Stability of Composition of Sulfated Polysaccharides and Brown Algae Alginic acids in Baked Goods – Criterion of its Efficiency as a Functional Ingredient

Lydmila Nikolaevna Fedyanina, Elena Semenovna Smertina, Vladimir Alekseevich Lyakh and Christina Fanidovna Zinatyllina

Far Eastern Federal University, 8 Suhanova st., Vladivostok 690950, Russia.

DOI : http://dx.doi.org/10.13005/bbra/2177

ABSTRACT: The paper contains results of study of Fucolam efficiency as a physiologically active ingredient that is added to baked goods with therapeutic purpose. Fucolam is a composition consisting of fucoidan and alginic acid extracted in a special way from the brown alga Fucus evanescens, and calcium alginate added as a filler and source of this macronutrient. The composition has different positive biomedical properties presented in plenty of works by local and foreign scientists; it is successfully used for food fortification, bread inclusive. The goal of the paper is to determine stability of Fucolam composition in finished baked goods exposed to high heat treatment in the production process, that is a proof and criterion of its efficiency. Presence of complex components is determined in finished baked goods with Fucolam – big amount of glucose, less amount of mannose, xylose, rhamnose, and a key component – fucose that proves composition integrity in the process of high heat treatment and demonstrates its efficiency as a functional ingredient. The work is supported by the Russian Science Foundation (project No. 14-50-00034).

KEYWORDS: Baked goods; Functional food; Functional ingredient; Brown algae polysaccharides; alginates; fucoidan; stability and efficiency of use

This work is licensed under a Creative Commons Attribution 4.0 International License.