2021
Gómez-Mascaraque, Laura G.; Martínez-Sanz, Marta; Martínez-López, Rosalia; Martínez-Abad, Antonio; Panikuttira, Bhavya; López-Rubio, Amparo; Tuohy, Maria G.; Hogan, Sean A.; Brodkorb, André
Characterization and gelling properties of a bioactive extract from Ascophyllum nodosum obtained using a chemical-free approach Artículo de revista
En: Current Research in Food Science, vol. 4, pp. 354-364, 2021, ISSN: 2665-9271.
Resumen | Enlaces | BibTeX | Etiquetas: Algae, Hydrogel, Polysaccharide, SAXS, Seaweed
@article{GOMEZMASCARAQUE2021354,
title = {Characterization and gelling properties of a bioactive extract from Ascophyllum nodosum obtained using a chemical-free approach},
author = {Laura G. Gómez-Mascaraque and Marta Martínez-Sanz and Rosalia Martínez-López and Antonio Martínez-Abad and Bhavya Panikuttira and Amparo López-Rubio and Maria G. Tuohy and Sean A. Hogan and André Brodkorb},
url = {https://www.sciencedirect.com/science/article/pii/S266592712100037X},
doi = {https://doi.org/10.1016/j.crfs.2021.05.005},
issn = {2665-9271},
year = {2021},
date = {2021-01-01},
journal = {Current Research in Food Science},
volume = {4},
pages = {354-364},
abstract = {The bioactivity and gelling properties of a carbohydrate-rich algal extract obtained from locally harvested Ascophyllum nodosum seaweed using a chemical-free approach were investigated for its potential interest in food applications. Physicochemical characterisation and compositional analysis of the extract, using FTIR, biochemical methods and monosaccharide analysis, confirmed the presence of alginates and fucoidans, although the main polysaccharide present in it was laminarin. Significant amounts of phenolic compounds (~9 mg phloroglucinol/100 mg sample) were also detected. As a result, the extract exhibited good antioxidant activity. It also showed promising prebiotic potential, promoting the growth of beneficial Lactobacillus sp. and Bifidobacteria sp. when compared with commercial prebiotics, but not that of pathogenic bacteria such as E. coli or P. aeruginosa. The gelling properties of the raw extract were explored to optimize hydrogel bead formation by external gelation in CaCl2 solutions. This was enhanced at neutral to alkaline pHs and high extract and CaCl2 concentrations. The mechanical strength, nano- and microstructure of the hydrogel beads prepared under optimised conditions were determined using compression tests, synchrotron small- and wide-angle X-ray scattering (SAXS/WAXS) and scanning electron microscopy (SEM). It was concluded that the raw algal extract at neutral pH had potential for use as a gelling agent, although further enrichment with alginate improved the mechanical properties of the obtained gels. The advantages and disadvantages of applying the non-purified algal extract in comparison with purified carbohydrates are discussed.},
keywords = {Algae, Hydrogel, Polysaccharide, SAXS, Seaweed},
pubstate = {published},
tppubtype = {article}
}
The bioactivity and gelling properties of a carbohydrate-rich algal extract obtained from locally harvested Ascophyllum nodosum seaweed using a chemical-free approach were investigated for its potential interest in food applications. Physicochemical characterisation and compositional analysis of the extract, using FTIR, biochemical methods and monosaccharide analysis, confirmed the presence of alginates and fucoidans, although the main polysaccharide present in it was laminarin. Significant amounts of phenolic compounds (~9 mg phloroglucinol/100 mg sample) were also detected. As a result, the extract exhibited good antioxidant activity. It also showed promising prebiotic potential, promoting the growth of beneficial Lactobacillus sp. and Bifidobacteria sp. when compared with commercial prebiotics, but not that of pathogenic bacteria such as E. coli or P. aeruginosa. The gelling properties of the raw extract were explored to optimize hydrogel bead formation by external gelation in CaCl2 solutions. This was enhanced at neutral to alkaline pHs and high extract and CaCl2 concentrations. The mechanical strength, nano- and microstructure of the hydrogel beads prepared under optimised conditions were determined using compression tests, synchrotron small- and wide-angle X-ray scattering (SAXS/WAXS) and scanning electron microscopy (SEM). It was concluded that the raw algal extract at neutral pH had potential for use as a gelling agent, although further enrichment with alginate improved the mechanical properties of the obtained gels. The advantages and disadvantages of applying the non-purified algal extract in comparison with purified carbohydrates are discussed.
