Impact of extraction procedures on the chemical, rheological and textural properties of ulvan from Ulva lactuca of Tunisia coast

Yaich, Héla; Garna, Haikel; Besbes, Souhail; Barthélemy, Jean-Paul; Paquot, Michel; Blecker, Christophe; Attia, Hamadi

doi:10.1016/j.foodhyd.2014.02.002

Cited by 116 publications

(47 citation statements)

References 24 publications

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“…The viscosity of ulvan solution (1% in distilled water) was 18 mPa as shown in Table 1; this result was higher than obtained by Siddhanta et al [22], who found that the viscosity was 18 mPa in 1.6% ulvan solution. The result of viscosity is analogous to that with Yaich et al [26] who explained that ulvan solution appeared a shear-thinning fluid showing pseudoplastic behavior. Whereas, Robic et al [21] mentioned that ulvan solution is displayed a beadlike structure, slightly linked by filaments.…”

Section: Chemical Properties and Viscosity Of Ulvan Polysaccharidesupporting

confidence: 85%

Potential Using of Ulvan Polysaccharide from Ulva lactuca as a Prebiotic in Synbiotic Yogurt Production

M¹,

H²

2019

J Prob Health

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Background and objective:There is growing interesting for edible marine algae species as a source for beneficial polysaccharides. Ulva lactuca is a widespread macroalga and highly consumed by humans and livestock because of its great nutritional values. Many studies showed that different extracts of U. lactuca possess nutritional and biological values. Ulvan is one of its structural water-soluble sulfated polysaccharides. The main objective of this study is preparing synbiotic yogurt by using ulvan polysaccharide by different percentage as a prebiotic ingredient and using probiotic starter bacteria in the manufacture of set synbiotic yogurt. Then study the quality properties of the resultant synbiotic yogurt.Methodology: ulvan polysaccharide was extracted from Ulva lactuca using the methods of hot water-extraction and ethanol-precipitation. The synbiotic yogurt was prepared from fresh skim milk and ulvan polysaccharide as prebiotics, which was added by different concentrations: 1%, 2% and 4% (w/v). The mixtures were heated to 90°C for 10 min and immediately cooled to 39°-40°C; and inoculated with 3% of probiotic starter culture (containing of Lactobacillus acidophilus LA-5 Streptococcus thermophilus TH-4, and Bifidobacterium sp. Bb-12). The inoculated milks were distributed into 100 mL plastic cups and incubated at 40°C till complete coagulation. The synbiotic yogurt were transferred to the refrigerator at 7° ± 1°C and storage for 9 days; then the treatments were analyzed for the bacteriological, physical, chemical, and organoleptic assessments at fresh time and after 9 days of cold storage. Results:The results showed that adding of 1-2% of the ulvan polysaccharide presented synbiotic yogurt with good chemical and physical properties, as well as stimulated the growth and activity of probiotic bacteria. But the addition of high percentage (4%) gave opposite results in terms of flavor, delayed fermentation and weak texture with syneresis also.Conclusion: Therefore, it is recommended to use ulvan polysaccharide as prebiotic in the manufacture of synbiotic yogurt by adding 1-2%; and the flavor can be improved by adding any natural flavor to the synbiotic yogurt..

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Section: Chemical Properties and Viscosity Of Ulvan Polysaccharidesupporting

confidence: 85%

Potential Using of Ulvan Polysaccharide from Ulva lactuca as a Prebiotic in Synbiotic Yogurt Production

M¹,

H²

2019

J Prob Health

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“…When the shear rate was increased, the entanglements between the polysaccharide-chains were disrupted, and the molecular chains were more randomly orientated. Finally, the interactions between the adjacent chains were reduced, and the viscosity was decreased [52][53][54]. Figure 9B shows the linear viscoelastic region of the two emulsions: the emulsion prepared by PGA:DOP = 2:8 (total concentration = 1.5 wt%) and the emulsion prepared by 2.0% GA + 1.5% DOP.…”

Section: Microstructure and Visual Observationmentioning

confidence: 99%

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Wang

Tian

2020

Molecules

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Coconut oil-in-water emulsions were prepared using three polysaccharides: Dendrobium officinale polysaccharide (DOP), propylene glycol alginate (PGA), gum arabic (GA) and their polysaccharide complexes as emulsifiers. The effects of the ratio of the compounded polysaccharides on their apparent viscosity and interfacial activity were explored in this study. The average particle size, zeta potential, microstructure, rheological properties, and physical stability of the emulsions prepared with different compound-polysaccharides were studied. The results showed that mainly DOP contributed to the apparent viscosity of the compound-polysaccharide, while the interfacial activity and zeta potential were mainly influenced by PGA or GA. Emulsions prepared with compound-polysaccharides exhibited smaller average particle sizes, and microscopic observations showed smaller droplets and less droplet aggregation. In addition, the stability analysis of emulsions by a dispersion analyzer LUMiSizer showed that the emulsion prepared by compounding polysaccharides had better physical stability. Finally, all of the above experimental results showed that the emulsions prepared by PGA:DOP = 2:8 (total concentration = 1.5 wt%) and 2.0% GA + 1.5% DOP were the most stable.

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“…Suspension are filled through cheesecloth and cooled at room temperature. Centrifuge at 10°C for 20 min at 10,000 rpm to remove solid particles to get Ulvan .…”

Section: Seaweed Polysaccharidesmentioning

confidence: 99%

Seaweed polysaccharides and their potential biomedical applications

et al. 2015

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Over the past two decades numerous studies have been reported on seaweeds-derived polysaccharides for biomedical and biological applications (tissue engineering, drug delivery, wound healing, and biosensor). Alginate, carrageenan, fucoidan, and ulvan are widely used marine derived polysaccharides for biological and biomedical applications due to their biocompatibility and availability. The gel forming property of alginate has increased its applications in tissue engineering and drug delivery as an extracellular matrix and delivery vehicle, respectively. Other sulfated polysaccharides such as carrageenan and fucoidan show promising application in tissue engineering due to their capacity of inducing important osteogenic, adipogenic, and chondrogenic differentiation in stem cells. In this review, we explained the extraction/isolation methods and applications of these seaweed derived polysaccharides as well as their roles in therapeutics, drug delivery, and tissue engineering.

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Impact of extraction procedures on the chemical, rheological and textural properties of ulvan from Ulva lactuca of Tunisia coast

Cited by 116 publications

References 24 publications

Potential Using of Ulvan Polysaccharide from Ulva lactuca as a Prebiotic in Synbiotic Yogurt Production

Potential Using of Ulvan Polysaccharide from Ulva lactuca as a Prebiotic in Synbiotic Yogurt Production

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Seaweed polysaccharides and their potential biomedical applications

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