V is he liquid olume (L), and m
CS
is he inal CS mass (g), e alua ed by
means o Equa ion (4):
mCS =mCSi −(TPCCS −CHOs)V (4)
whe e m
CSi
is he ini ial CS mass (g) and CHOs he ca bohyd a e con en (g
GE
/L) o he
liquid phase eleased om s a ch (adso ben ).
2.6. Fou ie T ans o m In a ed Spec opho ome y (FT-IR)
AF–CS samples a he in e media e a io (1:1) we e analyzed by FT-IR o cha ac e ize
he AF–CS in e ac ions. FT-IR spec a we e eco ded wi h a B uke FT–MIR model Ve ex
70 V spec ome e . The wa e numbe ange was se in he ange o 4000 o 50 cm
–1
. Samples
we e blended wi h KB and comp essed in o disks. FT-IR spec a ea men was ca ied
ou wi h Omnic 7.1 so wa e (The mo Scien i ic, Wal ham, MA, USA).
2.7. Scanning Elec on Mic oscopy (SEM)
AF–CS (1:1 a io) samples we e eeze-d ied o 36 h (
−
55
◦
C and 50 Pa), and hei mi-
c os uc u e was analyzed by scanning elec on mic oscopy (SEM). Samples we e spu e ed
wi h i idium using a acuum me allize /shade model Q150T S (Quo um Technologies
L d., Lewes, UK) wi h a hickness laye o 5–10 nm was deposi ed. Samples mic og aphs
we e ob ained using a scanning elec on mic oscope (FESEM Ul a Plus wi h EDX, Zeiss,
Jenna, Ge many) a 3 K using a SE/InLens seconda y elec on de ec o .
2.8. S a is ical Analysis
S a is ical analysis was ca ied ou by IBM SPSS s a is ics 27 (SPSS Inc., Chicago,
IL, USA) so wa e. A one-way analysis o a iance (ANOVA) was assessed based on a
con idence in e al o 95% (p< 0.05) using a Duncan es . The expe imen al esul s we e
ea ed and plo ed on Mic oso Excel (Mic oso Co po a ion, Redmond, WA, USA). All
expe imen al esul s we e exp essed as mean
±
s anda d de ia ion o iplica e expe imen s
(n= 3).
Foods 2022,11, 1165 6 o 15
3. Resul s
The aqueous phase om Ascophyllum nodosum seaweed powde (AF), co n s a ch
(CS), and AF–CS blends we e chemically cha ac e ized, de e mining polyphenols con en
(TPC), ca bohyd a es con en (CHOs), and hei an ioxidan ac i i ies by DPPH, ABTS, and
FRAP me hods. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF (
Foods 2022, 11, x FOR PEER REVIEW 6 o 15
S a is ical analysis was ca ied ou by IBM SPSS s a is ics 27 (SPSS Inc., Chicago, IL,
USA) so wa e. A one-way analysis o a iance (ANOVA) was assessed based on a
con idence in e al o 95% (p < 0.05) using a Duncan es . The expe imen al esul s we e
ea ed and plo ed on Mic oso Excel (Mic oso Co po a ion, Redmond, WA, USA). All
expe imen al esul s we e exp essed as mean ± s anda d de ia ion o iplica e
expe imen s (n = 3).
3. Resul s
The aqueous phase om Ascophyllum nodosum seaweed powde (AF), co n s a ch
(CS), and AF–CS blends we e chemically cha ac e ized, de e mining polyphenols con en
(TPC), ca bohyd a es con en (CHOs), and hei an ioxidan ac i i ies by DPPH, ABTS,
and FRAP me hods. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF (
), CS (na i e ( ), and gelled ( )) con ol samples and AF–CS blending me hods o NT (
), GL ( ), and CGL ( ) samples a e summa ized in Figu e 2 whe e di e en le e s
indica e signi ican (p < 0.05) di e ences among samples. Fo he CS con ol, i was
necessa y o e alua e acco ding o CS s uc u es, consequen ly, na i e (NT samples) and
gelled CS (GL and CGL samples) con ols we e employed in each case.
Figu e 2. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF ( ), CS (na i e ( ), and
gelled ( )) con ol samples and AF–CS blending me hods o NT ( ), GL ( ), and CGL ( ) samples.
NT me hod: AF (seaweeds lou ) and na i e co n s a ch (CS) blending; GL me hod: AF and gelled
CS blending; CGL me hod: CS gela inized in he p esence o AF. Di e en le e s indica e signi ican
(p < 0.05) di e ences among samples.
3.1. Aqueous Phase Chemical Cha ac e iza ion
3.1.1. To al Polyphenolic Con en (TPC)
),
CS (na i e (
Foods 2022, 11, x FOR PEER REVIEW 6 o 15
S a is ical analysis was ca ied ou by IBM SPSS s a is ics 27 (SPSS Inc., Chicago, IL,
USA) so wa e. A one-way analysis o a iance (ANOVA) was assessed based on a
con idence in e al o 95% (p < 0.05) using a Duncan es . The expe imen al esul s we e
ea ed and plo ed on Mic oso Excel (Mic oso Co po a ion, Redmond, WA, USA). All
expe imen al esul s we e exp essed as mean ± s anda d de ia ion o iplica e
expe imen s (n = 3).
3. Resul s
The aqueous phase om Ascophyllum nodosum seaweed powde (AF), co n s a ch
(CS), and AF–CS blends we e chemically cha ac e ized, de e mining polyphenols con en
(TPC), ca bohyd a es con en (CHOs), and hei an ioxidan ac i i ies by DPPH, ABTS,
and FRAP me hods. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF (
), CS (na i e ( ), and gelled ( )) con ol samples and AF–CS blending me hods o NT (
), GL ( ), and CGL ( ) samples a e summa ized in Figu e 2 whe e di e en le e s
indica e signi ican (p < 0.05) di e ences among samples. Fo he CS con ol, i was
necessa y o e alua e acco ding o CS s uc u es, consequen ly, na i e (NT samples) and
gelled CS (GL and CGL samples) con ols we e employed in each case.
Figu e 2. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF ( ), CS (na i e ( ), and
gelled ( )) con ol samples and AF–CS blending me hods o NT ( ), GL ( ), and CGL ( ) samples.
NT me hod: AF (seaweeds lou ) and na i e co n s a ch (CS) blending; GL me hod: AF and gelled
CS blending; CGL me hod: CS gela inized in he p esence o AF. Di e en le e s indica e signi ican
(p < 0.05) di e ences among samples.
3.1. Aqueous Phase Chemical Cha ac e iza ion
3.1.1. To al Polyphenolic Con en (TPC)
), and gelled (
Foods 2022, 11, x FOR PEER REVIEW 6 o 15
S a is ical analysis was ca ied ou by IBM SPSS s a is ics 27 (SPSS Inc., Chicago, IL,
USA) so wa e. A one-way analysis o a iance (ANOVA) was assessed based on a
con idence in e al o 95% (p < 0.05) using a Duncan es . The expe imen al esul s we e
ea ed and plo ed on Mic oso Excel (Mic oso Co po a ion, Redmond, WA, USA). All
expe imen al esul s we e exp essed as mean ± s anda d de ia ion o iplica e
expe imen s (n = 3).
