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Molecular Changes in Laver (Porphyra haitanensis) During Hot Air Drying: A Focus on Lipids and Volatile Flavors.

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Title: Molecular Changes in Laver (Porphyra haitanensis) During Hot Air Drying: A Focus on Lipids and Volatile Flavors.
Authors: Huang, Hui1 (AUTHOR), Pan, Nan2 (AUTHOR), Chen, Xiaoting2 (AUTHOR), Zhang, Bochao1 (AUTHOR), Wang, Wencheng3 (AUTHOR), Chen, Youning4 (AUTHOR), Liu, Zhiyu2 (AUTHOR), Wu, Jingna1 (AUTHOR) wjn@xmmc.edu.cn, Henheik, Prisca-Maryla (AUTHOR) phenheik@wiley.com
Source: Journal of Food Biochemistry. 1/30/2026, Vol. 2026, p1-14. 14p.
Subjects: Lipids, Volatile organic compounds, Marine algae, Antioxidants, Red algae, Temperature, Food dehydration
Abstract: Laver (Porphyra haitanensis) is a nutritious seaweed. Desiccation affects its quality and flavor, but the molecular changes during drying are unclear. Here, the effects of hot air drying temperatures (60°C, 70°C, 80°C, 90°C, and 100°C) on rehydration performance, drying kinetics, microstructure, and the biological activity of laver were evaluated. The laver dried at 60°C exhibited a rehydration ratio of 350%–450%, and its aqueous extract demonstrated substantially higher antioxidant activities than at other temperatures, with DPPH radical scavenging activity of 74.79%, hydroxyl radical scavenging activity of 86.42 U/mL, and ferric reducing antioxidant power of 0.53 μmol·TE/kg. The most suitable temperature was 60°C. Lipidomic profiling of laver during drying at 60°C for different durations (0–5 h) was conducted using liquid chromatography–mass spectrometry; 4092 lipids, including glycolipids, glycerophospholipids, and glycerides, were identified. Most lipids increased substantially with prolonged drying time, whereas five characteristic lipids, including cardiolipin (23:0/22:6/16:1/22:2), sulfoquinovosyldiacylglycerol (16:0/18:2 and 16:0/20:3), digalactosyldiacylglycerol (16:0/18:2), and monogalactosyldiacylglycerol (16:0/16:0), showed notable changes. Distinct patterns in five characteristic lipids during drying were identified: the contents of the sulfolipid, sulfoquinovosyl diacylglycerol (16:0/18:2 and 16:0/20:3) increased continuously, likely released from disintegrating photosynthetic membranes. The galactolipids, monogalactosyldiacylglycerol (16:0/16:0), and digalactosyldiacylglycerol (16:0/18:2), core constituents of thylakoids, decreased substantially after 3 h, directly reflecting photosynthetic membrane degradation. Changes in cardiolipin (23:0/22:6/16:1/22:2) were also noted, implicating alterations in mitochondrial membrane integrity. Additionally, 65 volatile compounds, including (E,Z)‐2,6‐nonadienal, decanal, (E)‐2‐octenal, (2E,4E)‐deca‐2,4‐dienal, butylated hydroxytoluene, and 2,4‐di‐tert‐butylphenol, were detected. These compounds, contributing to the aromatic properties of laver, decreased with increased drying time. Drying temperature and duration substantially influenced the physicochemical properties, lipid profiles, and volatile flavor compounds of laver. The molecular changes during drying were elucidated to improve the nutritional qualities of dried laver products. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
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  Data: Molecular Changes in Laver (Porphyra haitanensis) During Hot Air Drying: A Focus on Lipids and Volatile Flavors.
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  Data: <searchLink fieldCode="AR" term="%22Huang%2C+Hui%22">Huang, Hui</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Pan%2C+Nan%22">Pan, Nan</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Chen%2C+Xiaoting%22">Chen, Xiaoting</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhang%2C+Bochao%22">Zhang, Bochao</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wang%2C+Wencheng%22">Wang, Wencheng</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Chen%2C+Youning%22">Chen, Youning</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Liu%2C+Zhiyu%22">Liu, Zhiyu</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wu%2C+Jingna%22">Wu, Jingna</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> wjn@xmmc.edu.cn</i><br /><searchLink fieldCode="AR" term="%22Henheik%2C+Prisca-Maryla%22">Henheik, Prisca-Maryla</searchLink> (AUTHOR)<i> phenheik@wiley.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Biochemistry%22">Journal of Food Biochemistry</searchLink>. 1/30/2026, Vol. 2026, p1-14. 14p.
