Polyfenolekstraksjon fra Alaria esculenta og Ascophyllum nodosum med forskjellige prosesseringsteknologier

Abstract

This study explores the effectiveness of different processing technologies; pulsed electric field processing, ultrasound assisted extraction, and blanching in extracting polyphenols from two types of brown algae; Ascophyllum nodosum (rockweed) and Alaria esculenta (winged kelp). Algae, known for their high antioxidant, lipid and carbohydrate content, hold significant potential for addressing energy security, climate change and food scarcity. These marine organisms are not only a promising source for biofuel production but are also rich in proteins, vitamins and minerals. Making them valuable for nutritional supplements and various bioproducts.

The research focuses on enhancing the extraction of polyphenols, which are bioactive compounds recognized for their antioxidant properties. To achieve this, the study compares polyphenol extraction from untreated, freeze-dried and processed samples of the algae. The pretreatment methods used in the study include pulsed electric field processing, which creates small pores in cell membranes to facilitate the release of intracellular contents; ultrasound assisted extraction, which employs high-frequency sound waves to disrupt cell structures; and blanching, which briefly heats the samples to inactivate enzymes that might degrade sensitive compounds.

Through comprehensive analyses, including color analysis, dry matter and ash content, weight analysis and polyphenol content, this study evaluates the best parameters and the efficiency of these processing techniques. The results highlight the varying effectiveness of each technique on polyphenol extraction and preserving the nutritional and functional properties of the algae. Among the methods tested, pulsed electric field showed the most promise in enhancing polyphenol extraction while preserving the nutritional and functional properties of the algae

This study explores the effectiveness of different processing technologies; pulsed electric field processing, ultrasound assisted extraction, and blanching in extracting polyphenols from two types of brown algae; Ascophyllum nodosum (rockweed) and Alaria esculenta (winged kelp). Algae, known for their high antioxidant, lipid and carbohydrate content, hold significant potential for addressing energy security, climate change and food scarcity. These marine organisms are not only a promising source for biofuel production but are also rich in proteins, vitamins and minerals. Making them valuable for nutritional supplements and various bioproducts.

The research focuses on enhancing the extraction of polyphenols, which are bioactive compounds recognized for their antioxidant properties. To achieve this, the study compares polyphenol extraction from untreated, freeze-dried and processed samples of the algae. The pretreatment methods used in the study include pulsed electric field processing, which creates small pores in cell membranes to facilitate the release of intracellular contents; ultrasound assisted extraction, which employs high-frequency sound waves to disrupt cell structures; and blanching, which briefly heats the samples to inactivate enzymes that might degrade sensitive compounds.

Through comprehensive analyses, including color analysis, dry matter and ash content, weight analysis and polyphenol content, this study evaluates the best parameters and the efficiency of these processing techniques. The results highlight the varying effectiveness of each technique on polyphenol extraction and preserving the nutritional and functional properties of the algae. Among the methods tested, pulsed electric field showed the most promise in enhancing polyphenol extraction while preserving the nutritional and functional properties of the algae