{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,14]],"date-time":"2026-11-14T00:14:01Z","timestamp":1794615241516,"version":"4.9.1"},"reference-count":124,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2025,11,22]],"date-time":"2025-11-22T00:00:00Z","timestamp":1763769600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Vicerrector\u00eda de Investigaci\u00f3n, Creaci\u00f3n e Innovaci\u00f3n (VINCI), Pontificia Universidad Cat\u00f3lica de Valpara\u00edso, Chile","award":["039.486\/2024"],"award-info":[{"award-number":["039.486\/2024"]}]},{"name":"Vicerrector\u00eda de Investigaci\u00f3n, Creaci\u00f3n e Innovaci\u00f3n (VINCI), Pontificia Universidad Cat\u00f3lica de Valpara\u00edso, Chile","award":["039.722\/2025"],"award-info":[{"award-number":["039.722\/2025"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Huiro negro (Lessonia spicata) is a brown alga with potential in the food, nutraceutical, and pharmaceutical industries. This study evaluated its convection drying at 30, 40, and 50 \u00b0C (2 \u00b1 0.1 m\/s; 83% RH), analyzing the kinetics using nine mathematical models. The Midilli\u2013Kucuk model showed the best fit (R2 = 0.999). Drying at 50 \u00b0C significantly increased the fucoxanthin content (p \u2264 0.05) but had the highest energy cost (7.20 USD\/kg). In contrast, 30 \u00b0C achieved the highest thermal efficiency (48.73%) and lowest cost (5.37 USD\/kg), although with the lowest total phenolic compound (TPC) content. TPC was highest at 40 \u00b0C, while antioxidant capacity decreased to 30 \u00b0C and 40 \u00b0C, partially recovering at 50 \u00b0C. Higher temperatures also increased protein, fiber, and carbohydrates, while ash decreased. Tests on gastric cell lines (AGS and GES-1) showed low cytotoxicity at doses \u2264 1 mg\/mL, with reductions in viability at concentrations \u2265 10 mg\/mL. Overall, the extracts showed good biocompatibility at low doses and outstanding functional properties, especially after drying at 50 \u00b0C. The results show that the drying temperature significantly influences the nutritional and functional quality of L. spicata, favoring its use in functional foods.<\/jats:p>","DOI":"10.3390\/foods14234011","type":"journal-article","created":{"date-parts":[[2025,11,24]],"date-time":"2025-11-24T11:47:22Z","timestamp":1763984842000},"page":"4011","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Convective Drying of Brown Seaweed (Lessonia spicata): Modeling, Energy Efficiency, and Impact on Bioactive Compounds and Functional Properties"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3473-9853","authenticated-orcid":false,"given":"Sebasti\u00e1n","family":"Pizarro-Ote\u00edza","sequence":"first","affiliation":[{"name":"Escuela de Alimentos, Pontificia Universidad Cat\u00f3lica de Valpara\u00edso, Av. Waddington 716, Valpara\u00edso 2360100, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Romina","family":"Cea","sequence":"additional","affiliation":[{"name":"Escuela de Alimentos, Pontificia Universidad Cat\u00f3lica de Valpara\u00edso, Av. Waddington 716, Valpara\u00edso 2360100, Chile"},{"name":"Laboratorio de Estudios Algales-AlgaLab, Departamento de Oceanograf\u00eda, Universidad de Concepci\u00f3n, Cabina 3, Casilla 160-C, Concepci\u00f3n 4030000, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Millaray","family":"Aranda","sequence":"additional","affiliation":[{"name":"Escuela de Alimentos, Pontificia Universidad Cat\u00f3lica de Valpara\u00edso, Av. Waddington 716, Valpara\u00edso 2360100, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5064-4486","authenticated-orcid":false,"given":"J\u00e9ssica","family":"L\u00f3pez","sequence":"additional","affiliation":[{"name":"Escuela de Alimentos, Pontificia Universidad Cat\u00f3lica de Valpara\u00edso, Av. Waddington 716, Valpara\u00edso 2360100, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9878-483X","authenticated-orcid":false,"given":"Erasmo","family":"Macaya","sequence":"additional","affiliation":[{"name":"Laboratorio de Estudios Algales-AlgaLab, Departamento de Oceanograf\u00eda, Universidad de Concepci\u00f3n, Cabina 3, Casilla 160-C, Concepci\u00f3n 4030000, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2630-5040","authenticated-orcid":false,"given":"Fernando","family":"Salazar","sequence":"additional","affiliation":[{"name":"Laboratorio de Fermentaciones Industriales, Escuela de Alimentos, Pontificia Universidad Cat\u00f3lica de Valpara\u00edso, Av. Waddington 716, Valpara\u00edso 2360100, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-5798-1723","authenticated-orcid":false,"given":"Oscar","family":"Cavieres","sequence":"additional","affiliation":[{"name":"Laboratorio de Fermentaciones Industriales, Escuela de Alimentos, Pontificia Universidad Cat\u00f3lica de Valpara\u00edso, Av. Waddington 716, Valpara\u00edso 2360100, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1632-6449","authenticated-orcid":false,"given":"Alejandra","family":"Sandoval-B\u00f3rquez","sequence":"additional","affiliation":[{"name":"Escuela de Tecnolog\u00eda M\u00e9dica, Facultad de Ciencias, Pontificia Universidad Cat\u00f3lica de Valpara\u00edso, Avenida Universidad 330, Curauma, Valpara\u00edso 2373223, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1252-2573","authenticated-orcid":false,"given":"Roberto","family":"Lemus-Mondaca","sequence":"additional","affiliation":[{"name":"Departamento de Ciencia de Alimentos y