CINBIO, Universidade de Vigo, Department of Chemical Engineering, 32004, Ourense, Spain.
CINBIO, Universidade de Vigo, Department of Chemical Engineering, 32004, Ourense, Spain.
Int J Biol Macromol. 2024 Nov;279(Pt 2):135288. doi: 10.1016/j.ijbiomac.2024.135288. Epub 2024 Sep 2.
Red macroalgae are considered an immense source of hydrocolloids (agar and carrageenan) that are gaining momentum in the food industry as an alternative to animal-based ones, like gelatin. This work evaluates carrageenans extracted from four different red macroalgae (Chondrus crispus, Mastocarpus stellatus, Sarcopeltis skottsbergii and Gigartina pistillata) by an eco-friendly process (hydrothermal extraction), for their possible employment as food additives considering purity requirements stated by the European Regulation. In general, carrageenans presented a suitable composition, although some sample presented lower sulfate content than 15 % and higher As content than 3 mg/kg, being only carrageenans from Chondrus crispus and Sarcopeltis skottsbergii appropriate for gelled matrices formulation. Different concentrations of hydrocolloids (1-5 %) and salts (0.1-1 M NaCl, CaCl and KCl) were evaluated to reach a desired consistency. Rheological behavior of said gels revealed a gel-like behavior, with G' > G" and practically frequency independency of the parameters. Overall, gels formulated with KCl achieved higher G' with maximum values of 100-1000 Pa, whereas the commercial gelled dessert (used as control) only achieved values of around 10 Pa. After 3 months of cold storage, all gels exhibited a strengthening of the gelled matrix, without water syneresis. The colorimetric parameters were also evaluated, showing higher inclination for red and yellow tones with modest lightness values (around 60 %). In this work, hydrothermally extracted carrageenans from Chondrus crispus and Sarcopeltis skottsbergii were assessed, laying the groundwork for further studies in this area.
红色大型藻类被认为是水胶体（琼脂和卡拉胶）的巨大来源，这些水胶体在食品工业中作为动物基胶凝剂（如明胶）的替代品越来越受欢迎。本工作评估了通过环保工艺（水热提取）从四种不同的红色大型藻类（角叉菜、石花菜、石花菜和掌状红皮藻）中提取的卡拉胶，考虑到欧洲法规规定的纯度要求，这些卡拉胶可能被用作食品添加剂。一般来说，卡拉胶的组成合适，尽管一些样品的硫酸盐含量低于 15%，砷含量高于 3mg/kg，只有角叉菜和石花菜的卡拉胶适合凝胶基质配方。评估了不同浓度的水胶体（1-5%）和盐（0.1-1M NaCl、CaCl 和 KCl）以达到所需的稠度。所述凝胶的流变行为显示出凝胶样行为，G' > G"，并且参数几乎与频率无关。总体而言，用 KCl 配制的凝胶达到了更高的 G'，最大值为 100-1000Pa，而商业凝胶甜点（用作对照）仅达到约 10Pa。在冷藏 3 个月后，所有凝胶都表现出凝胶基质的增强，没有水渗出。还评估了比色参数，显示出对红色和黄色色调的较高倾斜度，中等亮度值（约 60%）。在这项工作中，评估了角叉菜和石花菜的水热提取卡拉胶，为该领域的进一步研究奠定了基础。
