Multi-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.creatorYamashita, Camila [UNESP]-
Autor(es): dc.creatorFreitas Moraes, Izabel Cristina-
Autor(es): dc.creatorFerreira, Antonio Gilberto-
Autor(es): dc.creatorZanini Branco, Ciro Cesar [UNESP]-
Autor(es): dc.creatorBranco, Ivanise Guilherme [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:52:00Z-
Data de disponibilização: dc.date.available2022-02-22T00:52:00Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2020-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.carbpol.2020.116992-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/207968-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/207968-
Descrição: dc.descriptionAlginate only finds industrial applicability after undergoing a bleaching process to improve its visual appearance. Box-Behnken Design was used to optimize bleaching parameters (time, oxygen flow and temperature) for sodium alginate (SA) extracted from seaweeds using ozone as the bleaching agent. The optimal conditions (oxygen flow 2 L/min for 35 min at 25 °C) resulted in an ozone-bleached SA with a mannuronic/guluronic acids ratio of 0.70, viscosity-average molecular weight of 66.30 kDa and dynamic viscosity of 1.39 mPa.s, aligned to strong and brittle gels formation, which are potentially suitable for hydrogels and bioink application. Results indicated that ozonation caused depolymerization of the SA chain. Colorimetric parameters showed that ozone has a great bleaching efficacy. The bleached sample presented high antioxidant capacity, highlighting that discoloration by ozone might have minimal effects on the bioactive compounds which are valuable ingredients for food-based products.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionSão Paulo State University (UNESP) Biological Sciences Department-
Descrição: dc.descriptionUniversity of São Paulo (USP) Food Engineering Department-
Descrição: dc.descriptionFederal University of Sao Carlos (UFSCAR) Chemistry Department-
Descrição: dc.descriptionSão Paulo State University (UNESP) Biological Sciences Department-
Descrição: dc.descriptionFAPESP: 2014/22952-6-
Idioma: dc.languageen-
Relação: dc.relationCarbohydrate Polymers-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectDepolymerization-
Palavras-chave: dc.subjectOzone-
Palavras-chave: dc.subjectPhysical properties-
Palavras-chave: dc.subjectResponse surface methodology-
Palavras-chave: dc.subjectSargassum-
Palavras-chave: dc.subjectSodium alginate-
Título: dc.titleMulti-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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