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Article: Corrigendum to "Rheological properties of agar and carrageenan from Ghanaian red seaweeds" [Food Hydrocolloids 63 (2017) 50-58]

Rhein-Knudsen, Nanna / Tutor Ale, Marcel / Ajalloueian, Fatemeh / Yu, Liyun / Meyer, Anne S.

2018 Volume 81, Issue -, Page(s) 284–285

Language	English
Document type	Article
ZDB-ID	742742-6
ISSN	0268-005X
Database	Current Contents Nutrition, Environment, Agriculture

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Article ; Online: Seaweed hydrocolloid production: an update on enzyme assisted extraction and modification technologies.

Rhein-Knudsen, Nanna / Ale, Marcel Tutor / Meyer, Anne S

Marine drugs

2015 Volume 13, Issue 6, Page(s) 3340–3359

Abstract: Agar, alginate, and carrageenans are high-value seaweed hydrocolloids, which are used as gelation and thickening agents in different food, pharmaceutical, and biotechnological applications. The annual global production of these hydrocolloids has recently ...

Abstract	Agar, alginate, and carrageenans are high-value seaweed hydrocolloids, which are used as gelation and thickening agents in different food, pharmaceutical, and biotechnological applications. The annual global production of these hydrocolloids has recently reached 100,000 tons with a gross market value just above US$ 1.1 billion. The techno-functional properties of the seaweed polysaccharides depend strictly on their unique structural make-up, notably degree and position of sulfation and presence of anhydro-bridges. Classical extraction techniques include hot alkali treatments, but recent research has shown promising results with enzymes. Current methods mainly involve use of commercially available enzyme mixtures developed for terrestrial plant material processing. Application of seaweed polysaccharide targeted enzymes allows for selective extraction at mild conditions as well as tailor-made modifications of the hydrocolloids to obtain specific functionalities. This review provides an update of the detailed structural features of κ-, ι-, λ-carrageenans, agars, and alginate, and a thorough discussion of enzyme assisted extraction and processing techniques for these hydrocolloids.
MeSH term(s)	Agar/chemistry ; Agar/isolation & purification ; Alginates/chemistry ; Alginates/isolation & purification ; Carrageenan/chemistry ; Carrageenan/isolation & purification ; Colloids/chemistry ; Colloids/isolation & purification ; Glucuronic Acid/chemistry ; Glucuronic Acid/isolation & purification ; Hexuronic Acids/chemistry ; Hexuronic Acids/isolation & purification ; Polysaccharides/chemistry ; Polysaccharides/isolation & purification ; Seaweed/chemistry
Chemical Substances	Alginates ; Colloids ; Hexuronic Acids ; Polysaccharides ; Glucuronic Acid (8A5D83Q4RW) ; alginic acid (8C3Z4148WZ) ; Carrageenan (9000-07-1) ; Agar (9002-18-0)
Language	English
Publishing date	2015-05-27
Publishing country	Switzerland
Document type	Journal Article ; Research Support, Non-U.S. Gov't ; Review
ZDB-ID	2175190-0
ISSN	1660-3397 ; 1660-3397
ISSN (online)	1660-3397
ISSN	1660-3397
DOI	10.3390/md13063340
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Purification of cress seed (Lepidium sativum) gum: Physicochemical characterization and functional properties.

Razmkhah, Somayeh / Mohammadifar, Mohammad Amin / Razavi, Seyed Mohammad Ali / Ale, Marcel Tutor

Carbohydrate polymers

2016 Volume 141, Page(s) 166–174

Abstract: The aim of the present study was to investigate the effects of different purification methods (ethanol, isopropanol and ethanol-isopropanol) on the physicochemical and functional characteristics of cress seed gum. Sugar composition and molecular weight ... ...

Abstract	The aim of the present study was to investigate the effects of different purification methods (ethanol, isopropanol and ethanol-isopropanol) on the physicochemical and functional characteristics of cress seed gum. Sugar composition and molecular weight of the samples varied significantly. All the purification methods reduced ash and protein content and molecular weight of cress seed gum. The main decomposition of the purified samples started above 200°C and initial decomposition temperature of the crude gum was 190.21°C. DSC thermograms of the purified gums showed two exothermic events at 257.81-261.95°C and 302.46-311.57°C. Crude gum displayed an exothermic peak at 259.42°C. Sample I (purified using isopropanol) imparted the best surface activity among the purified samples as it had the highest protein and uronic acid contents and the lowest Mw. All the purification methods could improve emulsifying properties of cress seed gum and there was no significant difference among the purified samples. Crude gum showed the lowest foaming properties, while samples I and E (purified using ethanol) showed the highest foaming capacity and foam stability, respectively.
MeSH term(s)	Hot Temperature ; Lepidium sativum/chemistry ; Plant Gums/chemistry
Chemical Substances	Plant Gums
Language	English
Publishing date	2016-05-05
Publishing country	England
Document type	Journal Article
ZDB-ID	1501516-6
ISSN	1879-1344 ; 0144-8617
ISSN (online)	1879-1344
ISSN	0144-8617
DOI	10.1016/j.carbpol.2015.12.071
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Article ; Online: Seaweed Hydrocolloid Production

