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Ultrasonic-Assisted Extraction and Antioxidant Potential of Valuable Protein from Ulva rigida Macroalgae
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Document Title
Ultrasonic-Assisted Extraction and Antioxidant Potential of Valuable Protein from Ulva rigida Macroalgae
Author
Pan-utai W. Pantoa T. Roytrakul S. Praiboon J. Kosawatpat P. Tamtin M. Thongdang B.
Affiliations
Department of Applied Microbiology Institute of Food Research and Product Development Kasetsart University Chatuchak Bangkok 10900 Thailand; Department of Food Chemistry and Physics Institute of Food Research and Product Development Kasetsart University Chatuchak Bangkok 10900 Thailand; Functional Ingredients and Food Innovation Research Group National Center for Genetic Engineering and Biotechnology 113 Thailand Science Park Phahonyothin Rd Pathum Thani 12120 Thailand; Department of Fishery Biology Faculty of Fisheries Kasetsart University Bangkok 10900 Thailand; Phetchaburi Coastal Aquaculture Research and Development Center Coastal Aquaculture Research and Development Division Department of Fisheries Phetchaburi 76100 Thailand; Kung Krabaen Bay Royal Development Study Center Department of Fisheries Ministry of Agriculture and Cooperatives Chantha Buri 22120 Thailand
Type
Article
Source Title
Life
ISSN
20751729
Year
2023
Volume
13
Issue
1
Open Access
All Open Access Gold Green
Publisher
MDPI
DOI
10.3390/life13010086
Abstract
Ulva green macroalgae or sea lettuce are rich sources of protein with nutritional benefits that promote health as a future plant-based functional ingredient in the food industry. Alkaline pretreatment improved ultrasonic-assisted protein extraction from Ulva rigida biomass. Parameters affecting ultrasonic-assisted extraction of protein were type of solvent biomass-solvent ratio biomass preparation and extraction cycle. In vitro digestibility was evaluated from oven- and freeze-dried biomass. Results showed highest concentration and extraction yield of protein from U. rigida using alkaline rather than acid and distilled water. A high biomass杝olvent ratio at 1:10 or 0.1 g mL?1 increased protein extraction. Higher alkaline concentration increased protein extraction. Highest protein extractability was 8.5% dry matter from freeze-dried U. rigida biomass with highest protein extraction and antioxidant activity from extraction of U. rigida macroalgae at high alkaline concentrations. U. rigida macroalgae oven-dried biomass presented suitable human digestibility. Efficient pretreatment of U. rigida maximized protein hydrolysate and bioactive peptide production for wide-ranging applications. ? 2022 by the authors.
Keyword
Antioxidant | Digestibility | Macroalgae | Protein | ultrasonic-assisted extraction | Ulva
Industrial Classification
Knowledge Taxonomy Level 1
Knowledge Taxonomy Level 2
Knowledge Taxonomy Level 3
License
CC BY
Rights
Authors
Publication Source
WOS