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dc.contributor.authorGómez-Mascaraque, Laura G.
dc.contributor.authorMartínez-Sanz, Marta
dc.contributor.authorMartínez-López, Rosalia
dc.contributor.authorMartínez-Abad, Antonio
dc.contributor.authorPanikuttira, Bhavya
dc.contributor.authorLópez-Rubio, Amparo
dc.contributor.authorTuohy, Maria G.
dc.contributor.authorHogan, Sean A.
dc.contributor.authorBrodkorb, Andre
dc.date.accessioned2022-10-19T15:52:12Z
dc.date.available2022-10-19T15:52:12Z
dc.date.issued2021-05-29
dc.identifier.citationLaura G. Gómez-Mascaraque, Marta Martínez-Sanz, Rosalia Martínez-López, Antonio Martínez-Abad, Bhavya Panikuttira, Amparo López-Rubio, Maria G. Tuohy, Sean A. Hogan, André Brodkorb, Characterization and gelling properties of a bioactive extract from Ascophyllum nodosum obtained using a chemical-free approach, Current Research in Food Science, Volume 4, 2021, Pages 354-364, ISSN 2665-9271, https://doi.org/10.1016/j.crfs.2021.05.005.en_US
dc.identifier.urihttp://hdl.handle.net/11019/2860
dc.descriptionpeer-revieweden_US
dc.description.abstractThe bioactivity and gelling properties of a carbohydrate-rich algal extract obtained from locally harvested Ascophyllum nodosum seaweed using a chemical-free approach were investigated for its potential interest in food applications. Physicochemical characterisation and compositional analysis of the extract, using FTIR, biochemical methods and monosaccharide analysis, confirmed the presence of alginates and fucoidans, although the main polysaccharide present in it was laminarin. Significant amounts of phenolic compounds (~9 ​mg phloroglucinol/100 ​mg sample) were also detected. As a result, the extract exhibited good antioxidant activity. It also showed promising prebiotic potential, promoting the growth of beneficial Lactobacillus sp. and Bifidobacteria sp. when compared with commercial prebiotics, but not that of pathogenic bacteria such as E. coli or P. aeruginosa. The gelling properties of the raw extract were explored to optimize hydrogel bead formation by external gelation in CaCl2 solutions. This was enhanced at neutral to alkaline pHs and high extract and CaCl2 concentrations. The mechanical strength, nano- and microstructure of the hydrogel beads prepared under optimised conditions were determined using compression tests, synchrotron small- and wide-angle X-ray scattering (SAXS/WAXS) and scanning electron microscopy (SEM). It was concluded that the raw algal extract at neutral pH had potential for use as a gelling agent, although further enrichment with alginate improved the mechanical properties of the obtained gels. The advantages and disadvantages of applying the non-purified algal extract in comparison with purified carbohydrates are discussed.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesCurrent Research in Food Science;Vol 4
dc.rights© 2021 The Authors. Published by Elsevier B.V.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectAlgaeen_US
dc.subjectSeaweeden_US
dc.subjectHydrogelen_US
dc.subjectPolysaccharideen_US
dc.subjectSAXSen_US
dc.titleCharacterization and gelling properties of a bioactive extract from Ascophyllum nodosum obtained using a chemical-free approachen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1016/j.crfs.2021.05.005
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber15 ​F 702en_US
dc.source.volume4
dc.source.beginpage354
dc.source.endpage364
refterms.dateFOA2022-10-19T15:52:13Z
dc.source.journaltitleCurrent Research in Food Science


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© 2021 The Authors. Published by Elsevier B.V.
Except where otherwise noted, this item's license is described as © 2021 The Authors. Published by Elsevier B.V.