Effects of temperature on drying kinetics and biochemical composition of Caulerpa lentillifera

• Main Authors: Fakhrulddin, I. M., Ramaiya, S. D., Muta Harah, Z., Nur Leena Wong, W. S., Awang, M. A., Ismail, N. I. M.
• Format: Article
• Published: Rynnye Lyan Resources 2022
• Online Access: http://psasir.upm.edu.my/id/eprint/101204/; https://www.myfoodresearch.com/vol-69474issue-5.html

Caulerpa lentillifera (phylum: Chlorophyta) is a seaweed that is widely consumed by local communities across Asia. The effects of different oven-dried temperatures on the drying kinetics and phytochemical constituents of C. lentillifera were studied. This kinetic study used three different thin-layer models, i.e., Lewis, Henderson and Pabis, and Logarithmic models. Among these, the Logarithmic model was the most suitable model that could be determined the seaweed drying behaviours (R-square > 0.9923, RMSE < 0.0004). Drying the C. lentillifera at 50oC resulted in a higher extraction yield (1.00%) with a significant concentration of total phenolic content and total flavonoid content at 1.027 mg GAE/g, and 59.655 mg RU/g, respectively.