Influence of the uronic acid composition on the gastroprotective activity of alginates from three different genus of Tunisian brown algae

Ammar, Hiba Hadj; Lajili, Sirine; Sakly, Nawfel; Cherif, Dora; Rihouey, Christophe; Cerf, Didier Le; Bouraoui, Abderrahman; Majdoub, Hatem

doi:10.1016/j.foodchem.2017.06.108

Cited by 42 publications

(30 citation statements)

References 30 publications

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“…From another perspective, alginate's capability of chelating ion metals and forming viscous solutions [229] allows its application as a stabilizer in canned food, sauces, jam, ice-creams and in drinks, such as yoghurt, chocolate milk and fruit beverages [221,230].…”

Section: Alginatementioning

confidence: 99%

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

Leandro

Pacheco

Cotas

et al. 2020

Life

125

111

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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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Section: Alginatementioning

confidence: 99%

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

Leandro

Pacheco

Cotas

et al. 2020

Life

125

111

View full text Add to dashboard Cite

show abstract

“…An example is the use of industrially extracted alginates of brown algae species, such as Macrocystis , Ascophyllum and Laminaria , for the elaboration of ice cream, to avoid the formation of large amounts of ice and give them a creamy and smooth texture. Such alginates have been also used for the elaboration of energetic or sweet bars, and of dressings for salads as satiating agents, or in the preparation of syrups as thickeners and / or emulsifiers [104]. Alginates can also be extracted from red algae, such as Gelidium , Gracilaria , Acanthopeltis , Pterocladia, and Ahnfeltia , but their food use is reduced to special fillings for baking, canned food products, and as clarifiers in wine or beermaking.…”

Section: Food and Technical Uses Of Algaementioning

confidence: 99%

The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value

et al. 2019

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Two thirds of the world is covered by oceans, whose upper layer is inhabited by algae. This means that there is a large extension to obtain these photoautotrophic organisms. Algae have undergone a boom in recent years, with consequent discoveries and advances in this field. Algae are not only of high ecological value but also of great economic importance. Possible applications of algae are very diverse and include anti-biofilm activity, production of biofuels, bioremediation, as fertilizer, as fish feed, as food or food ingredients, in pharmacology (since they show antioxidant or contraceptive activities), in cosmeceutical formulation, and in such other applications as filters or for obtaining minerals. In this context, algae as food can be of help to maintain or even improve human health, and there is a growing interest in new products called functional foods, which can promote such a healthy state. Therefore, in this search, one of the main areas of research is the extraction and characterization of new natural ingredients with biological activity (e.g., prebiotic and antioxidant) that can contribute to consumers’ well-being. The present review shows the results of a bibliographic survey on the chemical composition of macroalgae, together with a critical discussion about their potential as natural sources of new functional ingredients.

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“…Both the absorbance bands at 1099 and 1035 cm −1 are attributed to C-O-C stretching vibrations. In addition, the anomeric region (950–750 cm −1 ) is assigned to vibration of uronic acid residues [16]. Compared with the native SA, the spectra of acid-modified SA showed no significant difference, indicating that TFA only broke the skeleton chain of SA and does not change the chemical bonds among the β- d -mannuronic acid- (M-), α- l -guluronic acid- (G-), and MG-sequential blocks in the SA chains.…”

Section: Resultsmentioning

confidence: 99%

Effects of Molecular Weight and Guluronic Acid/Mannuronic Acid Ratio on the Rheological Behavior and Stabilizing Property of Sodium Alginate

et al. 2019

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The aim of this study was to prepare sodium alginates (SAs) with different molecular weight and G/M ratio, and characterize their rheological behaviors and emulsifying properties. The result of Fourier transform infrared (FTIR) showed that the chemical bonds among the β-d-mannuronic acid- (M-), α-l-guluronic acid- (G-), and MG-sequential blocks in the SA chains were not changed significantly by acid treatment. Meanwhile, the molecular weight and G/M ratio of the SA exhibited drastic variation after acid modification. The result of rheological analysis suggesting that the apparent viscosity of SA reduced from 30 to 16.4 mPa.s with the increase of shear rate, reveals that SA solution belongs to pseudoplastic liquid. Also, the apparent viscosity of acid-modified SA solution dropped rapidly with the decrease of the molecular weight. The properties of emulsions stabilized by SA, SA-Ms, and commercial SAs were evaluated via the interface tensiometry and determination of the zeta potential, droplet size, creaming index (CI), and Turbiscan stability index (TSI). Compared with the SA-stabilized emulsion, the interfacial tension of the emulsion stabilized by SA-M increased with the decrease of the molecular weight reduced at the similar M/G ratio. The decrease in zeta potential and the increase in TSI of the emulsion were observed with the decrease of molecular weight, indicating that molecular weight plays an important role on the emulsifying ability of SA. In addition, the SA with low G/M ratio can form emulsions with stable and fine droplets.

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Influence of the uronic acid composition on the gastroprotective activity of alginates from three different genus of Tunisian brown algae

Cited by 42 publications

References 30 publications

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

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

The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value

Effects of Molecular Weight and Guluronic Acid/Mannuronic Acid Ratio on the Rheological Behavior and Stabilizing Property of Sodium Alginate

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