3. Resul s
The aqueous phase om Ascophyllum nodosum seaweed powde (AF), co n s a ch
(CS), and AF–CS blends we e chemically cha ac e ized, de e mining polyphenols con en
(TPC), ca bohyd a es con en (CHOs), and hei an ioxidan ac i i ies by DPPH, ABTS,
and FRAP me hods. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF (
), CS (na i e ( ), and gelled ( )) con ol samples and AF–CS blending me hods o NT (
), GL ( ), and CGL ( ) samples a e summa ized in Figu e 2 whe e di e en le e s
indica e signi ican (p < 0.05) di e ences among samples. Fo he CS con ol, i was
necessa y o e alua e acco ding o CS s uc u es, consequen ly, na i e (NT samples) and
gelled CS (GL and CGL samples) con ols we e employed in each case.
Figu e 2. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF ( ), CS (na i e ( ), and
gelled ( )) con ol samples and AF–CS blending me hods o NT ( ), GL ( ), and CGL ( ) samples.
NT me hod: AF (seaweeds lou ) and na i e co n s a ch (CS) blending; GL me hod: AF and gelled
CS blending; CGL me hod: CS gela inized in he p esence o AF. Di e en le e s indica e signi ican
(p < 0.05) di e ences among samples.
3.1. Aqueous Phase Chemical Cha ac e iza ion
3.1.1. To al Polyphenolic Con en (TPC)
)) con ol samples and AF–CS blending me hods o NT (
Foods 2022, 11, x FOR PEER REVIEW 6 o 15
S a is ical analysis was ca ied ou by IBM SPSS s a is ics 27 (SPSS Inc., Chicago, IL,
USA) so wa e. A one-way analysis o a iance (ANOVA) was assessed based on a
con idence in e al o 95% (p < 0.05) using a Duncan es . The expe imen al esul s we e
ea ed and plo ed on Mic oso Excel (Mic oso Co po a ion, Redmond, WA, USA). All
expe imen al esul s we e exp essed as mean ± s anda d de ia ion o iplica e
expe imen s (n = 3).
3. Resul s
The aqueous phase om Ascophyllum nodosum seaweed powde (AF), co n s a ch
(CS), and AF–CS blends we e chemically cha ac e ized, de e mining polyphenols con en
(TPC), ca bohyd a es con en (CHOs), and hei an ioxidan ac i i ies by DPPH, ABTS,
and FRAP me hods. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF (
), CS (na i e ( ), and gelled ( )) con ol samples and AF–CS blending me hods o NT (
), GL ( ), and CGL ( ) samples a e summa ized in Figu e 2 whe e di e en le e s
indica e signi ican (p < 0.05) di e ences among samples. Fo he CS con ol, i was
necessa y o e alua e acco ding o CS s uc u es, consequen ly, na i e (NT samples) and
gelled CS (GL and CGL samples) con ols we e employed in each case.
Figu e 2. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF ( ), CS (na i e ( ), and
gelled ( )) con ol samples and AF–CS blending me hods o NT ( ), GL ( ), and CGL ( ) samples.
NT me hod: AF (seaweeds lou ) and na i e co n s a ch (CS) blending; GL me hod: AF and gelled
CS blending; CGL me hod: CS gela inized in he p esence o AF. Di e en le e s indica e signi ican
(p < 0.05) di e ences among samples.
3.1. Aqueous Phase Chemical Cha ac e iza ion
3.1.1. To al Polyphenolic Con en (TPC)
),
GL (
Foods 2022, 11, x FOR PEER REVIEW 6 o 15
S a is ical analysis was ca ied ou by IBM SPSS s a is ics 27 (SPSS Inc., Chicago, IL,
USA) so wa e. A one-way analysis o a iance (ANOVA) was assessed based on a
con idence in e al o 95% (p < 0.05) using a Duncan es . The expe imen al esul s we e
ea ed and plo ed on Mic oso Excel (Mic oso Co po a ion, Redmond, WA, USA). All
expe imen al esul s we e exp essed as mean ± s anda d de ia ion o iplica e
expe imen s (n = 3).
3. Resul s
The aqueous phase om Ascophyllum nodosum seaweed powde (AF), co n s a ch
(CS), and AF–CS blends we e chemically cha ac e ized, de e mining polyphenols con en
(TPC), ca bohyd a es con en (CHOs), and hei an ioxidan ac i i ies by DPPH, ABTS,
and FRAP me hods. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF (
), CS (na i e ( ), and gelled ( )) con ol samples and AF–CS blending me hods o NT (
), GL ( ), and CGL ( ) samples a e summa ized in Figu e 2 whe e di e en le e s
indica e signi ican (p < 0.05) di e ences among samples. Fo he CS con ol, i was
necessa y o e alua e acco ding o CS s uc u es, consequen ly, na i e (NT samples) and
gelled CS (GL and CGL samples) con ols we e employed in each case.
Figu e 2. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF ( ), CS (na i e ( ), and
gelled ( )) con ol samples and AF–CS blending me hods o NT ( ), GL ( ), and CGL ( ) samples.
NT me hod: AF (seaweeds lou ) and na i e co n s a ch (CS) blending; GL me hod: AF and gelled
CS blending; CGL me hod: CS gela inized in he p esence o AF. Di e en le e s indica e signi ican
(p < 0.05) di e ences among samples.
3.1. Aqueous Phase Chemical Cha ac e iza ion
3.1.1. To al Polyphenolic Con en (TPC)
), and CGL (
Foods 2022, 11, x FOR PEER REVIEW 6 o 15
S a is ical analysis was ca ied ou by IBM SPSS s a is ics 27 (SPSS Inc., Chicago, IL,
USA) so wa e. A one-way analysis o a iance (ANOVA) was assessed based on a
con idence in e al o 95% (p < 0.05) using a Duncan es . The expe imen al esul s we e
ea ed and plo ed on Mic oso Excel (Mic oso Co po a ion, Redmond, WA, USA). All
expe imen al esul s we e exp essed as mean ± s anda d de ia ion o iplica e
expe imen s (n = 3).
3. Resul s
The aqueous phase om Ascophyllum nodosum seaweed powde (AF), co n s a ch
(CS), and AF–CS blends we e chemically cha ac e ized, de e mining polyphenols con en
(TPC), ca bohyd a es con en (CHOs), and hei an ioxidan ac i i ies by DPPH, ABTS,
and FRAP me hods. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF (
), CS (na i e ( ), and gelled ( )) con ol samples and AF–CS blending me hods o NT (
), GL ( ), and CGL ( ) samples a e summa ized in Figu e 2 whe e di e en le e s
indica e signi ican (p < 0.05) di e ences among samples. Fo he CS con ol, i was
necessa y o e alua e acco ding o CS s uc u es, consequen ly, na i e (NT samples) and
gelled CS (GL and CGL samples) con ols we e employed in each case.
Figu e 2. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF ( ), CS (na i e ( ), and
gelled ( )) con ol samples and AF–CS blending me hods o NT ( ), GL ( ), and CGL ( ) samples.
NT me hod: AF (seaweeds lou ) and na i e co n s a ch (CS) blending; GL me hod: AF and gelled
CS blending; CGL me hod: CS gela inized in he p esence o AF. Di e en le e s indica e signi ican
(p < 0.05) di e ences among samples.
3.1. Aqueous Phase Chemical Cha ac e iza ion
3.1.1. To al Polyphenolic Con en (TPC)
) samples a e summa ized in Figu e 2whe e di e en le e s indica e
signi ican (p< 0.05) di e ences among samples. Fo he CS con ol, i was necessa y o
e alua e acco ding o CS s uc u es, consequen ly, na i e (NT samples) and gelled CS (GL
and CGL samples) con ols we e employed in each case.
