Extraction of alginate from Sargassum muticum: process optimization and study of its functional activities

Mazumder, Anupriya; Holdt, Susan Løvstad; Francisci, Davide De; Alvarado-Morales, Merlin; Mishra, Hari Niwas; Angelidaki, Irini

doi:10.1007/s10811-016-0872-x

Cited by 76 publications

(57 citation statements)

References 42 publications

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“…If the seaweeds (an original calcium alginate) are treated with alkali without prior acid pre-treatment of biomass, then the extraction is due to an ion-exchange [5]. In the extraction process it is necessary to optimize the temperature, extraction time, alkali concentration and consumption of solvent used for precipitation of alginates [15].…”

Section: Conventional Extraction Of Alginates From Brown Seaweedsmentioning

confidence: 99%

“…In the food and pharmaceutical industry they mainly act as a gelling agent, stabilizer and thickener [2,13]. Nowadays, several applications of alignates have been seen, mainly as food additives to stabilize and improve food consistency (e.g., baked food, fruit industry, jellies, jams, ice cream, mayonnaise) [11,[14][15][16]. Moreover, these biopolymers are commonly considered as healthy food elements due to their anticancer and prebiotic properties [17].…”

Section: Introductionmentioning

confidence: 99%

“…Alginates find also applications in a wide range of biomedical engineering (controlled drug release, cells encapsulation, immunostimulatory agents, scaffolds etc.) [3,14,18,19], in a pharmaceutical industry (e.g., cosmetic, toothpaste) [15], in agriculture as an elicitation of plant growth [12], in textiles (e.g., additives for textile prints) and medical textiles -alginate fibres as a wound management material (wound dressing), bandages [3,14,[20][21][22], pill disintegrators and dental impression material [3], tissue engineering -alginate scaffolds (e.g., bone, regeneration of cells in soft tissues) [23] and many others.…”

Section: Introductionmentioning

confidence: 99%

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Methods of extraction, physicochemical properties of alginates and their applications in biomedical field – a review

2019

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In this paper, the current state-of-art of extraction of alginates and the determination of their physico-chemical properties as well as their overall applications focussing on biomedical purposes has been presented. The quality and quantity of the alginate obtained with a variable yield prepared from brown seaweeds as a result of many factors, such as type of algae, extraction methods, chemical modification and others. Alginates are mainly extracted by using conventional alkaline extraction. However, novel extraction techniques such as microwave and ultrasound assisted extractions have gained a lot of interest. The extraction parameters (e.g., temperature and time of extraction) have critical impact on the alginate physiochemical and mechanical properties and thus, their potential applications. By controlling a chemical process makes it possible get various forms of alginates, such as fibres, films, hydrogels or foams. It is important to characterise the obtained alginates in order to their proper applications. This article presents several techniques used for the analysis of alginate properties. These natural polysaccharides are widely used in the commercial production, as a food ingredient, in the pharmaceutical industry due to their antibacterial, anticancer and probiotic properties. Their gelling characteristic and absorbable properties enable using alginates as a wound management material. Moreover, they are also biocompatible, non-toxic and biodegradable, therefore adequate in other biomedical applications.

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Section: Conventional Extraction Of Alginates From Brown Seaweedsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Methods of extraction, physicochemical properties of alginates and their applications in biomedical field – a review

2019

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“…En torno a las condiciones óptimas de extracción determinadas por Mazumder [9]. (90 °C, 3% Na2CO3, 3h).…”

Section: B Extracción De Alginato De Sodiounclassified

Producción de ácidos orgánicos y alginato de sodio a partir de tratamientos hidrotermales empleando agua de mar

