The Effect of Adding Macroalgae Caulerpa sertulariodes and Gracillaria corticata on the Physicochemical, Shelf Life, and Sensory Properties of Cake Samples during the Storage Period

Subject Areas :

Mahnaz Sadat Hasani Attar ¹ , Sepideh Bahrami ^{2 *} , Maryam Moslehi Shad ³

1 - 1. M.Sc Student of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran.
2 - 2. Assistant Professor, Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran
3 - 3. Associate Professor, Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran.

Received: 2023-08-21 Accepted : 2023-10-23 Published : 2025-09-24

Keywords: Cake, Macroalgae, Sensory Properties, Antioxidant Activity, Calerpa sertulariodes, Gracilaria corticata. ,

Abstract :

Green algae (Caulerpa sertulariodes) and red algae (Gracillaria corticata) are two different types of seaweed with high nutritional value. In the present study, different concentrations    (0, 1, 1.5, and 2%) of two algae species, C. sertulariodes and G. corticata, were used independently in the cake samples. Then the samples were evaluated in terms of sensory, physicochemical, antioxidant properties, and total phenol content (TPC), as well as in terms of oxidative stability by the parameters of peroxide value (PV) and thiobarbituric acid index (TBARS) during the 30-day storage period. Sensory evaluation results showed that cake samples containing 1.5% macroalgae powder were more acceptable than the other two concentrations in all evaluation parameters (p<0.05). Adding 1.5% of macroalgae powder to the cake samples caused a significant increase in acidity, moisture, ash, protein, and fiber compared to the control sample (p<0.05). Adding two algae powders and increasing storage time caused a significant decrease in the L* and b^* indices of cake samples (p<0.05). Cake samples containing C. sertulariodes and G. corticata had higher TPC and antioxidant capacity than the control sample. The amount of PV and TBARS over time in the cake samples containing C. sertulariodes and G. corticata was lower than the control sample throughout the entire storage period. According to the results, it can be stated that the use of seaweed in the production of healthy foods can ensure the food security of the people in a society.

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