1
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Anjana K, Arunkumar K. Brown algae biomass for fucoxanthin, fucoidan and alginate; update review on structure, biosynthesis, biological activities and extraction valorisation. Int J Biol Macromol 2024; 280:135632. [PMID: 39299435 DOI: 10.1016/j.ijbiomac.2024.135632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2024] [Revised: 08/17/2024] [Accepted: 09/12/2024] [Indexed: 09/22/2024]
Abstract
Natural compounds promoting human health are the main focus of research nowadays. Fucoxanthin, fucoidan and alginate are such bioactive compounds that are extracted from marine brown algae. Extracting these 3 compounds through successive extraction enhances the commercial value of the brown algae biomass. There are studies on successive extraction of fucoidan and alginate but not with fucoxanthin which displays various biological bioactivities. Alginate, a polysaccharide presents 45 % in the cell wall of brown algae. Fucoidan, a sulphated polysaccharide proved showing various bioactivities. These bioproducts yield are vary depending on the species. Dictyota species recorded high fucoxanthin content of 7 %. Ascophyllum nodosum was found with high fucoidan of 16.08 % by direct extraction. Maximum alginate of 45.79 % was recorded from the brown alga Sargassum cymosum and by successive extraction 44 % was recorded from Ecklonia radiata. Fucoxanthin exits in two isomers as trans and cis forms. Based on linkage, fucoidan structure is found in 3 forms as 1,3- or 1,4- or alternating 1,3- and 1,4-linked fucose in the polysaccharide residues. Fucoidan composition varys depending on the degree of sulphation, composition of monosaccharides and location of collection. In alginate, its property relies on the mannuronic acid and guluronic acid composition. Biosynthesis of these 3 compounds is not much explored. Keeping this view which signify sequential extraction towards biomass valorisation, fucoxanthin, fucoidan and alginate extracted from the brown algae species focusing yield, extraction, characterisation, biosynthesis and biological activities were compiled and critically analysed and discussed in this review.
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Affiliation(s)
- K Anjana
- Phycoscience Lab, Department of Plant Science, Central University of Kerala, Periye 671 320, Kasaragod, Kerala, India
| | - K Arunkumar
- Phycoscience Lab, Department of Plant Science, Central University of Kerala, Periye 671 320, Kasaragod, Kerala, India.
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2
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Lane MKM, Gilcher EB, Ahrens-Víquez MM, Pontious RS, Wyrtzen NE, Zimmerman JB. Elucidating supercritical fluid extraction of fucoxanthin from algae to enable the integrated biorefinery. BIORESOURCE TECHNOLOGY 2024; 406:131036. [PMID: 38925405 DOI: 10.1016/j.biortech.2024.131036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 05/23/2024] [Accepted: 06/23/2024] [Indexed: 06/28/2024]
Abstract
The emerging nutraceutical, fucoxanthin, shows promise as a high-value product to enable the integrated biorefinery. Fucoxanthin can be extracted from algae through supercritical fluid extraction (SFE), but literature does not agree on optimal extraction conditions. Here, a statistical analysis of literature identifies supercritical carbon dioxide (scCO2) density, ethanol cosolvent amount, and polarity as significant predictors of fucoxanthin yield. Novel SFE experiments are then performed using a fucoxanthin standard, describing its fundamental solubility. These experiments establish solvent system polarity as the key knob to tune fucoxanthin recovery from 0% to 100% and give specific operating conditions for targeted fucoxanthin extraction.Further experiments compare extractions on fucoxanthin standard with extractions from Phaeodactylum tricornutum microalgae to elucidate the effect of the algae matrix. Results show selectivity of fucoxanthin over chlorophyll in scCO2 microalgae extractions that was not seen in extractions with ethanol, indicating a benefit of scCO2 to design selective extraction schemes.
