New article: "Brining as an effective method to stabilize sea lettuce (Ulva fenestrata) -impact on colour, texture, chemical characteristics and microbial dynamics"
Brine was tested as a cost-effective method to preserve fresh sea lettuce - Ulva fenestrata. The seaweed was stored in different saline and sugar solutions for up to three months. A saline solution of at least 15% reduced water activity and kept microbial levels stable for 78 days. Sugar solutions achieved similar stability at 50% concentration for 48 days. The color and strength of the algae were best preserved with 25% brine, while 50% sugar solution led to large nutrient losses. The conclusion is that 25% brine effectively preserves quality and shelf life but negatively affects the nutrient content.