Implementation of response surface methodology for the optimization of the extraction of sodium alginate from Padina pavonica brown algae

被引：0
作者：
Adel Faidi
Jean Francois stumbé
Fathi Safta
Souad Sfar
机构：
[1] University of Monastir,Laboratory of Chemical, Galenic and Pharmacological Development of Medicines, Faculty of Pharmacy of Monastir
[2] Macromolecular Engineering Jean Baptiste Donnet Institute,Laboratory of Photochemistry
[3] National Engineering School of Chemistry of Mulhouse,undefined
来源：
Journal of Food Measurement and Characterization | 2022年 / 16卷
关键词：
Extraction; Sodium alginate; Response surface methodology; Optimization; Box–Behnken design; Emulsifying capacity;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
In the current examination, the extraction of sodium alginate from the Tunisian Padina pavonica algae (NaalgPP) was investigated using the Box-Behnken experimental design methodology (BBD). In this work, the BBD was performed to optimize the sodium alginate extraction process. Three independent variables were chosen: Alkali/algae ratio, extraction temperature, and extraction time. The optimal conditions that were identified are alkali/algae ratio of 50:1 (v/m), extraction temperature of 50 °C, and extraction time of 300 min. Then, the FTIR method showed characteristic peaks of optimized sodium alginate (NaalgPP). To consolidate the chemical structure of NaalgPP NMR-spectroscopy was quoted. The results confirmed that the optimized extract can be considered as an emulsifier. For instance, these results revealed that the extracted sodium alginate showed real potential for emulsification and stabilization of an emulsion.
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页码：4457 / 4469
页数：12
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