Foods 2022, 11, x FOR PEER REVIEW 6 o 15
S a is ical analysis was ca ied ou by IBM SPSS s a is ics 27 (SPSS Inc., Chicago, IL,
USA) so wa e. A one-way analysis o a iance (ANOVA) was assessed based on a
con idence in e al o 95% (p < 0.05) using a Duncan es . The expe imen al esul s we e
ea ed and plo ed on Mic oso Excel (Mic oso Co po a ion, Redmond, WA, USA). All
expe imen al esul s we e exp essed as mean ± s anda d de ia ion o iplica e
expe imen s (n = 3).
3. Resul s
The aqueous phase om Ascophyllum nodosum seaweed powde (AF), co n s a ch
(CS), and AF–CS blends we e chemically cha ac e ized, de e mining polyphenols con en
(TPC), ca bohyd a es con en (CHOs), and hei an ioxidan ac i i ies by DPPH, ABTS,
and FRAP me hods. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF (
), CS (na i e ( ), and gelled ( )) con ol samples and AF–CS blending me hods o NT (
), GL ( ), and CGL ( ) samples a e summa ized in Figu e 2 whe e di e en le e s
indica e signi ican (p < 0.05) di e ences among samples. Fo he CS con ol, i was
necessa y o e alua e acco ding o CS s uc u es, consequen ly, na i e (NT samples) and
gelled CS (GL and CGL samples) con ols we e employed in each case.
Figu e 2. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF ( ), CS (na i e ( ), and
gelled ( )) con ol samples and AF–CS blending me hods o NT ( ), GL ( ), and CGL ( ) samples.
NT me hod: AF (seaweeds lou ) and na i e co n s a ch (CS) blending; GL me hod: AF and gelled
CS blending; CGL me hod: CS gela inized in he p esence o AF. Di e en le e s indica e signi ican
(p < 0.05) di e ences among samples.
3.1. Aqueous Phase Chemical Cha ac e iza ion
3.1.1. To al Polyphenolic Con en (TPC)
Figu e 2.
TPC alues (
A
), so p ion yields, Y
P
(
B
), and CHOs alues (
C
) o AF (
Foods 2022, 11, x FOR PEER REVIEW 6 o 15
S a is ical analysis was ca ied ou by IBM SPSS s a is ics 27 (SPSS Inc., Chicago, IL,
USA) so wa e. A one-way analysis o a iance (ANOVA) was assessed based on a
con idence in e al o 95% (p < 0.05) using a Duncan es . The expe imen al esul s we e
ea ed and plo ed on Mic oso Excel (Mic oso Co po a ion, Redmond, WA, USA). All
expe imen al esul s we e exp essed as mean ± s anda d de ia ion o iplica e
expe imen s (n = 3).
3. Resul s
The aqueous phase om Ascophyllum nodosum seaweed powde (AF), co n s a ch
(CS), and AF–CS blends we e chemically cha ac e ized, de e mining polyphenols con en
(TPC), ca bohyd a es con en (CHOs), and hei an ioxidan ac i i ies by DPPH, ABTS,
and FRAP me hods. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF (
), CS (na i e ( ), and gelled ( )) con ol samples and AF–CS blending me hods o NT (
), GL ( ), and CGL ( ) samples a e summa ized in Figu e 2 whe e di e en le e s
indica e signi ican (p < 0.05) di e ences among samples. Fo he CS con ol, i was
necessa y o e alua e acco ding o CS s uc u es, consequen ly, na i e (NT samples) and
gelled CS (GL and CGL samples) con ols we e employed in each case.
Figu e 2. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF ( ), CS (na i e ( ), and
gelled ( )) con ol samples and AF–CS blending me hods o NT ( ), GL ( ), and CGL ( ) samples.
NT me hod: AF (seaweeds lou ) and na i e co n s a ch (CS) blending; GL me hod: AF and gelled
CS blending; CGL me hod: CS gela inized in he p esence o AF. Di e en le e s indica e signi ican
(p < 0.05) di e ences among samples.
3.1. Aqueous Phase Chemical Cha ac e iza ion
3.1.1. To al Polyphenolic Con en (TPC)
), CS (na i e (
Foods 2022, 11, x FOR PEER REVIEW 6 o 15
S a is ical analysis was ca ied ou by IBM SPSS s a is ics 27 (SPSS Inc., Chicago, IL,
USA) so wa e. A one-way analysis o a iance (ANOVA) was assessed based on a
con idence in e al o 95% (p < 0.05) using a Duncan es . The expe imen al esul s we e
ea ed and plo ed on Mic oso Excel (Mic oso Co po a ion, Redmond, WA, USA). All
expe imen al esul s we e exp essed as mean ± s anda d de ia ion o iplica e
expe imen s (n = 3).
3. Resul s
The aqueous phase om Ascophyllum nodosum seaweed powde (AF), co n s a ch
(CS), and AF–CS blends we e chemically cha ac e ized, de e mining polyphenols con en
(TPC), ca bohyd a es con en (CHOs), and hei an ioxidan ac i i ies by DPPH, ABTS,
and FRAP me hods. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF (
), CS (na i e ( ), and gelled ( )) con ol samples and AF–CS blending me hods o NT (
), GL ( ), and CGL ( ) samples a e summa ized in Figu e 2 whe e di e en le e s
indica e signi ican (p < 0.05) di e ences among samples. Fo he CS con ol, i was
necessa y o e alua e acco ding o CS s uc u es, consequen ly, na i e (NT samples) and
gelled CS (GL and CGL samples) con ols we e employed in each case.
Figu e 2. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF ( ), CS (na i e ( ), and
gelled ( )) con ol samples and AF–CS blending me hods o NT ( ), GL ( ), and CGL ( ) samples.
NT me hod: AF (seaweeds lou ) and na i e co n s a ch (CS) blending; GL me hod: AF and gelled
CS blending; CGL me hod: CS gela inized in he p esence o AF. Di e en le e s indica e signi ican
(p < 0.05) di e ences among samples.
3.1. Aqueous Phase Chemical Cha ac e iza ion
3.1.1. To al Polyphenolic Con en (TPC)
), and
gelled (
Foods 2022, 11, x FOR PEER REVIEW 6 o 15
S a is ical analysis was ca ied ou by IBM SPSS s a is ics 27 (SPSS Inc., Chicago, IL,
USA) so wa e. A one-way analysis o a iance (ANOVA) was assessed based on a
con idence in e al o 95% (p < 0.05) using a Duncan es . The expe imen al esul s we e
ea ed and plo ed on Mic oso Excel (Mic oso Co po a ion, Redmond, WA, USA). All
expe imen al esul s we e exp essed as mean ± s anda d de ia ion o iplica e
expe imen s (n = 3).
3. Resul s
The aqueous phase om Ascophyllum nodosum seaweed powde (AF), co n s a ch
(CS), and AF–CS blends we e chemically cha ac e ized, de e mining polyphenols con en
(TPC), ca bohyd a es con en (CHOs), and hei an ioxidan ac i i ies by DPPH, ABTS,
and FRAP me hods. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF (
), CS (na i e ( ), and gelled ( )) con ol samples and AF–CS blending me hods o NT (
), GL ( ), and CGL ( ) samples a e summa ized in Figu e 2 whe e di e en le e s
indica e signi ican (p < 0.05) di e ences among samples. Fo he CS con ol, i was
necessa y o e alua e acco ding o CS s uc u es, consequen ly, na i e (NT samples) and
gelled CS (GL and CGL samples) con ols we e employed in each case.
