Exploring alternative red seaweed species for the production of agar-based hydrogels for food applications

Cebrián-Lloret, Vera; Martínez-Abad, Antonio; López-Rubio, Amparo; Martínez-Sanz, Marta

doi:10.1016/j.foodhyd.2023.109177

Cited by 8 publications

(7 citation statements)

References 45 publications

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“…Cebrián‐Lloret et al . (2024) stated that the presence of agar in seaweed, comprising agarose and agaropectin, could also affect the generated analogue rice as power levels increased and heat duration extended. The results indicated that higher levels of power and longer heating duration led to an increase in the chewiness of the cooked sample.…”

Section: Resultsmentioning

confidence: 99%

Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice

Ramadhan,

Purwaningsih,

Nafisah

2024

Int J of Food Sci Tech

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SummaryDespite considerable progress in seaweed‐based analogue rice development, understanding the effects of cooking methods on its physicochemical and sensory properties is an essential area for further investigation. Therefore, this study aims to examine the effects of microwave cooking on the physical and sensory properties of seaweed‐based analogue rice. The experiment was carried out using various microwave power levels (180, 270 and 360 W) and heating duration (5 and 7 min). The optimal condition was achieved at 270 W for 7 min, leading to 94% water absorption, with L*, a* and b* values of 51.99, −0.75 and 8.09 respectively. The texture profile analysis showed hardness, springiness, cohesiveness, adhesiveness and chewiness of 10.52 N, 0.69 mm, 0.60, 71.30 g.s and 4.29 mJ respectively. The check‐all‐that‐apply sensory evaluation was also described the dominant sensory attributes of product. This method also demonstrated greater chemical compound and energy consumption when compared to conventional cooking methods. Eventually, this finding anticipates high rice demand and promotes seaweed‐based analogue rice as a new functional food with convenient cooking methods to address the growing need for efficient and time‐saving food preparation in modern lifestyles.

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Section: Resultsmentioning

confidence: 99%

Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice

Ramadhan,

Purwaningsih,

Nafisah

2024

Int J of Food Sci Tech

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“…In our study, gelling temperatures from pure G. gracilis and G. gelidium extracts (i.e., without LBG) presented lower T gel compared to the previous reported values. These findings could indicate an influence of other compounds present in the extract (e.g., proteins, lipids, ash, starch), and/or their interactions with agar, on the formation of the gels [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, Nova et al (2023) reported for the same G. gracilis biomass (cultivated and harvested by the same producer), the presence of galactose as the main sugar residue (34 mol%), followed by 3,6-anhydrogalactose (25 mol%) and glucose (19 mol%) [ 48 ]. The presence of glucose is likely due to the presence of floridean starch, a storage polysaccharide [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

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Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability

Oliveira,

Sousa,

Raymundo

et al. 2024

Gels

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Seaweeds, rich in high-value polysaccharides with thickening/gelling properties (e.g., agar, carrageenan, and alginate), are extensively used in the food industry for texture customization and enhancement. However, conventional extraction methods for these hydrocolloids often involve potentially hazardous chemicals and long extraction times. In this study, three red seaweed species (Chondrus crispus, Gelidium Corneum, and Gracilaria gracilis) commercialized as food ingredients by local companies were chosen for their native gelling biopolymers, which were extracted using water-based methodologies (i.e., (1) hydration at room temperature; (2) stirring at 90 °C; and (3) centrifugation at 40 °C) for production of sustainable food gels. The potential use of these extracts as bioinks was assessed employing an extrusion-based 3D printer. The present work aimed to study the gelation process, taken place during printing, and assess the effectiveness of the selected green extraction method in producing gels. To improve the definition of the printed gel, two critical printing parameters were investigated: the addition of locust bean gum (LBG) at different concentrations (0, 0.5, 1, 1.5, 2, and 2.5%) and printing temperature (30, 40, 60, and 80 °C). Rheological results from a controlled-stress rheometer indicated that gels derived from G. corneum and G. gracilis exhibited a lower gel strength (lower G′ and G″) and excessive material spreading during deposition (lower viscosity) than C. crispus. Thus, G′ was around 5 and 70 times higher for C. crispus gels than for G. corneum and G. gracilis, respectively. When increasing LBG concentration (0.5 to 2.5% w/w) and lowering the printing temperature (80 to 30 °C), an enhanced gel matrix definition for G. corneum and G. gracilis gels was found. In contrast, gels from C. crispus demonstrated greater stability and were less influenced by these parameters, showcasing the potential of the seaweed to develop sustainable clean label food gels. Eventually, these results highlight the feasibility of using algal-based extracts obtained through a green procedure as bioinks where LBG was employed as a synergic ingredient.

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“…In the pool of naturally available hydrogels, agar is a natural polysaccharide-based hydrocolloid seaweed with strong gelling properties [36]. Agar has numerous applications in food [37], drugs [38], beauty products [39], healthcare [40] and biotech industries [41]. Due to its high demand, global agar production increased from 6800 tons in 2002 to 9600 tons in 2009 [42].…”

Section: Introductionmentioning

confidence: 99%

Exploring the Potential of 3D-Printable Agar–Urea Hydrogels as an Efficient Method of Delivering Nitrogen in Agricultural Applications

Dissanayake,

Najaf Zadeh,

Nazmi

et al. 2024

Polysaccharides

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Amidst population growth and challenges with existing fertilizers, the development of smart and environmentally friendly agrochemicals is imperative. While 3D printing is widespread, its potential in slow-release agrochemicals remains unexplored. This proof-of-concept study employed solvent casting and 3D printing to develop agar–urea structures. These structures, comprising 2.5% (w/w) agar, incorporated either 7% (w/w) or 13% (w/w) urea as nitrogen nutrients. Rheological, mechanical, and morphological properties and sorption capabilities were explored. Rheological analysis revealed a substantial impact of urea, enhancing material resistance to deformation. In mechanical tests, inclusion of urea showed no significant impact on compressive strength. SEM analysis confirmed the successful entrapment of urea within the agar matrix. The inclusion of urea resulted in a diminished water sorption capacity, attributed to the urea–water interactions disrupting the hydrogen bonding ability of agar. Agar–urea inks were employed in 3D printing utilizing the direct-ink writing technique, and the nitrogen release behavior was investigated. Results revealed nearly complete urea release in the positive control within 48 h. In contrast, agar–urea formulations with 7% (w/w) and 13% (w/w) achieved nitrogen release rates of 88.8% and 94.4%, respectively, suggesting potential for 3D-printed agar formulations to modify the immediate release behavior seen in conventional urea fertilizers.

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Exploring alternative red seaweed species for the production of agar-based hydrogels for food applications

Cited by 8 publications

References 45 publications

Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice

Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice

Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability

Exploring the Potential of 3D-Printable Agar–Urea Hydrogels as an Efficient Method of Delivering Nitrogen in Agricultural Applications

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