Anti-aging potential of cookies from sea grapes in mice fed on cholesterol- and fat-enriched diet: in vitro with in vivo study

Physicochemical and Nutritional Characteristics of Cookies Prepared with Untapped Seaweed Ulva intestinalis: An Approach to Value Addition as a Functional Food

The present study was investigated to know the sensory, physicochemical, nutritional and fatty acid properties of seaweed-based cookies prepared with untapped seaweed Ulva intestinalis (UI) from Bangladesh coast. The cookies were formulated with different percentages of UI inclusions both in powdered (PUI) and fragmented (FUI) forms, in order to evaluate different quality attributes in prepared value-added cookies. In sensory analysis, seaweed inclusion levels of 1% PUI, 2.5% PUI, 1% FUI, 2.5% FUI and 5% FUI to cookies were acceptable by panelists. Considering the maximum percentage of seaweed inclusions, 2.5% PUI and 5% FUI were selected for further analysis. The results of physicochemical properties such as moisture content, spread factor, baking loss, pH, cookie density, color, texture properties, volatile basic nitrogen and thiobarbituric acid reactive species were within acceptable limits. In nutritional analysis, 2.5% PUI and 5% FUI cookies showed a remarkable and significant increase in lipid and ash contents, compared to untreated controls. Being the first report on fatty acids profile by UI from Bangladesh, among 24 fatty acids identified, the amount of total saturated, mono-unsaturated, omega-3 fatty acids and omega-6 fatty acids were reported to be 641.9 (36.2%), 563.7 (31.8%), 133.8 (7.6%) and 436.3 (24.6%) μg/g DW, respectively. The results suggest that cookies with 2.5% PUI and 5% FUI can be marketed as healthy foods for consumers.

SARS Edible Straw from Sea Grapes as an Effort Utilization of Marine Resources for Health

Plastic waste is one of the threats to marine life, including plastic straw wastes. SARS Edible Straw is an edible straw made of cassava pulp flour combined with chitosan and sorbitol and the addition of sea grapes extract. Sea grapes extract contains bioactive compounds such as protein, polysaccharides, polyphenol, flavonoid, and antioxidants which are used as fortification to enhance the benefit of SARS Edible Straw. The aim of this study is to increase the added-value and progress of sea grapes as domestic products, on the other hand to improve maritime-based community development to support sustainable conservation of marine environment. Furthermore, to reduce the use of plastic straws in daily life, by utilizing Sea grapes which are rich in antioxidant to make SARS Edible Straw. The methods of this study start from cassava flour preparation, Sea grapes extract preparation, and SARS Edible Straw preparation with biodegradability test, water resistance test, and antioxidant test. The results showed that SARS Edible Straw has the potential as a substitute for plastic straws so that it can reduce plastic waste and is environmentally friendly as indicated by the results of biodegradation tests that meet the Indonesian National Standard (SNI) > 60% for 1 week, SARS Edible Straw is also beneficial for health by fortifying Sea grapes extract which is rich in antioxidants, and can increase the selling value of Sea grapes commodities.