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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/6767

    Título
    Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis
    Autor
    Diop, Cherif Ibrahima KhalilUBU authority Orcid
    Beltrán Calvo, SagrarioUBU authority Orcid
    Jaime Moreno, IsabelUBU authority Orcid
    Sanz Díez, Mª TeresaUBU authority Orcid
    Publicado en
    Foods. 2022, V. 11, n. 14, 2081
    Editorial
    MDPI
    Fecha de publicación
    2022-07
    ISSN
    2304-8158
    DOI
    10.3390/foods11142081
    Abstract
    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.
    Palabras clave
    Agar
    Gelidium sesquipedale waste stream
    Food industry
    Pressurized hot water extraction
    RSM
    Texture
    Materia
    Alimentos
    Food
    Ingeniería química
    Chemical engineering
    URI
    http://hdl.handle.net/10259/6767
    Versión del editor
    https://doi.org/10.3390/foods11142081
    Collections
    • Artículos BIOIND
    Atribución 4.0 Internacional
    Documento(s) sujeto(s) a una licencia Creative Commons Atribución 4.0 Internacional
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