Comparison Study of an Optimized Ultrasound-Based Method versus an Optimized Conventional Method for Agar Extraction, and Protein Co-Extraction, from Gelidium sesquipedale

Foods

Laura Pilar Gómez Barrio¹  Brijesh Kumar Tiwari¹  Carlos Álvarez García²  Eduarda Melo Cabral²  Ming Zhao³  Ramsankar Senthamaraikannan⁴  Ramesh Babu Padamati⁴  James Francis Curtin⁵  Uma Tiwari⁵ 

[1] Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland;Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland;School of Biosystems and Food Engineering, University College Dublin, Belfields, D04 V1W8 Dublin, Ireland;School of Chemistry, AMBER Centre, Trinity College Dublin, D02 PN40 Dublin, Ireland;School of Food Science and Environmental Health, College of Science and Health, Technological University Dublin, D07 ADY7 Dublin, Ireland;

关键词: agar;    ultrasound;    macroalgae;    optimization;    extraction;   

DOI  :  10.3390/foods11060805

来源: DOAJ

【 摘 要 】

Agar is a hydrocolloid found in red seaweeds, which has been of industrial interest over the last century due to its multiple applications in the food, cosmetic, and medical fields. This polysaccharide, extracted by boiling for several hours, is released from the cell wall of red seaweeds. However, the environmental impact coming from the long processing time and the energy required to reach the targeted processing temperature needs to be reduced. In this study, a response surface methodology was employed to optimize both conventional extraction and ultrasound-assisted extractions. Two different models were successfully obtained (R² = 0.8773 and R² = 0.7436, respectively). Additionally, a further re-extraction confirmed that more agar could be extracted. Protein was also successfully co-extracted in the seaweed residues. Optimized conditions were obtained for both the extractions and the re-extraction of the two methods (CE: 6 h, 100 °C; and UAE: 1 h, 100% power). Finally, FT-IR characterization demonstrated that the extracts had a similar spectrum to the commercial agar. Compared to commercial samples, the low gel strength of the agar extracts shows that these extracts might have novel and different potential applications.

【 授权许可】

Unknown