Alga Cystoseria is a brown macroalga belonging to the Phaeophyta family. This alga with irregular branches is found in tropical, sub-tropical waters near rocks and wetlands. The aim of the study was to identify the bioactive compounds of Cystoseria brown algae extract and to evaluate the physicochemical and sensory properties of the edible jelly fortified with algae.
The chemical compositions of the Cystoseria alga extract were detected by the GC-MS method, and the extracts were added to the jelly formulation at concentrations of 50, 100 and 150 mg, then the effects on sensory properties and synereses were studied. Sensory evaluations of oral jelly were carried out by ten evaluators and using a five-point hedonic test to examine the color, taste, texture and general acceptance of the prepared jelly.
The GC-MS analysis identified twelve biologically active compounds effective in food and drugs. The study indicated that the color score increased with the addition of algae extract. According to the results of acceptability, adding 50 mg of the extract to the jelly had the most effects on color, taste and texture factors. The syneresis reduction in treatments was an indication of high water content within the jelly, resulting in improving the appearance of edible jelly.
It can be concluded that the addition of 50 mg of Cystoseria alga extract can be as criteria for the selection of the best formulation that can be used for its high nutritional value.