Tecnolog\u00eda Qu\u00edmica, Universidad de Chile, St. Dr. Carlos Lorca 964, Independencia, Santiago 8380000, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5187-8874","authenticated-orcid":false,"given":"Romina L.","family":"Abarca","sequence":"additional","affiliation":[{"name":"Departamento de Ciencias Animales, Facultad de Agronom\u00eda y Sistemas Naturales, Pontificia Universidad Cat\u00f3lica de Chile, Macul, Santiago 7820436, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4466-6958","authenticated-orcid":false,"given":"Wladimir","family":"Silva-Vera","sequence":"additional","affiliation":[{"name":"Departamento de Biotecnolog\u00eda, Escuela de Industria Alimentaria y Biotecnolog\u00eda, Universidad Tecnol\u00f3gica Metropolitana, Las Palmeras 3360, \u00d1u\u00f1oa, Santiago 7800003, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,11,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"106989","DOI":"10.1016\/j.foodhyd.2021.106989","article-title":"Macroalgae Suspensions Prepared by Physical Treatments: Effect of Polysaccharide Composition and Microstructure on the Rheological Properties","volume":"120","author":"Malafronte","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Hughes, M.H., Fern\u00e1ndez Severini, M., and Scodelaro Bilbao, P.G. (2024). Editorial: World\u2019s Oceans: Opportunities and Challenges Looking under the Sea. Front. Mar. Sci., 11.","DOI":"10.3389\/fmars.2024.1416160"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"4979","DOI":"10.1080\/10408398.2021.2010646","article-title":"Recent Advances in Industrial Applications of Seaweeds","volume":"63","author":"Polat","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"290","DOI":"10.1016\/j.tifs.2021.07.026","article-title":"Emerging Algal Nanotechnology for High-Value Compounds: A Direction to Future Food Production","volume":"116","author":"Koyande","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_5","first-page":"133866","article-title":"Chemical Composition and Heavy Metal Content of Chilean Seaweeds: Potential Applications of Seaweed Meal as Food and Feed Ingredients","volume":"398","author":"Toledo","year":"2022","journal-title":"Food Chem."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Chekanov, K., Litvinov, D., Fedorenko, T., Chivkunova, O., and Lobakova, E. (2021). Combined Production of Astaxanthin and \u03b2-Carotene in a New Strain of the Microalga Bracteacoccus aggregatus BM5\/15 (IPPAS C-2045) Cultivated in Photobioreactor. Biology, 10.","DOI":"10.3390\/biology10070643"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"177","DOI":"10.3390\/encyclopedia1010017","article-title":"Macroalgae","volume":"1","author":"Pereira","year":"2021","journal-title":"Encyclopedia"},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Rapoport, A., Guzhova, I., Bernetti, L., Buzzini, P., Kieliszek, M., and Kot, A.M. (2021). Carotenoids and Some Other Pigments from Fungi and Yeasts. Metabolites, 11.","DOI":"10.3390\/metabo11020092"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"2271","DOI":"10.1007\/s10811-020-02044-0","article-title":"Integrated Biorefinery Process for Sustainable Fractionation of Ulva Ohnoi (Chlorophyta): Process Optimization and Revenue Analysis","volume":"32","author":"Prabhu","year":"2020","journal-title":"J. Appl. Phycol."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"1485","DOI":"10.1007\/s10811-023-02968-3","article-title":"Concise Review of Genus Lessonia bory","volume":"35","author":"Nardelli","year":"2023","journal-title":"J. Appl. Phycol."},{"key":"ref_11","unstructured":"Buschmann, A.H., Carmen Hern\u00e1ndez-Gonz\u00e1lez, M., Aroca, G., and Gutierrez, A. (2025, September 03). Seaweed Farming in Chile: A Review. Available online: https:\/\/www.globalseafood.org\/advocate\/seaweed-farming-in-chile-a-review\/."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"112655","DOI":"10.1016\/j.foodres.2023.112655","article-title":"Brown Algae and Their Multiple Applications as Functional Ingredient in Food Production","volume":"167","author":"Tagliapietra","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"116023","DOI":"10.1016\/j.marpolbul.2023.116023","article-title":"Marine Algae: A Treasure Trove of Bioactive Anti-Inflammatory Compounds","volume":"199","author":"Ghallab","year":"2024","journal-title":"Mar. Pollut. Bull."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"50017","DOI":"10.1007\/s11356-021-14191-z","article-title":"Performance Enhancement of Solar Photovoltaic System for Roof Top Garden","volume":"28","author":"Shankar","year":"2021","journal-title":"Environ. Sci. Pollut. Res."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"309","DOI":"10.1007\/s00449-022-02715-x","article-title":"Removing Microplastics from Wastewater Using Leading-Edge Treatment Technologies: A Solution to Microplastic Pollution\u2014A Review","volume":"46","author":"Priya","year":"2023","journal-title":"Bioprocess. Biosyst. Eng."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"9104835","DOI":"10.1155\/2022\/9104835","article-title":"Bioactive Potential of Brown algae","volume":"2022","author":"Remya","year":"2022","journal-title":"Adsorpt. Sci. Technol."