A shelf-life study of the green algae Ulva ohnoi is being carrying out at CTAQUA. It is analyzing organoleptic and microbiological indicators of different storage ways for a determined period of time.

Undried batches of Ulva ohnoi have preserved their microbiological quality for at least a month, being suitable for human consumption. In addition, better preservation of its characteristic odor has been observed in vacuum samples.

Dried batches have preserved their microbiological quality for at least four months, while the organoleptic properties depend on the drying method itself.

New innovative assays and results are in progress… Stay tuned!