A review of extractions of seaweed hydrocolloids: Properties and applications

Khalil, H. P. S. Abdul; Lai, Tze Kiat; Tye, Ying Ying; Rizal, Samsul; Chong, E. W. N.; Yap, Samuel; Hamzah, Afan; Fazita, M.R. Nurul; Paridah, M. T.

doi:10.3144/expresspolymlett.2018.27

Cited by 132 publications

(70 citation statements)

References 92 publications

(176 reference statements)

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“…Alginate is an excellent stabilizing and thickening agent used in manufactured products due to its properties to chelate metal ions and form highly viscous solutions [162]. It is commonly used in desserts, drinks, ice cream, jelly, syrups, flavor sauces, fruit juices, bakery products, and milk shakes.…”

Section: Inclusion Of Seaweed In Food Productsmentioning

confidence: 99%

Seaweeds as a Functional Ingredient for a Healthy Diet

Lorenzo²,

et al. 2020

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Seaweeds have been used since ancient times as food, mainly by Asian countries, while in Western countries, their main application has been as gelling agents and colloids for the food, pharmaceuticals, and the cosmetic industry. Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed. Antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic properties are attributed to these compounds. If seaweeds are compared to terrestrial plants, they have a higher proportion of essential fatty acids as eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. In addition, there are several secondary metabolites that are synthesized by algae such as terpenoids, oxylipins, phlorotannins, volatile hydrocarbons, and products of mixed biogenetic origin. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods.

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Section: Inclusion Of Seaweed In Food Productsmentioning

confidence: 99%

Seaweeds as a Functional Ingredient for a Healthy Diet

Lorenzo²,

et al. 2020

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“…There are several methodologies for alginate extraction; however, at an industrial scale, the aim is to achieve the highest yield at the lowest costs [219]. The extraction of this hydrocolloid involves several steps, namely: washing to remove impurities; a pretreatment with heated acid (hydrochloric acid or sulfuric acid at 60 • C for 24 h) to remove pigments, proteins and lipids [220,221]. Thereafter, there is a solid-liquid extraction, where the pellet is submitted to an alkaline treatment (sodium hydroxide at 60 • C for 2 h) followed by a centrifugation or filtration process.…”

Section: Alginatementioning

confidence: 99%

Seaweed’s Bioactive Candidate Compounds to Food Industry and Global Food Security

Leandro

Pacheco

Cotas

et al. 2020

Life

112

103

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The world population is continuously growing, so it is important to keep producing food in a sustainable way, especially in a way that is nutritious and in a sufficient quantity to overcome global needs. Seaweed grows, and can be cultivated, in seawater and generally does not compete for arable land and freshwater. Thus, the coastal areas of the planet are the most suitable for seaweed production, which can be an alternative to traditional agriculture and can thus contribute to a reduced carbon footprint. There are evolving studies that characterize seaweed’s nutritional value and policies that recognize them as food, and identify the potential benefits and negative factors that may be produced or accumulated by seaweed, which are, or can be, dangerous for human health. Seaweeds have a high nutritional value along with a low caloric input and with the presence of fibers, proteins, omega 3 and 6 unsaturated fatty acids, vitamins, and minerals. Moreover, several seaweed sub-products have interesting features to the food industry. Therefore, the focus of this review is in the performance of seaweed as a potential alternative and as a safe food source. Here described is the nutritional value and concerns relating to seaweed consumption, and also how seaweed-derived compounds are already commercially explored and available in the food industry and the usage restrictions to safeguard them as safe food additives for human consumption.

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“…Vitamin E in polycaprolactone nanoparticles was continuously produced by supercritical fluid extraction of emulsions using a high-pressure packing column in countercurrent mode [125]. Applications of seaweed hydrocolloids as thickeners, stabilizers, coagulants, and salves in the food, pharmaceutical, and biotechnology industries produced by neoteric extraction methods, such as supercritical fluid extraction, are highlighted in Reference [126].…”

Section: Resultsmentioning

confidence: 99%

Some Advances in Supercritical Fluid Extraction for Fuels, Bio-Materials and Purification

Marcus

2019

Processes

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Supercritical fluids are used for the extraction of desired ingredients from natural materials, but also for the removal of undesired and harmful ingredients. In this paper, the pertinent physical and chemical properties of supercritical water, methanol, ethanol, carbon dioxide, and their mixtures are provided. The methodologies used with supercritical fluid extraction are briefly dealt with. Advances in the application of supercritical extraction to fuels, the gaining of antioxidants and other useful items from biomass, the removal of undesired ingredients or contaminants, and the preparation of nanosized particles of drugs are described.

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A review of extractions of seaweed hydrocolloids: Properties and applications

Cited by 132 publications

References 92 publications

Seaweeds as a Functional Ingredient for a Healthy Diet

Seaweeds as a Functional Ingredient for a Healthy Diet

Seaweed’s Bioactive Candidate Compounds to Food Industry and Global Food Security

Some Advances in Supercritical Fluid Extraction for Fuels, Bio-Materials and Purification

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