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Aminina, N.M., Karaulova, E.P., Vishnevskaya, T.I., Yakush, E.V., Kim, Y.K., Nam, K.H., and Son, K.T. (2020). Characteristics of Polyphenolic Content in Brown Algae of the Pacific Coast of Russia. Molecules, 25.","DOI":"10.3390\/molecules25173909"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Galasso, C., Gentile, A., Orefice, I., Ianora, A., Bruno, A., Noonan, D.M., Sansone, C., Albini, A., and Brunet, C. (2019). Microalgal Derivatives as Potential Nutraceutical and Food Supplements for Human Health: A Focus on Cancer Prevention and Interception. Nutrients, 11.","DOI":"10.3390\/nu11061226"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"012069","DOI":"10.1088\/1755-1315\/102\/1\/012069","article-title":"Evaluation of Food Drying with Air Dehumidification System: A Short Review","volume":"102","author":"Djaeni","year":"2018","journal-title":"IOP Conf. Ser. Earth Environ. Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"1103","DOI":"10.1080\/07373937.2020.1847140","article-title":"Characterization and Properties of Purple yam (Dioscorea Trifida) Powder Obtained by Refractance Window Drying","volume":"40","author":"Santos","year":"2022","journal-title":"Dry. Technol."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Mayol, A.P., Cruz, A.L., Calapatia, A., Pancho, J.A., Peckson, N., Sanchez, L., Villoria, P., and Culaba, A. (2019\u20131, January 29). Investigation of the Drying Characteristics of Seaweed Using Offshore Dryer. Proceedings of the IEEE 11th International Conference on Humanoid, Nanotechnology, Information Technology, Communication and Control, Environment, and Management (HNICEM), Laoag, Philippines.","DOI":"10.1109\/HNICEM48295.2019.9073346"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"563","DOI":"10.1007\/s10811-019-01916-4","article-title":"Effect of Drying Techniques on Color and Bioactive Potential of Two Commercial Edible Indonesian Seaweed Cultivars","volume":"32","author":"Charles","year":"2020","journal-title":"J. Appl. Phycol."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"102753","DOI":"10.1016\/j.ifset.2021.102753","article-title":"PEF as Pretreatment to Ultrasound-Assisted Convective Drying: Influence on Quality Parameters of Orange Peel","volume":"72","author":"Mello","year":"2021","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Prakash, O., and Kumar, A. (2017). Solar Drying Technology: Concept, Design, Testing, Modeling, Economics, and Environment, Springer. [1st ed.].","DOI":"10.1007\/978-981-10-3833-4"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"110348","DOI":"10.1016\/j.jenvman.2020.110348","article-title":"Non-Isothermal Drying of Bio-Wastes: Kinetic Analysis and Determination of Effective Moisture Diffusivity","volume":"262","author":"Fernandez","year":"2020","journal-title":"J. Environ. Manag."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"e13313","DOI":"10.1111\/jfpp.13313","article-title":"Hot-Air Drying Characteristics and Energetic Requirement of the Edible Brown seaweed Durvillaea Antarctica","volume":"41","author":"Uribe","year":"2017","journal-title":"J. Food Process Preserv."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"10245","DOI":"10.1016\/j.aej.2022.03.076","article-title":"Improving the Thermal Efficiency and Energy Consumption of Convective Dryer Using Various Energy Sources for Tomato Drying","volume":"61","year":"2022","journal-title":"Alex. Eng. J."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/j.tifs.2023.06.008","article-title":"Drying of Seaweed: Approaches, Challenges and Research Needs","volume":"138","author":"Santhoshkumar","year":"2023","journal-title":"Trends Food Sci. Technol."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Kamble, M.G., Singh, A., Kumar, N., Dhenge, R.V., Rinaldi, M., and Chinchkar, A.V. (2022). Semi-Empirical Mathematical Modeling, Energy and Exergy Analysis, and Textural Characteristics of Convectively Dried Plantain banana Slices. Foods, 11.","DOI":"10.3390\/foods11182825"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"1879","DOI":"10.1007\/s10811-023-02987-0","article-title":"Air Drying of Brown Algae Sargassum: Modelling and Recovery of Valuable Compounds","volume":"35","author":"Boy","year":"2023","journal-title":"J. Appl. Phycol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"1266","DOI":"10.1016\/j.lwt.2010.12.022","article-title":"Effect of Different Drying Temperatures on the Moisture and Phytochemical Constituents of Edible Irish Brown Seaweed","volume":"44","author":"Gupta","year":"2011","journal-title":"LWT"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"594","DOI":"10.1002\/fsn3.1347","article-title":"Prediction Kinetic, Energy and Exergy of Quince under Hot Air Dryer Using ANNs and ANFIS","volume":"8","author":"Jahanbakhshi","year":"2020","journal-title":"Food Sci. Nutr."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"100420","DOI":"10.1016\/j.fufo.2024.100420","article-title":"Review Microalgae Drying: A Comprehensive Exploration from Conventional Air Drying to Microwave Drying Methods","volume":"10","author":"Acevedo","year":"2024","journal-title":"Future Foods"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"6893","DOI":"10.1007\/s10973-023-12195-0","article-title":"Convective Hot Air Drying of Grapes: Drying Kinetics, Mathematical Modeling, Energy, Thermal Analysis","volume":"148","author":"Farag","year":"2023","journal-title":"J. Therm. Anal. Calorim."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"4444","DOI":"10.1002\/jsfa.11166","article-title":"Novel Postharvest Processing Strategies for Value-Added Applications of Marine Algae","volume":"101","author":"Zhu","year":"2021","journal-title":"J. Sci. Food Agric."