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oai:riubu.ubu.es:10259/64802022-11-09T11:27:08Zcom_10259_3596com_10259_5086com_10259_2604com_10259_4244col_10259_3597col_10259_4245

Diop, Cherif Ibrahima Khalil 599 500 Trigueros Andrés, Ester 557 600 Sanz Díez, Mª Teresa 530 600 Beltrán Calvo, Sagrario 57 600 García Tojal, Javier 221 600 2022-03-21T14:01:48Z 2022-03-21T14:01:48Z 2022-08 0268-005X http://hdl.handle.net/10259/6480 10.1016/j.foodhyd.2022.107664 The potential of using pressurized hot water extraction to valorize the remaining crude agar in Gelidium sesquipedale waste stream after an initial industrial extraction was investigated. In this process, a four-factor Box-Behnken design was coupled with a response surface methodology. The impact of the operating temperature (°C), the internal pressure (bar), the extraction time (min), and the algae concentration (% w: v), as well as their quadratic effects and two-way interactions, on the physicochemical properties of the residual agar, was analyzed. The yield (%), gel strength (g/cm2), gelling temperature (°C), melting temperature (°C), 3,6-anhydrogalactose content (%), and the sulfate content (%) were all considered in the evaluation. A multiple regression statistical model was used to fit all the experimental responses to a second-order polynomial equation that confirmed the suitability of the approach. Temperature of 120 °C, low pressure of 3.28 bar, and an extended extraction time of 150 min along with a 3% (w: v) algae concentration were projected to be optimum conditions for a high extraction yield of 17.03%. The strength of the recovered agar hydrogel oscillated between a minimum of 25 g/cm2 and a maximum of 350 g/cm2. The key parameters impacting the fluctuation of the sulfate content in the recovered agar (2% ≤ sulfate content ≤10%, with R2 = 79.8%) appeared to be the temperature and the algae concentration, in addition to the quadratic effect of the solid concentration. By adjusting the parameters, the process can accommodate the physicochemical properties of agar for wider range of applications. European Commission, Horizon 2020 program through the Marie-Curie Individual Fellowship (H2020-MSCA-IF-2019), with regards to the ALGWAS-BIOR project (Grant agreement number 898804). This work was also supported by the Junta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF) [grant numbers BU301P18 and BU050P20]; as well as the Agencia Estatal de Investigación [grant number AEI /10.13039/501100011033]. application/pdf eng Elsevier Food Hydrocolloids. 2022, V. 129, 107664 https://doi.org/10.1016/j.foodhyd.2022.107664 info:eu-repo/grantAgreement/EC/H2020/898804/EU/Sustainable Valorization Of The Algae Industry Waste-Stream Within An Advanced Clean Technologies-Based Integrated Biorefinery Concept info:eu-repo/grantAgreement/Junta de Castilla y León//BU305P18 info:eu-repo/grantAgreement/Junta de Castilla y León//BU050P20 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Residual crude agar valorization Pressurized hot water extraction Never-dried algae industry waste stream Physicochemical properties Response surface methodology Box-Behnken design Ingeniería química Alimentos Chemical engineering Food Pressurized hot water-assisted recovery of crude residual agar from a never-dried algae industry waste stream: A Box-Behnken design approach info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Food Hydrocolloids 129 107664 THUMBNAIL Diop-fh_2022.pdf.jpg Diop-fh_2022.pdf.jpg IM Thumbnail image/jpeg 4956 https://riubu.ubu.es/bitstream/10259/6480/4/Diop-fh_2022.pdf.jpg 662794338b2b375b28acf590d48c7efc MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/6480/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/6480/2/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 2 ORIGINAL Diop-fh_2022.pdf Diop-fh_2022.pdf application/pdf 5761932 https://riubu.ubu.es/bitstream/10259/6480/1/Diop-fh_2022.pdf 33d1984fb1c8f03f569842cbe1d17c75 MD5 1 10259/6480 oai:riubu.ubu.es:10259/6480 2022-11-09 12:27:08.168 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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