Convective Drying of Brown Seaweed (Lessonia spicata): Modeling, Energy Efficiency, and Impact on Bioactive Compounds and Functional Properties

作者：Sebastián Pizarro‐Oteíza, Romina Cea, Mary Aranda, Jéssica López, Erasmo C. Macaya, Fernando Salazar, Oscar Cavieres, Alejandra Sandoval, Roberto Lemus‐Mondaca, Romina L. Abarca, Wladimir Silva-Vera · 发表于：Foods · 年份：2025 · DOI：10.3390/foods14234011 · 研究领域：Seaweed-derived Bioactive Compounds、Food Drying and Modeling、Food composition and properties

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 °C (2 ± 0.1 m/s; 83% RH), analyzing the kinetics using nine mathematical models. The Midilli–Kucuk model showed the best fit (R2 = 0.999). Drying at 50 °C significantly increased the fucoxanthin content (p ≤ 0.05) but had the highest energy cost (7.20 USD/kg). In contrast, 30 °C 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 °C, while antioxidant capacity decreased to 30 °C and 40 °C, partially recovering at 50 °C. 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 ≤ 1 mg/mL, with reductions in viability at concentrations ≥ 10 mg/mL. Overall, the extracts showed good biocompatibility at low doses and outstanding functional properties, especially after drying at 50 °C. The results show that the drying temperature significantly influences the nutritional and functional quality of L. spicata, favoring its use in functional foods.