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"e140","DOI":"10.26633\/RPSP.2022.140","article-title":"Building the Health-Economic Case for Scaling up the WHO-HEARTS Hypertension Control Package in Low- and Middle-Income Countries","volume":"46","author":"Moran","year":"2022","journal-title":"Rev. Panam. De. Salud Publica\/Pan Am. J. Public Health"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"437","DOI":"10.1080\/07373937.2013.835318","article-title":"Temperature and Quality Characteristics of Infrared Radiation-Dried Kelp at Different Peak Wavelengths","volume":"32","author":"Xu","year":"2014","journal-title":"Dry. Technol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"155","DOI":"10.2478\/v10222-012-0079-z","article-title":"Determination of Nutrient Composition and Protein Quality of Potential Complementary Foods Formulated from the Combination of Fermented Popcorn, African locust and Bambara groundnut Seed Flour","volume":"63","author":"Ijarotimi","year":"2013","journal-title":"Pol. J. Food Nutr. Sci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"350","DOI":"10.1021\/ac60111a017","article-title":"Colorimetric Method for Determination of Sugars and Related Substances","volume":"28","author":"Dubois","year":"1956","journal-title":"Anal. Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"511","DOI":"10.1007\/s10811-015-0650-1","article-title":"The Protein Content of Seaweeds: A Universal Nitrogen-to-Protein Conversion Factor of Five","volume":"28","author":"Angell","year":"2016","journal-title":"J. Appl. Phycol."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/0098-2997(87)90014-8","article-title":"Dietary Fibre-Definition, Chemistry and Analytical Determination","volume":"9","author":"Asp","year":"1987","journal-title":"Mol. Asp. Med."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"979","DOI":"10.1007\/s10811-013-0235-9","article-title":"Chemical Composition and Ethanol Production Potential of Thai seaweed Species","volume":"26","author":"Chirapart","year":"2014","journal-title":"J. Appl. Phycol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"34230","DOI":"10.1021\/acsomega.2c03617","article-title":"Drying Kinetic Modeling and Assessment of Mineral Content, Antimicrobial Activity, and Potential \u03b1-Glucosidase Activity Inhibition of a Green Seaweed (Ulva spp.) Subjected to Different Drying Methods","volume":"7","author":"Uribe","year":"2022","journal-title":"ACS Omega"},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Ren, Q., Fang, J., and Zhao, Y. (2025). Prediction Method of Tangerine Peel Drying Moisture Ratio Based on KAN-BiLSTM and Multimodal Feature Fusion. Appl. Sci., 15.","DOI":"10.3390\/app15116130"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"194","DOI":"10.1016\/j.tifs.2017.01.003","article-title":"Understanding the Success of Page\u2019s Model and Related Empirical Equations in Fitting Experimental Data of Diffusion Phenomena in Food Matrices","volume":"62","author":"Simpson","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"1899","DOI":"10.1007\/s13197-019-03653-5","article-title":"Vacuum Drying Application to Maqui (Aristotelia chilensis [Mol] Stuntz) Berry: Weibull Distribution for Process Modelling and Quality Parameters","volume":"56","author":"Issis","year":"2019","journal-title":"J. Food Sci. Technol."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"27","DOI":"10.4236\/aces.2018.82003","article-title":"Kinetic Models for Drying Techniques\u2014Food Materials","volume":"08","author":"Inyang","year":"2018","journal-title":"Adv. Chem. Eng. Sci."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"1111","DOI":"10.1016\/S0196-8904(02)00099-7","article-title":"Mathematical Modeling of Thin Layer Drying of Pistachio by Using Solar Energy","volume":"44","author":"Midilli","year":"2003","journal-title":"Energy Convers. Manag."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"2731","DOI":"10.1007\/s13197-014-1365-z","article-title":"Mathematical Modeling of Drying Kinetics of Untreated and Pretreated Cocoyam Slices","volume":"52","author":"Afolabi","year":"2015","journal-title":"J. Food Sci. Technol."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"7092556","DOI":"10.1155\/2024\/7092556","article-title":"Thin-Layer Drying Model, Drying Rate, and Effective Water Diffusion Coefficient of Pelleted Feed","volume":"2024","author":"Wang","year":"2024","journal-title":"Int. J. Chem. Eng."},{"key":"ref_51","first-page":"196","article-title":"Determination of Drying Kinetics of Periwinkle Meat (Turritella communis) by Application of Some Thin Layer Models","volume":"25","author":"Ebiyeritei","year":"2023","journal-title":"Agric. Eng. Int. CIGR J."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"e14683","DOI":"10.1111\/jfpe.14683","article-title":"Analysis of Drying Kinetics and Energy Consumption of Brine Pretreated Freshwater Prawn Fillets","volume":"47","author":"Akpan","year":"2024","journal-title":"J. Food Process Eng."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1016\/j.csite.2016.12.003","article-title":"Heat and Mass Transfer Parameters in the Drying of Cocoyam Slice","volume":"9","author":"Ndukwu","year":"2017","journal-title":"Case Stud. Therm. Eng."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"e14423","DOI":"10.1111\/jfpp.14423","article-title":"Modeling and Optimization of the Grilling Process of Beef Suya","volume":"44","author":"Olagunju","year":"2020","journal-title":"J. Food Process Preserv."