Ultrasound-assisted extraction and structural characterization by NMR of alginates and carrageenans from seaweeds

Youssouf, Latufa; Lallemand, Laura; Giraud, Pierre; Soulé, Faiza; Bhaw‐Luximon, Archana; Meilhac, Olivier; d’Hellencourt, Christian Lefebvre; Jhurry, Dhanjay; Couprie, Joël

doi:10.1016/j.carbpol.2017.01.041

Cited by 194 publications

(120 citation statements)

References 33 publications

Supporting

Mentioning

117

Contrasting

Unclassified

Order By: Relevance

“…Temperature controlled UAE equipment enables the study of temperature impact on polysaccharide yield. The effect of temperature in range of 30-90 • C and 70-90 • C was studied by Youssouf et al [78] and Alboofetileh et al [71], respectively. They noted that extraction yield increased linearly with temperature increase and reached maximum at 90 • C. By increasing the temperature, surface tension and solvent viscosity are reduced and vapour pressure is increased.…”

Section: Ultrasound Assisted Extraction (Uae)mentioning

confidence: 99%

“…Therefore, it is easy to form cavitation bubbles which intensify cellular damage, promote intracellular polysaccharides extraction and improve extraction yield [79]. By increasing the ultrasound power from 75 W to 150 W, extraction yield of alginates from Sargassum binderi and Turbinaria ornata also improves [78]. Similarly, fucoidan yield from N. zanardinii increased by increasing the power from 50 W to 200 W but slightly decreased above 200 W [71].…”

Section: Ultrasound Assisted Extraction (Uae)mentioning

confidence: 99%

“…However, greater ultrasound power could lead to chemical decomposition caused by hydroxyl radicals generated by acoustic cavitation [79]. Fucoidan and alginate yield increased linearly with increased extraction time until they reached plateau at 40 and 30 min respectively [71,78]. Youssouf et al [78] noted positive correlation between pH and alginate yield since high pH leads to the formation of water soluble sodium alginate.…”

Section: Ultrasound Assisted Extraction (Uae)mentioning

confidence: 99%

See 2 more Smart Citations

Advanced Technologies for the Extraction of Marine Brown Algal Polysaccharides

et al. 2020

View full text Add to dashboard Cite

Over the years, brown algae bioactive polysaccharides laminarin, alginate and fucoidan have been isolated and used in functional foods, cosmeceutical and pharmaceutical industries. The extraction process of these polysaccharides includes several complex and time-consuming steps and the correct adjustment of extraction parameters (e.g., time, temperature, power, pressure, solvent and sample to solvent ratio) greatly influences the yield, physical, chemical and biochemical properties as well as their biological activities. This review includes the most recent conventional procedures for brown algae polysaccharides extraction along with advanced extraction techniques (microwave-assisted extraction, ultrasound assisted extraction, pressurized liquid extraction and enzymes assisted extraction) which can effectively improve extraction process. The influence of these extraction techniques and their individual parameters on yield, chemical structure and biological activities from the most current literature is discussed, along with their potential for commercial applications as bioactive compounds and drug delivery systems.(APS) is determined by algae species however it is also influenced by other factors causing inter-species variation, e.g., growth location and harvesting season [8]. Vast structural variation between the APS therefore presents a challenge in terms of pre-treatments application, extraction techniques and optimization, characterization of isolated fractions and determination of their biological properties.Chemical structure and yield of APS isolated from marine macroalgae by conventional extraction (CE) techniques can be affected by various experimental conditions (pH, time, temperature, pressure, particle size, solvent, sample to solvent ratio, agitation speed etc.). In addition, different advanced techniques such as microwave assisted extraction (MAE), ultrasound assisted extraction (UAE), pressurized liquid extraction (PLE), enzyme-assisted extractions (EAE) are assessed and applied for APS extraction [9][10][11].In general, the chemical structure of polysaccharides determines its physical, chemical and biochemical properties as well as its biological activities [12]. Several studies have reported that their biological activity is strongly associated with their chemical structure [9]. Due to very complex mechanisms that are affected by many factors, the correlation between polysaccharide structure and biological activity is still not sufficiently clarified.In order to improve isolation of APS, pre-treatments are usually applied to the algal biomass prior to the extraction process with the two aims: (i) to prevent co-extraction of interfering bioactive compounds with similar solubility; and (ii) to disrupt cell walls and improve mass transfer of APS into extraction solvent. The first type of pre-treatments is therefore used to remove compounds which are highly bound to the APS such as proteins, phenols and lipids, as well as mannitol and chlorophyll [13]. For that purpose, the application of various pr...

show abstract

Section: Ultrasound Assisted Extraction (Uae)mentioning

confidence: 99%

Section: Ultrasound Assisted Extraction (Uae)mentioning

confidence: 99%

Section: Ultrasound Assisted Extraction (Uae)mentioning

confidence: 99%

See 1 more Smart Citation

Advanced Technologies for the Extraction of Marine Brown Algal Polysaccharides

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Ultrasonic extraction was a timesaving and highly active extraction method depending on its unique physical and chemical effects, which was researched in the academe extensively [3] [4], but it was very rare to study the effect of ultrasound with different power on the yield and activity. So, researches on the effect of ultrasound with different parameters on polysaccharide will give a better insight into the influence of ultrasonic extraction on polysaccharides.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity <i>in Vitro</i> of Polysaccharide Extracted by Ultrasound with Different Powers from <i>Ophiopogon japonicas</i>

