Conventional and enzyme-assisted green extraction of umami free amino acids from Nordic seaweeds

TY - JOUR

T1 - Conventional and enzyme-assisted green extraction of umami free amino acids from Nordic seaweeds

AU - Poojary, Mahesha M.

AU - Orlien, Vibeke

AU - Olsen, Karsten

PY - 2019/12/1

Y1 - 2019/12/1

N2 - Seaweeds are traditionally used as food or flavor enhancer worldwide. The present work describes efficient extraction procedures for recovery of umami and total free amino acids (FAAs) from three seaweeds including Saccharina latissima, Palmaria palmata, and Fucus evanescens. Both conventional and enzyme-assisted extractions were found to be efficient in recovering umami and total FAAs, while enzyme-assisted extraction significantly enhanced the yield values. The Box–Behnken experimental design revealed that an extraction temperature of 47 °C, time of 30 min, and solvent (water) volume of 50 mL result in optimal recovery of umami taste FAAs in conventional extraction, while an enzyme treatment of β-glucanase in combination with Flavourzyme having a concentration of 2.5% v/w, initial pH 7, incubation temperature 50 °C, and time 60 min was optimal for the enzyme-assisted extraction. With the conventional extraction, the highest umami and total FAAs (2.76 ± 0.13 and 14.24 ± 0.74 mg g−1, respectively) were recovered from F. evanescens, while, the enzyme-assisted extraction resulted in the highest recovery from P. palmata (4.71 ± 0.51 and 22.31 ± 0.59 mg g−1, respectively). Umami enhancing 5′-mononucleotides were not found at detectable levels in any seaweeds.

AB - Seaweeds are traditionally used as food or flavor enhancer worldwide. The present work describes efficient extraction procedures for recovery of umami and total free amino acids (FAAs) from three seaweeds including Saccharina latissima, Palmaria palmata, and Fucus evanescens. Both conventional and enzyme-assisted extractions were found to be efficient in recovering umami and total FAAs, while enzyme-assisted extraction significantly enhanced the yield values. The Box–Behnken experimental design revealed that an extraction temperature of 47 °C, time of 30 min, and solvent (water) volume of 50 mL result in optimal recovery of umami taste FAAs in conventional extraction, while an enzyme treatment of β-glucanase in combination with Flavourzyme having a concentration of 2.5% v/w, initial pH 7, incubation temperature 50 °C, and time 60 min was optimal for the enzyme-assisted extraction. With the conventional extraction, the highest umami and total FAAs (2.76 ± 0.13 and 14.24 ± 0.74 mg g−1, respectively) were recovered from F. evanescens, while, the enzyme-assisted extraction resulted in the highest recovery from P. palmata (4.71 ± 0.51 and 22.31 ± 0.59 mg g−1, respectively). Umami enhancing 5′-mononucleotides were not found at detectable levels in any seaweeds.

KW - Enzyme-assisted extraction

KW - Free amino acids

KW - Response surface methodology

KW - Seaweeds

KW - Umami

U2 - 10.1007/s10811-019-01857-y

DO - 10.1007/s10811-019-01857-y

M3 - Journal article

AN - SCOPUS:85074506024

SN - 0921-8971

JO - Journal of Applied Phycology

JF - Journal of Applied Phycology

ER -