{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,5]],"date-time":"2026-05-05T11:57:45Z","timestamp":1777982265256,"version":"3.51.4"},"reference-count":38,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2019,8,15]],"date-time":"2019-08-15T00:00:00Z","timestamp":1565827200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The impact of air-drying at 25 \u00b0C, brining at 25%, and dry-salting (at 28% and 40%) on the quality and nutritional parameters of Ulva rigida were evaluated over six months of storage. Overall, the main changes occurred in physical aspects during storage time, with U. rigida intensifying its yellow\/browning tones, which were more evident in salt-treated samples. The force necessary to fracture the seaweed also increased under all the preservative conditions in the first month. Conversely, the nutritional parameters of U. rigida remained stable during the 180 days of storage. All processed samples showed a high content of insoluble and soluble fibers, overall accounting for 55%\u201357% dw, and of proteins (17.5%\u201319.2% dw), together with significant amounts of Fe (86\u201392 mg\/kg dw). The total fatty acids pool only accounted for 3.9%\u20134.3% dw, but it was rich in unsaturated fatty acids (44%\u201349% total fatty acids), namely palmitoleic (C16:1), oleic (C18:1), linoleic (C18:2), linolenic (C18:3), and stearidonic (18:4) acids, with an overall omega 6\/omega 3 ratio below 0.6, a fact that highlights their potential health-promoting properties.<\/jats:p>","DOI":"10.3390\/molecules24162955","type":"journal-article","created":{"date-parts":[[2019,8,15]],"date-time":"2019-08-15T04:22:54Z","timestamp":1565842974000},"page":"2955","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["Physicochemical Changes of Air-Dried and Salt-Processed Ulva rigida over Storage Time"],"prefix":"10.3390","volume":"24","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8766-9070","authenticated-orcid":false,"given":"Valentina F.","family":"Pinheiro","sequence":"first","affiliation":[{"name":"QOPNA &amp; LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0861-2517","authenticated-orcid":false,"given":"Catarina","family":"Mar\u00e7al","sequence":"additional","affiliation":[{"name":"QOPNA &amp; LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"given":"Helena","family":"Abreu","sequence":"additional","affiliation":[{"name":"ALGAplus, Produ\u00e7\u00e3o e Comercializa\u00e7\u00e3o de Algas e seus Derivados, Lda., 3830-196 \u00cdlhavo, Portugal"}]},{"given":"Jos\u00e9 A.","family":"Lopes da Silva","sequence":"additional","affiliation":[{"name":"QOPNA &amp; LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2861-8286","authenticated-orcid":false,"given":"Artur M. S.","family":"Silva","sequence":"additional","affiliation":[{"name":"QOPNA &amp; LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7882-737X","authenticated-orcid":false,"given":"Susana M.","family":"Cardoso","sequence":"additional","affiliation":[{"name":"QOPNA &amp; LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2019,8,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1016\/j.foodchem.2005.07.027","article-title":"Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica","volume":"99","author":"Ortiz","year":"2006","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1066","DOI":"10.1016\/j.foodres.2016.08.016","article-title":"Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties","volume":"99","author":"Roohinejad","year":"2017","journal-title":"Food Res. 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