Stability of Fucoxanthin in Dried Undaria Pinnatifida (Wakame) and Baked Products (Scones) Containing Wakame Powder

Abstract

Stability of fucoxanthin was assessed in dried Undaria pinnatifida (wakame). After 210 days storage of dried wakame in the dark at 50°C, the stability of fucoxanthin was higher than that of purified fucoxanthin incubated at both 20°C and 40°C. Furthermore, we analyzed the stability of fucoxanthin in scones containing 0.5 − 2 wt% commercial dried wakame powder. More than 85% of the fucoxanthin remained unchanged in the scones after heating the dough at 190°C for 30 min. Sensory analysis indicated that although the addition of wakame powder darkened the appearance and strengthened both the taste and smell of the scones, they remained acceptable. Furthermore, overall sensory scores showed that scones containing 0.5 wt% and 2 wt% wakame powder were more favorable than control scones.