Effects of Sargassum illicifolium, Ulva lactuca and Gracilaria cortica Algae on Physicochemical and Microbial Characteristics of Processed Fruits

The objective of this study was to investigate effects of Sargassum ilicifolium, Ulva lactuca and Gracilaria cortica algae on physicochemical, microbial and sensory characteristics of processed fruits (plums).

The novel formulation was prepared by adding various concentrations (1.5 and 3%) of algae to the processed fruit (plums). Physicochemical (moisture, ash, pH, acidity, SO2, amino acid composition and texture), microbial (total count and coliforms, Escherichia coli, Staphylococcus aureus, acid-resistant bacteria, mold and yeast counts) and sensory (color, taste, texture and overall acceptance) characteristics of consolidated samples were assessed using SPSS statistical software.

Results showed that the moisture content, ash, insoluble ash, pH, acidity, salt and sulfur anhydride in various samples were in the range of national standards of Iran. The moisture content decreased while pH increased during the storage. Seventeen amino acids including essential and non-essential amino acids such as aspartic acid, glutamic acid, serine, histidine, glycine, threonine, arginine, alanine, proline, tyrosine, valine, methionine, cysteine, isoleucine, leucine and phenylalanine were identified. Microbial contamination of the samples decreased during storage. Escherichia coli and Staphylococcus aureus counts were not reported in the samples. Coliforms, acid-resistant bacteria, mold, and yeast populations of various samples did not include significant differences (p ˃ 0.05).

Addition of algae does not include negative effects on sensory, physicochemical and microbial characteristics of the processed fruits. Sometimes, it improves the highlighted characteristics and the final product is in accordance with the national standards of Iran.