Red seaweed biorefinery: The influence of sequential extractions on the functional properties of extracted agars and porphyrans

Gomes-Dias, Joana S.; Teixeira-Guedes, Catarina I.; Teixeira, José A.; Rocha, Cristina M.R.

doi:10.1016/j.ijbiomac.2023.128479

Cited by 6 publications

(4 citation statements)

References 63 publications

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“…Gomes-Dias et al (2024) reports 8838 Pa for G′ at 20 °C, for hot-water extracted agars (95 °C, 180 min) from G. corneum . The same study reports a contrastingly high G′ value (2567 Pa) at 20 °C for agar extracted from Gracilaria vermiculophyla [ 47 ]. One possible explanation for the lower values obtained in our study can be the purification step for agar that most studies perform when analyzing gelling properties of native seaweed-derived hydrocolloids.…”

Section: Resultsmentioning

confidence: 99%

“…The results obtained from the mechanical spectra ( Figure 3 ) can be further explained by the composition of seaweeds used in this study, as the polysaccharides’ composition has a direct effect on the gelling mechanism and gel strength. According to Gomes-Dias et al (2024), Gelidium corneum biomass (cultivated and harvested by the same manufacturer from the present study—Iberagar) presents galactans (37%) and glucans (14%) in its sugar composition, although 28% of these polysaccharides are of water extractives [ 47 ]. Silva-Brito et al (2021) studied the sugar composition of G. gracilis biomass (from the same producer as our biomass—Algaplus) and reported 24.4% of galactans, 3.5% of glucans, and 2.6% of arabians [ 35 ].…”

Section: Resultsmentioning

confidence: 99%

“…The conversion of L-galactose-6-sulphate to 3,6-anhydro-L-galactose is associated with an increase in gel strength, as well as in gelling temperatures [ 49 ]. Consequently, the lower the sulphates/3,6-AG ratio, the higher the gelling properties [ 47 ]. Gomes-Dias et al (2024) reported a sulfate content of 0.49% and a 3,6-AG content of 28.2% for agar extracted from G. corneum (hot-water extraction).…”

Section: Resultsmentioning

confidence: 99%

“…Gomes-Dias et al (2024) reported a sulfate content of 0.49% and a 3,6-AG content of 28.2% for agar extracted from G. corneum (hot-water extraction). The same study reports a sulfate content of 2.1% and a 3,6-AG content of 25.3% for agar extracted from Gracilaria vermiculophyla [ 47 ]. For the same seaweed, other studies have reported higher values for sulfate and 3.6- AG content.…”

Section: Resultsmentioning

confidence: 99%

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Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability

Oliveira,

Sousa,

Raymundo

et al. 2024

Gels

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Seaweeds, rich in high-value polysaccharides with thickening/gelling properties (e.g., agar, carrageenan, and alginate), are extensively used in the food industry for texture customization and enhancement. However, conventional extraction methods for these hydrocolloids often involve potentially hazardous chemicals and long extraction times. In this study, three red seaweed species (Chondrus crispus, Gelidium Corneum, and Gracilaria gracilis) commercialized as food ingredients by local companies were chosen for their native gelling biopolymers, which were extracted using water-based methodologies (i.e., (1) hydration at room temperature; (2) stirring at 90 °C; and (3) centrifugation at 40 °C) for production of sustainable food gels. The potential use of these extracts as bioinks was assessed employing an extrusion-based 3D printer. The present work aimed to study the gelation process, taken place during printing, and assess the effectiveness of the selected green extraction method in producing gels. To improve the definition of the printed gel, two critical printing parameters were investigated: the addition of locust bean gum (LBG) at different concentrations (0, 0.5, 1, 1.5, 2, and 2.5%) and printing temperature (30, 40, 60, and 80 °C). Rheological results from a controlled-stress rheometer indicated that gels derived from G. corneum and G. gracilis exhibited a lower gel strength (lower G′ and G″) and excessive material spreading during deposition (lower viscosity) than C. crispus. Thus, G′ was around 5 and 70 times higher for C. crispus gels than for G. corneum and G. gracilis, respectively. When increasing LBG concentration (0.5 to 2.5% w/w) and lowering the printing temperature (80 to 30 °C), an enhanced gel matrix definition for G. corneum and G. gracilis gels was found. In contrast, gels from C. crispus demonstrated greater stability and were less influenced by these parameters, showcasing the potential of the seaweed to develop sustainable clean label food gels. Eventually, these results highlight the feasibility of using algal-based extracts obtained through a green procedure as bioinks where LBG was employed as a synergic ingredient.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%