Year: 2025
Type: article
Abstract: Ulvan, a sulfated polysaccharide derived from Ulva sp., has potential as a hydrocolloid owing to its rheological properties, which are crucial for its application as a food additive. However, limited information is available on the effects of the ultrasonic-assisted extraction (UAE) period on the rheological properties of ulvan. This study investigated the impact of different UAE periods on the physical properties of ulvan and analyzed the flow behavior of optimal ulvan solutions at varying concentrations and temperatures. A Randomized Complete Block Design (RCBD) was employed, with the extraction method as the blocking factor and the extraction period as the treatment. The results showed that increasing the UAE duration has significantly improved the extraction efficiency sign and functional properties, with the two-hour treatment yielding the best results. Ulvan exhibited pseudoplastic behavior and shear-thinning properties, which were influenced by both concentration and temperature. These findings highlight the potential of UAE-processed ulvan as a natural hydrocolloid for food applications, particularly for enhancing texture, stability, and water-holding capacity. Its shear-thinning behavior suggests its suitability for use in sauces and dressings. This study underscores the UAE’s role in optimizing the hydrocolloid functionality of ulvan for food applications.
Authors: Suci Istiqlaal, Sukarno, Uju, Azis Boing Sitanggang, Christofora Hanny Wijaya
Institution: IPB University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
Award: G195102898
OpenAlex ID: W6903302095
FWCI:
Cites:
Cited by:
Related to: