Integration of protein extraction with a stream of byproducts from marine macroalgae: A model forms the basis for marine bioeconomy

Gajaria, Tejal K.; Suthar, Poornima; Baghel, Ravi S.; Balar, Nikunj; Sharnagat, Preeti; Mantri, Vaibhav A.; Reddy, C. R. K.

doi:10.1016/j.biortech.2017.06.149

Cited by 80 publications

(36 citation statements)

References 42 publications

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“…Green seaweeds ( Ulva species) have some unique qualities, such as high growth rates irrespective of geographical location/season and high polysaccharide content [ 5 ]. Most importantly, compared to terrestrial sources, the growth of green seaweeds is faster and it does not require agricultural land/inputs (fertilizer, pesticides, and water), having a possibility for large-scale potential production [ 11 , 17 ]. The growth of green seaweeds does not compete with agricultural crops for land and water, which can tackle the conflict between food and fuels compared with corn and sugarcane feedstocks [ 11 , 17 ].…”

Section: Green Seaweeds and Their Applicationsmentioning

confidence: 99%

“…Most importantly, compared to terrestrial sources, the growth of green seaweeds is faster and it does not require agricultural land/inputs (fertilizer, pesticides, and water), having a possibility for large-scale potential production [ 11 , 17 ]. The growth of green seaweeds does not compete with agricultural crops for land and water, which can tackle the conflict between food and fuels compared with corn and sugarcane feedstocks [ 11 , 17 ]. Moreover, green seaweeds possess a rapid reproduction rate and high growth rate, which makes them able to be harvested more than once in a year [ 9 ].…”

Section: Green Seaweeds and Their Applicationsmentioning

confidence: 99%

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A Short Review on the Valorization of Green Seaweeds and Ulvan: FEEDSTOCK for Chemicals and Biomaterials

et al. 2020

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This short review analyzed the recent trend towards, progresses towards the preparation of chemicals of, and value-added biomaterials from marine macroalgae resources, especially green seaweeds and their derived ulvan polysaccharides for various applications. In recent years, ulvan both in pristine and modified forms has gained a large amount of attention for its effective utilization in various areas due to its unique physiochemical properties, lack of exploration, and higher green seaweed production. The pristine form of ulvan (sulfated polysaccharides) is used as a bio-component; food ingredient; or a raw material for the production of numerous chemicals such as fuels, cosmetics, and pharmaceuticals, whereas its modified form is used in the sector of composites, membranes, and scaffolds, among others, because of its physicochemical properties. This review highlights the utilization of green seaweed and its derived ulvan polysaccharides for the preparation of numerous chemicals (e.g., solvents, fuel, and gas) and also value-added biomaterials with various morphologies (e.g., gels, fibers, films, scaffolds, nanomaterials, and composites).

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Section: Green Seaweeds and Their Applicationsmentioning

confidence: 99%

Section: Green Seaweeds and Their Applicationsmentioning

confidence: 99%

A Short Review on the Valorization of Green Seaweeds and Ulvan: FEEDSTOCK for Chemicals and Biomaterials

et al. 2020

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“…With the expansion of the biorefining and biotechnological sectors over the last decade, the value of macroalgal biomass for an increasing range of new applications and markets has been recognised. Macroalgae have several advantages over land biomass crops such as sugar cane, soya and corn, as not only do they not require fresh water, agricultural land, fertilizers and pesticides (Adams et al 2017 ) but their cultivation can also be used to provide valuable ecosystem services (Buschmann et al 2017 ; Chung et al 2017 ; Gajaria et al 2017 ; Raven 2017 ) such as bioremediation, carbon sequestration and mitigation of ocean acidification. Furthermore, the appeal of this biomass can be directly attributed to the fact that seaweeds have high productivity, fast growth rates and high polysaccharide content (Loureiro et al 2015 ; Suutari et al 2015 ).…”

Section: Introductionmentioning

confidence: 99%

Species variation in the effects of dewatering treatment on macroalgae

et al. 2018

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Seaweeds can be a valuable resource for biorefinery and biotechnology applications, but their high water content is a recurrent problem and one of the key bottlenecks for their sustainable use. Treatments to increase dry matter content of the kelp Laminaria digitata were recently described by the authors. However macroalgae are an extremely diverse group of organisms and compositional variation between species may influence the effects of particular treatments. In this study, potential dewatering treatments including drying, osmotic media, and the application of both organic and mineral acids all followed by screw-pressing have been tested on two other species of kelp (Laminaria hyperborea and Saccharina latissima) and a red seaweed (Palmaria palmata). Conditions that dewatered these species were identified and the data have been combined with the previous results for L. digitata. There were significant differences between species across all the traits of interest. However dewatering was highly dependent on specific interactions with both treatment and season of collection. Nevertheless, the dry matter content of brown seaweeds was widely and successfully increased by air drying or acid treatment followed by screw-pressing. The results for P. palmata were quite different, particularly with regard to juice production. For this species, acid treatment did not result in dewatering, but dry matter content could be increased by screw-pressing immediately after harvest. Together the data presented here demonstrate that dewatering pre-treatments need to be specific for the type of seaweed to be processed; important knowledge for the future use of this sustainable biomass resource.

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“…The choice of extraction method generally depends on the physicochemical properties of ulvan, which can interact with components of the cell wall when it comes in contact with a solvent [39,40]. The many active components contained in ulvan that can be obtained through the extraction process are polysaccharides (starch, cellulose, xyloglucan, and glucoronan); other components such as protein, lipids, minerals, and secondary metabolites can be obtained by co-extraction.…”

Section: Extractionmentioning

confidence: 99%

Ulvan, a Polysaccharide from Macroalga Ulva sp.: A Review of Chemistry, Biological Activities and Potential for Food and Biomedical Applications

et al. 2020

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The species of green macroalga belonging to the genus Ulva (family: Ulvaceae) are utilized in various fields, from food supplements to biomedical applications. Ulvan, a polysaccharide obtained from various Ulva species, has shown various biological activities, including antioxidant, anti-inflammatory, anticancer, antibacterial, and antiviral activities. To obtain the polysaccharide ulvan that can be utilized in various fields, it is necessary to understand the critical points that affect its physicochemical nature, the extraction procedures, and the mechanism of action for biological activities. This article discusses the physicochemical properties, extraction, isolation and characterization procedures and benefits in food and biomedical applications of ulvan. In conclusion, ulvan from Ulva sp. has the potential to be used as a therapeutic agent and also as an additional ingredient in the development of tissue engineering procedures.

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Integration of protein extraction with a stream of byproducts from marine macroalgae: A model forms the basis for marine bioeconomy

Cited by 80 publications

References 42 publications

A Short Review on the Valorization of Green Seaweeds and Ulvan: FEEDSTOCK for Chemicals and Biomaterials

A Short Review on the Valorization of Green Seaweeds and Ulvan: FEEDSTOCK for Chemicals and Biomaterials

Species variation in the effects of dewatering treatment on macroalgae

Ulvan, a Polysaccharide from Macroalga Ulva sp.: A Review of Chemistry, Biological Activities and Potential for Food and Biomedical Applications

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