Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda. Agustín escardin, 7, 46980, Paterna, Valencia, Spain.
Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda. Agustín escardin, 7, 46980, Paterna, Valencia, Spain; Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy- Spanish National Research Council (SusPlast-CSIC), Madrid, Spain.
Sci Total Environ. 2022 Sep 10;838(Pt 3):156394. doi: 10.1016/j.scitotenv.2022.156394. Epub 2022 May 31.
The alginate industry processes more than hundred thousand tons per year of algae in Europe, discarding around 80% of the algae biomass as different solid/liquid residual streams. In this work, Saccharina latissima and Ascophyllum nodosum, their generated alginates and all residual fractions generated in the process were characterized in terms of lipid, ash, protein content, and the carbohydrate composition and antioxidant capacities analyzed. The first fraction after acid treatment (ca. 50% of the initial dry biomass) was rich in phlorotannins (15 mg GAE/g) and bioactive fucoidans (15-70%), with a high sulfation degree in A. nodosum. Two fractions generated from the solid residue, one soluble and another insoluble (Ra and Rb, respectively), constituted 9% and 5-8% of the initial biomass and showed great potential as a source of soluble protein (30% for S. latissima), and cellulose (70%) or fucoidan, respectively. Valorization strategies are suggested for these waste streams, evidencing their high potential as bioactive, texturizing or nutritional added-value ingredients for cosmetic, food, feed or pharmaceutical applications.
在欧洲，海藻酸盐工业每年加工超过十万吨的藻类，将 80%的藻类生物质作为不同的固/液残余物丢弃。在这项工作中，对裙带菜和泡叶藻及其提取的海藻酸盐以及在加工过程中产生的所有残余物进行了特征描述，分析了它们的脂质、灰分、蛋白质含量、碳水化合物组成和抗氧化能力。酸处理后的第一部分（约占初始干生物质的 50%）富含岩藻多酚（15 mg GAE/g）和生物活性褐藻糖胶（15-70%），并且泡叶藻中的磺酸化程度较高。从固体残渣中产生的两个部分，一个是可溶的，另一个是不溶的（分别为 Ra 和 Rb），分别占初始生物质的 9%和 5-8%，作为可溶性蛋白质（裙带菜的 30%）和纤维素（70%）或褐藻糖胶的来源具有很大的潜力。对这些废物流提出了增值策略，证明了它们作为化妆品、食品、饲料或制药应用的生物活性、结构或营养附加值成分的巨大潜力。
