Digestibility, nutritional and functional properties of protein extracts from Ulva seaweed

Digestibility, nutritional and functional properties of protein extracts from Ulva seaweed

Resumen del trabajo presentado a la 8th International Conference on Food Digestion (ICFD), celebrada en Porto (Portugal) del 9 al 11 de abril de 2024.

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Main Authors: Molina Gilarranz, Irene, Vega Gómez, Laura M., Fontes Candia, Cynthia, López-Sánchez, Patricia, Ferreiro-Portas, Tania, Recio, Isidra, Martínez Sanz, Marta
Format: póster de congreso biblioteca
Language:English
Published: 2024
Online Access:http://hdl.handle.net/10261/364501
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spelling dig-cial-es-10261-3645012024-07-26T11:00:37Z Digestibility, nutritional and functional properties of protein extracts from Ulva seaweed Molina Gilarranz, Irene Vega Gómez, Laura M. Fontes Candia, Cynthia López-Sánchez, Patricia Ferreiro-Portas, Tania Recio, Isidra Martínez Sanz, Marta Resumen del trabajo presentado a la 8th International Conference on Food Digestion (ICFD), celebrada en Porto (Portugal) del 9 al 11 de abril de 2024. Seaweeds have a great potential as a sustainable source of alternative proteins of non-animal origin. Besidestheir high protein and dietary fiber contents, seaweeds are attracting a great deal of interest due to their advantages over land-based biomass, as well as their rich mineral and vitamin content, affordability, and acceptability. However, they are still largely unexplored as food ingredients and their techno-functional and nutritional properties are yet to be investigated. The aim of this work was to characterize the protein digestibility, nutritional quality and functional properties of hybrid protein-polysaccharide extracts obtained from the green seaweed Ulva spp. through different extraction protocols and with varying degrees of protein purification. The extraction method was based on a pH-shifting protocol and the application of an ultrasound pre-treatment to disrupt the seaweed cell walls was also evaluated. The gross composition of the extracts was determined, as well as a more exhaustive characterization of the protein and polysaccharide fractions. Subsequently, the digestibility of the whole seaweed and the extracts was determined by means of in vitro gastrointestinal digestions following the standardized INFOGEST Protocol. Although all the obtained extracts were mainly composed of proteins and polysaccharides, the different steps of the extraction protocol had a significant impact on their composition and functional properties, such as solubility and surface charge. In general, all the extracts showed improved digestibility with respect to the native seaweed, whose digestibility was quite low due to the tough cell walls. However, the presence of polysaccharidesin some of the extracts, mainly ulvans, which were capable of forming complexes with the proteins, was also determinant on the digestibility. Our results provide a basis for the rational design of strategies to produce nutritious proteinrich ingredients from Ulva and evidence the potential of this seaweed as an alternative protein source. Peer reviewed 2024-07-26T11:00:36Z 2024-07-26T11:00:36Z 2024 póster de congreso 8th International Conference on Food Digestion (2024) http://hdl.handle.net/10261/364501 en Sí none
institution CIAL ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-cial-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del CIAL España
language English
description Resumen del trabajo presentado a la 8th International Conference on Food Digestion (ICFD), celebrada en Porto (Portugal) del 9 al 11 de abril de 2024.
format póster de congreso
author Molina Gilarranz, Irene
Vega Gómez, Laura M.
Fontes Candia, Cynthia
López-Sánchez, Patricia
Ferreiro-Portas, Tania
Recio, Isidra
Martínez Sanz, Marta
spellingShingle Molina Gilarranz, Irene
Vega Gómez, Laura M.
Fontes Candia, Cynthia
López-Sánchez, Patricia
Ferreiro-Portas, Tania
Recio, Isidra
Martínez Sanz, Marta
Digestibility, nutritional and functional properties of protein extracts from Ulva seaweed
author_facet Molina Gilarranz, Irene
Vega Gómez, Laura M.
Fontes Candia, Cynthia
López-Sánchez, Patricia
Ferreiro-Portas, Tania
Recio, Isidra
Martínez Sanz, Marta
author_sort Molina Gilarranz, Irene
title Digestibility, nutritional and functional properties of protein extracts from Ulva seaweed
title_short Digestibility, nutritional and functional properties of protein extracts from Ulva seaweed
title_full Digestibility, nutritional and functional properties of protein extracts from Ulva seaweed
title_fullStr Digestibility, nutritional and functional properties of protein extracts from Ulva seaweed
title_full_unstemmed Digestibility, nutritional and functional properties of protein extracts from Ulva seaweed
title_sort digestibility, nutritional and functional properties of protein extracts from ulva seaweed
publishDate 2024
url http://hdl.handle.net/10261/364501
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AT lopezsanchezpatricia digestibilitynutritionalandfunctionalpropertiesofproteinextractsfromulvaseaweed
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AT recioisidra digestibilitynutritionalandfunctionalpropertiesofproteinextractsfromulvaseaweed
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