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Affiliation(s)
- Mary Kate M Lane
- Chemical and Environmental Engineering, Yale University, 17 Hillhouse Ave, New Haven, CT 06511, USA; Center for Green Chemistry & Green Engineering at Yale, Yale University, 370 Prospect Street, New Haven, CT 06511, USA
| | - Elise B Gilcher
- Center for Green Chemistry & Green Engineering at Yale, Yale University, 370 Prospect Street, New Haven, CT 06511, USA; School of the Environment, Yale University, 195 Prospect St, New Haven, CT 06511, USA
| | - Melissa M Ahrens-Víquez
- Chemical and Environmental Engineering, Yale University, 17 Hillhouse Ave, New Haven, CT 06511, USA
| | - Rachel S Pontious
- Chemical and Environmental Engineering, Yale University, 17 Hillhouse Ave, New Haven, CT 06511, USA
| | - Nora E Wyrtzen
- Environmental Studies, Yale College, 1 Prospect St, New Haven, CT 06511, USA
| | - Julie B Zimmerman
- Chemical and Environmental Engineering, Yale University, 17 Hillhouse Ave, New Haven, CT 06511, USA; Center for Green Chemistry & Green Engineering at Yale, Yale University, 370 Prospect Street, New Haven, CT 06511, USA; School of the Environment, Yale University, 195 Prospect St, New Haven, CT 06511, USA.
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3
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Supanivatin P, Thipayarat A, Siriwattanayotin S, Ekkaphan P, Deepatana A, Wongwiwat J. A Comparative Analysis of Phenolic Content, Antioxidant Activity, Antimicrobial Activity, and Chemical Profile of Coffea robusta Extracts Using Subcritical Fluid Extraction and Supercritical Carbon Dioxide Extraction. Foods 2023; 12:3443. [PMID: 37761151 PMCID: PMC10528456 DOI: 10.3390/foods12183443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 09/05/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
In this study, extracts of Robusta-roasted coffee were obtained using various extraction techniques, including subcritical fluid extractions using HFC-134a and HCFC-22 under room-temperature batch extraction, frozen-temperature batch extraction, and continuous extraction conditions. Additionally, supercritical carbon dioxide (SCCO2) extraction was performed using ethanol and tetrahydrofuran as co-solvents. These extractions were performed due to the presence of potent antioxidants and antibacterial substances in the extracts. Extraction machines were built to process the extraction. The antioxidant potential of the extracts was evaluated using total phenolic content and DPPH and FRAP assays, while antibacterial potential was identified using the disk diffusion method. The results showed that HCFC-22 extraction produced the highest yield compared to other extraction methods, but HFC-134a extraction had the highest antioxidant potential values. The yield and antioxidant potential of the extracts obtained using room-temperature batch extraction were slightly higher than those obtained using frozen-temperature batch extraction and continuous extraction. The yield and antioxidant potential of the extracts obtained using SCCO2 extraction were similar to those obtained using HFC-134a and HCFC-22 extractions, and co-solvents slightly improved the extraction performance. The extracts were found to be more effective as inhibitors of Gram-positive bacteria than Gram-negative bacteria. Caffeine was the most prominent tentative chemical compound in all coffee extracts. This research study provides a better understanding of various extraction techniques using HFC-134a, HCFC-22, and SCCO2 when applied to roasted Robusta coffee beans, with a focus on yield, antioxidant potential, antimicrobial potential, and tentative chemical profiles.
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Affiliation(s)
- Pattarin Supanivatin
- Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand; (P.S.); (A.T.); (S.S.)
| | - Aluck Thipayarat
- Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand; (P.S.); (A.T.); (S.S.)
| | - Suwit Siriwattanayotin
- Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand; (P.S.); (A.T.); (S.S.)
| | - Paweena Ekkaphan
- Scientific and Technological Research Equipment Centre, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Anat Deepatana
- Department of Chemical Engineering, Faculty of Engineering, Burapha University, Chonburi 20131, Thailand;
| | - Jakrapop Wongwiwat
- Department of Mechanical Engineering, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand
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4
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Generalić Mekinić I, Šimat V, Rathod NB, Hamed I, Čagalj M. Algal Carotenoids: Chemistry, Sources, and Application. Foods 2023; 12:2768. [PMID: 37509860 PMCID: PMC10379930 DOI: 10.3390/foods12142768] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 07/18/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
Recently, the isolation and identification of various biologically active secondary metabolites from algae have been of scientific interest, with particular attention paid to carotenoids, widely distributed in various photosynthetic organisms, including algal species. Carotenoids are among the most important natural pigments, with many health-promoting effects. Since the number of scientific studies on the presence and profile of carotenoids in algae has increased exponentially along with the interest in their potential commercial applications, this review aimed to provide an overview of the current knowledge (from 2015) on carotenoids detected in different algal species (12 microalgae, 21 green algae, 26 brown algae, and 43 red algae) to facilitate the comparison of the results of different studies. In addition to the presence, content, and identification of total and individual carotenoids in various algae, the method of their extraction and the main extraction parameters were also highlighted.
