Sequential recovery of alginate from fucoidan extraction by-products of Nizamuddinia zanardinii seaweed using green extraction methods

IF 8.7 1区化学 Q1 ACOUSTICS

Ultrasonics Sonochemistry Pub Date : 2025-04-08 DOI:10.1016/j.ultsonch.2025.107343

Mehdi Alboofetileh , Samira Jeddi , Mehdi Abdollahi

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引用次数: 0

Abstract

The effects of green technologies-ultrasound, microwave and their combined application-on alginate extraction from fucoidan production by-products of brown seaweed (Nizamuddinia zanardinii) were compared with the conventional alkaline method. The impact of the extraction methods on the Fourier-transform infrared spectroscopy (FT-IR) spectra, molecular weight, antioxidant, rheological, emulsifying and foaming properties of the recovered alginates was also evaluated. The highest (15.36 % w/w) and lowest (11.88 % w/w) alginate yields were obtained using the microwave and conventional methods, respectively. Using ultrasound (2362 kDa) and ultrasound-microwave (2608 kDa) led to a significant reduction (p < 0.05) in the average molecular weight of alginate in comparison to the microwave (3015 kDa) and alkaline methods (3021 kDa). The microwave-extracted alginate showed the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (19.98 %-35.60 %) and ferric reducing antioxidant power (FRAP) (0.138–177 abs) of the extracted alginates. The rheological properties of the alginates were affected by the extraction method, resulting in the highest viscosity in the microwave- and conventionally-extracted alginate. Also, all the extracted alginates showed moderate emulsifying and foaming properties. Overall, the findings highlight the great potential of green technologies to enhance the recovery and functionality of alginate from fucoidan extraction by-products, advancing the efficient biorefining of brown seaweed.

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利用绿色萃取方法从 Nizamuddinia zanardinii 海藻的褐藻糖胶提取副产品中依次回收海藻酸盐

比较了超声波、微波及其联合应用等绿色技术对褐藻产褐藻聚糖副产物中褐藻酸盐的提取效果与传统碱法的比较。考察了提取方法对所得褐藻酸盐的傅里叶红外光谱、分子量、抗氧化性、流变性、乳化性和起泡性的影响。微波法和常规法的海藻酸盐产率最高（15.36% w/w），最低（11.88% w/w）。超声（2362 kDa）和超声微波（2608 kDa）可显著降低(p <；与微波法（3015 kDa）和碱性法（3021 kDa）相比，藻酸盐的平均分子量降低了0.05)。微波提取的海藻酸盐对DPPH（2,2-二苯基-1-picrylhydrazyl）自由基的清除能力（19.98% ~ 35.60%）和铁还原抗氧化能力（FRAP）（0.138 ~ 177 abs）最高。海藻酸盐的流变性能受萃取方法的影响，导致微波萃取和常规萃取的海藻酸盐粘度最高。所有提取的海藻酸盐均表现出适度的乳化和发泡性能。总的来说，这些发现突出了绿色技术在提高褐藻聚糖提取副产物褐藻酸盐的回收率和功能方面的巨大潜力，推动了褐藻的高效生物精制。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.