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Production of dried seaweed sheet using edible green macroalgae, Caulerpa macrodisca Decaisne and Caulerpa lentillifera J. Agardh (Bryopsidales, Chlorophyta)

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Abstract

Caulerpa macrodisca and Caulerpa lentillifera, green macroalgae consumed as fresh salads in Malaysian communities esteemed for their robust nutritional profile, were investigated for their viability in dried seaweed sheet production. This study comprehensively analyzed the proximate composition and amino acid content of both species before incorporating them into dried seaweed sheet formulations. An organoleptic test, involving 50 diverse panellists, evaluated characteristics such as appearance, aroma, texture, taste, colour, and overall satisfaction. Three formulations, denoted as sample A (50% C. lentillifera and 50% C. macrodisca), sample B (100% C. lentillifera), and sample C (100% C. macrodisca), were created, and compared with a commercially available dried seaweed sheet (Sample D). The proximate analysis revealed that C. lentillifera contained 12.47±0.06% moisture, 39.18±0.29% ash, 1.76±0.09% crude lipid, 11.35±0.24% crude protein, 23.99±0.95% crude fiber, and 35.24±0.59% carbohydrate, while C. macrodisca exhibited 8.99±0.25% moisture, 34.14±1.65% ash, 0.78±0.09% crude lipid, 21.51±0.44% crude protein, 19.70±0.82% crude fiber, and 34.57±2.12% carbohydrate. Amino acid analysis identified 16 amino acids, with phenylalanine being the highest for both species (C. lentillifera: 16.54±1.41 mg g-1, C. macrodisca: 20.96±0.27 mg g-1). The organoleptic test indicated that sample A achieved the highest overall satisfaction and texture scores, whereas sample C excelled in taste characteristics. Sample B received the lowest scores across all attributes. Consequently, this study suggests that the dried seaweed sheet formulated with a combination of both species (sample A) is favoured by most panellists, demonstrating its potential for commercialization as a wholesome and appealing snack.

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Data availability and materials

All datasets used for supporting the conclusions of this article will be available upon request.

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Funding

This project was funded under the Universiti Malaysia Sabah UMS New Lecturer Grant Scheme (Grant No. SLB2003) providing funds for consumables and monthly sampling expenses.

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Authors and Affiliations

  1. Seaweed Research Unit, Faculty of Science and Natural Resources, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia

    Wahidatul Husna Zuldin

  2. Borneo Marine Research Institute, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia

    Nur Fatihah Abd Halid

  3. Live Feed Department, Desaru Hatchery, Asia Aquaculture (M) Sdn. Bhd., Jalan Kuala Sedili Kecil, Tanjung Sedili, Kota Tinggi, 81930, Johor, Malaysia

    Nur Azeera Aming

  4. Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia

    Emienour Muzalina Mustafa

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  1. Wahidatul Husna Zuldin
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  3. Nur Azeera Aming
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Contributions

W.H.Z: Formal analysis, Data curation, performed the experiment, analyzed the data and writing the manuscript draft. N.F.H: Writing, editing and reviewing the manuscript draft. N.A.A: Facilitating data collection and analysis. E.M.M: Aided in manuscript preparation. All authors have read and approved the final manuscript.

Corresponding author

Correspondence to Wahidatul Husna Zuldin.

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This project complied with the Researcher’s Guidelines on Code of Practice for the Care and Use of Animals for Scientific Purposes set by Universiti Malaysia Sabah. Every participants involved with the organoleptic sensory evaluation test provided consent upon completion of the forms.

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The authors declare no competing interests.

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Zuldin, W.H., Halid, N.F.A., Aming, N.A. et al. Production of dried seaweed sheet using edible green macroalgae, Caulerpa macrodisca Decaisne and Caulerpa lentillifera J. Agardh (Bryopsidales, Chlorophyta). J Appl Phycol 36, 1545–1554 (2024). https://doi.org/10.1007/s10811-024-03195-0

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