World Journal of Food Science and Technology
Volume 4, Issue 1, March 2020, Pages: 17-22
Received: Mar. 17, 2020;
Accepted: Apr. 2, 2020;
Published: Apr. 29, 2020
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Dang Xuan Cuong, Organic Matterial from Marine Resource, Nhatrang Institute of Technology Application and Research, Vietnam Academic of Science and Technology, Nha Trang, Vietnam
Dang Thi Thanh Tuyen, Faculty of Food Technology, Nha Trang University, Nha Trang, Vietnam
Do Thuy Kieu, Faculty of Food Technology, Nha Trang University, Nha Trang, Vietnam
Alginate is a high-value biopolymer, exists in brown algae, and applied widely in numerous fields, for example, food, functional foods, and pharmaceutics. The study focused on the biophysical-chemistry characterization of alginate in brown algae species Sargassum dupplicatum grown commonly in Vietnam under the effect of NaCl, KCl, MgCl2, chitosan, carrageenan, and ethanol in different physical condition. Antioxidant activity of alginate and their compound was also studied. The results showed that Na_Alg, K_Alg, and Mg_Alg disperse the net style in the water. Ca_Alg, chitosan_Alg, and Carrageenan_Alg absorbed water and swelled for forming a sphere, yarn, and yarn in the water, respectively. Chitosan_Alg and carrageenan_Alg precipitated faster in ethanol, compared to Na_Alg, K_Alg, and Mg_Alg. 20% of ethanol did not cause the precipitation of Alginate salt, Chitosan_Alg, and carrageenan_Alg for 30 minutes. Alginate salt, Chitosan_Alg, and Carrageenan_Alg were full precipitated for 30 minutes when using ethanol concentration was more than 80%. Chitosan_Alg and Carrageenan_Alg occurred the precipitation in 20% of ethanol for 30 minutes. Total antioxidant activity and reducing power activity of chitosan_Alg got the highest value (a and b, respectively), compared to Carrageenan_Alg, Na_Alg, K_Alg, and Mg_Alg. The antioxidant activity difference in a group of Na_Alg, K_Alg, and Mg_Alg, and a group (Chitosan_Alg and Carrageenan_Alg) did not happen. The difference only occurred between the two groups.
Dang Xuan Cuong,
Dang Thi Thanh Tuyen,
Do Thuy Kieu,
Biophysical-chemistry Characterization of Alginate in Brown Algae Species Sargassum dupplicatum, World Journal of Food Science and Technology. Special Issue: Marine Bio-Polymer: Bio-Activity, Extraction and Application.
Vol. 4, No. 1,
2020, pp. 17-22.
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