สาหร่ายขนาดใหญ่และแนวทางประยุกต์ใช้ในผลิตภัณฑ์อาหาร
คำสำคัญ:
สาหร่ายทะเล, สาหร่ายสีแดง, รงควัตถุ, การทำแห้ง, ผลิตภัณฑ์อาหารบทคัดย่อ
สาหร่ายขนาดใหญ่ หรือ สาหร่ายทะเล เป็นอาหารที่นิยมบริโภคกันมาอย่างยาวนาน โดยเฉพาะในประเทศแถบเอเชีย โดยสามารถใช้เป็นส่วนประกอบในอาหารและผลิตภัณฑ์อาหารได้ เนื่องด้วยสาหร่ายทะเลในรูปแบบสดไม่สามารถเก็บไว้ได้นาน จึงมีรายงานการศึกษากระบวนการทำแห้งสาหร่ายและผลิตภัณฑ์เพื่อยืดอายุการเก็บรักษาและคงคุณสมบัติสำคัญของสาหร่าย อีกทั้งยังมีคุณประโยชน์ทางโภชนาการทางอาหารที่หลากหลาย จึงสามารถนำมาประยุกต์ใช้ในผลิตภัณฑ์อาหารเพื่อเพิ่มคุณค่าทางโภชนาการและคุณสมบัติทางชีวภาพที่สำคัญได้ บทความนี้ได้รวบรวมเนื้อหาที่เกี่ยวข้องกับกระบวนการทำแห้งสาหร่ายทะเลและการประยุกต์ใช้ในผลิตภัณฑ์อาหาร โดยครอบคลุมถึงสาหร่ายขนาดใหญ่ หรือ สาหร่ายทะเล แปรรูปสาหร่ายทะเลโดยใช้เทคนิคการทำแห้ง คุณค่าทางอาหารและคุณสมบัติเชิงชีวภาพต่าง ๆ ที่ส่งผลต่อสุขภาพ และแนวทางการประยุกต์ใช้สาหร่ายทะเลในผลิตภัณฑ์เพื่อเพิ่มคุณสมบัติเชิงหน้าที่ โดยเน้นที่สาหร่ายทะเลสีแดงซึ่งประกอบด้วยโปรตีน ไฟโคอิริทริน ตลอดจนกรณีศึกษาการประยุกต์ใช้ในผลิตภัณฑ์อาหารจากสาหร่ายทะเลในปัจจุบัน
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