مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

استخراج فوکوئیدان از جلبک قهوه‌ای و کاربرد آن در صنایع غذایی

نوع مقاله : مروری تحلیلی

نویسندگان
1 گروه علوم و صنایع غذایی، دانشگاه ارومیه
2 دانشکده کشاورزی. گروه علوم و صنایع غذایی. دانشگاه ارومیه
10.48311/fsct.2026.118663.83019
چکیده
فوکوئیدان یک پلی ساکارید سولفاته از جلبک دریایی قهوه‌ای متشکل از چندین مونوساکارید است که در دیواره سلولی جلبک دریایی قهوه‌ای یافت می‌شود و از سلولز مقاوم و همی سلولز تشکیل شده است. این ترکیب فعال زیستی دارای چندین خواص زیست فعال مانند آنتی اکسیدانی، ضدمیکروبی، ضدویروس، کاهنده چربی خون، ضدسرطان و تومور زایی، ضد التهاب وتعدیل کننده سیستم ایمنی است. آن‌ها به دلیل طبیعی بودن و عملا غیر سمی بودن، به عنوان یک جز ضدمیکروبی امیدوارکننده برای کاربردهای مختلف در پزشکی و صنایع غذایی در نظر گرفته می‌شوند.
خواص فوکوئیدان به عوامل متعددی از جمله وزن مولکولی و روش استخراج بستگی دارد که وزن مولکولی فوکوئیدان، مرتبط با فعالیت‌های بیولوژیکی و فراهمی زیستی آن، می‌تواند تحت تأثیر فن‌آوری‌های استخراج قرار گیرد که طیف گسترده‌ای از روش‌های استخراج در حال حاضر برای به دست آوردن این پلی‌ساکاریدها استفاده می‌شود، مانند استخراج مایع فوق بحرانی (SFE)، استخراج مایع تحت فشار (PLE)، استخراج آب زیربحرانی (SCWE)، استخراج به کمک اولتراسوند (UAE)، استخراج به کمک آنزیم (EAE) و استخراج به کمک مایکروویو (MAE)، باتوجه به اینکه تعداد فزاینده‌ای از تحقیقات در چند سال گذشته روند استخراج فوکوئیدان را نشان داده است و استفاده از ترکیب فوکوئیدان یک استراتژی موثر در توسعه فیلم‌های زیست فعال در پوشش‌های غذایی است که سبب کاهش اتکا به مواد پلاستیکی و افزایش ماندگاری محصولات غذایی خواهد شد. این بررسی فرآیندهای مرسوم استخراج و خالص سازی، فعالیت‌های فیزیکو شیمیایی و بیولوژیکی و خصوصیات ساختار و پیشرفت‌های اخیر کاربرد فوکوئیدان در صنعت غذا را ارائه می‌دهد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Extraction of fucoidan from brown algae and its application in the food industry

نویسندگان English

Parisa Lotfi 1
sajad pirsa 2
1 Department of Food Science and Technology, Urmia University
2 Faculty of Agriculture. Department of Food Science and Technology. Urmia University
چکیده English

Fucoidan is a sulfated polysaccharide from brown seaweed consisting of several monosaccharides found in the cell wall of brown seaweed and composed of resistant cellulose and hemicellulose. This bioactive compound has several bioactive properties such as antioxidant, antimicrobial, antiviral, hypolipidemic, anticancer and tumorigenic, anti-inflammatory and immunomodulatory. Due to their natural nature and virtually non-toxic nature, they are considered as a promising antimicrobial component for various applications in medicine and food industry. The properties of fucoidan depend on several factors, including molecular weight and extraction method. The molecular weight of fucoidan, related to its biological activities and bioavailability, can be influenced by extraction technologies. A wide range of extraction methods are currently used to obtain these polysaccharides, such as supercritical fluid extraction (SFE), pressurized liquid extraction (PLE), subcritical water extraction (SCWE), ultrasound-assisted extraction (UAE), enzyme-assisted extraction (EAE), and microwave-assisted extraction (MAE). Given that an increasing number of studies have shown the extraction process of fucoidan in the past few years, and the use of fucoidan synthesis is an effective strategy in the development of bioactive films in food coatings, which will reduce the reliance on plastic materials and increase the shelf life of food products. This review presents the conventional extraction and purification processes, physicochemical and biological activities, and structural characterization, and recent advances in the application of fucoidan in the food industry.

کلیدواژه‌ها English

Fucoidan
extraction
brown macroalgae
bioactive compounds
food industry
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