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<p>This study compared the structural and storage characteristics of algae jellies made from <i>Saccharina japonica</i> (kelp), <i>Undaria pinnatifida</i> (wakame), and <i>Sargassum fusiforme</i> (hijiki) slurries, specifically exploring the role of different endogenous substances in gel structure formation and storage stability. Quantitative analysis revealed significant differences in physicochemical properties, microbial dynamics, and flavor profiles among the three gels. The kelp gel exhibited the highest hardness (717.529 ± 2.962), springiness (0.919 ± 0.011), chewiness (660.378 ± 48.414), and water activity (0.9939 ± 0.0017), with a stable microbial community (Shannon index 2.64 ± 0.01→2.80 ± 0.05), indicating a dense gel network and strong water retention. The hijiki gel showed moderate hardness (689.497 ± 8.833) and water activity (0.9969 ± 0.0009), displaying intermediate gel strength. The wakame gel displayed the lowest hardness (515.156 ± 2.998) and weakest structural stability, accompanied by spoilage-associated microbial growth (Shannon index 2.24 ± 0.07→2.76 ± 0.02 ). Overall, kelp-based algae jelly demonstrated superior gel strength and storage performance. These findings highlight the influence of endogenous seaweed components on gel properties and provide guidance for the development and shelf-life optimization of health-oriented seaweed-based gel foods.</p>

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Endogenous substances from three seaweeds in sodium alginate-based algae jellies: mechanisms of gel network formation and storage performance variation

  • 期刊论文

  • 发表日期：

    2026年6月18日

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  • Jiarui Jin,
  • Runze Li,
  • Xiaopeng Li,
  • Yujiao Wang,
  • Bangfeng Yin,
  • Ying Bai,
  • Hang Qi

摘要

This study compared the structural and storage characteristics of algae jellies made from Saccharina japonica (kelp), Undaria pinnatifida (wakame), and Sargassum fusiforme (hijiki) slurries, specifically exploring the role of different endogenous substances in gel structure formation and storage stability. Quantitative analysis revealed significant differences in physicochemical properties, microbial dynamics, and flavor profiles among the three gels. The kelp gel exhibited the highest hardness (717.529 ± 2.962), springiness (0.919 ± 0.011), chewiness (660.378 ± 48.414), and water activity (0.9939 ± 0.0017), with a stable microbial community (Shannon index 2.64 ± 0.01→2.80 ± 0.05), indicating a dense gel network and strong water retention. The hijiki gel showed moderate hardness (689.497 ± 8.833) and water activity (0.9969 ± 0.0009), displaying intermediate gel strength. The wakame gel displayed the lowest hardness (515.156 ± 2.998) and weakest structural stability, accompanied by spoilage-associated microbial growth (Shannon index 2.24 ± 0.07→2.76 ± 0.02 ). Overall, kelp-based algae jelly demonstrated superior gel strength and storage performance. These findings highlight the influence of endogenous seaweed components on gel properties and provide guidance for the development and shelf-life optimization of health-oriented seaweed-based gel foods.