Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for...

Area of Science:

• Food Science and Technology
• Marine Biotechnology
• Sustainable Food Sources

Background:

• Increasing demand for sustainable, nutrient-rich food necessitates novel ingredients.
• Macroalgae, particularly red seaweeds, are rich sources of functional hydrocolloids like carrageenan and agar.
• Optimizing extraction methods is crucial for maximizing hydrocolloid functionality and yield.

Purpose of the Study:

• To investigate hydrocolloid extraction from three red macroalgae species: Chondrus crispus, Gracilaria gracilis, and Gelidium corneum.
• To compare the efficacy of water bath (WB), ultrasound (US), and hybrid ultrasound-water bath (USWB) extraction methods.
• To characterize the physicochemical properties, including rheology, particle size, antioxidant activity, and texture, of the extracted hydrocolloids.

Main Methods:

• Extraction of hydrocolloids from C. crispus, G. gracilis, and G. corneum using WB, US, and USWB at 45 and 60 min.
• Assessment of rheological behavior, particle size distribution, antioxidant activity, and gel texture.
• Comparative analysis of different extraction techniques and their impact on hydrocolloid properties.

Main Results:

• Chondrus crispus yielded the firmest gels due to high carrageenan content; WB and USWB treatments produced the most stable gels.
• Gracilaria gracilis and Gelidium corneum showed lower gel strength, consistent with their agar composition.
• WB extraction retained superior antioxidant activity, while US treatment enhanced color stability.

Conclusions:

• Macroalgae are a viable, sustainable alternative to conventional hydrocolloids for the food and pharmaceutical industries.
• Extraction method significantly influences hydrocolloid functionality, including gelling, thickening, and stabilizing properties.
• Findings provide insights for optimizing hydrocolloid extraction for enhanced functionality and sustainability.