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Publicação:
Optimal conditions for alkaline treatment of alginate extraction from the brown seaweed Sargassum cymosum C. Agardh by response surface methodology

dc.contributor.authorNogueira, Marcela Tiemi [UNESP]
dc.contributor.authorChica, Letícia Rustici [UNESP]
dc.contributor.authorYamashita, Camila [UNESP]
dc.contributor.authorNunes, Natalie Stephanie Sawada [UNESP]
dc.contributor.authorMoraes, Izabel Cristina Freitas
dc.contributor.authorBranco, Ciro Cesar Zanini [UNESP]
dc.contributor.authorBranco, Ivanise Guilherme [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2023-03-01T20:49:57Z
dc.date.available2023-03-01T20:49:57Z
dc.date.issued2022-12-01
dc.description.abstractIndustrial applications of sodium alginate (SA) stimulate extraction processes, resulting in greater productivity. We determined the effects of pH, temperature, and extraction time of the alkaline treatment on the yield and viscosity-average molecular weight (Mv) of alginate. The optimal conditions (80 °C, pH 10, 90 min) resulted in a yield of 45.79% and Mv of 207.09 KDa. The pH had the highest effect, whereas the effect of time was negligible. The increase in pH led to an increase in the dynamic viscosity, a reduction in antioxidant capacity, and lighter colored alginates. The optimized alkaline treatment was satisfactory to obtain high SA yields from seaweed. Our results facilitate the improvement of the extractability and physicochemical properties of alginate, reducing the processing time and enabling its widespread use in different industrial sectors.en
dc.description.affiliationSão Paulo State University (UNESP) Biological Sciences Department, 19806-900 Assis
dc.description.affiliationUniversity of São Paulo (USP) Food Engineering Department, 13635-900, Pirassununga
dc.description.affiliationUnespSão Paulo State University (UNESP) Biological Sciences Department, 19806-900 Assis
dc.identifierhttp://dx.doi.org/10.1016/j.afres.2022.100141
dc.identifier.citationApplied Food Research, v. 2, n. 2, 2022.
dc.identifier.doi10.1016/j.afres.2022.100141
dc.identifier.issn2772-5022
dc.identifier.scopus2-s2.0-85131964736
dc.identifier.urihttp://hdl.handle.net/11449/241166
dc.language.isoeng
dc.relation.ispartofApplied Food Research
dc.sourceScopus
dc.subjectAntioxidant capacity
dc.subjectBox-Behnken design
dc.subjectRheological behavior
dc.subjectViscosity-average molecular weight
dc.subjectYield
dc.titleOptimal conditions for alkaline treatment of alginate extraction from the brown seaweed Sargassum cymosum C. Agardh by response surface methodologyen
dc.typeArtigo
dspace.entity.typePublication
unesp.author.orcid0000-0003-0957-1689[3]
unesp.author.orcid0000-0003-1853-3019[4]
unesp.departmentCiências Biológicas - FCLASpt

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