Figu e 2. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF ( ), CS (na i e ( ), and
gelled ( )) con ol samples and AF–CS blending me hods o NT ( ), GL ( ), and CGL ( ) samples.
NT me hod: AF (seaweeds lou ) and na i e co n s a ch (CS) blending; GL me hod: AF and gelled
CS blending; CGL me hod: CS gela inized in he p esence o AF. Di e en le e s indica e signi ican
(p < 0.05) di e ences among samples.
3.1. Aqueous Phase Chemical Cha ac e iza ion
3.1.1. To al Polyphenolic Con en (TPC)
)) con ol samples and AF–CS blending me hods o NT (
Foods 2022, 11, x FOR PEER REVIEW 6 o 15
S a is ical analysis was ca ied ou by IBM SPSS s a is ics 27 (SPSS Inc., Chicago, IL,
USA) so wa e. A one-way analysis o a iance (ANOVA) was assessed based on a
con idence in e al o 95% (p < 0.05) using a Duncan es . The expe imen al esul s we e
ea ed and plo ed on Mic oso Excel (Mic oso Co po a ion, Redmond, WA, USA). All
expe imen al esul s we e exp essed as mean ± s anda d de ia ion o iplica e
expe imen s (n = 3).
3. Resul s
The aqueous phase om Ascophyllum nodosum seaweed powde (AF), co n s a ch
(CS), and AF–CS blends we e chemically cha ac e ized, de e mining polyphenols con en
(TPC), ca bohyd a es con en (CHOs), and hei an ioxidan ac i i ies by DPPH, ABTS,
and FRAP me hods. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF (
), CS (na i e ( ), and gelled ( )) con ol samples and AF–CS blending me hods o NT (
), GL ( ), and CGL ( ) samples a e summa ized in Figu e 2 whe e di e en le e s
indica e signi ican (p < 0.05) di e ences among samples. Fo he CS con ol, i was
necessa y o e alua e acco ding o CS s uc u es, consequen ly, na i e (NT samples) and
gelled CS (GL and CGL samples) con ols we e employed in each case.
Figu e 2. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF ( ), CS (na i e ( ), and
gelled ( )) con ol samples and AF–CS blending me hods o NT ( ), GL ( ), and CGL ( ) samples.
NT me hod: AF (seaweeds lou ) and na i e co n s a ch (CS) blending; GL me hod: AF and gelled
CS blending; CGL me hod: CS gela inized in he p esence o AF. Di e en le e s indica e signi ican
(p < 0.05) di e ences among samples.
3.1. Aqueous Phase Chemical Cha ac e iza ion
3.1.1. To al Polyphenolic Con en (TPC)
), GL (
Foods 2022, 11, x FOR PEER REVIEW 6 o 15
S a is ical analysis was ca ied ou by IBM SPSS s a is ics 27 (SPSS Inc., Chicago, IL,
USA) so wa e. A one-way analysis o a iance (ANOVA) was assessed based on a
con idence in e al o 95% (p < 0.05) using a Duncan es . The expe imen al esul s we e
ea ed and plo ed on Mic oso Excel (Mic oso Co po a ion, Redmond, WA, USA). All
expe imen al esul s we e exp essed as mean ± s anda d de ia ion o iplica e
expe imen s (n = 3).
3. Resul s
The aqueous phase om Ascophyllum nodosum seaweed powde (AF), co n s a ch
(CS), and AF–CS blends we e chemically cha ac e ized, de e mining polyphenols con en
(TPC), ca bohyd a es con en (CHOs), and hei an ioxidan ac i i ies by DPPH, ABTS,
and FRAP me hods. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF (
), CS (na i e ( ), and gelled ( )) con ol samples and AF–CS blending me hods o NT (
), GL ( ), and CGL ( ) samples a e summa ized in Figu e 2 whe e di e en le e s
indica e signi ican (p < 0.05) di e ences among samples. Fo he CS con ol, i was
necessa y o e alua e acco ding o CS s uc u es, consequen ly, na i e (NT samples) and
gelled CS (GL and CGL samples) con ols we e employed in each case.
Figu e 2. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF ( ), CS (na i e ( ), and
gelled ( )) con ol samples and AF–CS blending me hods o NT ( ), GL ( ), and CGL ( ) samples.
NT me hod: AF (seaweeds lou ) and na i e co n s a ch (CS) blending; GL me hod: AF and gelled
CS blending; CGL me hod: CS gela inized in he p esence o AF. Di e en le e s indica e signi ican
(p < 0.05) di e ences among samples.
3.1. Aqueous Phase Chemical Cha ac e iza ion
3.1.1. To al Polyphenolic Con en (TPC)
), and CGL (
Foods 2022, 11, x FOR PEER REVIEW 6 o 15
S a is ical analysis was ca ied ou by IBM SPSS s a is ics 27 (SPSS Inc., Chicago, IL,
USA) so wa e. A one-way analysis o a iance (ANOVA) was assessed based on a
con idence in e al o 95% (p < 0.05) using a Duncan es . The expe imen al esul s we e
ea ed and plo ed on Mic oso Excel (Mic oso Co po a ion, Redmond, WA, USA). All
expe imen al esul s we e exp essed as mean ± s anda d de ia ion o iplica e
expe imen s (n = 3).
3. Resul s
The aqueous phase om Ascophyllum nodosum seaweed powde (AF), co n s a ch
(CS), and AF–CS blends we e chemically cha ac e ized, de e mining polyphenols con en
(TPC), ca bohyd a es con en (CHOs), and hei an ioxidan ac i i ies by DPPH, ABTS,
and FRAP me hods. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF (
), CS (na i e ( ), and gelled ( )) con ol samples and AF–CS blending me hods o NT (
), GL ( ), and CGL ( ) samples a e summa ized in Figu e 2 whe e di e en le e s
indica e signi ican (p < 0.05) di e ences among samples. Fo he CS con ol, i was
necessa y o e alua e acco ding o CS s uc u es, consequen ly, na i e (NT samples) and
gelled CS (GL and CGL samples) con ols we e employed in each case.
Figu e 2. TPC alues (A), so p ion yields, Y
P
(B), and CHOs alues (C) o AF ( ), CS (na i e ( ), and
gelled ( )) con ol samples and AF–CS blending me hods o NT ( ), GL ( ), and CGL ( ) samples.
NT me hod: AF (seaweeds lou ) and na i e co n s a ch (CS) blending; GL me hod: AF and gelled
CS blending; CGL me hod: CS gela inized in he p esence o AF. Di e en le e s indica e signi ican
(p < 0.05) di e ences among samples.
3.1. Aqueous Phase Chemical Cha ac e iza ion
3.1.1. To al Polyphenolic Con en (TPC)
) samples.
NT me hod: AF (seaweeds lou ) and na i e co n s a ch (CS) blending; GL me hod: AF and gelled
CS blending; CGL me hod: CS gela inized in he p esence o AF. Di e en le e s indica e signi ican
(p< 0.05) di e ences among samples.