Nanna Rhein-Knudsen / Marcel Tutor Ale / Anne S. Meyer

Marine Drugs, Vol 13, Iss 6, Pp 3340-

An Update on Enzyme Assisted Extraction and Modification Technologies

2015 Volume 3359

Abstract	Agar, alginate, and carrageenans are high-value seaweed hydrocolloids, which are used as gelation and thickening agents in different food, pharmaceutical, and biotechnological applications. The annual global production of these hydrocolloids has recently reached 100,000 tons with a gross market value just above US$ 1.1 billion. The techno-functional properties of the seaweed polysaccharides depend strictly on their unique structural make-up, notably degree and position of sulfation and presence of anhydro-bridges. Classical extraction techniques include hot alkali treatments, but recent research has shown promising results with enzymes. Current methods mainly involve use of commercially available enzyme mixtures developed for terrestrial plant material processing. Application of seaweed polysaccharide targeted enzymes allows for selective extraction at mild conditions as well as tailor-made modifications of the hydrocolloids to obtain specific functionalities. This review provides an update of the detailed structural features of κ-, ι-, λ-carrageenans, agars, and alginate, and a thorough discussion of enzyme assisted extraction and processing techniques for these hydrocolloids.
Keywords	seaweed ; carrageenan ; alginate ; agar ; hydrocolloid ; enzymatic extraction ; Biology (General) ; QH301-705.5
Subject code	540 ; 660
Language	English
Publishing date	2015-05-01T00:00:00Z
Publisher	MDPI AG
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article: Rheological properties of agar and carrageenan from Ghanaian red seaweeds

Rhein-Knudsen, Nanna / Anne S. Meyer / Fatemeh Ajalloueian / Liyun Yu / Marcel Tutor Ale

Food hydrocolloids. 2017 Feb., v. 63

2017

Abstract: Red seaweeds contain unique galactose-rich hydrocolloids, carrageenans and agar, which find use as gelling agents in high value applications. This study examined the chemical and rheological properties of hydrocolloids from selected wild red seaweed ... ...

Abstract	Red seaweeds contain unique galactose-rich hydrocolloids, carrageenans and agar, which find use as gelling agents in high value applications. This study examined the chemical and rheological properties of hydrocolloids from selected wild red seaweed species collected in Ghana: Hypnea musciformis and Cryptonemia crenulata, expected to hold carrageenan, contained 21–26% by weight of galactose. A commercial Kappaphycus alvarezii carrageenan sample had 30% galactose residues by weight. Hydropuntia dentata, expected to contain agar, contained 15% by weight of galactose-monomers. Fourier transform infrared spectroscopy (FTIR) analysis on the hydrocolloids extracted from H. musciformis (and K. alvarezii) indicated κ-carrageenan, C. crenulata hydrocolloids were mainly ι-carrageenan, and the H. dentata hydrocolloids were agar. Gelling temperatures ranged from 32 to 36 °C for the κ-carrageenan hydrocolloid samples. The ι-carrageenan and agar samples had gelling temperatures of 70–74 °C and 38–52 °C, respectively. Gel strengths, G’ at 25 °C, of carrageenan samples extracted via alkali-treatment were 4000–6500 Pa. The agar gel strength was 287 Pa. The rheological properties of the H. musciformis κ-carrageenans were comparable with κ-carrageenan from K. alvarezii, whereas the H. dentata agar properties were different from those of a commercial agar sample. This work shows that certain red seaweed species in Ghana contain hydrocolloids with desirable properties for high value applications.
Keywords	agar ; alkali treatment ; Cryptonemia ; Fourier transform infrared spectroscopy ; galactose ; gel strength ; gelling agents ; hydrocolloids ; Hydropuntia ; Hypnea ; iota-carrageenan ; kappa carrageenan ; Kappaphycus alvarezii ; macroalgae ; rheological properties ; temperature ; Ghana
Language	English
Dates of publication	2017-02
Size	p. 50-58.
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2016.08.023
Database	NAL-Catalogue (AGRICOLA)

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Article: Fucoidans from brown seaweeds: an update on structures, extraction techniques and use of enzymes as tools for structural elucidation

Ale, Marcel Tutor / Meyer, Anne S

RSC advances. 2013 May 14, v. 3, no. 22

2013

Abstract: Fucoidan or fucoidans cover a family of sulfated fucose-rich polysaccharides, built of a backbone of l-fucose units, and characteristically found in brown seaweeds. Fucoidans have potential therapeutic properties, including anti-inflammatory and anti- ... ...