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Affiliation(s)
- Ivana Generalić Mekinić
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
| | - Vida Šimat
- University Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
| | - Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, PG Institute of Post Harvest Technology & Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli), District Raigad, Killa-Roha 402 116, Maharashtra State, India
| | - Imen Hamed
- Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, 7491 Trondheim, Norway
| | - Martina Čagalj
- University Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
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5
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Pruteanu LL, Bailey DS, Grădinaru AC, Jäntschi L. The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae. Antioxidants (Basel) 2023; 12:antiox12040860. [PMID: 37107235 PMCID: PMC10135154 DOI: 10.3390/antiox12040860] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/30/2023] [Accepted: 03/31/2023] [Indexed: 04/05/2023] Open
Abstract
It is more effective to maintain good health than to regain it after losing it. This work focuses on the biochemical defense mechanisms against free radicals and their role in building and maintaining antioxidant shields, aiming to show how to balance, as much as possible, the situations in which we are exposed to free radicals. To achieve this aim, foods, fruits, and marine algae with a high antioxidant content should constitute the basis of nutritional elements, since natural products are known to have significantly greater assimilation efficiency. This review also gives the perspective in which the use of antioxidants can extend the life of food products, by protecting them from damage caused by oxidation as well as their use as food additives.
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Affiliation(s)
- Lavinia Lorena Pruteanu
- Department of Chemistry and Biology, North University Center at Baia Mare, Technical University of Cluj-Napoca, 430122 Baia Mare, Romania
- Research Center for Functional Genomics, Biomedicine and Translational Medicine, “Iuliu Hațieganu” University of Medicine and Pharmacy, 400337 Cluj-Napoca, Romania
| | - David Stanley Bailey
- IOTA Pharmaceuticals Ltd., St Johns Innovation Centre, Cowley Road, Cambridge CB4 0WS, UK
| | - Andrei Cristian Grădinaru
- Department of Genetics, Faculty of Veterinary Medicine, “Ion Ionescu de la Brad” University of Life Sciences of Iaşi, 700490 Iaşi, Romania
| | - Lorentz Jäntschi
- Institute of Doctoral Studies, Babeş-Bolyai University, 400084 Cluj-Napoca, Romania
- Department of Physics and Chemistry, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania
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6
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Banafi A, Wee SK, Tiong ANT, Kong ZY, Saptoro A, Sunarso J. Modeling of supercritical fluid extraction bed: A Critical Review. Chem Eng Res Des 2023. [DOI: 10.1016/j.cherd.2023.04.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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7
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Doolaanea AA, Alfatama M, Alkhatib H, Mawazi SM. Fucoxanthin. HANDBOOK OF FOOD BIOACTIVE INGREDIENTS 2023:1-27. [DOI: 10.1007/978-3-030-81404-5_55-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Accepted: 12/01/2022] [Indexed: 09/01/2023]
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8
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Chañi-Paucar LO, dos Santos LC, Scopel E, Torres-Mayanga PC, Hatami T, Martínez J. Supercritical fluid extraction of bioactive compounds from quinilla (Manilkara bidentata) seed. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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Simultaneous extraction of lipids and minor lipids from microalga (Nannochloropsis gaditana) and rapeseed (Brassica napus) using supercritical carbon dioxide. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Din NAS, Mohd Alayudin ‘AS, Sofian-Seng NS, Rahman HA, Mohd Razali NS, Lim SJ, Wan Mustapha WA. Brown Algae as Functional Food Source of Fucoxanthin: A Review. Foods 2022; 11:2235. [PMID: 35954003 PMCID: PMC9368577 DOI: 10.3390/foods11152235] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/17/2022] [Accepted: 07/20/2022] [Indexed: 02/06/2023] Open
Abstract
Fucoxanthin is an algae-specific xanthophyll of aquatic carotenoid. It is prevalent in brown seaweed because it functions as a light-harvesting complex for algal photosynthesis and photoprotection. Its exceptional chemical structure exhibits numerous biological activities that benefit human health. Due to these valuable properties, fucoxanthin's potential as a potent source for functional food, feed, and medicine is being explored extensively today. This article has thoroughly reviewed the availability and biosynthesis of fucoxanthin in the brown seaweed, as well as the mechanism behind it. We included the literature findings concerning the beneficial bioactivities of fucoxanthin such as antioxidant, anti-inflammatory, anti-obesity, antidiabetic, anticancer, and other potential activities. Last, an additional view on its potential as a functional food ingredient has been discussed to facilitate a broader application of fucoxanthin as a promising bioactive compound.