3.1. Aqueous Phase Chemical Cha ac e iza ion
3.1.1. To al Polyphenolic Con en (TPC)
The a e age o al polyphenols con en o he A. nodosum con ol sample in solu ion
(TPC
AF
) was 396.9
±
28.6 mg
PE
/L. The TPC e alua ion o co n s a ch con ol samples was
pe o med o co ec he alues o o al polyphenols o some educing powe ha s a ch-
de i ed ca bohyd a es migh ha e on he Folin–Ciocal eau eagen . S a ch concen a ion
Foods 2022,11, 1165 7 o 15
almos did no a ec he TPC alues ob ained (Figu e 2A, a ios 0:0.5, 0:1, and 0:2), excep
he alue a low liquid- o-solid a ios (blend 0:25), which was signi ican ly (p< 0.05)
highe . Sligh di e ences we e ound be ween TPC om na i e CS ( om 1.9
±
0.1 o
94.9 ±6.8 (mgPE/L)
and gelled CS ( om 2.9
±
0.2 o 143.4
±
10.3). The con ol samples
e alua ion showed ha s a ch, ei he gelled o no , did no signi ican ly con ibu e o inal
TPC alues, bu i was no negligible o 0:25 samples. The ob ained TPC alues om
bo h con ol samples sepa a ely (AF and CS) ende ed highe alues han hose measu ed
wi h he co esponding blends, Figu e 2A. TPC alues o he NT blends anged om
9.4 ±0.7
o 280.5
±
20.2 mg
PE
/L, GL samples showed lowe con en , om 0.02
±
0.01 o
192.9 ±13.9 mgPE/L,
and CGL showed he lowes alues (a cons an AF–CS a io) wi h
a maximum alue o 82.8
±
6.0 o 0:0.5 a io (Figu e 2A). These esul s indica e ha he
polyphenols eleased om seaweed o he liquid phase in e ac ed wi h CS (na i e o gel)
s uc u es emaining bound o o apped in he solid phase. Fo he h ee assayed me hods
(NT, GL, and CGL), he highe he co n s a ch a io, he lowe he ne TPC alues in liquid;
hus, negligible alues we e ob ained a 1:25 a io samples wi h s a ch gels. GL alues
co esponding o gelled CS showed lowe (p< 0.05) polyphenols con en in ela ion o NT.
The di e en a ailable so p ion su ace a eas be ween na i e s a ch (g anula s uc u e)
and gel s a ch could explain hese di e ences [10].
The blending p ocedu e ha in ol es he gelling o s a ch in he p esence o seaweeds
polyphenols (CGL) caused a d ama ic educ ion in TPC alues. The NT and GL me hods in-
ol ed he di ec con ac be ween AF and CS (na i e o gelled) a o
15 min;
meanwhile,
CGL pu hem in con ac du ing he gela iniza ion p ocess ca ied ou a 100
◦
C (20 min), a
cooling s ep (20 min), and he inal dispe sion and homogeniza ion in wa e . Du ing CS
gelling wi h he p esence o AF, bo h he A. nodosum pa icles and ex ac ed polyphenols
can be apped wi hin he gel s uc u e du ing gels o ma ion and subsequen e og ada-
ion [
19
]. Ano he ac o ha could be esponsible o he dec ease in polyphenols con en is
he he mal ea men , which could p omo e he polyphenols pa ial decomposi ion [
26
,
27
]
o he o ma ion o new bonds and subs ances [28].
Wang e al. [
10
] s udied na i e s a ch, s a ch gel, and gela inized co n s a ch in he
p esence o annic acids, epo ing ha he o ma ion o bindings be ween annins and
gelled s a ch was mo e abundan han be ween annins and na i e s a ch. The gelling o
s a ch in he p esence o annic acids, such as “CGL blend” he e, also showed no o ious
lowe TPC alues. No o iously highe e en ion o polyphenols in gelled s a ch (GL and
CGL), as compa ed wi h na i e s a ch, was also epo ed by Ba os e al. [
28
]. In ac , hese
au ho s ob ained di e en bioac i e compounds con en o o en-d ied (a 105
◦
C) and
o eeze-d ied s a chy–so ghum ma ices. Ini ial TPC is a c i ical aspec in equilib ium
adso p ion expe imen s; in he cu en s udy, his alue (396.9
±
39.7 mg
PE
/L) was lowe
han hose employed by Wang e al. [
10
] (10, 20, and 30 mg o annic acids pe mL) and
a e compa able o hose employed by Ba os e al. [
28
], wi h ini ial 485 mg o gallic acid
equi alen s pe g o so ghum. Ne e heless, bo h au ho s ob ained simila ends. E en
wo king wi h highe liquid- o-solid a ios, he polyphenols ex ac ion was enough o show
ele an and measu able in e ac ion wi h na i e and gelled co n s a ch.
TPC om he aqueous phase o AF–CS blends and AF and CS con ol samples we e
used o de e mine he so p ion yield (Y
P
) o he samples (Figu e 2B). Y
P
a ied be ween
29.3 ±1.8
(NT 1:0.5) and 99.8
±
5.9 (bo h GL and CGL 1:25). Y
P
alues showed highe
e en ion capaci ies o he gelled co n s a ch (GL and CGL), wi h simila ends o he h ee
me hods es ed, whe e he highe he CS con en , he highe he polyphenols e en ion
yield. NT samples showed lowe so p ion yield alues o he lowe ac i e su ace a ea
o na i e s a ch o in e ac wi h polyphenols [
29
]. To unde s and bo h e ec s, AF–CS
blending me hods (NT, GL, and CGL) and CS s uc u e (na i e and gelled) on polyphenol
so p ion, di e en a ios o Y
P
(GL/NT, CGL/NT, and CGL/GL) we e calcula ed, and he
co esponding alues a e p esen ed in Table 1.
Foods 2022,11, 1165 8 o 15
Table 1. Polyphenol so p ion yields (YP) a ios om NT, GL and CGL assayed me hods.
AF–CS Ra io GL/NT CGL/NT CGL/GL
1:0.5 1.75 ±0.07 d2.70 ±0.05 1.54 ±0.08 c
1:1 1.45 ±0.06 b,c 1.99 ±0.04 e1.37 ±0.05 b,c
1:2 1.34 ±0.06 b,c 1.84 ±0.04 d,e 1.28 ±0.07 b
1:25 1.02 ±0.04 a1.02 ±0.02 a1.00 ±0.03 a
NT me hod: AF (seaweeds lou ) and na i e co n s a ch (CS) blending; GL me hod: AF and gelled CS blending;
CGL me hod: CS gela inized in he p esence o AF. Di e en le e s in columns indica e signi ican (p< 0.05)
di e ences among samples.
The lowes a ios alue was 1 a a io 1:25 because he adso p ion yield was nea
100% when he highes s a ch amoun was employed. The highes alues we e
1.75 ±0.07,
2.70
±
0.05, and 1.54
±
0.08 o GL/NT, CGL/NT, and CGL/GL a ios, espec i ely,
when he lowes adso ben (1:0.5 a io) was used. These alues indica ed ha he use o
s a ch gel inc eased almos wice he polyphenols e ained in compa ison o na i e s a ch.