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1590\/1678-457X.0068","article-title":"Energy Efficiency and Moisture Diffusivity of Apple Slices during Convective Drying","volume":"36","author":"Beigi","year":"2016","journal-title":"Food Sci. Technol."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"e34672","DOI":"10.1016\/j.heliyon.2024.e34672","article-title":"Modelling Convectional Oven Drying Characteristics and Energy Consumption of Dehydrated Yam (Dioscorea rotundata) Chips","volume":"10","author":"Amedor","year":"2024","journal-title":"Heliyon"},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"282","DOI":"10.1080\/07373937.2012.725687","article-title":"Drying Schedules for Canelo Wood","volume":"31","author":"Ananias","year":"2013","journal-title":"Dry. Technol."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"2104","DOI":"10.1080\/17480272.2023.2243473","article-title":"Determination of a Mass-Transfer Coefficient for Wood Drying by Means of Thermography","volume":"18","author":"Lerman","year":"2023","journal-title":"Wood Mater. Sci. Eng."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"2717","DOI":"10.1016\/j.biortech.2007.07.005","article-title":"Antioxidant Properties of Methanol Extract and Its Solvent Fractions Obtained from Selected Indian Red seaweeds","volume":"99","author":"Ganesan","year":"2008","journal-title":"Bioresour. Technol."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"182","DOI":"10.1016\/j.seppur.2005.07.005","article-title":"Extraction of Phenolics from Citrus Peels: I. Solvent Extraction Method","volume":"48","author":"Li","year":"2006","journal-title":"Sep. Purif. Technol."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"49","DOI":"10.7324\/JAPS.2018.8908","article-title":"Total Phenolics, Flavonoids, and Anthocyanin Contents of Six vireya rhododendron from Indonesia and Evaluation of Their Antioxidant Activities","volume":"8","author":"Rafi","year":"2018","journal-title":"J. Appl. Pharm. Sci."},{"key":"ref_62","doi-asserted-by":"crossref","unstructured":"Os\u00f3rio, C., Machado, S., Peixoto, J., Bessada, S., Pimentel, F.B., Alves, R.C., and Oliveira, M.B.P.P. (2020). Pigments Content (Chlorophylls, Fucoxanthin and Phycobiliproteins) of Different Commercial Dried Algae. Separations, 7.","DOI":"10.3390\/separations7020033"},{"key":"ref_63","doi-asserted-by":"crossref","unstructured":"Alzagameem, A., Khaldi-Hansen, B.E., B\u00fcchner, D., Larkins, M., Kamm, B., Witzleben, S., and Schulze, M. (2018). Lignocellulosic Biomass as Source for Lignin-Based Environmentally Benign Antioxidants. Molecules, 23.","DOI":"10.20944\/preprints201809.0265.v1"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1186\/s13148-017-0413-8","article-title":"MicroRNA-335-5p Is a Potential Suppressor of Metastasis and Invasion in Gastric Cancer","volume":"9","author":"Polakovicova","year":"2017","journal-title":"Clin. Epigenetics"},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"100600","DOI":"10.1016\/j.fochx.2023.100600","article-title":"Based on Quality, Energy Consumption Selecting Optimal Drying Methods of Mango Slices and Kinetics Modelling","volume":"17","author":"Lin","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"103010","DOI":"10.1016\/j.ifset.2022.103010","article-title":"Infrared and Microwave as a Dry Blanching Tool for Irish Potato: Product Quality, Cell Integrity, and Artificial Neural Networks (ANNs) Modeling of Enzyme Inactivation Kinetic","volume":"78","author":"Okonkwo","year":"2022","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1016\/j.fbp.2023.03.003","article-title":"Kinetic Modelling of Total Phenolic Compounds from Ilex Paraguariensis (St. Hil.) Leaves: Conventional and Ultrasound Assisted Extraction","volume":"139","author":"Brousse","year":"2023","journal-title":"Food Bioprod. Process."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"112513","DOI":"10.1016\/j.micromeso.2023.112513","article-title":"Application of Isotherms Models and Error Functions in Activated Carbon CO2 Sorption Processes","volume":"354","author":"Serafin","year":"2023","journal-title":"Microporous Mesoporous Mater."},{"key":"ref_69","doi-asserted-by":"crossref","unstructured":"Spiess, A.-N., and Neumeyer, N. (2010). An Evaluation of R2 as an Inadequate Measure for Nonlinear Models in Pharmacological and Biochemical Research: A Monte Carlo Approach. BMC Pharmacol., 10.","DOI":"10.1186\/1471-2210-10-6"},{"key":"ref_70","doi-asserted-by":"crossref","unstructured":"Pardilh\u00f3, S., Cotas, J., Pereira, L., Oliveira, M.B., and Dias, J.M. (2022). Marine Macroalgae in a Circular Economy Context: A Comprehensive Analysis Focused on Residual Biomass. Biotechnol. Adv., 60.","DOI":"10.1016\/j.biotechadv.2022.107987"},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"2069","DOI":"10.1039\/D4SU00204K","article-title":"Extraction of Bioactive Compounds from Beach-Cast Brown Algae: A Review on Accelerated Solvent Extraction and Subcritical Water Extraction","volume":"2","author":"Zhang","year":"2024","journal-title":"RSC Sustain."