Evaluation and Characterization of Alginate Extracted from Brown Seaweed Collected in the Red Sea

Alginates are one of the most important compounds of brown seaweeds. These compounds are employed in the food area, because of their important rheological properties, such as viscosity, gelling, and stabilizing features and as dietary fiber source. In this study, five species of dominant brown seawe...

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Bibliographic Details
Published in:Applied sciences 2021-07, Vol.11 (14), p.6290
Main Authors: Rashedy, Sarah H., Abd El Hafez, Mohamed S. M., Dar, Mahmoud A., Cotas, João, Pereira, Leonel
Format: Article
Language:English
Subjects:
Acids
Algae
alginate
Alginates
Alginic acid
Biomass
Dietary fiber
Food
Food industry
Food quality
Functional foods & nutraceuticals
Lipids
Moisture content
nutritional
physicochemical properties
phytochemical properties
Red Sea
Rheological properties
Seaweeds
Sodium
Taxonomy
Viscosity
Water content
Yield
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Summary:Alginates are one of the most important compounds of brown seaweeds. These compounds are employed in the food area, because of their important rheological properties, such as viscosity, gelling, and stabilizing features and as dietary fiber source. In this study, five species of dominant brown seaweeds were collected in the Red Sea (Padina boergesenii, Turbinaria triquetra, Hormophysa cuneiformis, Dictyota ciliolata, and Sargassum aquifolium) so as to characterize the alginate yield and its properties. The analysis demonstrated differences in the alginate yield among the seaweeds. The highest yield of alginate was recorded in the species T. triquetra (22.2 ± 0.56% DW), while the lowest content was observed in H. cuneiformis (13.3 ± 0.52% DW). The viscosity from the alginates varied greatly between the species, whereas the pH varied slightly. The alginate exhibited a moisture content between 6.4 and 13.1%, the ash content ranged between 12.3 and 20% DW, the protein reached values from 0.57 to 1.47% DW, and the lipid concentration varied from 0.3 to 3.5% DW. Thus, the phytochemical analysis demonstrated that the extracted alginates can be safely applied in the food industry. Furthermore, the alginate yield reveals the potential application of these seaweeds as a nutraceutical raw source, which can be exploited by the food industry.
ISSN:2076-3417
2076-3417
DOI:10.3390/app11146290