English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Currently, processed fruits (sour fruit and fruit paste) are consumed as one of the most popular goodies in the some countries, and the position of this product in the food basket of Iranian families is gradually becoming important. Algae are an excellent potential source of natural compounds that can be used as a functional food. The aim of this study was to investigate the effect of Sargassum ilicifolium, Ulva lactuca, and Gracilaria cortica algae at different concentrations (1.5 and 3%) on the chemical and nutritional properties of processed fruit formulations. Fatty acid profiles were measured by gas chromatography. Vitamin contents were measured using HPLC. Inductively coupled plasma (ICP) was used to measure minerals. In the fatty acid profile, 21 fatty acids including saturated fatty acids, unsaturated fatty acids, and PUFAs were identified. The predominant fatty acids in samples were palmitic acid, stearic acid, oleic acid, and linoleic acid. E and B1 vitamins varied from 6.19 to 22.63 mg/g and 5.38–19.10 mg/g in sour fruits and fruit paste, respectively. Among the minerals, iodine was at the highest level in all samples (5.06–607.46 mg/g). In conclusion, these seaweeds can be used as a suitable source of fatty acids, minerals, and vitamins in the formulation of functional processed fruits, which are essential for human health.

The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae