Optimization of an innovative hydrothermal processing on prebiotic properties of eucheuma denticulatum, a tropical red seaweed

Birdie Scott Padam and Chee, Kiong Siew and Fook, Yee Chye (2023) Optimization of an innovative hydrothermal processing on prebiotic properties of eucheuma denticulatum, a tropical red seaweed. Appllied science, 13 (1517). pp. 1-15. ISSN 2076-3417

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URL: https://www.mdpi.com/2076-3417/13/3/1517

Abstract

Seaweed is a sustainable source of marine oligosaccharides that potentially could be used as a prebiotic ingredient for functional food development. The study aims to optimize the oligosaccharide preparation through thermal hydrolysis of an under-utilized red seaweed, Eucheuma denticulatum. Response surface methodology (RSM) applying Box–Behnken design (BBD) was used on three parameters including temperature (105–135 °C), hydrolysis time (15–35 min) and sulfuric acid concentration (0.05–0.2 M). Optimized fractions with good prebiotic activity were characterized using high-performance size-exclusion chromatography (HP-SEC) and Fourier transform infrared spectroscopy (FT-IR). Eucheuma denticulatum oligosaccharides fraction 1 (ED-F1) was shown to promote the growth of beneficial gut microbiota including Lactobacillus plantarum, L. casei, L. acidophilus, Bifidobacterium animalis and B. longum with the highest prebiotic activity score of 1.64 ± 0.17. The optimization studies showed that hydrolysis time was the most significant parameter for the oligosaccharides yield. Optimal hydrolysis conditions for ED-F1 were 120 °C, 21 min, 0.12 M H2SO4 with the highest yield achieved (11.15 g/100 g of dry weight). The molecular weight of ED-F1 was determined at 1025 Da while FT-IR analysis revealed the presence of sulfated oligosaccharides with similar characteristics of i-carrageenan. These findings signify the innovative method for the efficient production of seaweed derived prebiotic oligosaccharides, which could be a promising source of functional food ingredients for the development of health foods and beverages.

Item Type:	Article
Keyword:	Optimization , Response surface methodology , Lactobacillus , Bifidobacterium , Eucheuma denticulatum , Seaweed oligosaccharide , HMF
Subjects:	T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	DG MASNIAH AHMAD -
Date Deposited:	23 Feb 2023 16:01
Last Modified:	23 Feb 2023 16:01
URI:	https://eprints.ums.edu.my/id/eprint/35112

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