文献类型：期刊文献

英文题名：The nutritional aspects of biorefined Saccharina latissima, Ascophyllum nodosum and Palmaria palmata

作者：Schiener, Peter[1];Zhao, Sufen[2];Theodoridou, Katerina[1];Carey, Manus[1];Mooney-McAuley, Karen[1];Greenwell, Chris[3]

机构：[1]Queens Univ Belfast, Queens Marine Lab, Portaferry BT22 1PF, Ireland;[2]Guangdong Ocean Univ, Coll Fisheries, Zhanjiang 524025, Peoples R China;[3]Univ Durham, Dept Earth Sci, South Rd, Durham DH1 3LE, England

年份：2017

卷号：7

期号：2

起止页码：221

外文期刊名：BIOMASS CONVERSION AND BIOREFINERY

收录：SCI-EXPANDED(收录号：WOS:000401623100009)、、EI(收录号：20172003680042)、Scopus(收录号：2-s2.0-85019217892)、WOS

基金：This work was carried out as part of the EnAlgae project, which has received funding from the European Regional Development Funding via the INTERREG IVB NWE programme. The authors from Queen's University of Belfast would like to acknowledge the support from Targeted Match Funding. A special thanks to three members of staff at Queen's University of Belfast-Mrs. Emma Gorman, Prof. Andy Meharg and Mr. Philip McCarron-for their support leading up to this work.

语种：英文

外文关键词：Seaweed biorefinery; Enzymatic saccharification; Palmaria palmata; Ascophyllumnodosum; Saccharina latissima; Polyphenols

外文摘要：The chemical profile of biorefined Saccharina latissima, Ascophyllum nodosum and Palmaria palmata after carbohydrate and polyphenol extraction was analysed with the aim to evaluate the nutritional aspects of biorefined seaweeds as a novel animal feed supplement. Optimised enzymatic saccharification has been used to show that the protein concentration in the residue of P. palmata and A. nodosum can be increased by more than 2-fold. Nutritional value of the residue was further enhanced through an increase in total amino acids and fatty acids. As a consequence of removal of inorganic elements such as sodium, potassium and chloride, the total solid and ash content of all three seaweeds was reduced by around 40%. In contrast, divalent metals such as iron and zinc, as well as silicon, accumulated in all three residues. Potentially harmful components such as arsenic and iodine were reduced only in brown biorefined seaweeds, whilst in biorefined P. palmata, iodine increased by 39% compared to a 24% decline of arsenic. Nutritional values such as total fatty acid and total amino acid content increased in all three seaweeds after enzymatic saccharification. Polyphenol removal in all three seaweeds was > 80% using aqueous acetonitrile and, in combination with enzymatic saccharification, did not impact on protein recovery in A. nodosum. This highlights the potential of biorefinery concepts to generate multiple products from seaweed such as extracts enriched in polyphenols and carbohydrates and residue with higher protein and lipid content.