Effect of pre-extraction alkali treatment on the chemical structure and gelling properties of extracted hybrid carrageenan from Chondrus crispus and Ahnfeltiopsis devoniensis

Azevedo, Gabriela; Torres, M.D.; Sousa-Pinto, Isabel; Hilliou, L.

doi:10.1016/j.foodhyd.2015.03.029

Cited by 72 publications

(48 citation statements)

References 30 publications

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“…The EAA/AA ratio of 46–54% of the protein of the E. denticulatum pellets in this experiment is in the same range as 48% EAA/AA in beef as a model organism for protein requirements, and the 47% EAA/AA in soybean [ 18 , 19 ]. The EEA/AA ratios calculated for beef and soybean were based on data for EEA and total protein content from Damodaran et al [ 19 ]. In our calculation we have assumed that the protein content is equal to the sum of all amino acids.…”

Section: Resultsmentioning

confidence: 99%

“…Some of these studies evaluated the effect of enzymatic treatment, alkaline pretreatment, and process conditions on viscosity and gel strength of carrageenan; extracted from different red seaweeds commonly used in carrageenan production. As an example, Azevedo et al (2015) studied the effect of pre-extraction alkali treatment on the chemical structure and gelling properties of extracted hybrid carrageenan from C. crispus and Ahnfeltiopsis devoniensis [ 19 ]. The results showed that increasing the KOH content, and the pre-treatment time improved the gelling properties in both seaweeds [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

“…As an example, Azevedo et al (2015) studied the effect of pre-extraction alkali treatment on the chemical structure and gelling properties of extracted hybrid carrageenan from C. crispus and Ahnfeltiopsis devoniensis [ 19 ]. The results showed that increasing the KOH content, and the pre-treatment time improved the gelling properties in both seaweeds [ 19 ]. In addition, the effect of process conditions on the viscosity and gel strength of semi-refined carrageenan (SRC), produced from red seaweed Kappaphycus alvarezii was studied by Anisuzzaman et al in 2014.…”

Section: Introductionmentioning

confidence: 99%

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Multi-Extraction and Quality of Protein and Carrageenan from Commercial Spinosum (Eucheuma denticulatum)

Naseri

Jacobsen

Sejberg³

et al. 2020

Foods

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Seaweeds contain many valuable compounds that can be used in the food industry. Carrageenan is a polysaccharide which has been extracted from seaweed for centuries and is used as a texturizer in food and non-food products. However, seaweeds contain compounds other than carrageenan, such as proteins, which could also be extracted. This extraction should be done without compromising the industrial scale carrageenan extraction yield and quality. This study aimed at up-stream protein extraction from red seaweed Eucheuma denticulatum by using of an optimized enzyme-assisted extraction, including of an aqueous/enzymatic treatment followed by alkaline extraction, and then the commercial carrageenan extraction. The protein extraction efficiency of four enzymes was evaluated including Celluclast® 1.5L, Shearzyme® 500 L, Alcalase® 2.4 L FG and Viscozyme® L at a concentration of 0.0, 0.1, 0.2 and 0.4% (w/w). To avoid detrimental effects on carrageenan, all the experiments were performed at pH 7 at room temperature. The results showed that 0.2% w/w Alcalase® or Viscozyme® added individually achieved the highest protein extraction efficiencies (59 and 48%, respectively) at pH 7 and room temperature (p < 0.05). Determination of the most common carrageenan quality parameters indicated that using any of these enzymes had no negative effect on the carrageenan yield and quality.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Multi-Extraction and Quality of Protein and Carrageenan from Commercial Spinosum (Eucheuma denticulatum)

Naseri

Jacobsen

Sejberg³

et al. 2020

Foods

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show abstract

“…Hydrogels formulated with aqueous dispersions of recovered alginates in the presence of CaCl 2 (1% w/w) were made at a commonly employed biopolymer content (2.0 g L −1 ) according to Azevedo et al [46]. Small amplitude oscillatory-shear testing of above systems was performed on a controlled-stress rheometer (MCR302, Anton Paar, Ostfildern, Germany).…”

Section: Mechanical Features Of Alginate Fractionsmentioning

confidence: 99%

Hydrothermal Processing of Laminaria ochroleuca for the Production of Crude Extracts Used to Formulate Polymeric Nanoparticles

et al. 2020

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A green extraction process using only water was proposed for the simultaneous extraction of alginate and bioactive compounds from Laminaria ochroleuca. Operation was carried out during non-isothermal heating up to maximal temperatures over the range of 70 °C to 100 °C. Once separated, the alginate and the crude extract were characterised and the biological activities and cytotoxicity of the extracts was studied, the latter in intestinal epithelial cells. Those alginates obtained at 90 °C exhibited the highest extraction yields and viscoelastic features of the corresponding hydrogels. The obtained results show that the extracts obtained by non-isothermal extraction were suitable to formulate nanoparticles, which showed the smallest size (≈250–350 nm) when the higher content of fucoidan extract was present. Given the evidenced properties, the extracts may find an application in the formulation of nanoparticulate carriers for drug delivery.

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“…The three most relevant commercial carrageenan types are kappa (κ), iota (ι) and lambda (λ), which have one, two and three sulphate ester groups, respectively (Daniel-da-Silva, Ferreira, Gil, & Trindade, 2011). Although the most extensively used has been κ-carrageenan, which forms harder and stronger gels (Azevedo, Torres, Sousa Pinto, & Hilliou, 2015), ι-carrageenan yields fragments of greater molecular weight upon hydrolysis in the gastrointestinal tract, and these are generally less harmful when ingested (Ekström, Kuivinen, & Johansson, 1983). Hence, ι-carrageenan was selected in this work as a more adequate candidate for food purposes, even though it has received relatively lower attention.…”

Section: Introductionmentioning

confidence: 99%

Self-assembled gelatin-ι-carrageenan encapsulation structures for intestinal-targeted release applications

Gómez‐Mascaraque

Llavata-Cabrero

Martínez‐Sanz

et al. 2018

Journal of Colloid and Interface Science

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In this work, natural biopolymeric encapsulation structures were developed through the self-assembly of gelatin and ι-carrageenan in aqueous solutions. The interactions of this binary system and of a ternary system containing a polyphenol-rich extract were deeply explored for the development of intestinal delivery systems. The processing of the structures (extrusion vs. freeze-drying) greatly influenced release properties, explained by the specific interactions between gelatin and polyphenols, thus allowing for tuning the processing conditions depending on the desired target application. Release was further controlled by incorporating a divalent salt, giving raise to extract-loaded ι-carrageenan/gelatin capsules with adequate release profiles for intestinal targeted delivery. These results demonstrate the potential of exploiting biopolymer interactions for designing bioactive delivery systems using environmentally friendly processes which do not involve the use of toxic or harsh solvents or cross-linkers.

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Effect of pre-extraction alkali treatment on the chemical structure and gelling properties of extracted hybrid carrageenan from Chondrus crispus and Ahnfeltiopsis devoniensis

Cited by 72 publications

References 30 publications

Multi-Extraction and Quality of Protein and Carrageenan from Commercial Spinosum (Eucheuma denticulatum)

Multi-Extraction and Quality of Protein and Carrageenan from Commercial Spinosum (Eucheuma denticulatum)

Hydrothermal Processing of Laminaria ochroleuca for the Production of Crude Extracts Used to Formulate Polymeric Nanoparticles

Self-assembled gelatin-ι-carrageenan encapsulation structures for intestinal-targeted release applications

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