Optimization of an innovative hydrothermal processing on prebiotic properties of eucheuma denticulatum, a tropical red seaweed
Seaweed is a sustainable source of marine oligosaccharides that potentially could be used as a prebiotic ingredient for functional food development. The study aims to optimize the oligosaccharide preparation through thermal hydrolysis of an under-utilized red seaweed, Eucheuma denticulatum. Response...
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Multidisciplinary Digital Publishing Institute
2023
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my.ums.eprints.351122023-02-23T08:01:56Z https://eprints.ums.edu.my/id/eprint/35112/ Optimization of an innovative hydrothermal processing on prebiotic properties of eucheuma denticulatum, a tropical red seaweed Birdie Scott Padam Chee, Kiong Siew Fook, Yee Chye TX341-641 Nutrition. Foods and food supply Seaweed is a sustainable source of marine oligosaccharides that potentially could be used as a prebiotic ingredient for functional food development. The study aims to optimize the oligosaccharide preparation through thermal hydrolysis of an under-utilized red seaweed, Eucheuma denticulatum. Response surface methodology (RSM) applying Box–Behnken design (BBD) was used on three parameters including temperature (105–135 °C), hydrolysis time (15–35 min) and sulfuric acid concentration (0.05–0.2 M). Optimized fractions with good prebiotic activity were characterized using high-performance size-exclusion chromatography (HP-SEC) and Fourier transform infrared spectroscopy (FT-IR). Eucheuma denticulatum oligosaccharides fraction 1 (ED-F1) was shown to promote the growth of beneficial gut microbiota including Lactobacillus plantarum, L. casei, L. acidophilus, Bifidobacterium animalis and B. longum with the highest prebiotic activity score of 1.64 ± 0.17. The optimization studies showed that hydrolysis time was the most significant parameter for the oligosaccharides yield. Optimal hydrolysis conditions for ED-F1 were 120 °C, 21 min, 0.12 M H2SO4 with the highest yield achieved (11.15 g/100 g of dry weight). The molecular weight of ED-F1 was determined at 1025 Da while FT-IR analysis revealed the presence of sulfated oligosaccharides with similar characteristics of i-carrageenan. These findings signify the innovative method for the efficient production of seaweed derived prebiotic oligosaccharides, which could be a promising source of functional food ingredients for the development of health foods and beverages. Multidisciplinary Digital Publishing Institute 2023-01-24 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/35112/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/35112/2/FULLTEXT.pdf Birdie Scott Padam and Chee, Kiong Siew and Fook, Yee Chye (2023) Optimization of an innovative hydrothermal processing on prebiotic properties of eucheuma denticulatum, a tropical red seaweed. Appllied science, 13 (1517). pp. 1-15. ISSN 2076-3417 https://www.mdpi.com/2076-3417/13/3/1517 https://doi.org/10.3390/app13031517 |
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TX341-641 Nutrition. Foods and food supply Birdie Scott Padam Chee, Kiong Siew Fook, Yee Chye Optimization of an innovative hydrothermal processing on prebiotic properties of eucheuma denticulatum, a tropical red seaweed |
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Seaweed is a sustainable source of marine oligosaccharides that potentially could be used as a prebiotic ingredient for functional food development. The study aims to optimize the oligosaccharide preparation through thermal hydrolysis of an under-utilized red seaweed, Eucheuma denticulatum. Response surface methodology (RSM) applying Box–Behnken design (BBD) was used on three parameters including temperature (105–135 °C), hydrolysis time (15–35 min) and sulfuric acid concentration (0.05–0.2 M). Optimized fractions with good prebiotic activity were characterized using high-performance size-exclusion chromatography (HP-SEC) and Fourier transform infrared spectroscopy (FT-IR). Eucheuma denticulatum oligosaccharides fraction 1 (ED-F1) was shown to promote the growth of beneficial gut microbiota including Lactobacillus plantarum, L. casei, L. acidophilus, Bifidobacterium animalis and B. longum with the highest prebiotic activity score of 1.64 ± 0.17. The optimization studies showed that hydrolysis time was the most significant parameter for the oligosaccharides yield. Optimal hydrolysis conditions for ED-F1 were 120 °C, 21 min, 0.12 M H2SO4 with the highest yield achieved (11.15 g/100 g of dry weight). The molecular weight of ED-F1 was determined at 1025 Da while FT-IR analysis revealed the presence of sulfated oligosaccharides with similar characteristics of i-carrageenan. These findings signify the innovative method for the efficient production of seaweed derived prebiotic oligosaccharides, which could be a promising source of functional food ingredients for the development of health foods and beverages. |
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Article |
author |
Birdie Scott Padam Chee, Kiong Siew Fook, Yee Chye |
author_facet |
Birdie Scott Padam Chee, Kiong Siew Fook, Yee Chye |
author_sort |
Birdie Scott Padam |
title |
Optimization of an innovative hydrothermal processing on prebiotic properties of eucheuma denticulatum, a tropical red seaweed |
title_short |
Optimization of an innovative hydrothermal processing on prebiotic properties of eucheuma denticulatum, a tropical red seaweed |
title_full |
Optimization of an innovative hydrothermal processing on prebiotic properties of eucheuma denticulatum, a tropical red seaweed |
title_fullStr |
Optimization of an innovative hydrothermal processing on prebiotic properties of eucheuma denticulatum, a tropical red seaweed |
title_full_unstemmed |
Optimization of an innovative hydrothermal processing on prebiotic properties of eucheuma denticulatum, a tropical red seaweed |
title_sort |
optimization of an innovative hydrothermal processing on prebiotic properties of eucheuma denticulatum, a tropical red seaweed |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2023 |
url |
https://eprints.ums.edu.my/id/eprint/35112/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35112/2/FULLTEXT.pdf https://eprints.ums.edu.my/id/eprint/35112/ https://www.mdpi.com/2076-3417/13/3/1517 https://doi.org/10.3390/app13031517 |
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13.18916 |