2026-05-15T16:39:10Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/67672022-07-18T06:58:22Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis Diop, C.I.K. Beltrán Calvo, Sagrario Jaime Moreno, Isabel Sanz Díez, Mª Teresa Agar Gelidium sesquipedale waste stream Food industry Pressurized hot water extraction RSM Texture Alimentos Ingeniería química Food Chemical engineering A significant amount of bioactive compound-rich solid waste is released during the industrial phycocolloid-centric extraction of Gelidium sesquipedale. The impact of mild pressurized hot water extraction on repurposing this waste for the recovery of agar with an adjustable gel texture is investigated. A two-factor interaction response surface model assessed the influences of the operating temperatures (80 to 130 °C), times (45 and 150 min), pressures (1 to 70 bar), and algae concentrations (3 to 10% (w:v)). At a temperature of 100 °C, a pressure of 10.13 bar, a recovery time of 45 min, and a 10% algae concentration, the working parameters were considered ideal (w:v). Agar with a hardness of 431.6 g, an adhesiveness of −13.14 g.s−1, a springiness of 0.94, a cohesiveness of 0.63, and a gumminess of 274.46 g was produced under these conditions. A combined desirability of 0.78 was obtained for the exposed technology that retrieved gels with a minimum agar yield of 10% and thermal hysteresis between 39 ± 1 and 52 ± 0.5 °C. The fitted design can provide a high techno-commercial value to the agri-food industrial waste stream. This research was funded by the 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). 2022-07-15T12:24:17Z 2022-07-15T12:24:17Z 2022-07 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 2304-8158 http://hdl.handle.net/10259/6767 10.3390/foods11142081 2304-8158 eng Foods. 2022, V. 11, n. 14, 2081 https://doi.org/10.3390/foods11142081 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 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess application/pdf MDPI https://riubu.ubu.es/bitstream/10259/6767/4/Diop-foods_2022.pdf.jpg Hispana TEXT http://creativecommons.org/licenses/by/4.0/ RIUBU. Repositorio Institucional de la Universidad de Burgos http://hdl.handle.net/10259/6767