Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled Matrices
The growing demand for sustainable and nutrient-rich food sources has positioned macroalgae as a promising alternative for food product development. This study investigates the extraction and characterization of hydrocolloids from three red macroalgae species (<i>Chondrus crispus</i>, &l...
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2025-04-01
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| author | Filipe Vinagre Maria João Alegria Andreia Sousa Ferreira Cláudia Nunes Maria Cristiana Nunes Anabela Raymundo |
| author_facet | Filipe Vinagre Maria João Alegria Andreia Sousa Ferreira Cláudia Nunes Maria Cristiana Nunes Anabela Raymundo |
| author_sort | Filipe Vinagre |
| collection | DOAJ |
| description | The growing demand for sustainable and nutrient-rich food sources has positioned macroalgae as a promising alternative for food product development. This study investigates the extraction and characterization of hydrocolloids from three red macroalgae species (<i>Chondrus crispus</i>, <i>Gracilaria gracilis</i>, and <i>Gelidium corneum</i>) using water bath (WB), ultrasound (US), and hybrid ultrasound–water bath (USWB) treatments for 45 and 60 min. The physicochemical properties of the extracts, including rheological behavior, particle size distribution, antioxidant activity, and texture, were assessed. The results show that <i>C. crispus</i> produced the firmest gels due to its high carrageenan content, with WB and USWB treatments yielding the most stable gel structures. In contrast, <i>G. gracilis</i> and <i>G. corneum</i> exhibited lower gel strength, consistent with their agar composition. WB-treated samples demonstrated superior antioxidant retention, while US treatment was more effective in preserving color stability. The findings highlight macroalgae as a viable and sustainable alternative to conventional hydrocolloids, reinforcing their potential as natural gelling agents, thickeners, and stabilizers for the food and pharmaceutical industries. This study provides a comparative evaluation of WB, US, and USWB extraction methods, offering insights into optimizing hydrocolloid extraction for enhanced functionality and sustainability. |
| format | Article |
| id | doaj-art-536cfaeb1a184b1693ea39f906df6dc2 |
| institution | DOAJ |
| issn | 2310-2861 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
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| spelling | doaj-art-536cfaeb1a184b1693ea39f906df6dc22025-08-20T03:13:49ZengMDPI AGGels2310-28612025-04-0111429010.3390/gels11040290Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled MatricesFilipe Vinagre0Maria João Alegria1Andreia Sousa Ferreira2Cláudia Nunes3Maria Cristiana Nunes4Anabela Raymundo5LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, PortugalLAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, PortugalCICECO—Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, PortugalThe growing demand for sustainable and nutrient-rich food sources has positioned macroalgae as a promising alternative for food product development. This study investigates the extraction and characterization of hydrocolloids from three red macroalgae species (<i>Chondrus crispus</i>, <i>Gracilaria gracilis</i>, and <i>Gelidium corneum</i>) using water bath (WB), ultrasound (US), and hybrid ultrasound–water bath (USWB) treatments for 45 and 60 min. The physicochemical properties of the extracts, including rheological behavior, particle size distribution, antioxidant activity, and texture, were assessed. The results show that <i>C. crispus</i> produced the firmest gels due to its high carrageenan content, with WB and USWB treatments yielding the most stable gel structures. In contrast, <i>G. gracilis</i> and <i>G. corneum</i> exhibited lower gel strength, consistent with their agar composition. WB-treated samples demonstrated superior antioxidant retention, while US treatment was more effective in preserving color stability. The findings highlight macroalgae as a viable and sustainable alternative to conventional hydrocolloids, reinforcing their potential as natural gelling agents, thickeners, and stabilizers for the food and pharmaceutical industries. This study provides a comparative evaluation of WB, US, and USWB extraction methods, offering insights into optimizing hydrocolloid extraction for enhanced functionality and sustainability.https://www.mdpi.com/2310-2861/11/4/290macroalgaehydrocolloidsgreen extractionrheological propertiesfood hydrocolloids |
| spellingShingle | Filipe Vinagre Maria João Alegria Andreia Sousa Ferreira Cláudia Nunes Maria Cristiana Nunes Anabela Raymundo Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled Matrices Gels macroalgae hydrocolloids green extraction rheological properties food hydrocolloids |
| title | Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled Matrices |
| title_full | Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled Matrices |
| title_fullStr | Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled Matrices |
| title_full_unstemmed | Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled Matrices |
| title_short | Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled Matrices |
| title_sort | characterization and gelling potential of macroalgae extracts obtained through eco friendly technologies for food grade gelled matrices |
| topic | macroalgae hydrocolloids green extraction rheological properties food hydrocolloids |
| url | https://www.mdpi.com/2310-2861/11/4/290 |
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