Industrial optimization of fucoidan extraction from Sargassum sp. and its potential antioxidant and emulsifying activities

Hifney, Awatief F.; Fawzy, Mustafa A.; Abdel-Gawad, Khayria M.; Gomaa, Mohamed

doi:10.1016/j.foodhyd.2015.09.022

Cited by 156 publications

(57 citation statements)

References 52 publications

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“…The developed model equation was evaluated using ANOVA and the results are shown in Table . From the results, the higher model F‐ values (182.3) demonstrated that the developed model was significant (Hifney, Fawzy, Abdel‐Gawad, & Gomaa, ). Moreover, a lower p value ( p < .0001) implied the corresponding model term was highly significant (Wang, Zhao, Wang, & Shen, ).…”

Section: Resultsmentioning

confidence: 95%

Optimization of ultrasonic‐microwave synergistic extraction of polysaccharides from Morchella conica

Sun

Guo

et al. 2017

J Food Process Preserv

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Ultrasonic‐microwave synergistic extraction (UMSE) was used to extract from Morchella conica polysaccharide (MCP). The effect of three independent variables (microwave power, ratio of water volume to raw material weight (W/M ratio), extraction time) on extraction yield was optimized using response surface methodology with a Box–Behnken design. The high R2 values (>.966) demonstrated the response and independent variables predicted by polynomial model were fitted. The optimal conditions for MCP extraction were microwave power of 210.61 W, W/M ratio of 41.07:1, and extraction time of 126.98 s. Under these conditions, the experimental yield was 7.53 ± 0.17%. By comparison of ultrasound assistant extraction (UAE) and microwave assistant extraction (MAE), the extraction efficiency of UMSE is the highest. Practical applications Morchella conica is a species of mushroom contained with amount of bioactive polysaccharide. Novel extraction technique UMSE was applied to extract MCP because the high synergistic energy promotes cell disruption and MCP release. Compared with the traditional extraction technology, UMSE requires shorter time and higher efficiency. These effects make UMSE economic to gain bioactive MCP. Thus, the application of UMSE can be useful for improvement on industrial extraction processes of food and natural products.

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Section: Resultsmentioning

confidence: 95%

Optimization of ultrasonic‐microwave synergistic extraction of polysaccharides from Morchella conica

Sun

Guo

et al. 2017

J Food Process Preserv

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“…Crude fucoidan from Sargassum sp. demonstrated good emulsion-stabilizing capacities, especially with cedar wood oil and xylene [60].…”

Section: Brown Seaweedsmentioning

confidence: 99%

Antioxidant Activity of Sulfated Seaweeds Polysaccharides by Novel Assisted Extraction

Wu¹

2017

Solubility of Polysaccharides

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Seaweeds have an extremely numerous of species in the world and been able to be divided into several developmental systems. Broadly, three types of seaweeds can be defined according to their color: brown seaweeds, green seaweeds, and red seaweeds. Thousands of years ago, mankind used seaweeds as food and medicine. Seaweed extracts are gaining increasing attention due to their unique composition and the potential for widespread use in industry. A variety of novel (green) extraction techniques have been devised for converting seaweed biomass into seaweed extracts, such as enzyme-assisted extraction (EAE), microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), supercritical fluid extraction (SFE), and ultrasound-assisted extraction (UAE), which are capable of extracting seaweeds' biologically active compounds without causing degradation. Seaweed extracts contain compounds, such as carbohydrates, proteins, minerals, oils, fats, and polyunsaturated fatty acids and abundant bioactive compounds, such as antioxidants, pigments, and sulfated seaweed polysaccharides (SWP), as well as antibacterial, antifungal, anti-inflammatory, antioxidation, antitumor, antiviral, and hypolipidemic effect. The purpose of this article is to describe the antioxidant activity of SWP of brown seaweeds, green seaweeds, and red seaweeds by novel assisted extraction.

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“…However carrageenan included in cosmetic products was not reported to induce adverse effects on human skin . Crude extracts containing sulphated polysaccharides obtained from brown seaweeds (fucoidan) were shown to display promising emulsifying properties due to their protein content and mild amphiphilic character provided by the presence of methyl groups along their polymeric backbone . Ulvan, a sulphated heteropolysaccharide extracted from edible green algae belonging to the genus Ulva , shares similar structural properties with fucoidan, hence potentially resulting in an innovative emulsifying agent of natural origin.…”

Section: Introductionmentioning

confidence: 99%

“…1 Crude extracts containing sulphated polysaccharides obtained from brown seaweeds (fucoidan) were shown to display promising emulsifying properties due to their protein content and mild amphiphilic character provided by the presence of methyl groups along their polymeric backbone. 18,19 Ulvan, a sulphated heteropolysaccharide extracted from edible green algae belonging to the genus Ulva, shares similar structural properties with fucoidan, hence potentially resulting in an innovative emulsifying agent of natural origin. Indeed ulvan was reported to display a mild amphiphilic character due to the presence of hydrophilic (hydroxyl, carboxyl, sulfate) and hydrophobic (methyl) groups within the polymeric structure (Figure 1).…”

Section: Introductionmentioning

confidence: 99%

Development of ulvan‐based emulsions containing flavour and fragrances for food and cosmetic applications

Morelli

Massironi

Puppi

et al. 2019

Flavour & Fragrance J

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In the present work, ulvan, a sulphated polysaccharide of algal origin, was innovatively investigated as stabilizing and emulsifying agent in colloidal formulations containing functional agents for food and cosmetic applications in virtue of its edibility and amphiphilic character. Ulvan was successfully submitted to chemical modification with biocompatible fatty acid moieties to increase the amphiphilic properties of the polysaccharide without compromising its safety profile. Oil in water (O/W) emulsions were developed using the ultrasonication method as an easy and rapid homogenization process. The stability of the obtained formulations was assessed by visual inspection, size distribution and zeta potential analysis. Stable emulsions were obtained by using either native or chemically modified polysaccharide. The most promising formulations based on the use of native ulvan were successfully implemented as clouding and flavouring agents in soft drink beverages and as stabilizing and perfuming agents in body cream milk products. The obtained results may open new perspectives on the exploitation of abundant waste biomasses as sources of biocompatible high value added materials suitable for being applied in critical applications as a safe alternative to synthetic chemicals. In particular ulvan could represent a valuable platform of functional and bioactive compounds with promising properties as stabilizing and emulsifying agents for food and cosmetic applications.

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Industrial optimization of fucoidan extraction from Sargassum sp. and its potential antioxidant and emulsifying activities

Cited by 156 publications

References 52 publications

Optimization of ultrasonic‐microwave synergistic extraction of polysaccharides from Morchella conica

Optimization of ultrasonic‐microwave synergistic extraction of polysaccharides from Morchella conica

Antioxidant Activity of Sulfated Seaweeds Polysaccharides by Novel Assisted Extraction

Development of ulvan‐based emulsions containing flavour and fragrances for food and cosmetic applications

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