Journal of Fisheries Science and Technology

Journal of Fisheries Science and Technology

Production of pasta fortified with hydrolyzed fucoidan from brown seaweed Nizamuddinia zanardinii and evaluation of chemical, physical and sensory properties

Document Type : Original Research

Authors
Nafiseh Sadat Mousavi 1
Mehdi Tabarsa 1
Amir Pouya Ghandehari Yazdi 2
Aria Babakhani 3
Hedieh Hakimi 1
1 Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran.
2 Department of Food Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran.
3 Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, Guilan, Iran.
10.48311/jfst.2025.21502
Abstract
The present study aimed to investigate the potential for improving the anti-diabetic properties of fucoidan extracted from Nizamuddinia zanardinii brown algae and to enrich pasta formulations with the enhanced fucoidan. Crude fucoidan was extracted using a solvent-based method at 60°C and then hydrolyzed with 0.01 N hydrochloric acid at 100°C for 10 to 60 minutes. The inhibitory activity of the resulting hydrolysates against α-amylase and α-glucosidase enzymes was evaluated, and the hydrolysates were subsequently incorporated into pasta at concentrations of 0.125%, 0.25%, and 0.5%. While the α-amylase inhibitory activity increased up to a certain point with prolonged hydrolysis time before declining, the α-glucosidase inhibition exhibited a consistent decreasing trend. Enriching pasta with hydrolyzed fucoidan at levels up to 0.5% did not significantly alter the moisture, ash, or protein content of the final product. However, increasing the fucoidan concentration led to an increase in cooking time (from 8.0 to 9.0 minutes) and cooking loss (from 6.27% to 7.10%). Colorimetric analysis revealed that with higher fucoidan levels, the L* value (lightness) decreased, the a* value (redness/greenness) increased, and the b* value (yellowness/blueness) remained unchanged. Sensory evaluation results showed no significant differences between the control and fucoidan-enriched pasta in terms of appearance (before and after cooking), aroma, taste, texture, and overall acceptability. In conclusion, the findings demonstrate that 20-minute hydrolysis enhances the α-amylase inhibitory activity of fucoidan and pasta can be successfully enriched with fucoidan hydrolysates at a 0.25% incorporation level without compromising sensory quality.
Keywords
Pasta
Fortification
Antidiabetic

Subjects

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