These alues could be ela ed o he highe su ace a ea de eloped in he gel s uc u e in
compa ison o he g anula s uc u e. When he o ma ion o s a ch gel ook place in he
p esence o seaweeds, lou inc eased by almos 3 and 1.54 imes ega ding he NT me hod
and GL me hods, espec i ely. This no o ious inc ease could be explained by addi ional
e en ion o polyphenols beyond adso p ion, such as en apmen o encapsula ion o
bioac i e molecules in he gel s uc u e. As he amoun o s a ch inc eased (1:1 and 1:2
a ios), he di e ences dec eased due o he espec i e inc ease in so p ion yields.
Polyphenols e ained by CS, q (m
gPE
/g
CS
), de e mined by means o Equa ion (3)
agains TPC alues o he liquid phase, a e plo ed in Figu e 3. Fo NT, GL, and CGL
samples, q alues we e lowe han 22.9
±
1.6, 42.0
±
2.9, and 65.0
±
4.5, espec i ely, and
we e achie ed when he lowes s a ch amoun was employed. Fu he mo e, q alues we e
nea ze o, employing a 1:25 a io because yields we e a ound 100%. Figu e 3clea ly shows
he enhancemen o he polyphenol–s a ch a ini y in GL and CGL samples ega ding NT
samples. In example, a q = 15 mg
PE
/g
CS
, equilib ium is achie ed a TPC o 240, 115,
and 35 mg
PE
/L o TPC o NT, GL, and CGL samples. These esul s con i med ha low
so p ion su ace a ea was a ailable when na i e co n s a ch g anules we e employed in
compa ison o he a ea de eloped by s a ch gel s uc u es in GL and CGL samples. In
all cases, he shapes, con ex o he abscissa axis o e he es ed ange, o equilib ium
adso p ion/ e en ion iso he ms o polyphenols on s a ch allowed hei classi ica ion as III
acco ding o he BET classi ica ion [
30
]. An empi ical wo-pa ame e s model, he Halsey
model, Equa ion (5), was employed o i he expe imen al da a [31].
q=
−A
ln TPC
TPCAF
1
B
(5)
whe e A and B a e he i ing pa ame e s.
Table 2shows he A and B alues o Equa ion (5) o NT, GL, and CGL samples.
Acco ding o he alues o coe icien o de e mina ion (R
2
> 0.98) and oo mean squa e
e o (E
RMS
< 3.6), he goodness o i ing can be conside ed accep able; Figu e 3shows
he modeled alues. Values o pa ame e A a ied in a na ow ange ( om 5.2
±
0.7 o
6.1 ±0.4)
wi h he blending p ocedu e, bu exponen B
−1
a ied om almos linea (1.1)
o NT, quad a ic (1.9) o GL, and cubic (3.0) o CGL.
Foods 2022,11, 1165 9 o 15
Table 2. Pa ame e s o he Halsey equa ion (Equa ion (5)).
Me hod A B R2RMSE
NT 6.0 ±0.6 0.90 ±0.08 0.98 3.57
GL 5.2 ±0.7 0.53 ±0.02 0.99 0.43
CGL 6.1 ±0.4 0.33 ±0.04 0.99 1.22
Foods 2022, 11, x FOR PEER REVIEW 8 o 15
polyphenol so p ion, di e en a ios o Y
P
(GL/NT, CGL/NT, and CGL/GL) we e
calcula ed, and he co esponding alues a e p esen ed in Table 1.
Table 1. Polyphenol so p ion yields (Y
P
) a ios om NT, GL and CGL assayed me hods.
AF–CS Ra io GL/NT CGL/NT CGL/GL
1:0.5 1.75 ± 0.07
d
2.70 ± 0.05
1.54 ± 0.08
c
1:1 1.45 ± 0.06
b,c
1.99 ± 0.04
e
1.37 ± 0.05
b,c
1:2 1.34 ± 0.06
b,c
1.84 ± 0.04
d,e
1.28 ± 0.07
b
1:25 1.02 ± 0.04
a
1.02 ± 0.02
a
1.00 ± 0.03
a
NT me hod: AF (seaweeds lou ) and na i e co n s a ch (CS) blending; GL me hod: AF and gelled
CS blending; CGL me hod: CS gela inized in he p esence o AF. Di e en le e s in columns indica e
signi ican (p < 0.05) di e ences among samples.
The lowes a ios alue was 1 a a io 1:25 because he adso p ion yield was nea
100% when he highes s a ch amoun was employed. The highes alues we e 1.75 ± 0.07,
2.70 ± 0.05,
and 1.54 ± 0.08
o GL/NT, CGL/NT, and CGL/GL a ios, espec i ely, when
he lowes adso ben (1:0.5 a io) was used. These alues indica ed ha he use o s a ch
gel inc eased almos wice he polyphenols e ained in compa ison o na i e s a ch. These
alues could be ela ed o he highe su ace a ea de eloped in he gel s uc u e in
compa ison o he g anula s uc u e. When he o ma ion o s a ch gel ook place in he
p esence o seaweeds, lou inc eased by almos 3 and 1.54 imes ega ding he NT me hod
and GL me hods, espec i ely. This no o ious inc ease could be explained by addi ional
e en ion o polyphenols beyond adso p ion, such as en apmen o encapsula ion o
bioac i e molecules in he gel s uc u e. As he amoun o s a ch inc eased (1:1 and 1:2
a ios), he di e ences dec eased due o he espec i e inc ease in so p ion yields.
Polyphenols e ained by CS, q (m
gPE
/g
CS
), de e mined by means o Equa ion (3)
agains TPC alues o he liquid phase, a e plo ed in Figu e 3. Fo NT, GL, and CGL
samples, q alues we e lowe han 22.9 ± 1.6, 42.0 ± 2.9, and 65.0 ± 4.5, espec i ely, and
we e achie ed when he lowes s a ch amoun was employed. Fu he mo e, q alues we e
nea ze o, employing a 1:25 a io because yields we e a ound 100%. Figu e 3 clea ly shows
he enhancemen o he polyphenol–s a ch a ini y in GL and CGL samples ega ding NT
samples. In example, a q = 15 mg
PE
/g
CS
, equilib ium is achie ed a TPC o 240, 115, and 35
mg
PE
/L o TPC o NT, GL, and CGL samples. These esul s con i med ha low so p ion
su ace a ea was a ailable when na i e co n s a ch g anules we e employed in
compa ison o he a ea de eloped by s a ch gel s uc u es in GL and CGL samples. In all
cases, he shapes, con ex o he abscissa axis o e he es ed ange, o equilib ium
adso p ion/ e en ion iso he ms o polyphenols on s a ch allowed hei classi ica ion as III
acco ding o he BET classi ica ion [30]. An empi ical wo-pa ame e s model, he Halsey
model, Equa ion (5), was employed o i he expe imen al da a [31].
Figu e 3.
Adso bed/ e ained polyphenols by CS, q, s. TPC o aqueous phase o AF–CS samples
(NT,
Foods 2022, 11, x FOR PEER REVIEW 9 o 15
Figu e 3. Adso bed/ e ained polyphenols by CS, q, s. TPC o aqueous phase o AF–CS samples
(NT, , GL, , and CGL, ) a 20 °C. Lines a e he Halsey model (Equa ion (5)).
q = −A
ln TPC
TPC
(5)
whe e A and B a e he i ing pa ame e s.
Table 2 shows he A and B alues o Equa ion (5) o NT, GL, and CGL samples.