Abstract	Fucoidan or fucoidans cover a family of sulfated fucose-rich polysaccharides, built of a backbone of l-fucose units, and characteristically found in brown seaweeds. Fucoidans have potential therapeutic properties, including anti-inflammatory and anti-coagulant activities, as well as anti-proliferative effects on cancer cells. Recent work has revealed distinct structural features of fucoidans obtained from different brown seaweed sources. Fucoidans are classically obtained from brown seaweeds by multi-step, hot acid extraction, but the structural and compositional traits, and possibly the bioactivity, of the fucoidan polysaccharides are significantly influenced by the extraction parameters. This review discusses the structural features of fucoidans, the significance of different extraction technologies, and reviews enzymatic degradation of fucoidans and the use of fucoidan-modifying enzymes for elucidating structural details of fucoidans. Mild extraction techniques coupled with the use of new tools such as enzymes can provide the much needed knowledge about structural characteristics of different fucoidan molecules and thus pave the way for a better understanding of the structural chemistry and bioactivities of fucoidans.
Keywords	anticoagulant activity ; chemistry ; enzymes ; fucoidan ; fucose ; medicinal properties ; neoplasm cells ; Phaeophyceae
Language	English
Dates of publication	2013-0514
Size	p. 8131-8141.
Publishing place	The Royal Society of Chemistry
Document type	Article
ISSN	2046-2069
DOI	10.1039/c3ra23373a
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage.

Hesarinejad, Mohammad Ali / Sami Jokandan, Maryam / Mohammadifar, Mohammad Amin / Koocheki, Arash / Razavi, Seyed Mohammad Ali / Ale, Marcel Tutor / Attar, Farnaz Rezaiyan

International journal of biological macromolecules

2017 Volume 115, Page(s) 1260–1266

Abstract: In this study, the effect of concentration (0.5, 1, 1.5 and 2%) and heating-cooling rate (1, 5 and 10 °C ... ...

Abstract	In this study, the effect of concentration (0.5, 1, 1.5 and 2%) and heating-cooling rate (1, 5 and 10 °C min
MeSH term(s)	Hot Temperature ; Plant Mucilage/chemistry ; Plantago/chemistry ; Rheology ; Seeds/chemistry
Chemical Substances	Plant Mucilage
Language	English
Publishing date	2017-10-17
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2017.10.102
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Article: Characterization of alginates from Ghanaian brown seaweeds: Sargassum spp. and Padina spp

Rhein-Knudsen, Nanna / Anne S. Meyer / Fatemeh Ajalloueian / Marcel Tutor Ale

Food hydrocolloids. 2017 Oct., v. 71

2017

Abstract: Alginates of four locally harvested Ghanaian brown seaweeds from the Sargassum and Padina genus were assessed for their rheological and chemical characteristics. The seaweeds contained 16–30% by weight of alginate assessed as the sum of d-mannuronic acid ...

Abstract	Alginates of four locally harvested Ghanaian brown seaweeds from the Sargassum and Padina genus were assessed for their rheological and chemical characteristics. The seaweeds contained 16–30% by weight of alginate assessed as the sum of d-mannuronic acid (M) and l-guluronic acid (G). In comparison, alginate samples from Laminaria digitata and Macrocystis pyrifera, used commercially for alginate extraction, contained 29% and 27% by weight of the two constituent uronic acids (M + G), respectively. Alginate extraction yields of the Ghanaian seaweeds ranged from 17 to 23% by weight of dry material; the corresponding yields from L. digitata and M. pyrifera were 26–29% by weight; these yields were equivalent to ∼49–99% of the theoretical yields, but the purity of the extracted alginates varied, and were lowest for the Ghanaian seaweed alginates. 1H NMR analysis of the uronic acid block-structure in the alginates gave M/G ratios of 0.47 and 0.70 for the alginates extracted from Sargassum natans and Sargassum vulgare, while alginates from Padina gymnospora and Padina antillarum had M/G ratios of 1.75 and 1.85, respectively. The alginates from the two Ghanaian Sargassum spp. had high contents of dimeric and trimeric homoguluronate elements: FGG and FGGG values were 0.61 and 0.58 for S. natans and 0.49 and 0.44 for S. vulgare. The alginates from the two Padina spp. had gel strengths estimated as G′ surpassing those from the commercial alginates with G′ values after 4 h of rheological oscillation of 340 Pa (P. gymnospora) and 376 Pa (P. antillarum), whereas the gelling properties of the Sargassum spp. alginates were poor. The degree of polymerization of the acid tolerant alginate backbone fragments, but not M/G ratio or homoguluronate dimer and trimer element contents, appeared to correlate to the alginate gel strength. The study shows that notably Ghanaian Padina spp. hold alginate having desirable properties for high gel-strength applications.
Keywords	acid tolerance ; alginates ; gel strength ; hydrocolloids ; Laminaria ; macroalgae ; Macrocystis pyrifera ; nuclear magnetic resonance spectroscopy ; Padina ; physicochemical properties ; polymerization ; Sargassum ; uronic acids
Language	English
Dates of publication	2017-10
Size	p. 236-244.
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2017.05.016
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Stepwise extraction of Lepidium sativum seed gum: Physicochemical characterization and functional properties.