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  Data: <searchLink fieldCode="DE" term="%22Lipids%22">Lipids</searchLink><br /><searchLink fieldCode="DE" term="%22Volatile+organic+compounds%22">Volatile organic compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Marine+algae%22">Marine algae</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidants%22">Antioxidants</searchLink><br /><searchLink fieldCode="DE" term="%22Red+algae%22">Red algae</searchLink><br /><searchLink fieldCode="DE" term="%22Temperature%22">Temperature</searchLink><br /><searchLink fieldCode="DE" term="%22Food+dehydration%22">Food dehydration</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Laver (Porphyra haitanensis) is a nutritious seaweed. Desiccation affects its quality and flavor, but the molecular changes during drying are unclear. Here, the effects of hot air drying temperatures (60°C, 70°C, 80°C, 90°C, and 100°C) on rehydration performance, drying kinetics, microstructure, and the biological activity of laver were evaluated. The laver dried at 60°C exhibited a rehydration ratio of 350%–450%, and its aqueous extract demonstrated substantially higher antioxidant activities than at other temperatures, with DPPH radical scavenging activity of 74.79%, hydroxyl radical scavenging activity of 86.42 U/mL, and ferric reducing antioxidant power of 0.53 μmol·TE/kg. The most suitable temperature was 60°C. Lipidomic profiling of laver during drying at 60°C for different durations (0–5 h) was conducted using liquid chromatography–mass spectrometry; 4092 lipids, including glycolipids, glycerophospholipids, and glycerides, were identified. Most lipids increased substantially with prolonged drying time, whereas five characteristic lipids, including cardiolipin (23:0/22:6/16:1/22:2), sulfoquinovosyldiacylglycerol (16:0/18:2 and 16:0/20:3), digalactosyldiacylglycerol (16:0/18:2), and monogalactosyldiacylglycerol (16:0/16:0), showed notable changes. Distinct patterns in five characteristic lipids during drying were identified: the contents of the sulfolipid, sulfoquinovosyl diacylglycerol (16:0/18:2 and 16:0/20:3) increased continuously, likely released from disintegrating photosynthetic membranes. The galactolipids, monogalactosyldiacylglycerol (16:0/16:0), and digalactosyldiacylglycerol (16:0/18:2), core constituents of thylakoids, decreased substantially after 3 h, directly reflecting photosynthetic membrane degradation. Changes in cardiolipin (23:0/22:6/16:1/22:2) were also noted, implicating alterations in mitochondrial membrane integrity. Additionally, 65 volatile compounds, including (E,Z)‐2,6‐nonadienal, decanal, (E)‐2‐octenal, (2E,4E)‐deca‐2,4‐dienal, butylated hydroxytoluene, and 2,4‐di‐tert‐butylphenol, were detected. These compounds, contributing to the aromatic properties of laver, decreased with increased drying time. Drying temperature and duration substantially influenced the physicochemical properties, lipid profiles, and volatile flavor compounds of laver. The molecular changes during drying were elucidated to improve the nutritional qualities of dried laver products. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1155/jfbc/6380289
    Languages:
      – Code: eng
        Text: English
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        PageCount: 14
        StartPage: 1
    Subjects:
      – SubjectFull: Lipids
        Type: general
      – SubjectFull: Volatile organic compounds
        Type: general
      – SubjectFull: Marine algae
        Type: general
      – SubjectFull: Antioxidants
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      – SubjectFull: Red algae
        Type: general
      – SubjectFull: Temperature
        Type: general
      – SubjectFull: Food dehydration
        Type: general
    Titles:
      – TitleFull: Molecular Changes in Laver (Porphyra haitanensis) During Hot Air Drying: A Focus on Lipids and Volatile Flavors.
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              Text: 1/30/2026
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              Y: 2026
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