Influence of extraction methods on Ulvan water holding capacity and rheological properties: a systematic review

Suci Istiqlaal; Taufik Djatna; Sukarno .; Uju .; Azis Boing Sitanggang; Christofora Hanny Wijaya

doi:10.35219/foodtechnology.2025.2.13

Suci Istiqlaal Division of Food Science and Technology, Faculty of Engineering and Technology, IPB University, 16680 Bogor, Indonesia https://orcid.org/0000-0001-7151-9991
Taufik Djatna Departement of Agro-Industrial Technology, Faculty of Agricultural Engineering and Technology, IPB University, 16680 Bogor, Indonesia https://orcid.org/0000-0002-2071-089X
Sukarno . Division of Food Science and Technology, Faculty of Engineering and Technology, IPB University, 16680 Bogor, Indonesia https://orcid.org/0000-0001-6951-5123
Uju . Departement of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB University, 16680 Bogor, Indonesia; Surfactant and Bioenergy Research Center (SBRC), IPB University, 16127 Bogor, Indonesia https://orcid.org/0000-0002-4806-5458
Azis Boing Sitanggang Division of Food Science and Technology, Faculty of Engineering and Technology, IPB University, 16680 Bogor, Indonesia https://orcid.org/0000-0002-1378-5367
Christofora Hanny Wijaya Division of Food Science and Technology, Faculty of Engineering and Technology, IPB University, 16680 Bogor, Indonesia https://orcid.org/0000-0002-2938-7662

DOI: https://doi.org/10.35219/foodtechnology.2025.2.13

Keywords: Green seaweed, hydrocolloids, sulfated polysaccharides

Abstract

Ulvan, a sulfated polysaccharide derived from green algae such as Ulva and Enteromorpha sp., possesses water-binding capability, making it a valuable natural hydrocolloid in the food sector. Physicochemical properties, such as water-holding capacity (WHC) and rheology, influence their use as thickeners, stabilizers, and gelling agents. Ulvan extraction methods, including hot water extraction (HWE), microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), enzymatic extraction (EAE), and chemical solvent extraction (CAE), have a substantial impact on these qualities. The purpose of this review is to investigate the effects of extraction procedures on the WHC and rheological properties of ulvan to maximize its use in food items. A systematic literature review (SLR) was conducted, which involved scanning publications in databases such as Google Scholar, Scopus, and ScienceDirect. According to the evaluation results, HWE and EAE retain a branched structure and high sulfate content, making them acceptable for applications requiring strong gel and high WHC. In contrast, the MAE, UAE, and CAE approaches generate linear ulvan that enhances viscosity at high concentrations. The use of UAE and EAE can improve monomer retention, although careful management is required to maintain the sulfate concentration and molecular weight.

Downloads

Download data is not yet available.