Malafronte, Loredana; Yilmaz-Turan, Secil; Krona, Annika; Martinez-Sanz, Marta; Vilaplana, Francisco; Lopez-Sanchez, Patricia
Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties Artículo de revista
En: Food Hydrocolloids, vol. 120, pp. 106989, 2021, ISSN: 0268-005X.
Resumen | Enlaces | BibTeX | Etiquetas: Algae, High pressure homogenisation, Polysaccharides, Rheology, Structure, Suspensions
@article{MALAFRONTE2021106989,
title = {Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties},
author = {Loredana Malafronte and Secil Yilmaz-Turan and Annika Krona and Marta Martinez-Sanz and Francisco Vilaplana and Patricia Lopez-Sanchez},
url = {https://www.sciencedirect.com/science/article/pii/S0268005X21004057},
doi = {https://doi.org/10.1016/j.foodhyd.2021.106989},
issn = {0268-005X},
year = {2021},
date = {2021-01-01},
journal = {Food Hydrocolloids},
volume = {120},
pages = {106989},
abstract = {The use of macroalgae in food products is growing due to their techno-functionality and nutritional properties. In this context, an increased understanding of the rheological properties which are relevant for manufacturing and texture is needed. Here we investigated the impact of thermal and mechanical treatments, including high pressure homogenisation (HPH), on the polysaccharide composition, microstructure, and rheological properties of brown algae Laminaria digitata suspensions (5 wt %). Monosaccharide analysis and immunolabeling of alginate in combination with confocal laser scanning microscopy, revealed a sequential release of different polysaccharides as result of the applied shear. Results showed that thermal treatment (70 °C 1 h) and mild shear lead to suspensions of clusters of cells and release of fucoidan and laminarin into the liquid phase, conferring shear thinning properties to the suspensions. High pressure homogenisation was able to completely break the macroalgae cells, reducing particle size and releasing other soluble polysaccharides, in particular alginate, conferring gel properties (G'>G'') to the suspensions. This study contributes to the knowledge of how to design sustainable, innovative and nutritious liquid/semiliquid food products containing macroalgae biomass.},
keywords = {Algae, High pressure homogenisation, Polysaccharides, Rheology, Structure, Suspensions},
pubstate = {published},
tppubtype = {article}
}
The use of macroalgae in food products is growing due to their techno-functionality and nutritional properties. In this context, an increased understanding of the rheological properties which are relevant for manufacturing and texture is needed. Here we investigated the impact of thermal and mechanical treatments, including high pressure homogenisation (HPH), on the polysaccharide composition, microstructure, and rheological properties of brown algae Laminaria digitata suspensions (5 wt %). Monosaccharide analysis and immunolabeling of alginate in combination with confocal laser scanning microscopy, revealed a sequential release of different polysaccharides as result of the applied shear. Results showed that thermal treatment (70 °C 1 h) and mild shear lead to suspensions of clusters of cells and release of fucoidan and laminarin into the liquid phase, conferring shear thinning properties to the suspensions. High pressure homogenisation was able to completely break the macroalgae cells, reducing particle size and releasing other soluble polysaccharides, in particular alginate, conferring gel properties (G'>G'') to the suspensions. This study contributes to the knowledge of how to design sustainable, innovative and nutritious liquid/semiliquid food products containing macroalgae biomass.
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