Optimization of Ultrasound-Assisted Enzymatic Extraction Conditions on Yield, DPPH Antioxidant Activity, and Gel Strength of Agar from Gracilaria fisheri

被引：0
作者：
Omar, Noorain Nasuha [1 ]
Ibrahim, Nor Hayati [1 ,2 ]
Mohamad, Nizaha Juhaida [1 ]
Achudan, Shamini Nair [3 ]
Mat Amin, Amiza [1 ,2 ]
机构：
[1] Univ Malaysia Terengganu, Fac Fisheries & Food Sci, Kuala Nerus 21030, Terengganu, Malaysia
[2] Univ Malaysia Terengganu, Funct Food RIG, Food Secur Changing Climate SIG, Food Secur Res Cluster, Kuala Nerus, Terengganu, Malaysia
[3] Farms Best Food Ind Sdn Bhd, Res & Dev Dept, Masjid Tanah, Melaka, Malaysia
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2024年 / 33卷 / 09期
关键词：
G. fisheri agar; ultrasound-assisted enzymatic extraction; gel strength; antioxidant activity; optimization; SULFATED POLYSACCHARIDES; SEAWEED; RED; BROWN; BIOACTIVITIES; FRACTIONS; CORTICATA; FUCOIDAN; ALGA;
D O I：
10.1080/10498850.2024.2414432
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study investigated the effect of ultrasound-assisted enzymatic extraction (UAEE) conditions: solid-to-water ratio (1:50-1:100), ultrasonic power (296-506 W), and temperature (40-60 degrees C) on key criteria (responses) of Gracilaria fisheri agar. Response surface methodology resulted in accurate quadratic models for predicting responses. Non-linear (quadratic and interaction) effects of UAEE conditions significantly (p < 0.05) influenced the responses. Optimal conditions (solid-to-water ratio of 1:98, ultrasonic power of 506 W, and temperature of 60 degrees C) produced 32.02% agar yield, 58.05% DPPH antioxidant activity, and 83.48 g/cm(2) gel strength, aligning with predictions. This research establishes an efficient agar extraction method with controllable qualities from red seaweed.
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收藏
页码：765 / 777
页数：13
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