2026-04-22T17:32:03Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/95842024-10-03T00:05:22Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Trigueros Andrés, Ester Oliveira, Andreia P. Andrade, Paula B. Videira, Romeu A. Guedes de Pinho, Paula Sanz Díez, Mª Teresa Beltrán Calvo, Sagrario 2024-10-02T10:29:09Z 2024-10-02T10:29:09Z 2024-11 0308-8146 http://hdl.handle.net/10259/9584 10.1016/j.foodchem.2024.140310 Gelidium sesquipedale is valued in the Spanish agar industry, but its production generates substantial waste, often discarded despite its nutritional and bioactive content. Subcritical water extraction (SWE) at 175 °C and 50 bar for 130 min was performed on this waste after agar extraction, comparing it to conventional ethanol extraction. The SWE extract exhibited superior nutritional profile, including proteins (170.6 ± 1.0 mg/gfreeze-dried-extract), essential amino acids (18.1%), carbohydrates (148.1 ± 0.3 mg/gfreeze-dried-extract), total phenolic content (57 ± 7 mg-EqGA/gfreeze-dried-extract), and also containing Maillard reaction compounds, such as 5-hydroxymethylfurfural, furfural, 2-furanmethanol, 1-(2-furanyl)-ethanone, and 5-methyl-2-furfural, influencing color, aroma and flavor. This extract showed better antioxidant and anti-inflammatory properties than the conventional extract, and higher xanthine oxidase, tyrosinase, and acetylcholinesterase inhibition activities. Toxicological assessment on human cells indicated the safety of the SWE extract. Therefore, SWE technology offers a promising method to valorize G. sesquipedale residue, yielding a bioactive and nutrient-rich extract suitable for food and nutraceutical applications. This work was supported by PT national funds (FCT/MCTES, Fundação para a Ciência e Tecnologia and Ministério da Ciência, Tecnologia e Ensino Superior) through the project UIDP/50006/2020. This work also had the financial support from the projects UIDP/04378/2020 and UIDB/04378/2020 of Research Unit on Applied Molecular Biosciences–UCIBIO and the project LA/P/0140/2020 from the Associate Laboratory Institute for Health and Bioeconomy–i4HB, and from the Spanish Ministerio de Ciencia e Innovación [grant number PDC2022–133443-I00] and Junta de Castilla y León and ERDF [grant number BU050P20]. application/pdf eng Elsevier Food Chemistry. 2024, V. 458, 140310 https://doi.org/10.1016/j.foodchem.2024.140310 info:eu-repo/grantAgreement/FCT//UIDP%2F50006%2F2020/PT/ info:eu-repo/grantAgreement/FCT//UIDP%2F04378%2F2020/PT/ info:eu-repo/grantAgreement/FCT//UIDB%2F04378%2F2020/PT/ info:eu-repo/grantAgreement/FCT//LA%2FP%2F0140%2F2020/PT/ info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica, Técnica y de Innovación 2021-2023/PDC2022-133443-I00/ES/Diseño de un prototipo para la extracción de bioproductos con agua subcrítica/ info:eu-repo/grantAgreement/Junta de Castilla y León//BU050P20//Valorización de la fracción proteica de subproductos de la industria agroalimentaria de Castilla y León mediante tecnologías de fluidos presurizados/ Atribución-NoComercial 4.0 Internacional http://creativecommons.org/licenses/by-nc/4.0/ info:eu-repo/semantics/openAccess Macroalga residue Subcritical water Valorization Bioactivity Maillard reaction products Antioxidant activity Ingeniería química Bioquímica Alimentos Biotecnología Chemical engineering Biochemistry Food Biotechnology Exploring the bioactive potential of algae residue extract via subcritical water extraction: Insights into chemical composition and biological activity info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Food Chemistry 458 140310