Wang¹,

Zhang²,

Zhang³

et al. 2018

AJPS

View full text Add to dashboard Cite

The polysaccharides were extracted by different power ultrasound from Ophiopogon japonicus. The extraction yield and in vitro antioxidant activities including scavenging effect on hydroxyl radical, superoxide anion free radicals and DPPH were investigated. The results showed that with the increase of ultrasonic power, the yield of the polysaccharides decreased first and then increased. The antioxidant activity of polysaccharides increased first and then decreased with the increase of ultrasonic power. When the power was 400 W, the scavenging effect on superoxide anion and DPPH of the polysaccharides was the strongest, and the scavenging ability of hydroxyl radical was the strongest when the power was 560 W. Therefore, different ultrasonic power could affect the extraction yield and antioxidant activity of Ophiopogon japonicus polysaccharide. It will provide theoretical basis and experimental support for the application of ultrasonic extraction on polysaccharides from Ophiopogon japonicus.

show abstract

“…NMR plays a particularly important role in food chemistry where it used in the study of both simple organic molecules and complex macromolecular structures and their complexes (Minoja, Napoli, 2014;Singh, Blümich, 2016;Hore, 2017) [1,13,16]. A large number of articles discuss the use of NMR for research of food products; meat, fish, dairy products, vegetables, fruits, juices, pastry, cheese, starch, honey and alcohol products (Minoja, [1,2,11,12,14,15,[17][18][19][20][21][22]. This method provides comprehensive information with relatively simple obtaining spectra, thus greatly facilitating and accelerating chemical research (Nose et al, 2005; Richards, Hollerton, 2011; Roberts, 2002; Hu et al, 2010) [5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Effects of the water desalting by reverse osmosis on the process of formation of water-alcohol mixtures. 1H NMR spectroscopy studies

Кузьмин¹,

Suikov²,

Нєміріч³

et al. 2017

Ukr. food j.

View full text Add to dashboard Cite

Introduction. The aim of the publication is to study the effect of demineralising of the water by reverse osmosis on the drift of protons of ethanol and water, as well as the stabilization these systems by 1 H NMR spectroscopy. Materials and methods.1 H NMR analysis was conducted with the usage of the following: FT-NMR Bruker Avance II spectrometer (400 MHz); specially shaped capillary with acetoned 6 ; high accuracy ampoules № 507-HP; dispenser; ethyl rectified spirit (ERS); demineralized water by reverse osmosis; wateralcohol mixtures (WAM) from ERS and demineralized water.Results and discussion. In this paper, we have established some new features in the process of creating WAM that are directly dependent on the demineralization of water by reverse osmosis. The drift of protons of ethanol and water in the process of creating WAM indicates the complex dynamic of the system stabilization processes. A «restoration» of location of hydroxyl proton's signal (OH) of ethanol is not observed during the time interval of 0 to 432 h after the mixing, with a constant alcohol concentration (WAM's strength -39,92 % vol.) and system's temperature control (t=23,5 ºC). A characteristic feature of ethanol (EtOH) and water (H 2 O) hydroxyl protons in the WAM during the interval of τ=12-432 h is that the signals (δ EtОН =4,93-5,01 ppm; δ Н2O =4,33-4,41 ppm.) located separately from each other with a difference in a chemical shifts of Δδ=0,59-0,61 ppm. Division of the signals related to the process of reconstruction of water structure that was destroyed by demineralization by reverse osmosis and to set an equilibrated structure of new system. The low exchange rate (separately observed signals of hydroxyl and water) can be related to a significant microheterogeneity of the system and the corresponding barrier effect that reduces the effective rate of protons' exchange.Conclusion. Experimentally, using the method of 1 H NMR spectroscopy, the influence of the use of reverse osmosis of water treatment on the spectral characteristics of mobile protons of ethanol and water, as well as the stabilization of the system in the process of creation of water-alcohol mixtures, was established. It is shown that for such systems, the stabilization process of the water-alcohol mixture is simultaneously with the restoration of a network of hydrogen bonds in the aqueous phase of the microheterogeneous medium. ─── Food Technology ─── ───

show abstract

Ultrasound-assisted extraction and structural characterization by NMR of alginates and carrageenans from seaweeds

Cited by 194 publications

References 33 publications

Advanced Technologies for the Extraction of Marine Brown Algal Polysaccharides

Advanced Technologies for the Extraction of Marine Brown Algal Polysaccharides

Antioxidant Activity <i>in Vitro</i> of Polysaccharide Extracted by Ultrasound with Different Powers from <i>Ophiopogon japonicas</i>

Effects of the water desalting by reverse osmosis on the process of formation of water-alcohol mixtures. 1H NMR spectroscopy studies

Contact Info

Product

Resources

About

Ultrasound-assisted extraction and structural characterization by NMR of alginates and carrageenans from seaweeds

Cited by 194 publications

References 33 publications

Advanced Technologies for the Extraction of Marine Brown Algal Polysaccharides

Advanced Technologies for the Extraction of Marine Brown Algal Polysaccharides

Antioxidant Activity &lt;i&gt;in Vitro&lt;/i&gt; of Polysaccharide Extracted by Ultrasound with Different Powers from &lt;i&gt;Ophiopogon japonicas&lt;/i&gt;

Effects of the water desalting by reverse osmosis on the process of formation of water-alcohol mixtures. 1H NMR spectroscopy studies

Contact Info

Product

Resources

About

Antioxidant Activity <i>in Vitro</i> of Polysaccharide Extracted by Ultrasound with Different Powers from <i>Ophiopogon japonicas</i>