Articles
Influence of Hydrothermal Extraction Methods and Time on the Yield of Brown Algae Extract from the Sea of Japan
Authors:
Anton V. Tabakaev, Oksana V. Tabakaeva
Abstract:
Algae are common representatives of the World Ocean flora. The algae reserves are huge, as well as their diversity. Humans and animals consume it always as a food raw material. They are sources of various biologically active substances with pronounced antioxidant, antibacterial, anti-inflammatory and anti-carcinogenic properties. When using algae for food, a man needs to run the hydrothermal thallom treatment to obtain large volumes of hydrothermal extracts containing water-soluble algae components. The article presents study results of the influence of hydrothermal extraction methods (infusion, boiling and autoclaving) and the process duration for the extract output containing water-soluble components of algae. The brown algae of the Sea of Japan Costaria costata, Undaria pinnatifida, Sargassum miyabei Yendo were the raw materials for the extracts. The researchers experimentally determined that the extract of the algae Undaria pinnatifida obtained by autoclaving for 180 minutes had the highest yield. For all algae, the infusion method demonstrated a minimum yield of dry extract. The processing time significantly increases the extract yield (by 2.34-3.05 times), and the maximum for Sargassum miyabei. A comparative analysis of the quantitative extracts yield, regardless of the hydrothermal extraction method, enabled to arrange the studied algae in a row in descending order: Undaria pinnatifida > Costaria costata > Sargassum miyabei Yendo.
Keywords:
brown algae; hydrothermal extraction; boiling; autoclaving; extract
For citation:
Anton V. Tabakaev, Oksana V. Tabakaeva. Influence of Hydrothermal Extraction Methods and Time on the Yield of Brown Algae Extract from the Sea of Japan. Индустрия питания|Food Industry. 2021. Vol. 6, No. 3. Pp. 44–50. DOI: 10.29141/2500-1922-2021-6-3-5