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Affiliation(s)
- Nur Akmal Solehah Din
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
| | - ‘Ain Sajda Mohd Alayudin
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
| | - Noor-Soffalina Sofian-Seng
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Hafeedza Abdul Rahman
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Noorul Syuhada Mohd Razali
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Seng Joe Lim
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Wan Aida Wan Mustapha
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (N.A.S.D.); (‘A.S.M.A.); (N.-S.S.-S.); (H.A.R.); (N.S.M.R.); (S.J.L.)
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
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11
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de Toledo PRAB, de Melo MMR, Rodrigues VH, Pezza HR, Rocha SM, Toci AT, Pezza L, Portugal I, Silva CM. Design of volatile organic compounds profiles of roasted
Coffea arabica
extracts produced by supercritical and conventional solvents. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Marcelo M. R. de Melo
- CICECO – Aveiro Institute of Materials, Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal
| | - Vítor H. Rodrigues
- CICECO – Aveiro Institute of Materials, Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal
| | - Helena R. Pezza
- Institute of Chemistry State University of São Paulo – UNESP 14800‐060 Araraquara SP Brazil
| | - Sílvia M. Rocha
- Department of Chemistry & LAQV‐REQUIMTE, Campus de Santiago University of Aveiro 3810‐193 Aveiro Portugal
| | - Aline T. Toci
- Environmental and Food Interdisciplinary Studies Laboratory (LEIMAA), Latin American Institute of Life and Nature Sciences (ILACVN) Federal University of Latin American Integration (UNILA) 85867‐970 Foz do Iguaçú, Puerto Rico Brazil
| | - Leonardo Pezza
- Institute of Chemistry State University of São Paulo – UNESP 14800‐060 Araraquara SP Brazil
| | - Inês Portugal
- CICECO – Aveiro Institute of Materials, Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal
| | - Carlos M. Silva
- CICECO – Aveiro Institute of Materials, Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal
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12
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Cikoš AM, Šubarić D, Roje M, Babić J, Jerković I, Jokić S. Recent advances on macroalgal pigments and their biological activities (2016–2021). ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102748] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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13
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Pocha CKR, Chia WY, Chew KW, Munawaroh HSH, Show PL. Current advances in recovery and biorefinery of fucoxanthin from Phaeodactylum tricornutum. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102735] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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14
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Roy VC, Park JS, Ho TC, Chun BS. Lipid Indexes and Quality Evaluation of Omega-3 Rich Oil from the Waste of Japanese Spanish Mackerel Extracted by Supercritical CO 2. Mar Drugs 2022; 20:70. [PMID: 35049925 PMCID: PMC8780132 DOI: 10.3390/md20010070] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/10/2022] [Accepted: 01/12/2022] [Indexed: 12/10/2022] Open
Abstract
Japanese Spanish mackerel (JSM) (Scomberomorus niphonius) is a marine fish species containing health-beneficial polyunsaturated fatty acids (PUFAs). In the present study, the quality of JSM by-products oils extracted by supercritical CO2 (SC-CO2) and organic solvent extraction was compared in terms of physico-chemical properties of the oils. Eicosapentaenoic acid (EPA) is one of the important polyunsaturated fatty acids present in SC-CO2-extracted skin and muscle oil 5.81 ± 0.69% and 4.93 ± 0.06%, respectively. The amount of docosahexaenoic acid (DHA) in SC-CO2-extracted skin and muscle oil was 12.56 ± 0.38% and 15.01 ± 0.28%, respectively. EPA and DHA are considered as important PUFAs for the development of brain function and the prevention of coronary heart diseases. Extracted oils showed considerable antioxidant activity. In the obtained oils, atherogenic index (AI) values varied from 0.72 to 0.93 and thrombogenic index (TI) ranged from 0.75 to 0.92, which is considered an acceptable level. Fatty acid composition, bio potentiality, thermogravimetric, and vitamin D analysis showed that oils extracted from JSM by-products can be a good source of oil for application in food, pharmaceutical and cosmetic industries. Therefore, the present research revealed the potentiality of green valorisation of S. niphonius by-products as a possible sustainable approach for targeting the era of zero waste.
