Extraction technology impacts on the structure-function relationship between sodium alginate extracts and their in vitro prebiotic activity

Sodium alginate extracted from Ascophyllum nodosum using conventional chemical extraction (Alg-CCE), microwave-assisted extraction (Alg-MAE), ultrasound-assisted extraction (Alg-UAE), and a combination of both enzyme-assisted and conventional chemical extraction (Alg-EAE/CCE) methods were studied fo...

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Veröffentlicht in:	Food bioscience 2020-10, Vol.37, p.100672, Article 100672
Hauptverfasser:	Okolie, Chigozie Louis, Mason, Beth, Mohan, Aishwarya, Pitts, Nancy, Udenigwe, Chibuike C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Ascophyllum nodosum brown seaweeds Enzyme-assisted extraction Lactobacillus casei Lactobacillus delbruecki ssp Bulgaricus Microwave-assisted extraction Prebiotic Ultrasound-assisted extraction
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Zusammenfassung:	Sodium alginate extracted from Ascophyllum nodosum using conventional chemical extraction (Alg-CCE), microwave-assisted extraction (Alg-MAE), ultrasound-assisted extraction (Alg-UAE), and a combination of both enzyme-assisted and conventional chemical extraction (Alg-EAE/CCE) methods were studied for both physicochemical properties and in vitro prebiotic activity. Alg-EAE/CCE had the highest yield, which was significantly (p
ISSN:	2212-4292 2212-4306
DOI:	10.1016/j.fbio.2020.100672