Salgado

Vyhmeister

Rodríguez

2018

CCTESPE

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Resumen-Se pretende añadir valor agregado a las algas pardas (Pheophyta/Padina) ecuatorianas empleándolas como recursos para la producción de ácidos orgánicos y alginato de sodio de manera que se evidencie una fuente alternativa de materia prima en la petroquímica. Basado en el trabajo de Mazumder se determinaron las condiciones para la extracción alginato de sodio empleando agua de mar y concentración de catalizador (Na2CO3) al 0% ,1.5% y 3%; el valor del mejor rendimiento fue de 27,34%. Así como también para la obtención de ácidos orgánicos (ácido láctico y acético) basado en el trabajo de Jeon, se empleó metodología de superficie de respuesta (MSR); para lo cual se empleó agua de mar para dos rutas: con alginato de sodio procedente de Sigma Aldrich y con algas pardas ecuatorianas pre-tratadas. El diseño experimental de Box Behken tiene como factores a la temperatura, tiempo de digestión, salinidad del agua y cantidad de catalizador (CaO). El mayor rendimiento obtenido en el estudio para ácido láctico y acético fue del 30,54% y 5,872% respectivamente. Los productos extraídos se analizaron mediante: Espectroscopia infrarroja con transformada de Fourier (IFTR-ATR), Análisis Termogravimétrico (TGA) y el Escaneo Calorimétrico Diferencial (DSC), para el alginato de sodio; así como para los ácidos orgánicos, Espectrofotometría de Movilidad Iónica (GC-IMS). Palabras Claves-Ácidos Orgánicos, Agua de Mar, Algas Pardas, Alginato de Sodio.Abstract-It is intended to add added value to Ecuadorian brown algae (Pheophyta / Padina) by using them as resources for the production of organic acids and sodium alginate in order to demonstrate an alternative source of raw material in the petrochemical industry. Based on the work of Mazumder, the conditions for the extraction of sodium alginate using seawater and concentration of catalyst (Na2CO3) at 0%, 1.5% and 3% were determined; the value of the best performance was 27.34%. As well as for obtaining organic acids (lactic and acetic acid) based on Jeon's work, surface response methodology (MSR) was used; for which seawater was used for two routes: with sodium alginate from Sigma Aldrich and with pre-treated brown seaweed from Ecuador. The experimental design of Box Behken has as factors the temperature, digestion time, water salinity and amount of catalyst (CaO). The highest yield obtained in the study for lactic acid and acetic acid was 30.54% and 5.872% respectively. The extracted products were analyzed by: Fourier transform infrared spectroscopy (IFTR-ATR), Thermogravimetric Analysis (TGA) and Differential Calorimetric Scanning (DSC), for sodium alginate; as well as for organic acids, Ion Mobility Spectrophotometry (GC-IMS).

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“…Various red and brown seaweeds are used to produce three hydrocolloids: agar, alginate and carrageenan. [5][6][7][8] A hydrocolloid is a non-crystalline substance with very large molecules and which dissolves in water to give a thickened (viscous) solution. Alginate, agar and carrageenan are watersoluble carbohydrates that are used to Vol.6; Issue: 11; November 2019 thicken (increase the viscosity of) aqueous solutions, to form gels (jellies) of varying degrees of firmness, to form water soluble films, and to stabilize some products, such as ice cream (they inhibit the formation of large ice crystals so that the ice cream can retain a smooth texture).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Water Extract of Brown Seaweed on the Characteristic of Jelly Candy as a Functional Food

Faridah¹

2019

Preprint

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Brown seaweed known as one of the source of the hydrocolloid (alginate) that is useful as thickener in food processing. Moreover, it also contains many beneficial compounds such as sulphated polysaccharides, phlorotannins, peptides, natural pigments, polyphenols, vitaminswhich can be developed as antioxidant, anticervix-tumor, hepatoprotector, and anti-diabetes. The use of wild brown seaweed which obtained from the coast of Nirwana in West Sumatera as an additive ingredient for jelly candy as a functional food was studied. Water extract of brown seaweed was added with various concentrations as much as 5%, 10%, and 15%. Sensory analysis was conducted for evaluating the product acceptance. Total phenolic compounds, antioxidant activity, the content in carbohydrate, fat, protein, ash, moisture were measure for determined the quality of most acceptable jelly candy. The most acceptable jelly candy was the product with 15 % addition of brown seaweed extract. The addition of brown seaweed extract improved the functionality of candy jelly that indicated by increasing of total phenolic compound, antioxidant activity, the content of carbohydrate, fat, protein and ash. The utilization of wild brown seaweed at the coast of Nirwana in West Sumatera is promising in developing of diversity functional food such as jelly candy and others product.

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Extraction of alginate from Sargassum muticum: process optimization and study of its functional activities

Cited by 76 publications

References 42 publications

Methods of extraction, physicochemical properties of alginates and their applications in biomedical field – a review

Methods of extraction, physicochemical properties of alginates and their applications in biomedical field – a review

Producción de ácidos orgánicos y alginato de sodio a partir de tratamientos hidrotermales empleando agua de mar

The Effect of Water Extract of Brown Seaweed on the Characteristic of Jelly Candy as a Functional Food

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