Acco ding o he alues o coe icien o de e mina ion (R
2
> 0.98) and oo mean squa e
e o (E
RMS
< 3.6), he goodness o i ing can be conside ed accep able; Figu e 3 shows he
modeled alues. Values o pa ame e A a ied in a na ow ange ( om 5.2 ± 0.7 o 6.1 ±
0.4) wi h he blending p ocedu e, bu exponen B
−1
a ied om almos linea (1.1) o NT,
quad a ic (1.9) o GL, and cubic (3.0) o CGL.
Table 2. Pa ame e s o he Halsey equa ion (Equa ion (5)).
Me hod A B R
2
RMSE
NT 6.0 ± 0.6 0.90 ± 0.08 0.98 3.57
GL 5.2 ± 0.7 0.53 ± 0.02 0.99 0.43
CGL 6.1 ± 0.4 0.33 ± 0.04 0.99 1.22
3.1.2. To al Ca bohyd a e Con en (CHOs)
CHOs (mg
GE
/L) alues (Figu e 2C) we e no o iously high o gelled co n s a ches and
p o ided by bo h aw ma e ials, A. nodosum seaweed lou and co n s a ch. CHOs
inc eased wi h CS con en , indica ing ha CS ca bohyd a es we e pa ially solubilized,
mainly because o he he mal ea men , as can be deduced om he esul s o con ol
gelled samples (GL and CGL con ols in Figu e 2C). CHOs e alua ion was made
manda o y o handle da a compa ing AF–CS blends wi h con ol samples o AF and CS.
The AF con ol sample (1:0) showed an ini ial CHOs alue o 830.4 ± 59.8 mg
GE
/L while
NT con ol alues a ied be ween 8.2 ± 0.6 and 129.5 ± 9.3; meanwhile, gelled CS me hods
(GL and CGL) anged om 213.2 ± 15.4 o 1223 ± 88 o 1:0.5 o 1:25 AF–CS a ios,
espec i ely. CHOs signi ican (p < 0.05) di e ences s essed he no o ious e ec ha
gela iniza ion had on CHOs signals.
A cons an AF–CS a ios, CHOs alues we e signi ican ly (p < 0.05) highe in GL
(495.1 ± 35.6 o 955.1 ± 68.8) in compa ison o CGL (252.0 ± 18.2 and 804.6 ± 57.9) and
samples (332.7 ± 24.0 o 431.9 ± 31.1). Highe CHOs alues o GL samples we e associa ed
wi h he leaching o some polysaccha ides (mainly amylose) du ing s a ch gela iniza ion
and, in addi ion, wi h he ex ac ed ca bohyd a es om AF, inc eased he o al
ca bohyd a es con en ; his e ec was clea ly e idenced in assays pe o med a 1:25 a io.
Low CHOs alues de e mined in CGL samples can be again explained by he gel apping
e ec . The o ma ion o CS gel in he p esence o AF limi ed he elease o ca bohyd a es
om algae o he liquid phase, which no o iously (p < 0.05) educed CHOs in AF–CS
samples. Mo eo e , he mal de e io a ion du ing gela iniza ion could also pa ially al e
suga s [28], making hem no de ec able. Sca ce suga con en e alua ion is ca ied ou in
he li e a u e; howe e , i is necessa y o co ec ly e alua e he adso ben amoun a
equilib ium and is also use ul o unde s and he physical and chemical phenomena
in ol ed du ing he o mula ion o hese new bioac i e s a chy oods since many o A.
nodosum ca bohyd a es ha e demons a ed ele an phy ochemical ea u es.
3.1.3. An ioxidan Ac i i ies (DPPH, ABTS, and FRAP)
An ioxidan ac i i ies we e de e mined by DPPH (Figu e 4A) and ABTS (Figu e 4B)
adical sca enging ac i i ies and FRAP as a me hod o elec on dono capaci y (Figu e
, GL,
Foods 2022, 11, x FOR PEER REVIEW 9 o 15
Figu e 3. Adso bed/ e ained polyphenols by CS, q, s. TPC o aqueous phase o AF–CS samples
(NT, , GL, , and CGL, ) a 20 °C. Lines a e he Halsey model (Equa ion (5)).
q = −A
ln TPC
TPC
(5)
whe e A and B a e he i ing pa ame e s.
Table 2 shows he A and B alues o Equa ion (5) o NT, GL, and CGL samples.
Acco ding o he alues o coe icien o de e mina ion (R
2
> 0.98) and oo mean squa e
e o (E
RMS
< 3.6), he goodness o i ing can be conside ed accep able; Figu e 3 shows he
modeled alues. Values o pa ame e A a ied in a na ow ange ( om 5.2 ± 0.7 o 6.1 ±
0.4) wi h he blending p ocedu e, bu exponen B
−1
a ied om almos linea (1.1) o NT,
quad a ic (1.9) o GL, and cubic (3.0) o CGL.
Table 2. Pa ame e s o he Halsey equa ion (Equa ion (5)).
Me hod A B R
2
RMSE
NT 6.0 ± 0.6 0.90 ± 0.08 0.98 3.57
GL 5.2 ± 0.7 0.53 ± 0.02 0.99 0.43
CGL 6.1 ± 0.4 0.33 ± 0.04 0.99 1.22
3.1.2. To al Ca bohyd a e Con en (CHOs)
CHOs (mg
GE
/L) alues (Figu e 2C) we e no o iously high o gelled co n s a ches and
p o ided by bo h aw ma e ials, A. nodosum seaweed lou and co n s a ch. CHOs
inc eased wi h CS con en , indica ing ha CS ca bohyd a es we e pa ially solubilized,
mainly because o he he mal ea men , as can be deduced om he esul s o con ol
gelled samples (GL and CGL con ols in Figu e 2C). CHOs e alua ion was made
manda o y o handle da a compa ing AF–CS blends wi h con ol samples o AF and CS.
The AF con ol sample (1:0) showed an ini ial CHOs alue o 830.4 ± 59.8 mg
GE
/L while
NT con ol alues a ied be ween 8.2 ± 0.6 and 129.5 ± 9.3; meanwhile, gelled CS me hods
(GL and CGL) anged om 213.2 ± 15.4 o 1223 ± 88 o 1:0.5 o 1:25 AF–CS a ios,
espec i ely. CHOs signi ican (p < 0.05) di e ences s essed he no o ious e ec ha
gela iniza ion had on CHOs signals.
A cons an AF–CS a ios, CHOs alues we e signi ican ly (p < 0.05) highe in GL
(495.1 ± 35.6 o 955.1 ± 68.8) in compa ison o CGL (252.0 ± 18.2 and 804.6 ± 57.9) and
samples (332.7 ± 24.0 o 431.9 ± 31.1). Highe CHOs alues o GL samples we e associa ed
wi h he leaching o some polysaccha ides (mainly amylose) du ing s a ch gela iniza ion
and, in addi ion, wi h he ex ac ed ca bohyd a es om AF, inc eased he o al
ca bohyd a es con en ; his e ec was clea ly e idenced in assays pe o med a 1:25 a io.
Low CHOs alues de e mined in CGL samples can be again explained by he gel apping
e ec . The o ma ion o CS gel in he p esence o AF limi ed he elease o ca bohyd a es
om algae o he liquid phase, which no o iously (p < 0.05) educed CHOs in AF–CS
samples. Mo eo e , he mal de e io a ion du ing gela iniza ion could also pa ially al e
suga s [28], making hem no de ec able. Sca ce suga con en e alua ion is ca ied ou in
he li e a u e; howe e , i is necessa y o co ec ly e alua e he adso ben amoun a
equilib ium and is also use ul o unde s and he physical and chemical phenomena
in ol ed du ing he o mula ion o hese new bioac i e s a chy oods since many o A.
nodosum ca bohyd a es ha e demons a ed ele an phy ochemical ea u es.