},{"key":"ref_72","doi-asserted-by":"crossref","unstructured":"Saji, S., Hebden, A., Goswami, P., and Du, C. (2022). A Brief Review on the Development of Alginate Extraction Process and Its Sustainability. Sustainability, 14.","DOI":"10.3390\/su14095181"},{"key":"ref_73","doi-asserted-by":"crossref","unstructured":"Silva, A., Rodrigues, C., Garcia-Oliveira, P., Louren\u00e7o-Lopes, C., Silva, S.A., Garcia-Perez, P., Carvalho, A.P., Domingues, V.F., Barroso, M.F., and Delerue-Matos, C. (2021). Screening of Bioactive Properties in Brown algae from the Northwest Iberian Peninsula. Foods, 10.","DOI":"10.3390\/foods10081915"},{"key":"ref_74","doi-asserted-by":"crossref","unstructured":"Aljabri, H., Cherif, M., Siddiqui, S.A., Bounnit, T., and Saadaoui, I. (2023). Evidence of the Drying Technique\u2019s Impact on the Biomass Quality of Tetraselmis subcordiformis (Chlorophyceae). Biotechnol. Biofuels Bioprod., 16.","DOI":"10.1186\/s13068-023-02335-x"},{"key":"ref_75","doi-asserted-by":"crossref","unstructured":"Fontana, A.J. (2020). D: Minimum Water Activity Limits for Growth of Microorganisms. Water Activity in Foods: Fundamentals and Applications, John Wiley & Sons.","DOI":"10.1002\/9781118765982.app4"},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.anifeedsci.2015.09.018","article-title":"Seaweeds for Livestock Diets: A Review","volume":"212","author":"Makkar","year":"2016","journal-title":"Anim. Feed. Sci. Technol."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"19110","DOI":"10.1007\/s11356-024-33431-6","article-title":"Sustainable Microalgal Biomass as a Potential Functional Food and Its Applications in Food Industry: A Comprehensive Review","volume":"32","author":"Dhandwal","year":"2025","journal-title":"Environ. Sci. Pollut. Res."},{"key":"ref_78","doi-asserted-by":"crossref","unstructured":"Pe\u00f1alver, R., Lorenzo, J.M., Ros, G., Amarowicz, R., Pateiro, M., and Nieto, G. (2020). Seaweeds as a Functional Ingredient for a Healthy Diet. Mar. Drugs, 18.","DOI":"10.3390\/md18060301"},{"key":"ref_79","first-page":"44","article-title":"Proximate Composition of Three Abundant Species of Seaweeds from Red Sea Coast in Massawa, Eritrea","volume":"8","author":"Kasimala","year":"2017","journal-title":"J. Algal Biomass Util."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1177\/1082013217740000","article-title":"Nutritional and Bioactive Compounds of Commercialized Algae Powders Used as Food Supplements","volume":"24","author":"Castillejo","year":"2018","journal-title":"Food Sci. Technol. Int."},{"key":"ref_81","doi-asserted-by":"crossref","unstructured":"Henchion, M., Hayes, M., Mullen, A.M., Fenelon, M., and Tiwari, B. (2017). Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium. Foods, 6.","DOI":"10.3390\/foods6070053"},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"3305","DOI":"10.1007\/s10811-020-02145-w","article-title":"Biochemical Composition of Red, Green and Brown Seaweeds on the Swedish West Coast","volume":"32","author":"Olsson","year":"2020","journal-title":"J. Appl. Phycol."},{"key":"ref_83","doi-asserted-by":"crossref","unstructured":"Neto, R.T., Mar\u00e7al, C., Queir\u00f3s, A.S., Abreu, H., Silva, A.M.S., and Cardoso, S.M. (2018). Screening of Ulva rigida, Gracilaria sp., Fucus Vesiculosus and Saccharina latissima as Functional Ingredients. Int. J. Mol. Sci., 19.","DOI":"10.3390\/ijms19102987"},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"1311","DOI":"10.1007\/s10811-018-1596-x","article-title":"Combined Effects of Seasonal Variation and Drying Methods on the Physicochemical Properties and Antioxidant Activity of Sugar Kelp (Saccharina latissima)","volume":"31","author":"Sappati","year":"2019","journal-title":"J. Appl. Phycol."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"120","DOI":"10.12691\/ajfst-12-4-3","article-title":"Brown Algae Is a Natural Source Rich in Nutrients and Bioactive Compounds: Application in Balady Bread","volume":"12","author":"Elhassaneen","year":"2024","journal-title":"Am. J. Food Sci. Technol."},{"key":"ref_86","doi-asserted-by":"crossref","unstructured":"Nakhate, P., and van der Meer, Y. (2021). A Systematic Review on Seaweed Functionality: A Sustainable Bio-Based Material. Sustainability, 13.","DOI":"10.3390\/su13116174"},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"100440","DOI":"10.1016\/j.fufo.2024.100440","article-title":"Seaweed Polysaccharides: Sources, Structure and Biomedical Applications with Special Emphasis on Antiviral Potentials","volume":"10","author":"Akter","year":"2024","journal-title":"Future Foods"},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"1431","DOI":"10.1111\/jfpp.12362","article-title":"Mathematical Modeling of Thin-Layer Pineapple Drying","volume":"39","author":"Olanipekun","year":"2015","journal-title":"J. Food Process Preserv."},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"2073","DOI":"10.1002\/ceat.202100244","article-title":"Mathematical Modeling of Air Impingement Drying of the Brown Algae Sargassum muticum (Fucales)","volume":"44","author":"Boy","year":"2021","journal-title":"Chem. Eng. Technol."},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"508","DOI":"10.1111\/jfpp.12256","article-title":"Dehydration of Stevia rebaudiana Bertoni Leaves: Kinetics, Modeling and Energy Features","volume":"39","author":"Moraga","year":"2015","journal-title":"J. Food Process Preserv."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"302","DOI":"10.1016\/j.ultsonch.2014.10.001","article-title":"Effect of Ultrasound Pre-Treatment on the Drying Kinetics of Brown Seaweed Ascophyllum nodosum","volume":"23","author":"Kadam","year":"2015","journal-title":"Ultrason. Sonochem."