Red Algae Palmaria Palmata: Biological and Chemical-Technological Characteristics, Recommendations for Its Use as a Source of Nutrients in Human Nutrition

Abstract

One of the ways to develop micronutrient balanced products may be to include P. palmata red algae in its formulation. The aim is to study the biochemical parameters of P. palmata growing in the White Sea, and to assess the prospects of its use in human nutrition. The thesis presents the biological and chemical-technological characteristics, as well as the results of the drying process of P. palmata growing in the coastal zone of the White Sea, Solovetsky Islands. Analysis of the chemical composition of P. palmata showed that the main components were carbohydrates (45.6–75%) including fiber – 3.6–7.7%, proteins – 7.04–22.62%, ash –18.03–31.74%. The research presents the macro- and microelement composition of P. palmata collected in 2022 in the White Sea. 1 gram of dry algae for iodine, chromium by 12–16% corresponds to the norms of physiological need. The amino acid score value for all essential amino acids is less than 100%, while the limiting amino acids are lysine and threonine. The difference coefficient of amino acid score is 7.6%, the biological value of P. palmata protein is 92%. The dried P. palmata yield from raw algae is 18–20%. Under favorable weather conditions, Palmaria layers are dried to 10–15% water content within 23–26 hours. Based on the results of studies on the safety indicators and chemical composition of P. palmata, the authors demonstrated its applicability in food formulations development as a source of biologically active substances, such as amino acids. Alcohol extracts obtained from P. palmata have antimicrobial activity against Proteus vulgaris and Pseudomonas aeruginosa. In this regard, alcohol extracts from P. palmata can probably be used as an antimicrobial agent in the process of food production.