Ultrasound, microwave and enzyme-assisted multiproduct biorefinery of Ascophyllum nodosum

Research output: Contribution to journal › Journal article › Research › peer-review

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Ultrasound, microwave and enzyme-assisted multiproduct biorefinery of Ascophyllum nodosum. / Periaswamy Sivagnanam, Saravana; Alaydi, Hadil; Cabral, Eduarda M.; Poojary, Mahesha M.; Karuppusamy, Shanmugapriya; Tiwari, Brijesh K.

In: Food Chemistry, Vol. 433, 137259, 2024.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Periaswamy Sivagnanam, S, Alaydi, H, Cabral, EM, Poojary, MM, Karuppusamy, S & Tiwari, BK 2024, 'Ultrasound, microwave and enzyme-assisted multiproduct biorefinery of Ascophyllum nodosum', Food Chemistry, vol. 433, 137259. https://doi.org/10.1016/j.foodchem.2023.137259

APA

Periaswamy Sivagnanam, S., Alaydi, H., Cabral, E. M., Poojary, M. M., Karuppusamy, S., & Tiwari, B. K. (2024). Ultrasound, microwave and enzyme-assisted multiproduct biorefinery of Ascophyllum nodosum. Food Chemistry, 433, [137259]. https://doi.org/10.1016/j.foodchem.2023.137259

Vancouver

Periaswamy Sivagnanam S, Alaydi H, Cabral EM, Poojary MM, Karuppusamy S, Tiwari BK. Ultrasound, microwave and enzyme-assisted multiproduct biorefinery of Ascophyllum nodosum. Food Chemistry. 2024;433. 137259. https://doi.org/10.1016/j.foodchem.2023.137259

Author

Periaswamy Sivagnanam, Saravana ; Alaydi, Hadil ; Cabral, Eduarda M. ; Poojary, Mahesha M. ; Karuppusamy, Shanmugapriya ; Tiwari, Brijesh K. / Ultrasound, microwave and enzyme-assisted multiproduct biorefinery of Ascophyllum nodosum. In: Food Chemistry. 2024 ; Vol. 433.

Bibtex

@article{8119127167c349119093573c620add48,
title = "Ultrasound, microwave and enzyme-assisted multiproduct biorefinery of Ascophyllum nodosum",
abstract = "This study investigated the multiproduct (fucoidans, β-glucans, proteins, carotenoids, fatty acids, amino acids and polyphenols) valorization of the invasive macroalgae Ascophyllum nodosum within a green biorefinery concept using ultrasound (US), microwave (MW) treatment followed by supercritical CO2 (SC-CO2) with co-solvent and enzymatic extraction. Water and 50% aqueous ethanol were used as green extraction solvents. The extraction methods using 50% ethanol as extraction solvent improved the yields of phenolic compounds and glucan and enhanced in vitro antioxidant activity. The characterization of SC-CO2 extracts revealed that pretreatment with US and MW improved the 2-fold yield of carotenoids, total phenolics and fatty acids. However, US/MW pretreatment and enzymatic extraction did not improve the yields of proteins and free amino acids. Overall, using concurrent green US/MW-assisted extraction methods enhanced the yields of the bioactive compounds in a short duration and provided extracts with a better antioxidant capacity in the field of food applications.",
keywords = "Amino acid, Ascophyllum nodosum, Bioactive compounds, Biorefinery, Brown seaweed, Microwave, Supercritical CO, Ultrasound",
author = "{Periaswamy Sivagnanam}, Saravana and Hadil Alaydi and Cabral, {Eduarda M.} and Poojary, {Mahesha M.} and Shanmugapriya Karuppusamy and Tiwari, {Brijesh K.}",
note = "Publisher Copyright: {\textcopyright} 2023 Elsevier Ltd",
year = "2024",
doi = "10.1016/j.foodchem.2023.137259",
language = "English",
volume = "433",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Ultrasound, microwave and enzyme-assisted multiproduct biorefinery of Ascophyllum nodosum

AU - Periaswamy Sivagnanam, Saravana

AU - Alaydi, Hadil

AU - Cabral, Eduarda M.

AU - Poojary, Mahesha M.

AU - Karuppusamy, Shanmugapriya

AU - Tiwari, Brijesh K.

N1 - Publisher Copyright: © 2023 Elsevier Ltd

PY - 2024

Y1 - 2024

N2 - This study investigated the multiproduct (fucoidans, β-glucans, proteins, carotenoids, fatty acids, amino acids and polyphenols) valorization of the invasive macroalgae Ascophyllum nodosum within a green biorefinery concept using ultrasound (US), microwave (MW) treatment followed by supercritical CO2 (SC-CO2) with co-solvent and enzymatic extraction. Water and 50% aqueous ethanol were used as green extraction solvents. The extraction methods using 50% ethanol as extraction solvent improved the yields of phenolic compounds and glucan and enhanced in vitro antioxidant activity. The characterization of SC-CO2 extracts revealed that pretreatment with US and MW improved the 2-fold yield of carotenoids, total phenolics and fatty acids. However, US/MW pretreatment and enzymatic extraction did not improve the yields of proteins and free amino acids. Overall, using concurrent green US/MW-assisted extraction methods enhanced the yields of the bioactive compounds in a short duration and provided extracts with a better antioxidant capacity in the field of food applications.

AB - This study investigated the multiproduct (fucoidans, β-glucans, proteins, carotenoids, fatty acids, amino acids and polyphenols) valorization of the invasive macroalgae Ascophyllum nodosum within a green biorefinery concept using ultrasound (US), microwave (MW) treatment followed by supercritical CO2 (SC-CO2) with co-solvent and enzymatic extraction. Water and 50% aqueous ethanol were used as green extraction solvents. The extraction methods using 50% ethanol as extraction solvent improved the yields of phenolic compounds and glucan and enhanced in vitro antioxidant activity. The characterization of SC-CO2 extracts revealed that pretreatment with US and MW improved the 2-fold yield of carotenoids, total phenolics and fatty acids. However, US/MW pretreatment and enzymatic extraction did not improve the yields of proteins and free amino acids. Overall, using concurrent green US/MW-assisted extraction methods enhanced the yields of the bioactive compounds in a short duration and provided extracts with a better antioxidant capacity in the field of food applications.

KW - Amino acid

KW - Ascophyllum nodosum

KW - Bioactive compounds

KW - Biorefinery

KW - Brown seaweed

KW - Microwave

KW - Supercritical CO

KW - Ultrasound

U2 - 10.1016/j.foodchem.2023.137259

DO - 10.1016/j.foodchem.2023.137259

M3 - Journal article

C2 - 37672947

AN - SCOPUS:85169932569

VL - 433

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 137259

ER -

ID: 372324616