Microwave hydrodiffusion and gravity (MHG) processing of Laminaria ochroleuca brown seaweed

López‐Hortas, Lucía; Gannon, L.; Moreira, Ramón; Chenlo, F.; Domı́nguez, Herminia; Torres, M.D.

doi:10.1016/j.jclepro.2018.06.274

Cited by 40 publications

(11 citation statements)

References 53 publications

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“…Several studies have been performed with L. ochroleuca extracts (López-Hortas et al 2018). However, little is known about the whole algae functional properties, apart from some studies regarding its chemical composition (Sánchez-Machado et al 2004).…”

Section: Introductionmentioning

confidence: 99%

Environmentally friendly processing of Laminaria ochroleuca for soft food applications with bioactive properties

et al. 2020

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Dehydrated Laminaria ochroleuca was processed by autohydrolysis with compressed hot water to extract bioactive compounds. Both the whole algae and individual fractions obtained (solid residue and liquor) were characterised to assess its functional properties for future innovative food applications. Purée-like systems were developed by combining ultrasonic and thermal technologies to maximise the antioxidant capacity and were evaluated by determining colour, texture, rheology, syneresis and the presence of bioactive compounds. Overall, the obtained results indicated that L. ochroleuca is a valuable resource that can be used as a whole or taking advantage of its bioactive fractions, in a concept of circular economy and sustainability.

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Section: Introductionmentioning

confidence: 99%

Environmentally friendly processing of Laminaria ochroleuca for soft food applications with bioactive properties

et al. 2020

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“…[ 183 ]. Alternative microwave-assisted configurations such as microwave hydrodiffusion and gravity (MHG), were also used for the extraction of phenolic compounds in L. ochroleuca a brown seaweed [ 184 ].…”

Section: Novel Liquid–liquid and Solid–liquid Extraction Technologmentioning

confidence: 99%

Macroalgae as a Source of Valuable Antimicrobial Compounds: Extraction and Applications

et al. 2020

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In the last few decades, attention on new natural antimicrobial compounds has arisen due to a change in consumer preferences and the increase in the number of resistant microorganisms. Macroalgae play a special role in the pursuit of new active molecules as they have been traditionally consumed and are known for their chemical and nutritional composition and their biological properties, including antimicrobial activity. Among the bioactive molecules of algae, proteins and peptides, polysaccharides, polyphenols, polyunsaturated fatty acids and pigments can be highlighted. However, for the complete obtaining and incorporation of these molecules, it is essential to achieve easy, profitable and sustainable recovery of these compounds. For this purpose, novel liquid–liquid and solid–liquid extraction techniques have been studied, such as supercritical, ultrasound, microwave, enzymatic, high pressure, accelerated solvent and intensity pulsed electric fields extraction techniques. Moreover, different applications have been proposed for these compounds, such as preservatives in the food or cosmetic industries, as antibiotics in the pharmaceutical industry, as antibiofilm, antifouling, coating in active packaging, prebiotics or in nanoparticles. This review presents the main antimicrobial potential of macroalgae, their specific bioactive compounds and novel green extraction technologies to efficiently extract them, with emphasis on the antibacterial and antifungal data and their applications.

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“…Following the current trends in green chemistry, using water as the only extraction agent (Díaz-Reinoso, González-Muñoz, & Domínguez, 2017), the use of green technologies to extract functional components from potato peel could be an alternative to value this resource. Waterbased extraction is food compatible, non-expensive, and environmentally friendly but has low selectivity with low extraction efficiency (Flórez-Fernández, Torres, González-Muñoz, & Domínguez, 2019;López-Hortas et al, 2018). To increase hydroextraction the autohydrolysis (AH) process can be performed using high temperature and pressure to boost aqueous extractions efficiency.…”

Section: Introductionmentioning

confidence: 99%

Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract

Fradinho

Oliveira

Domı́nguez

et al. 2020

Innovative Food Science & Emerging Technologies

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The potato processing industry produces peels, a good source of fibres, minerals and antioxidants, which could be recovered and used in the production of added-value products, such as gluten-free (GF) foods especially designed for the celiac population.This work is focused on the application of the bioactive fraction extracted from potato peels into GF pasta. Subcritical water extraction (autohydrolysis, AH) was performed on potato peel, and the obtained AH liquid extract was characterized in terms of total phenolic content and antioxidant activity. The selected AH temperature (220°C at 2.2 MPa) was applied to peels from Kennebec, Neiker and Agria potato varieties, and the Agria extract was selected for application in GF pasta, as this was the one with higher antioxidant activity.The impact of Agria potato peel autohydrolysis extract on the nutritional composition and cooking quality of pasta was assessed. Results confirmed that the GF pasta enriched with potato peel extract presented suitable technological properties, coupled with attractive colour and with increased total phenolic content and antioxidant activity, which can contribute to improve the offer of GF products in the market.

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Microwave hydrodiffusion and gravity (MHG) processing of Laminaria ochroleuca brown seaweed

Cited by 40 publications

References 53 publications

Environmentally friendly processing of Laminaria ochroleuca for soft food applications with bioactive properties

Environmentally friendly processing of Laminaria ochroleuca for soft food applications with bioactive properties

Macroalgae as a Source of Valuable Antimicrobial Compounds: Extraction and Applications

Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract

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