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Affiliation(s)
- Vikash Chandra Roy
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea; (V.C.R.); (J.-S.P.); (T.C.H.)
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea; (V.C.R.); (J.-S.P.); (T.C.H.)
| | - Truc Cong Ho
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea; (V.C.R.); (J.-S.P.); (T.C.H.)
- PL MICROMED Co., Ltd., 1F, 15-5, Yangju 3-gil, Yangsan-si 50620, Gyeongsangnam-do, Korea
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea; (V.C.R.); (J.-S.P.); (T.C.H.)
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15
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Leong YK, Chen CY, Varjani S, Chang JS. Producing fucoxanthin from algae - Recent advances in cultivation strategies and downstream processing. BIORESOURCE TECHNOLOGY 2022; 344:126170. [PMID: 34678455 DOI: 10.1016/j.biortech.2021.126170] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/14/2021] [Accepted: 10/17/2021] [Indexed: 06/13/2023]
Abstract
Fucoxanthin, a brown-colored pigment from algae, is gaining much attention from industries and researchers recently due to its numerous potential health benefits, including anti-oxidant, anti-cancer, anti-obesity functions, and so on. Although current commercial production is mainly from brown macroalgae, microalgae with rapid growth rate and much higher fucoxanthin content demonstrated higher potential as the fucoxanthin producer. Factors such as concentration of nitrogen, iron, silicate as well as light intensity and wavelength play a significant role in fucoxanthin biosynthesis from microalgae. Two-stage cultivation approaches have been proposed to maximize the production of fucoxanthin and other valuable metabolites. Sustainable fucoxanthin production can be achieved by using low-cost substrates as a culture medium in an open pond cultivation system utilizing seawater with nutrient recycling. For downstream processing, the integration of novel "green" solvents with other extraction techniques emerged as a promising extraction technique.
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Affiliation(s)
- Yoong Kit Leong
- Department of Chemical and Materials Engineering, College of Engineering, Tunghai University, Taichung, Taiwan
| | - Chun-Yen Chen
- University Center for Bioscience and Biotechnology. National Cheng Kung University, Tainan, Taiwan
| | - Sunita Varjani
- Gujarat Pollution Control Board, Gandhinagar, Gujarat 382 010, India
| | - Jo-Shu Chang
- Department of Chemical and Materials Engineering, College of Engineering, Tunghai University, Taichung, Taiwan; Research Center for Smart Sustainable Circular Economy, Tunghai University, Taichung, Taiwan; Department of Chemical Engineering, National Cheng Kung University, Tainan, Taiwan.
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16
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Effects of algae subtype and extraction condition on extracted fucoxanthin antioxidant property: A 20-year meta-analysis. ALGAL RES 2021. [DOI: 10.1016/j.algal.2020.102161] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Foo SC, Khoo KS, Ooi CW, Show PL, Khong NMH, Yusoff FM. Meeting Sustainable Development Goals: Alternative Extraction Processes for Fucoxanthin in Algae. Front Bioeng Biotechnol 2021; 8:546067. [PMID: 33553111 PMCID: PMC7863972 DOI: 10.3389/fbioe.2020.546067] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Accepted: 11/09/2020] [Indexed: 12/02/2022] Open
Abstract
The ever-expanding human population puts tremendous pressure on global food security. With climate change threats lowering crop productivity and food nutritional quality, it is important to search for alternative and sustainable food sources. Microalgae are a promising carbon-neutral biomass with fast growth rate and do not compete with terrestrial crops for land use. More so, microalgae synthesize exclusive marine carotenoids shown to not only exert antioxidant activities but also anti-cancer properties. Unfortunately, the conventional method for fucoxanthin extraction is mainly based on solvent extraction, which is cheap but less environmentally friendly. With the emergence of greener extraction techniques, the extraction of fucoxanthin could adopt these strategies aligned to UN Sustainable Development Goals (SDGs). This is a timely review with a focus on existing fucoxanthin extraction processes, complemented with future outlook on the potential and limitations in alternative fucoxanthin extraction technologies. This review will serve as an important guide to the sustainable and environmentally friendly extraction of fucoxanthin and other carotenoids including but not limited to astaxanthin, lutein or zeaxanthin. This is aligned to the SDGs wherein it is envisaged that this review becomes an antecedent to further research work in extract standardization with the goal of meeting quality control and quality assurance benchmarks for future commercialization purposes.