3.1.3. An ioxidan Ac i i ies (DPPH, ABTS, and FRAP)
An ioxidan ac i i ies we e de e mined by DPPH (Figu e 4A) and ABTS (Figu e 4B)
adical sca enging ac i i ies and FRAP as a me hod o elec on dono capaci y (Figu e
, and CGL,
Foods 2022, 11, x FOR PEER REVIEW 9 o 15
Figu e 3. Adso bed/ e ained polyphenols by CS, q, s. TPC o aqueous phase o AF–CS samples
(NT, , GL, , and CGL, ) a 20 °C. Lines a e he Halsey model (Equa ion (5)).
q = −A
ln TPC
TPC
(5)
whe e A and B a e he i ing pa ame e s.
Table 2 shows he A and B alues o Equa ion (5) o NT, GL, and CGL samples.
Acco ding o he alues o coe icien o de e mina ion (R
2
> 0.98) and oo mean squa e
e o (E
RMS
< 3.6), he goodness o i ing can be conside ed accep able; Figu e 3 shows he
modeled alues. Values o pa ame e A a ied in a na ow ange ( om 5.2 ± 0.7 o 6.1 ±
0.4) wi h he blending p ocedu e, bu exponen B
−1
a ied om almos linea (1.1) o NT,
quad a ic (1.9) o GL, and cubic (3.0) o CGL.
Table 2. Pa ame e s o he Halsey equa ion (Equa ion (5)).
Me hod A B R
2
RMSE
NT 6.0 ± 0.6 0.90 ± 0.08 0.98 3.57
GL 5.2 ± 0.7 0.53 ± 0.02 0.99 0.43
CGL 6.1 ± 0.4 0.33 ± 0.04 0.99 1.22
3.1.2. To al Ca bohyd a e Con en (CHOs)
CHOs (mg
GE
/L) alues (Figu e 2C) we e no o iously high o gelled co n s a ches and
p o ided by bo h aw ma e ials, A. nodosum seaweed lou and co n s a ch. CHOs
inc eased wi h CS con en , indica ing ha CS ca bohyd a es we e pa ially solubilized,
mainly because o he he mal ea men , as can be deduced om he esul s o con ol
gelled samples (GL and CGL con ols in Figu e 2C). CHOs e alua ion was made
manda o y o handle da a compa ing AF–CS blends wi h con ol samples o AF and CS.
The AF con ol sample (1:0) showed an ini ial CHOs alue o 830.4 ± 59.8 mg
GE
/L while
NT con ol alues a ied be ween 8.2 ± 0.6 and 129.5 ± 9.3; meanwhile, gelled CS me hods
(GL and CGL) anged om 213.2 ± 15.4 o 1223 ± 88 o 1:0.5 o 1:25 AF–CS a ios,
espec i ely. CHOs signi ican (p < 0.05) di e ences s essed he no o ious e ec ha
gela iniza ion had on CHOs signals.
A cons an AF–CS a ios, CHOs alues we e signi ican ly (p < 0.05) highe in GL
(495.1 ± 35.6 o 955.1 ± 68.8) in compa ison o CGL (252.0 ± 18.2 and 804.6 ± 57.9) and
samples (332.7 ± 24.0 o 431.9 ± 31.1). Highe CHOs alues o GL samples we e associa ed
wi h he leaching o some polysaccha ides (mainly amylose) du ing s a ch gela iniza ion
and, in addi ion, wi h he ex ac ed ca bohyd a es om AF, inc eased he o al
ca bohyd a es con en ; his e ec was clea ly e idenced in assays pe o med a 1:25 a io.
Low CHOs alues de e mined in CGL samples can be again explained by he gel apping
e ec . The o ma ion o CS gel in he p esence o AF limi ed he elease o ca bohyd a es
om algae o he liquid phase, which no o iously (p < 0.05) educed CHOs in AF–CS
samples. Mo eo e , he mal de e io a ion du ing gela iniza ion could also pa ially al e
suga s [28], making hem no de ec able. Sca ce suga con en e alua ion is ca ied ou in
he li e a u e; howe e , i is necessa y o co ec ly e alua e he adso ben amoun a
equilib ium and is also use ul o unde s and he physical and chemical phenomena
in ol ed du ing he o mula ion o hese new bioac i e s a chy oods since many o A.
nodosum ca bohyd a es ha e demons a ed ele an phy ochemical ea u es.
3.1.3. An ioxidan Ac i i ies (DPPH, ABTS, and FRAP)
An ioxidan ac i i ies we e de e mined by DPPH (Figu e 4A) and ABTS (Figu e 4B)
adical sca enging ac i i ies and FRAP as a me hod o elec on dono capaci y (Figu e
) a 20 ◦C. Lines a e he Halsey model (Equa ion (5)).
3.1.2. To al Ca bohyd a e Con en (CHOs)
CHOs (mg
GE
/L) alues (Figu e 2C) we e no o iously high o gelled co n s a ches
and p o ided by bo h aw ma e ials, A. nodosum seaweed lou and co n s a ch. CHOs
inc eased wi h CS con en , indica ing ha CS ca bohyd a es we e pa ially solubilized,
mainly because o he he mal ea men , as can be deduced om he esul s o con ol
gelled samples (GL and CGL con ols in Figu e 2C). CHOs e alua ion was made manda o y
o handle da a compa ing AF–CS blends wi h con ol samples o AF and CS. The AF con ol
sample (1:0) showed an ini ial CHOs alue o 830.4
±
59.8 mg
GE
/L while NT con ol alues
a ied be ween 8.2
±
0.6 and 129.5
±
9.3; meanwhile, gelled CS me hods (GL and CGL)
anged om 213.2
±
15.4 o 1223
±
88 o 1:0.5 o 1:25 AF–CS a ios, espec i ely. CHOs
signi ican (p< 0.05) di e ences s essed he no o ious e ec ha gela iniza ion had on
CHOs signals.
A cons an AF–CS a ios, CHOs alues we e signi ican ly (p< 0.05) highe in GL
(495.1 ±35.6
o 955.1
±
68.8) in compa ison o CGL (252.0
±
18.2 and 804.6
±
57.9) and
samples (332.7
±
24.0 o 431.9
±
31.1). Highe CHOs alues o GL samples we e associa ed
wi h he leaching o some polysaccha ides (mainly amylose) du ing s a ch gela iniza ion
and, in addi ion, wi h he ex ac ed ca bohyd a es om AF, inc eased he o al ca bohy-
d a es con en ; his e ec was clea ly e idenced in assays pe o med a 1:25 a io. Low
CHOs alues de e mined in CGL samples can be again explained by he gel apping e ec .
The o ma ion o CS gel in he p esence o AF limi ed he elease o ca bohyd a es om
algae o he liquid phase, which no o iously (p< 0.05) educed CHOs in AF–CS samples.
Mo eo e , he mal de e io a ion du ing gela iniza ion could also pa ially al e suga s [
28
],
making hem no de ec able. Sca ce suga con en e alua ion is ca ied ou in he li e a u e;
howe e , i is necessa y o co ec ly e alua e he adso ben amoun a equilib ium and
