Rheological characterization of the exopolysaccharide produced by Alteromonas macleodii Mo 169

Concórdio‐Reis, Patrícia; Ferreira, Sónia S.; Alves, Vítor D.; Moppert, Xavier; Guézennec, Jean; Coimbra, Manuel A.; Reis, Maria A. M.; Freitas, Filomena

doi:10.1016/j.ijbiomac.2022.12.117

Cited by 13 publications

(8 citation statements)

References 53 publications

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“…The ratio between mannuronic and guluronic acid (M/G) was determined via acid hydrolysis with 200 µL of 72% (w/w) H 2 SO 4 for 3 h at room temperature, followed by 1 h at 100 • C in 1 M H 2 SO 4 . After cooling, the samples were diluted in MilliQ water in a proportion of 1:5 (v/v), filtered through a nylon filter measuring 0.22 µm (Whatman TM , Buckinghamshire, UK), and analyzed via high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD), as reported by Concórdio-Reis et al [27] and Zhang et al [28], with some modifications. HPAEC-PAD analysis was carried out on a Dionex ICS-6000 system composed of a DC chromatography oven, a SP pump, and an AS-AP autosampler.…”

Section: M/g Ratiomentioning

confidence: 99%

Fucus vesiculosus-Rich Extracts as Potential Functional Food Ingredients: A Holistic Extraction Approach

Circuncisão,

Ferreira,

Silva

et al. 2024

Foods

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Brown macroalgae are rich sources of nutrients and health-promoting compounds. Nevertheless, their consumption is still limited by their strong organoleptic characteristics, thus requiring the development of extraction strategies to profit from their nutritional value. To fulfil this, two sequential extraction approaches were developed, differing in the solvent used in the first extraction step, water in approach 1 or food-grade ethanol in approach 2, to obtain economic and affordable extracts rich in specific compounds from Fucus vesiculosus. The use of water in the first step of extraction allowed us to recover water-soluble phlorotannins, laminarans and mannuronic-rich alginates, making the subsequent 70% ethanol extract richest in fucoxanthin (0.07% algae DW), and the hot water fractions purest in fucoidans and alginates with a lower mannuronic-to-guluronic (M/G) ratio (2.91). Conversely, when beginning extraction procedures with 96% ethanol, the recovered yields of phlorotannins increased (0.43 g PGE/100 g algae DW), but there was a concomitant seven-fold decrease in the recovery of fucoxanthin in the subsequent 70% ethanol extract. This approach also led to less pure hot water fractions containing fucoidans, laminarans and alginates with a higher M/G ratio (5.50). Overall, this work unveiled the potential of the first extraction steps in sustainable and holistic cascade strategies to modulate the composition of food-grade extracts, creating prospects of their application as tailored functional ingredients in food products.

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Section: M/g Ratiomentioning

confidence: 99%

Fucus vesiculosus-Rich Extracts as Potential Functional Food Ingredients: A Holistic Extraction Approach

Circuncisão,

Ferreira,

Silva

et al. 2024

Foods

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“…Carboxymethylcellulose solutions (Malekian et al, 2021) and aqueous protein‐polysaccharide mixtures, such as konjac glucomannan‐sodium caseinate (Martínez‐Padilla et al, 2021) or xanthan‐whey protein (Martínez‐Padilla et al, 2015), have been fitted to Carreau models (Table 8), as well as a new high‐ viscosity exopolysaccharide produced by Alteromonas (Concórdio‐Reis et al, 2023).…”

Section: Zero‐shear Viscosity Fluids Cross and Carreau Modelsmentioning

confidence: 99%

Rheology of liquid foods under shear flow conditions: Recently used models

Martínez‐Padilla

2023

Journal of Texture Studies

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Proper modeling of flow or viscosity curves as a function of shear rate is a useful tool in any engineering activity. The rheology of foods depends on the composition, processing to which they have been subjected and the state of dispersion in which they are found. Liquid foods are complex biosystems, that show non‐Newtonian behavior under flow conditions. This review presents models used in recent decades to describe the experimental rheological behavior of various liquid foods, ranging from Newtonian fluids to the most complex. Some non‐Newtonian parameters such as those of the Ostwald‐de Waele, Bingham, Herschel–Bulkley, Casson, Cross, and Carreau models are summarized. Examples of thixotropic behavior described by the Weltman and Abu‐Jdayil models are also presented. In each model, explanations based on the composition and dispersion state of the food are made. This is useful in innovative processing technologies and for scientists new to the field of food rheology. An attempt is made to exemplify and group the expected behavior for most fluid foods, including some for a dysphagia diet, depending on their composition or the dispersed system formed, which will be useful for professionals who wish to compare reported rheological parameters with those obtained experimentally.

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“…The marine is a rich source of polysaccharides which has got anti-microbial, anti-inflammatory, antioxidant and wound-healing abilities produced by marine bacteria [14,15]. The marine bacteria Alteromonas macleodii is composed of glucuronic acid, mannose, galactose, glucose and galacturonic acid which were present as(1 → 4)-linked residues, with branches or substitutions at positions 2 and/or 3 [16]. Alteromonas ferment extract is a by-product of the fermentation of the marine bacteria, Alteromonas macleodii.…”

Section: Introductionmentioning

confidence: 99%

“…High molecular weight gives them a particular affinity for the skin and potential for use in several applications including in the cosmetic, biomedicine, pharmaceutical, and therapeutics fields [22]. They might be a suitable thickening or structuring agent in tissue engineering, wound management, or drug delivery applications [16,21] and soothesensitive skin against chemical (such as drying acne treatments or strong chemical exfoliants), mechanical (such as micro-cuts after shaving) and UVB aggressors and reduces irritation…”

Section: Introductionmentioning

confidence: 99%

Formulation of an anti-aging cream containing Alteromonas ferment extract and evaluation of the effect on collagen concentration

GEDIK¹

2023

jrp

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Rheological characterization of the exopolysaccharide produced by Alteromonas macleodii Mo 169

Cited by 13 publications

References 53 publications

Fucus vesiculosus-Rich Extracts as Potential Functional Food Ingredients: A Holistic Extraction Approach

Fucus vesiculosus-Rich Extracts as Potential Functional Food Ingredients: A Holistic Extraction Approach

Rheology of liquid foods under shear flow conditions: Recently used models

Formulation of an anti-aging cream containing Alteromonas ferment extract and evaluation of the effect on collagen concentration

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