Seaweed Milk Food Supplement Produced from <i>Hydropuntia eucheumatoides</i> (Harvey)

Objective / Background Hydropuntia eucheumatoides (HE) seaweed is widely distributed in tropical seas and is a common food for coastal people. Our objectives were to prepare seaweed milk from HE, and test is possible utility as a food supplement and source of antioxidants that has an appropriate sensory profile. Methods We used an enzyme from Lactobacillus strains for polysaccharide hydrolysis into HE seaweed milk food supplements. We cultured five Lactobacillus strains with appropriate agarase, cellulase, and amylase enzyme activities. Results We optimized the enzyme concentration (mass of seaweed HE: 40 g/L), substrate concentration (2 mL enzyme/g seaweed), temperature (50 °C), pH (5), and hydrolysis time (96 h). The hydrolyzate included oligosaccharides, monosaccharides, amino acids, and minerals. The product exhibited excellent sensory details and is likely to be safe for consumption. Conclusions We completed our objectives. Our product is ready for initial consumer sensory testing.