Manufacturing bioprocess of novel cream formulations based on polysaccharides “ulvans” from green seaweed Ulva lactuca: Effect of extraction procedures and concentrations on the optical and rheological properties of ulvan creams

Abstract

This paper investigates a new manufacturing bioprocess for making of creams based on the sulphated polysaccharide “Ulvan” extracted from the green seaweed Ulva lactuca using different extraction processes and added at varying concentration from 1 to 5% (w/w).

Regardless of the extraction procedure and concentration, the bio-macromolecule ulvan can produce successful cream formulations with and suitable materials that exhibit excellent rheology and optical properties, due to its molecular flexibility and self-aggregation behavior. Depending on the extraction procedures, we declare that the creams prepared with low concentrations from 1 to 3 % (w/w) of enzymatic-chemical extract (EE) and acidic extract (CA1), can successfully enhance the lightness, stability, thixotropic and viscoelastic behaviors, which are usually correlated to the physical properties and cross-linking characteristics of ulvans. Additionally, these creams demonstrate high skin absorption at temperatures between 5 and 29 °C. Interestingly, high concentrations of these ulvan extracts at beyond 3% (w/w) in the creams lead to more outstanding storage stability, increased strength and firmness, and enhanced lightness and pseudoplastic behavior, along with excellent skin absorption. These results have important implications for the industrial sector in the production and optimization of ulvan-based creams, especially cream based on CA1 incorporated at 3 % (w/w), as an efficient green-sustainable strategy.