},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"114822","DOI":"10.1016\/j.lwt.2023.114822","article-title":"Inactivation of Salmonella typhimurium During Low Heat Convection Drying of Winged Kelp (Alaria Esculenta)","volume":"182","author":"Bartle","year":"2023","journal-title":"LWT"},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1016\/j.biosystemseng.2009.11.001","article-title":"Drying Kinetics and Quality of Monukka Seedless Grapes Dried in an Air-Impingement Jet Dryer","volume":"105","author":"Xiao","year":"2010","journal-title":"Biosyst. Eng."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"441","DOI":"10.1080\/10408390802437063","article-title":"A Review of Thin Layer Drying of Foods: Theory, Modeling, and Experimental Results","volume":"50","author":"Erbay","year":"2010","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"101428","DOI":"10.1016\/j.algal.2019.101428","article-title":"Drying of Scenedesmus obliquus: Experimental and Modeling Study","volume":"39","author":"Simioni","year":"2019","journal-title":"Algal Res."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"558","DOI":"10.1111\/ijfs.12337","article-title":"Effect of Air Temperature, Slice Thickness and Pretreatment on Drying and Rehydration of Tomato","volume":"49","author":"Doymaz","year":"2014","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_97","unstructured":"Arufe-Vilas, S., Sineiro, J., Chenlo, F., and Moreira, R. (2018, January 11\u201314). Convective Air Drying of Brown Seaweed Bifurcaria bifurcata in Thin Layer Configuration. Proceedings of the 21st International Drying Symposium, Valencia, Spain."},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"225","DOI":"10.3390\/cleantechnol2020015","article-title":"Equilibrium Moisture and Drying Kinetics Modelling of Macroalgae Species Ulva ohnoi and Oedogonium intermedium","volume":"2","author":"Walker","year":"2020","journal-title":"Clean. Technol."},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"2245","DOI":"10.13031\/2013.40637","article-title":"Drying Characteristics of a Microalgae Consortium Developed for Biofuels Production","volume":"54","author":"Viswanathan","year":"2011","journal-title":"Trans. ASABE"},{"key":"ref_100","first-page":"144","article-title":"Energy Requirements for Drying of Sliced Agricultural Products: A Review","volume":"18","author":"Nwakuba","year":"2016","journal-title":"Agric. Eng. Int. CIGR J."},{"key":"ref_101","first-page":"652","article-title":"Drying Characteristics, Specific Energy Consumption, Qualitative Properties, Total Phenol Compounds, and Antioxidant Activity During Hybrid Hot Air-Microwave-Rotary Drum Drying of Green Pea","volume":"41","author":"Kaveh","year":"2022","journal-title":"Iran. J. Chem. Chem. Eng."},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"012070","DOI":"10.1088\/1755-1315\/292\/1\/012070","article-title":"Seaweed Drying Process Using Tray Dryer with Dehumidified Air System to Increase Efficiency of Energy and Quality Product","volume":"292","author":"Pradana","year":"2019","journal-title":"IOP Conf. Ser. Earth Environ. Sci."},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"e13771","DOI":"10.1111\/jfpe.13771","article-title":"Evaluating the Heat and Mass Transfer Effective Coefficients during the Convective Drying Process of Paddy (Oryza sativa L.)","volume":"44","author":"Golpour","year":"2021","journal-title":"J. Food Process Eng."},{"key":"ref_104","doi-asserted-by":"crossref","first-page":"128262","DOI":"10.1016\/j.foodchem.2020.128262","article-title":"Main Bioactive Phenolic Compounds in Marine algae and Their Mechanisms of Action Supporting Potential Health Benefits","volume":"341","author":"Pereira","year":"2021","journal-title":"Food Chem."},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1016\/j.jfoodeng.2010.01.020","article-title":"Extraction Modeling and Activities of Antioxidants from Pomegranate Marc","volume":"99","author":"Qu","year":"2010","journal-title":"J. Food Eng."},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1515\/BOT.2006.005","article-title":"Intra-Thallus Phlorotannin Content and Antioxidant Activity in Phaeophyceae of Temperate Waters","volume":"49","author":"Connan","year":"2006","journal-title":"Bot. Mar."},{"key":"ref_107","doi-asserted-by":"crossref","unstructured":"Lomartire, S., Cotas, J., Pacheco, D., Marques, J.C., Pereira, L., and Gon\u00e7alves, A.M.M. (2021). Environmental Impact on Seaweed Phenolic Production and Activity: An Important Step for Compound Exploitation. Mar. Drugs, 19.","DOI":"10.3390\/md19050245"},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"103503","DOI":"10.1016\/j.algal.2024.103503","article-title":"Comprehensive Evaluation of Folin-Ciocalteu Assay for Total Phenolic Quantification in Algae (Chlorophyta, Phaeophyceae, and Rhodophyta)","volume":"80","author":"Torres","year":"2024","journal-title":"Algal Res."},{"key":"ref_109","doi-asserted-by":"crossref","first-page":"e13025","DOI":"10.1111\/jfpp.13025","article-title":"The Effects of Drying on Physico-Chemical Properties and Antioxidant Capacity of the Brown Alga (Hormosira banksii (Turner) decaisne)","volume":"41","author":"Dang","year":"2017","journal-title":"J. Food Process Preserv."