Razmkhah, Somayeh / Razavi, Seyed Mohammad Ali / Mohammadifar, Mohammad Amin / Koocheki, Arash / Ale, Marcel Tutor

International journal of biological macromolecules

2016 Volume 88, Page(s) 553–564

Abstract: Cress seed gum (CSG) was fractionated using stepwise extraction with water, yielding three fractions (F1, F2, F3) whose average molecular weights ranged from 863 to 1080kDa. The chemical composition (monosaccharide, ash, moisture, CHN and uronic acid ... ...

Abstract	Cress seed gum (CSG) was fractionated using stepwise extraction with water, yielding three fractions (F1, F2, F3) whose average molecular weights ranged from 863 to 1080kDa. The chemical composition (monosaccharide, ash, moisture, CHN and uronic acid contents) and molecular weight of the fractions varied significantly. Generally, the major identical peaks of FT-IR spectra for three fractions and whole cress seed gum were similar. The results of DSC and TGA indicated that F3 had the highest thermal stability and considering the initial decomposition temperature, the decreasing order of thermal stability was F3>F2>F1. Cress seed gum and its fractions exhibited non-Newtonian shear thinning behavior which the Herschel-Bulkley model was successfully described the steady shear flow behavior of samples, and apparent viscosity followed the order of F3>F2>F1. F3 exhibited the best surface tension reducing ability compared to other fractions and CSG. All the samples had good emulsifying capability (>97%) and stability (>96%). The emulsion capacity increased slightly along the series of F1, F2 and F3, whereas, emulsion stability decreased along the same series. CSG and F3 showed the highest and the lowest foaming capacity and stability, respectively.
MeSH term(s)	Lepidium sativum/chemistry ; Plant Gums/chemistry ; Plant Gums/isolation & purification ; Seeds/chemistry ; Temperature ; Uronic Acids/chemistry ; Viscosity ; Water/chemistry
Chemical Substances	Plant Gums ; Uronic Acids ; Water (059QF0KO0R)
Language	English
Publishing date	2016-07
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2016.04.024
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Protein-free cress seed (Lepidium sativum) gum: Physicochemical characterization and rheological properties.

Razmkhah, Somayeh / Razavi, Seyed Mohammad Ali / Mohammadifar, Mohammad Amin / Ale, Marcel Tutor / Gavlighi, Hassan Ahmadi

Carbohydrate polymers

2016 Volume 153, Page(s) 14–24

Abstract: Protein-free cress seed gum (PFCSG) was obtained by precipitation of crude cress seed gum (CSG) with ethanol followed by treatment with protease. Molecular weight, moisture, ash and uronic acids content decreased after elimination of protein. Elimination ...

Abstract	Protein-free cress seed gum (PFCSG) was obtained by precipitation of crude cress seed gum (CSG) with ethanol followed by treatment with protease. Molecular weight, moisture, ash and uronic acids content decreased after elimination of protein. Elimination of protein improved significantly rheological properties and thermal stability of cress seed gum. Mechanical spectra of the CSG and PFCSG were classified as weak gels and PFCSG showed stronger and more elastic network structure. The gum dispersions exhibited strong shear-thinning behavior which was described satisfactory by the Herschel-Bulkley and Moore models. Protein-free cress seed gum had higher apparent and intrinsic viscosities than the crude gum. CSG indicated lower hysteresis loop area, but degree of structural recovery of the samples showed no significant difference. The main decomposition of PFCSG started above 213°C with two peaks (at 261.72°C and 306.58°C) and initial decomposition temperature of CSG was 190.21°C with one peak at 258.28°C. DSC results coincided with those observed by thermogravimetric analysis. Enzyme treatment lowered the surface activity of CSG.
Language	English
Publishing date	2016-11-20
Publishing country	England
Document type	Journal Article
ZDB-ID	1501516-6
ISSN	1879-1344 ; 0144-8617
ISSN (online)	1879-1344
ISSN	0144-8617
DOI	10.1016/j.carbpol.2016.07.086
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