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Affiliation(s)
- Su Chern Foo
- School of Science, Monash University Malaysia, Subang Jaya, Malaysia
| | - Kuan Shiong Khoo
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Chien Wei Ooi
- School of Engineering, Monash University Malaysia, Subang Jaya, Malaysia
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia
| | | | - Fatimah Md Yusoff
- Department of Aquaculture, Faculty of Agriculture, Universiti Putra Malaysia, Selangor, Malaysia
- International Institute of Aquaculture and Aquatic Sciences (I-AQUAS), Universiti Putra Malaysia, Port Dickson, Malaysia
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Lourenço-Lopes C, Garcia-Oliveira P, Carpena M, Fraga-Corral M, Jimenez-Lopez C, Pereira AG, Prieto MA, Simal-Gandara J. Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae. Foods 2020; 9:E1113. [PMID: 32823574 PMCID: PMC7465967 DOI: 10.3390/foods9081113] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/05/2020] [Accepted: 08/07/2020] [Indexed: 01/10/2023] Open
Abstract
The scientific community has corroborated the numerous beneficial activities of fucoxanthin, such as its antioxidant, anti-inflammatory, anticancer or neuroprotective effects, among others. These properties have attracted the attention of nutraceutical, cosmetic and pharmacological industries, giving rise to various possible applications. Fucoxanthin may be chemically produced, but the extraction from natural sources is considered more cost-effective, efficient and eco-friendly. Thus, identifying suitable sources of this compound and giving a general overview of efficient extraction, quantification, purification and stabilization studies is of great importance for the future production and commercialization of fucoxanthin. The scientific research showed that most of the studies are performed using conventional techniques, but non-conventional techniques begin to gain popularity in the recovery of this compound. High Performance Liquid Chromatography (HPLC), Nuclear Magnetic Resonance (NMR) and spectroscopy techniques have been employed in the quantification and identification of fucoxanthin. The further purification of extracts has been mainly accomplished using purification columns. Finally, the stability of fucoxanthin has been assessed as a free molecule, in an emulsion, or encapsulated to identify the variables that might affect its further industrial application.
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Affiliation(s)
- Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
| | - Maria Fraga-Corral
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Cecilia Jimenez-Lopez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Antia G. Pereira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (C.L.-L.); (P.G.-O.); (M.C.); (M.F.-C.); (C.J.-L.); (A.G.P.)
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Roy VC, Getachew AT, Cho YJ, Park JS, Chun BS. Recovery and bio-potentialities of astaxanthin-rich oil from shrimp (Penaeus monodon) waste and mackerel (Scomberomous niphonius) skin using concurrent supercritical CO2 extraction. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104773] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Kitrytė V, Laurinavičienė A, Syrpas M, Pukalskas A, Venskutonis PR. Modeling and optimization of supercritical carbon dioxide extraction for isolation of valuable lipophilic constituents from elderberry (Sambucus nigra L.) pomace. J CO2 UTIL 2020. [DOI: 10.1016/j.jcou.2019.09.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Oliveira ÉR, Carvalho GR, Cirillo MÂ, Queiroz F. EFFECT OF ECOFRIENDLY BIO-BASED SOLVENTS ON OIL EXTRACTION FROM GREEN COFFEE BEAN AND ITS INDUSTRIAL PRESS CAKE. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2019. [DOI: 10.1590/0104-6632.20190364s20190102] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Alpak I, Askin Uzel R, Sargin S, Yesil-Celiktas O. Supercritical CO2 extraction of an immunosuppressant produced by solid-state fermentation. J CO2 UTIL 2018. [DOI: 10.1016/j.jcou.2018.08.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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