Valorisation of the industrial hybrid carrageenan extraction wastes using eco-friendly treatments. (January 2022)

• Record Type: Journal Article
• Authors: Bianchi, A.; Sanz, V.; Domínguez, H.; Torres, M.D.
• Is Part Of: Food hydrocolloids. Volume 122(2022)
• Publication Date: 2022-01
• Subjects: Red seaweed -- Biopolymer -- Industrial wastes -- Green extraction -- Microwave assisted treatment -- Semi-refined hybrid carrageenan; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2021.107070
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The goal of this paper is the valorisation of the Chondrus crispus (Rhodophyta) wastes generated during the industrial extraction of hybrid carrageenan using microwave technology of a temperature range from 140 to 200 °C, using water as a solvent. Mineral and phenolic content, antioxidant capacity and thermorheological features of the recovered hybrid carrageenans were determined. Results indicated the suitability for the recovery of high valuable compounds from these algae residues, after the optimization of the extraction conditions. At microwave processing conditions (160 °C, 5 min), it is still possible to recover around 10% of semi-refined hybrid carrageenan from the industrial raw material as well as to achieve the maximum value of total phenolic compounds of 12.8 mg GAE/g extract and antioxidant capacity of 51.70 mg Trolox/g extract. Extracted biopolymers exhibited thermomechanical features, in terms of viscoelastic moduli or gelling and melting temperatures, comparable to their commercial counterparts. Graphical abstract: Valorisation of the industrial hybrid carrageenan extraction wastes. Image 1 Highlights: Industrial carrageenan extraction wastes are sources of high valuable fractions Microwave extraction (MAE) is suitable to obtain biopolymer & antioxidant compounds Carrageenans showed thermomechanical features comparable to commercial counterparts The maximum antioxidant features are found at MAE conditions (160 °C, 5 min)