Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties

Otero, Paz; Carpena, María; García-Oliveira, Paula; Echave, Javier; Soria-López, Anton; García-Pérez, Pascual; Fraga-Corral, María; Cao, Hui; Nie, Shaoping; Xiao, Jianbo; Simal-Gándara, Jesús; Prieto, Miguel A.

doi:10.1080/10408398.2021.1969534

Cited by 56 publications

(34 citation statements)

References 239 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Most of these compounds have been widely explored for their hydrocolloid properties amplifying their use as emulsifiers, stabilizers, and viscosity-controlling ingredients in several applications [19]. In addition, other works have ascribed important bioactivities to macroalgae polysaccharides, such as antioxidant, anti-inflammatory, antitumor, antidiabetic, and antimicrobial activities, suggesting that seaweeds open the door to innovative and technological applications in food, nutrition, and pharmaceutical industries [20]. The total lipid content was very low in most of the studied species and ranged from 0.33 to 4.22 g/100 g DM.…”

Section: Nutritional Composition Of Seaweedsmentioning

confidence: 99%

Thermochemical Characterization of Eight Seaweed Species and Evaluation of Their Potential Use as an Alternative for Biofuel Production and Source of Bioactive Compounds

Cassani

Lourenço-Lopes

Barral-Martinez

et al. 2022

IJMS

Self Cite

View full text Add to dashboard Cite

Algae are underexplored resources in Western countries and novel approaches are needed to boost their industrial exploitation. In this work, eight edible seaweeds were subjected to their valorization in terms of nutritional characterization, thermochemical properties, and bioactive profile. Our results suggest that seaweeds present a rich nutritional profile, in which carbohydrates are present in high proportions, followed by a moderate protein composition and a valuable content of ω-3 polyunsaturated fatty acids. The thermochemical characterization of seaweeds showed that some macroalgae present a low ash content and high volatile matter and carbon fixation rates, being promising sources for alternative biofuel production. The bioactive profile of seaweeds was obtained from their phenolic and carotenoid content, together with the evaluation of their associated bioactivities. Among all the species analyzed, Porphyra purpurea presented a balanced composition in terms of carbohydrates and proteins and the best thermochemical profile. This species also showed moderate anti-inflammatory activity. Additionally, Himanthalia elongata extracts showed the highest contents of total phenolics and a moderate carotenoid content, which led to the highest rates of antioxidant activity. Overall, these results suggest that seaweeds can be used as food or functional ingredient to increase the nutritional quality of food formulations.

show abstract

Section: Nutritional Composition Of Seaweedsmentioning

confidence: 99%

Thermochemical Characterization of Eight Seaweed Species and Evaluation of Their Potential Use as an Alternative for Biofuel Production and Source of Bioactive Compounds

Cassani

Lourenço-Lopes

Barral-Martinez

et al. 2022

IJMS

Self Cite

View full text Add to dashboard Cite

show abstract

“…The presence of positively and negatively charged groups provides the possibility of electrostatic interaction with ionic polysaccharides. In this case, the positive groups are concentrated at the ends of the gelatin chains, and the negatively charged groups are distributed relatively evenly [ 14 , 41 ], which may be the reason for the different availabilities of polar groups upon complex formation with anionic and cationic polysaccharides [ 44 , 45 , 46 ]. Table 2 shows the experimental methods that are used to study the complex formation of gelatin with polysaccharides.…”

Section: Properties Of Gelatin and Polysaccharidesmentioning

confidence: 99%

Intermolecular Interactions in the Formation of Polysaccharide-Gelatin Complexes: A Spectroscopic Study

2022

View full text Add to dashboard Cite

Gelatin, due to its gelling and stabilizing properties, is one of the widely used biopolymers in biotechnology, medicine, pharmaceuticals, and the food industry. One way to modify the characteristics of gelatin is molecular modification by forming non-covalent polyelectrolyte complexes with polysaccharides based on the self-organization of supramolecular structures. This review summarizes recent advances in the study of various types and the role of intermolecular interactions in the formation of polysaccharide-gelatin complexes, and conformational changes in gelatin, with the main focus on data obtained by spectroscopic methods: UV, FT-IR, and 1H NMR spectroscopy. In the discussion, the main focus is on the complexing polysaccharides of marine origin-sodium alginate, κ-carrageenan, and chitosan. The prospects for creating polysaccharide-gelatin complexes with desired physicochemical properties are outlined.

show abstract

“…This low-energy, efficient technique has been employed quite successfully in the extraction of carbohydrate or phenolic compounds from brown seaweeds including Ascophyllum nodosum and Laminaria japonica [ 13 , 39 , 71 ]. Its limiting factor is the moisture content of dried samples, whereby the recoverable yield can be lower than expected [ 72 ] and, moreover, thermo sensitive compounds such as polysaccharides, peptides and proteins may be destroyed following extraction [ 39 , 43 ]. Potentially optimising specific parameters such as the duration and temperature during microwave-assisted extraction may have a positive effect on the overall protein extraction yield as shorter processing times (5 min) at 187 °C may be the key to successful protein extraction from seaweed biomass as demonstrated by Magnusson et al with Ulva ohnoi [ 58 ].…”

Section: Introductionmentioning

confidence: 99%

Macroalgal Proteins: A Review

Brien

Hayes

Sheldrake

et al. 2022

Foods

View full text Add to dashboard Cite

Population growth is the driving change in the search for new, alternative sources of protein. Macroalgae (otherwise known as seaweeds) do not compete with other food sources for space and resources as they can be sustainably cultivated without the need for arable land. Macroalgae are significantly rich in protein and amino acid content compared to other plant-derived proteins. Herein, physical and chemical protein extraction methods as well as novel techniques including enzyme hydrolysis, microwave-assisted extraction and ultrasound sonication are discussed as strategies for protein extraction with this resource. The generation of high-value, economically important ingredients such as bioactive peptides is explored as well as the application of macroalgal proteins in human foods and animal feed. These bioactive peptides that have been shown to inhibit enzymes such as renin, angiotensin-I-converting enzyme (ACE-1), cyclooxygenases (COX), α-amylase and α-glucosidase associated with hypertensive, diabetic, and inflammation-related activities are explored. This paper discusses the significant uses of seaweeds, which range from utilising their anthelmintic and anti-methane properties in feed additives, to food techno-functional ingredients in the formulation of human foods such as ice creams, to utilising their health beneficial ingredients to reduce high blood pressure and prevent inflammation. This information was collated following a review of 206 publications on the use of seaweeds as foods and feeds and processing methods to extract seaweed proteins.

show abstract

Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties

Cited by 56 publications

References 239 publications

Thermochemical Characterization of Eight Seaweed Species and Evaluation of Their Potential Use as an Alternative for Biofuel Production and Source of Bioactive Compounds

Thermochemical Characterization of Eight Seaweed Species and Evaluation of Their Potential Use as an Alternative for Biofuel Production and Source of Bioactive Compounds

Intermolecular Interactions in the Formation of Polysaccharide-Gelatin Complexes: A Spectroscopic Study

Macroalgal Proteins: A Review

Contact Info

Product

Resources

About