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Microwave-assisted extraction optimization, antimicrobial and antioxidant properties of carrageenan from red algae (Gracilaria acerosa)

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Abstract

The microwave-assisted extraction of carrageenan from red algae (Gracilaria acerosa) was optimized utilizing the response surface methodology. The maximum extraction efficiency of G. acerosa carrageenan was 7.99% which was obtained under the following conditions: microwave power of 425 W, water to the raw material ratio of 30 mL/g, and time of 12 min. The result of gel permeation chromatography indicated that the molecular weight of G. acerosa carrageenan was 230 kDa. The G. acerosa carrageenan consisted of galactose, xylose, mannose, glucose, fructose, and rhamnose. The G. acerosa carrageenan exhibited good antioxidant potential. Hence, G. acerosa carrageenan can be introduced as a natural component in the pharmaceutical and functional food industries.

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The data that support the findings of this study are available from the corresponding author upon reasonable request.

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Authors and Affiliations

  1. Department of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran

    Nasrin Maleki & Mehrnoosh Tadayoni

  2. Department of Fisheries, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran

    Laleh Roomiani

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  1. Nasrin Maleki
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  2. Laleh Roomiani
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  3. Mehrnoosh Tadayoni
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Correspondence to Laleh Roomiani.

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Maleki, N., Roomiani, L. & Tadayoni, M. Microwave-assisted extraction optimization, antimicrobial and antioxidant properties of carrageenan from red algae (Gracilaria acerosa). Food Measure 17, 1156–1166 (2023). https://doi.org/10.1007/s11694-022-01682-x

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