{"title":"Seaweeds biorefinery into pigments and carrageenans: Testing a sequential extractions approach","authors":"Gabriela Gonçalves , Izabel Cristina Freitas Moraes , Bruno Faria , Loic Hilliou","doi":"10.1016/j.foodhyd.2025.111374","DOIUrl":null,"url":null,"abstract":"<div><div>This study aims to test a sequential extraction (SE) method for red seaweeds (<em>Chondrus crispus, Mastocarpus stellatus, Gigartina pistillata</em>). The tested SE is a preliminary screening step towards the extrusion-based biorefinery (E2B2) of carrageenophytes into various natural products, a concept that still needs to be established. Phycobiliproteins, chlorophyll-a, carotenoids, and hybrid-carrageenans (HK) were isolated with the following sequence: cold-water extraction (CWE), ethanolic extraction (EE), hot water extraction (HWE), and hot alkaline extraction (HAE). HK chemical structures and gelling properties were systematically compared with those of carrageenans isolated from direct extractions (controls). Such comparison, which is critically missing in earlier SE studies, allows to assess the impact of prior extraction sequences on such HK properties. SE effectively separated algal components, facilitating the recovery of HK, particularly with <em>M. stellatus</em> and <em>G. pistillata</em>, with superior gel elasticity and viscosity compared to the controls. HWE yielded less sulphated HK with higher molecular masses and enhanced gelling properties. HAE extracts exhibited lower molecular masses and reduced gelation potential due to the prior HWE sequence. Prolonged extraction generally improved molecular masses and gels elasticity, although a distinct trend was found with <em>C. crispus</em>. The results from this preliminary screening suggest that <em>M. stellatus</em> is not a good candidate for testing in E2B2.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111374"},"PeriodicalIF":11.0000,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25003340","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
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Abstract
This study aims to test a sequential extraction (SE) method for red seaweeds (Chondrus crispus, Mastocarpus stellatus, Gigartina pistillata). The tested SE is a preliminary screening step towards the extrusion-based biorefinery (E2B2) of carrageenophytes into various natural products, a concept that still needs to be established. Phycobiliproteins, chlorophyll-a, carotenoids, and hybrid-carrageenans (HK) were isolated with the following sequence: cold-water extraction (CWE), ethanolic extraction (EE), hot water extraction (HWE), and hot alkaline extraction (HAE). HK chemical structures and gelling properties were systematically compared with those of carrageenans isolated from direct extractions (controls). Such comparison, which is critically missing in earlier SE studies, allows to assess the impact of prior extraction sequences on such HK properties. SE effectively separated algal components, facilitating the recovery of HK, particularly with M. stellatus and G. pistillata, with superior gel elasticity and viscosity compared to the controls. HWE yielded less sulphated HK with higher molecular masses and enhanced gelling properties. HAE extracts exhibited lower molecular masses and reduced gelation potential due to the prior HWE sequence. Prolonged extraction generally improved molecular masses and gels elasticity, although a distinct trend was found with C. crispus. The results from this preliminary screening suggest that M. stellatus is not a good candidate for testing in E2B2.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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