},{"key":"ref_110","doi-asserted-by":"crossref","unstructured":"Sobuj, M.K.A., Islam, M.A., Islam, M.S., Islam, M.M., Mahmud, Y., and Rafiquzzaman, S.M. (2021). Effect of Solvents on Bioactive Compounds and Antioxidant Activity of Padina tetrastromatica and Gracilaria tenuistipitata Seaweeds Collected from Bangladesh. Sci. Rep., 11.","DOI":"10.1038\/s41598-021-98461-3"},{"key":"ref_111","doi-asserted-by":"crossref","unstructured":"Mekini\u0107, I.G., Skroza, D., \u0160imat, V., Hamed, I., \u010cagalj, M., and Perkovi\u0107, Z.P. (2019). Phenolic Content of Brown Algae (Pheophyceae) Species: Extraction, Identification, and Quantification. Biomolecules, 9.","DOI":"10.3390\/biom9060244"},{"key":"ref_112","doi-asserted-by":"crossref","unstructured":"112. Kanda, H., Kamo, Y., Machmudah, S., and Goto, M. (2014). Extraction of Fucoxanthin from Raw Macroalgae Excluding Drying and Cell Wall Disruption by Liquefied Dimethyl Ether. Mar. Drugs, 12, 2383\u20132396.","DOI":"10.3390\/md12052383"},{"key":"ref_113","doi-asserted-by":"crossref","unstructured":"Maeda, H., Fukuda, S., Izumi, H., and Saga, N. (2018). Anti-Oxidant and Fucoxanthin Contents of Brown Alga Ishimozuku (Sphaerotrichia divaricata) from the West Coast of Aomori, Japan. Mar. Drugs, 16.","DOI":"10.3390\/md16080255"},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"012010","DOI":"10.1088\/1755-1315\/718\/1\/012010","article-title":"The Effect of Different Type of Solvents on the Antioxidant Activity of Fucoxanthin Extract from Brown Seaweed Sargassum duplicatum","volume":"718","author":"Savira","year":"2021","journal-title":"IOP Conf. Ser. Earth Environ. Sci."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"2667","DOI":"10.3390\/md11072667","article-title":"Production, Characterization, and Antioxidant Activity of Fucoxanthin from the Marine Diatom Odontella aurita","volume":"11","author":"Xia","year":"2013","journal-title":"Mar. Drugs"},{"key":"ref_116","doi-asserted-by":"crossref","first-page":"111179","DOI":"10.1016\/j.lwt.2021.111179","article-title":"Effects of Various Blanching Methods on Fucoxanthin Degradation Kinetics, Antioxidant Activity, Pigment Composition, and Sensory Quality of Sargassum fusiforme","volume":"143","author":"Nie","year":"2021","journal-title":"LWT"},{"key":"ref_117","doi-asserted-by":"crossref","first-page":"192","DOI":"10.1016\/j.ifset.2018.01.008","article-title":"The Impact of Steam-Blanching and Dehydration on Phenolic, Organic Acid Composition, and Total Carotenoids in Celery Roots","volume":"49","author":"Priecina","year":"2018","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_118","doi-asserted-by":"crossref","first-page":"1226","DOI":"10.1016\/j.bbabio.2013.07.003","article-title":"Triplet-Triplet Energy Transfer in Fucoxanthin-Chlorophyll Protein from Diatom Cyclotella meneghiniana: Insights into the Structure of the Complex","volume":"1827","author":"Meneghin","year":"2013","journal-title":"Biochim. Biophys. Acta Bioenerg."},{"key":"ref_119","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/j.foodchem.2018.03.123","article-title":"Effects of High-Humidity Hot Air Impingement Blanching (HHAIB) Pretreatment on the Change of Antioxidant Capacity, the Degradation Kinetics of Red Pigment, Ascorbic Acid in Dehydrated Red Peppers during Storage","volume":"259","author":"Wang","year":"2018","journal-title":"Food Chem."},{"key":"ref_120","doi-asserted-by":"crossref","unstructured":"Adarshan, S., Sree, V.S.S., Muthuramalingam, P., Nambiar, K.S., Sevanan, M., Satish, L., Venkidasamy, B., Jeelani, P.G., and Shin, H. (2024). Understanding Macroalgae: A Comprehensive Exploration of Nutraceutical, Pharmaceutical, and Omics Dimensions. Plants, 13.","DOI":"10.3390\/plants13010113"},{"key":"ref_121","doi-asserted-by":"crossref","first-page":"131018","DOI":"10.1016\/j.foodchem.2021.131018","article-title":"Thermal Degradation of Cyanidin-3-O-Glucoside: Mechanism and Toxicity of Products","volume":"370","author":"Dong","year":"2022","journal-title":"Food Chem."},{"key":"ref_122","doi-asserted-by":"crossref","unstructured":"Ummat, V., Sivagnanam, S.P., Rai, D.K., O\u2019Donnell, C., Conway, G.E., Heffernan, S.M., Fitzpatrick, S., Lyons, H., Curtin, J., and Tiwari, B.K. (2024). Conventional Extraction of Fucoidan from Irish Brown Seaweed Fucus vesiculosus Followed by Ultrasound-Assisted Depolymerization. Sci. Rep., 14.","DOI":"10.1038\/s41598-024-55225-z"},{"key":"ref_123","doi-asserted-by":"crossref","unstructured":"Nunes, A., Dutra, F.d.S., Brito, S.d.N.S., Pereira-Vasques, M.S., Azevedo, G.Z., Schneider, A.R., Oliveira, E.R., dos Santos, A.A., Maraschin, M., and Vianello, F. (2024). Effect of Biomass Drying Protocols on Bioactive Compounds and Antioxidant and Enzymatic Activities of Red Macroalga Kappaphycus alvarezii. Methods Protoc., 7.","DOI":"10.21203\/rs.3.rs-4420797\/v1"},{"key":"ref_124","doi-asserted-by":"crossref","first-page":"6640789","DOI":"10.1155\/2021\/6640789","article-title":"The Comparison of Total Phenolics, Total Antioxidant, and Anti-Tyrosinase Activities of Korean Sargassum Species","volume":"2021","author":"Baek","year":"2021","journal-title":"J. Food Qual."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/23\/4011\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,24]],"date-time":"2025-11-24T12:40:58Z","timestamp":1763988058000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/23\/4011"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,11,22]]},"references-count":124,"journal-issue":{"issue":"23","published-online":{"date-parts":[[2025,12]]}},"alternative-id":["foods14234011"],"URL":"https:\/\/doi.org\/10.3390\/foods14234011","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,11,22]]}}}