Enhancing the extraction of polysaccharides and antioxidants from macroalgae using sequential hydrothermal-assisted extraction followed by ultrasound and thermal technologies

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Title: Enhancing the extraction of polysaccharides and antioxidants from macroalgae using sequential hydrothermal-assisted extraction followed by ultrasound and thermal technologies
Authors: García-Vaquero, MarcoO'Doherty, John V.Tiwari, Brijesh K.Sweeney, TorresRajauria, Gaurav
Permanent link: http://hdl.handle.net/10197/11846
Date: 5-Aug-2019
Online since: 2021-01-18T16:04:39Z
Abstract: Fucose sulphated polysaccharides (FSPs) and glucans have recently attracted the attention of the scientific community due to their wide range of biological activities. Both polysaccharides should ideally be selectively extracted using innovative technologies with high extraction efficiency. This study aims to: (1) Optimise the extraction variables used in hydrothermal-assisted extraction (HAE) to obtain high yields of FSPs, total glucans, and antioxidants from Laminaria hyperborea; (2) to apply these optimised protocols to other brown macroalgae; and (3) to explore the application of ultrasound and thermal technologies to increase the recovery of polysaccharides from the residual biomass. Box-Behnken design (three-factor, four-levels) was employed to optimise the HAE variables, and principal component analysis was used to evaluate the recovery of polysaccharides from the residual biomass. The optimal HAE conditions were 120 ◦C, 80.9 min, and 12.02 mL/g macroalgae from L. hyperborea. The best sequential application of ultrasound and thermal treatment achieved an additional 2971.7 ± 61.9 mg fucose/100 g dried macroalgal residue (dmr) from Ascophyllum nodosum and 908.0 ± 51.4 mg total glucans/100 g dmr from L. hyperborea macroalgal residues.
Funding Details: Science Foundation Ireland
Type of material: Journal Article
Publisher: MDPI
Journal: Marine Drugs
Volume: 17
Issue: 8
Copyright (published version): 2019 the Authors
Keywords: LaminariaSeaweedPolysaccharidesAntioxidantsBiorefineryHydrolysisFunctional foodUltrasonic wavesResponse surface methodology
DOI: 10.3390/md17080457
Language: en
Status of Item: Peer reviewed
ISSN: 1660-3397
This item is made available under a Creative Commons License: https://creativecommons.org/licenses/by-nc-nd/3.0/ie/
Appears in Collections:Agriculture and Food Science Research Collection
Veterinary Medicine Research Collection

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