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Received April 26, 2017
Accepted August 9, 2017
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Introduction of alkali soaking and microwave drying processes to improve agar quality of Gracilaria verrucosa
Department of Chemical Engineering, Graduate School of Chosun University, Pilmundaero 309, Dong-gu, Gwangju 61452, Korea 1Department of Biochemical and Polymer Engineering, Chosun University, Pilmundaero 309, Dong-gu, Gwangju 61452, Korea
shinhj@chosun.ac.kr
Korean Journal of Chemical Engineering, December 2017, 34(12), 3163-3169(7), 10.1007/s11814-017-0220-0
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Abstract
Gracilaria species produce agars with low quality due to their high sulfate concentrations. For this reason, the gel properties of many Gracilaria agars must be improved by appropriate processes. In this study, we developed an improved agar extraction process for Gracilaria verrucosa by alkali soaking extraction and microwave thawing and drying. Variables such as the seaweed to alkali volume ratio, extraction time, and alkali concentration were adjusted to optimize the yield and agar quality. The yield of the agar was maximized (34.5±0.6%) using 3% alkali concentration; the lowest yield (17.0±1.7%) was obtained with 1% alkali concentration. Agar gel strengths ranged from 462.0±7 to 627.3±11 g·cm-2. We have developed a process for quickly producing an agar gel through thawing and drying using microwave radiation. This study shows the possibility of producing a high-value agar using alkali soaking extraction methods for nonedible G. verrucosa.
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Singh V, Kumar P, Sanghi R, Prog. Polym. Sci, 37, 340 (2012)
Sahin S, Korean J. Chem. Eng., 32(5), 950 (2015)
Kim GJ, Kim JH, Korean J. Chem. Eng., 32(6), 1023 (2015)
Syad AN, Shunmugiah KP, Kasi PD, Biomed. Prevent. Nutr., 3, 139 (2013)
Folch J, Lees M, Sloane Stanley GH, J. Biol. Chem., 64, 497 (1957)
Marks DL, Baum BR, Swain T, Anal. Biochem., 147, 136 (1985)
Santoso J, Gunji S, Yoshie-Stark Y, Suzuki T, Food Sci. Technol Res., 12, 59 (2006)
Marinho-Soriano E, Bourret E, Bioresour. Technol., 90(3), 329 (2003)
Freile-Pelegrin Y, Murano E, Bioresour. Technol., 96(3), 295 (2005)
Dodgson KS. Price RG, Biochem. J., 84, 106 (1962)
Norziah MH, Ching CY, Food Chem., 68, 69 (2000)
Mabeau S, Fleurence J, Trends Food Sci. Technol., 4, 103 (1993)
Marinho-Soriano E, Fonseca PC, Carneiro MAA, Moreira WSC, Bioresour. Technol., 97(18), 2402 (2006)
Fraga CG, Mol. Aspects Med, 26, 235 (2005)
Pereira-Pacheco F, Robledo D, Rodriguez-Carvajal L, Freile-Pelegrin Y, Bioresour. Technol., 97, 1278 (2007)
Navarro DA, Flores BL, Stortz CA, Carbohydr. Polym., 69, 742 (2007)
Mollet JC, Rahaoui A, Lemoine Y, J. Appl. Phycol., 10, 59 (1998)
Matsuhiro B, Rivas P, J. Appl. Phycol., 5, 45 (1993)
Christiaen D, Bodard M, Bot. Mar., 26, 425 (1983)
Orduna-Rojas J, Garcia-Camacho KY, Orozco-Meyer P, Riosmena-Rodriguez R, Pacheco-Ruiz I, Zertuche-Gonzalez JA, Meling-Lopez AE, J. Appl. Phycol., 20, 169 (2008)
Meena R, Prasad K, Ganesan M, Siddhanta AK, J. Appl. Phycol., 20, 397 (2008)
Marinho-Soriano E, Bourret E, Bioresour. Technol., 90(3), 329 (2003)
Praiboon J, Chirapart A, Akakabe Y, Bhumibhamon O, Kajiwara T, Sci. Asia 32(Suppl 1), 11 (2006).
Kumar V, Fotedar R, Carbohydr. Polym., 78, 813 (2009)
Marinho-Soriano E, Bourret E, Bioresour. Technol., 96(3), 379 (2005)
Murano E, Toffanin R, Zanetti F, Knutsen SH, Paoletti S, Rizzo R, Carbohydr. Polym., 18, 171 (1992)
Freile-Pelegrin Y, J. Appl. Phycol., 12, 153 (2000)
Yousefi MK, Islami HR, Filizadeh Y, Phycologia, 52, 481 (2013)
Kim YS, Koo JG, J. Kor. Fish. Soc., 36, 474 (2003)
Miwa M, Nakao Y, Nara K, in Food Hydrocolloids, K. Nishinari, E. Doi Eds., Springer, Pleum Press, New York (1993).
Lim TM, Durance TD, Scaman CH, Food Res. Int., 4, 111 (1998)
Yongsawatdigul J, Gunasekaran S, J. Food Process Pres., 20, 145 (1996)
Varabinit S, Shobsnogob S, Varanyanond W, Chinachoti P, Naibikul O, Starch-Starke, 54, 31 (2002)
Armisen R, J. Appl. Phycol., 7, 231 (1995)
Freile-Felegrin Y, Robledo D, J. Appl. Phycol., 9, 533 (1997)
Hurtado-Ponce AQ, Umezaki I, Bot. Mar., 31, 171 (1988)
Arvizu-Higuera DL, Rodriguez-Montesinos YE, MurilloAlvarez JI, Munoz-Ochoa M, Hernandez-Carmona G, J. Appl. Phycol., 20, 515 (2008)
Wang L, Shen Z, Mu H, Lin Y, Zhang J, Jiang X, Food Hydrocolloids, 70, 356 (2017)
Baghel RS, Reddy CRK, Jha B, Bioresour. Technol., 159, 280 (2014)
Shin JH, Choi DJ, Lim HC, Seo JK, Lee SJ, J. Life Sci., 16, 400 (2016)
