Green extraction of proteins, umami and other free amino acids from brown macroalgae Ascophyllum nodosum and Fucus vesiculosus
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Green extraction of proteins, umami and other free amino acids from brown macroalgae Ascophyllum nodosum and Fucus vesiculosus. / Ummat, Viruja; Garcia-Vaquero, Marco; Poojary, Mahesha M; Lund, Marianne N.; O'Donnell, Colm; Zhang, Zhihang; Tiwari, Brijesh K.
In: Journal of Applied Phycology, Vol. 33, 2021, p. 4083–4091.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Green extraction of proteins, umami and other free amino acids from brown macroalgae Ascophyllum nodosum and Fucus vesiculosus
AU - Ummat, Viruja
AU - Garcia-Vaquero, Marco
AU - Poojary, Mahesha M
AU - Lund, Marianne N.
AU - O'Donnell, Colm
AU - Zhang, Zhihang
AU - Tiwari, Brijesh K
N1 - © The Author(s) 2021.
PY - 2021
Y1 - 2021
N2 - Seaweeds are a valuable potential source of protein, as well as free amino acids (FAAs) with umami flavour which are in high demand by the food industry. The most commonly used flavouring agents in the food industry are chemically synthesised and therefore are subject to concerns regarding their safety and associated consumer resistance. This study focuses on the effects of extraction time (1 and 2 h) and solvents (0.1 M HCl, 1% citric acid and deionised water) on the extraction of protein and FAAs including umami FAAs from Irish brown seaweeds (Ascophyllum nodosum and Fucus vesiculosus). Extraction yields were influenced by both the extraction solvent and time, and also varied according to the seaweed used. Both seaweeds investigated were found to be good sources of protein, FAAs including umami FAAs, demonstrating potential application as flavouring agents in the food industry. Overall, the use of green solvents (deionised water and citric acid) resulted in higher recoveries of compounds compared to HCl. The results of this study will facilitate the use of more sustainable solvents in industry for the extraction of proteins and flavouring agents from seaweed.
AB - Seaweeds are a valuable potential source of protein, as well as free amino acids (FAAs) with umami flavour which are in high demand by the food industry. The most commonly used flavouring agents in the food industry are chemically synthesised and therefore are subject to concerns regarding their safety and associated consumer resistance. This study focuses on the effects of extraction time (1 and 2 h) and solvents (0.1 M HCl, 1% citric acid and deionised water) on the extraction of protein and FAAs including umami FAAs from Irish brown seaweeds (Ascophyllum nodosum and Fucus vesiculosus). Extraction yields were influenced by both the extraction solvent and time, and also varied according to the seaweed used. Both seaweeds investigated were found to be good sources of protein, FAAs including umami FAAs, demonstrating potential application as flavouring agents in the food industry. Overall, the use of green solvents (deionised water and citric acid) resulted in higher recoveries of compounds compared to HCl. The results of this study will facilitate the use of more sustainable solvents in industry for the extraction of proteins and flavouring agents from seaweed.
U2 - 10.1007/s10811-021-02569-y
DO - 10.1007/s10811-021-02569-y
M3 - Journal article
C2 - 34456508
VL - 33
SP - 4083
EP - 4091
JO - Journal of Applied Phycology
JF - Journal of Applied Phycology
SN - 0921-8971
ER -
ID: 278034846