Exploring alternative red seaweed species for the production of agar-based hydrogels for food applications

Three different red seaweed species, Gelidium corneum and two Gracilaria species (Agarophyton chilensis, and Gracilariopsis longissima), were used to produce agar-based fractions through conventional and simplified extraction methods and their composition and gel-forming properties were evaluated. The use of an alkaline pre-treatment was effective in removing impurities such as proteins, lipids, and ash, while the agarose/agaropectin ratio in agar was not affected. This led to the formation of hydrogels with higher stiffness and strength. Surprisingly, the presence of semi-crystalline agaropectin in the agar fractions from the two Gracilaria species, especially G. longissima, promoted the formation of more densely packed and stronger hydrogel networks, with higher gelling temperatures and superior mechanical properties. Thus, these results suggest that G. longissima has the potential to be used as an alternative to the more widespread use of G. corneum for the production of agar hydrogels for food applications.

Bibliographic Details

Main Authors:	Cebrián Lloret, Vera, Martínez Abad, Antonio, López-Rubio, Amparo, Martínez Sanz, Marta
Other Authors:	Agencia Estatal de Investigación (España)
Format:	artículo biblioteca
Language:	English
Published:	Elsevier 2023-08-18
Subjects:	Agar, Gelation, Hydrogels, SAXS, Seaweeds,
Online Access:	http://hdl.handle.net/10261/336754 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 https://api.elsevier.com/content/abstract/scopus_id/85168797331
Tags:	Add Tag No Tags, Be the first to tag this record!