Common name:
kelp.
Distribution and Biology:
It inhabits the Pacific coast of North America and the sub-Antarctic waters of South America, South Africa, and New Zealand. It lives in the intertidal zone, forming underwater forests. The lower limit of its bathymetric distribution is at a depth of 30 meters. Like other brown algae, it has structures reminiscent of those of higher plants. Its phyllodes (“leaves”) are greenish-brown in color and can be over half a meter long. Along the cauloid (“stalk”) are cysts, which are small air-filled vesicles that serve as floats. At their base, they have crampon-like attachments and stylets (talus), from which the fronds extend toward the sea surface in search of sunlight and in constant motion, which helps oxygenate the sea. Despite the fact that these algae are considered of great importance to the industry, they are not utilized in countries where they are abundant. Abalone and loco, edible marine gastropods, feed on these algae, and efforts are underway to cultivate them—not only to produce mollusks but also for human consumption.
Culinary:
Since ancient times, in the coastal towns of South America, the M. has been a staple of their diet. In Chilean and Peruvian cuisine, there are many recipes that include it.
Pharmacological:
M. Macrocystis is used as a source of agar for pharmaceutical preparations and for master formulas for obesity.
Navigation:
The presence of forests of this species is marked on nautical charts because they pose a danger to navigation; if a large amount becomes entangled in the propellers, it can render a vessel unable to steer.
ABSTRACT
In this study, a process was proposed for the extraction of sodium alginate obtained from the brown macroalgae Macrocystis pyrifera collected in La Punta-Callao. The extraction process yielded 12%, and the resulting alginate was characterized using FT-IR and 13C NMR techniques in the solid state and compared with a commercial alginate. The presence of mannuronic and guluronic units was evaluated using the second derivative, yielding characteristic signals at 894 cm⁻¹ for the C–H α–L–guluronic unit in AlgM and at 885 cm⁻¹ for the C1–H anomeric region of the β-D-mannuronic unit in AlgC. Furthermore, characteristic signals were assigned in the algae spectrum at 902 cm⁻¹ and 812 cm⁻¹, corresponding to vibrations of the α-L-guluronic units. By 13C NMR in the solid state, a characteristic peak was observed at 102.4 ppm for AlgM, associated with the anomeric carbon C1-H α–L-guluronic, while in AlgC, two peaks were observed at 101.8 ppm and 99.8 ppm, assigned to the C1-H α –L–guluronic and C1-H β–D–mannuronic, respectively, thus indicating the presence of both G and M blocks in commercial alginate.
Approximately 50% of the dry weight of Macrocystis consists of various types of sugars, which, after undergoing a biotechnological and fermentation process, can be converted into ethanol or other biofuels.
Applications:
This macroalgae is harvested by hand on the beaches where it washes ashore, in the southern regions of Ica and Arequipa in Peru. After initial processing, it is sent to the alginate industry for the extraction of alginic acid. Sodium alginate is a polysaccharide derived from brown algae. Although it can be used as a thickener, its most notable role in modern cooking is to enable “spherification.” When alginate is dissolved in a liquid mixture, it reacts rapidly with another calcium-rich liquid (such as calcium chloride or gluconolactate), solidifying very quickly and forming a highly stable and durable structure. To give an example, let’s imagine we’ve made a fruit syrup in which we’ve dissolved alginate. If we take a tablespoon of the syrup and gently add it to a mixture of water and calcium salts, within a few seconds the area where the syrup and water meet will solidify, forming a sphere. The outer layer of this sphere will have a jelly bean-like texture, while its interior remains liquid. When a diner places one of these spheres in their mouth, they experience an “explosion” of flavor: as the tongue applies pressure, the sphere bursts, releasing the liquid—in this case, the fruit syrup—into the mouth. Spherification can be used with both sweet and savory ingredients.
And depending on where we use the alginate, we will discuss:
Direct spherification, in which the alginate is mixed with the product we are going to consume (as in the example of fruit syrup).
Reverse spherification, in which the alginate is added to the aqueous solution in which the product to be spherified is subsequently immersed.
The sodium alginate must be added in a fine, even layer to prevent lumps from forming. It should then be mixed very vigorously, preferably using an electric hand mixer. Once added to the food (direct spherification) or to the bath (reverse spherification), it is important to let the mixture rest for at least 1 hour in the refrigerator before beginning to make the spheres. A dose of about 4 grams of alginate per liter is typically used. It is important to note that spherification does not occur properly in very acidic mixtures with a pH lower than 3.8. In such cases, the pH must be raised using products such as sodium citrate.
Visit our Spherification Recipes section to see what kinds of dishes you can make.
Sodium alginate, as we mentioned at the beginning, can also be used as a thickener. It is commonly found in ice cream, where it improves the texture and also acts as a stabilizer.
Extraction and Characterization of Sodium Alginate from the Brown Alga Macrocystis Peruvian.
Algae are considered one of the most promising sustainable sources of biomass. They are capable of producing and storing a large number of important biomolecules, such as potential fuels, food for humans and animals, drugs and food additives, agro-industrial products, cosmetics, and even substances used in water treatment. The seas, rivers, and lakes of Peru are home to many species of algae. Alginate is a linear polysaccharide composed of units of the salts of the carboxylic acids β-D-mannuronic (M) and α-L-guluronic (G); and it is present in large quantities in the extracellular matrix of brown marine algae of the class Phaeophyceae. Today, alginate is extracted in various parts of the world from a wide variety of algae species. Alginate has a wide range of applications in both academic and industrial settings; its common uses include: as a binder in textile dyes, as a thickening agent or stabilizer in food mixtures, as a matrix for immobilizing and transporting biological or catalytic agents, and in the manufacture of antibacterial and hemostatic fibers, among others. In this study, the alginate obtained from the alga Macrocystis sp., an endemic species of Peru, was investigated. First, the process for obtaining the alginate was optimized, which involved three steps: pretreatment, extraction, and purification. Previously, the algae were separated into three parts based on their morphology: leaves, bulbs, and stems. The optimal pretreatment of the algae consisted of washing with a 0.5% aqueous solution of sodium hypochlorite (NaOCl) for 30 minutes. Optimal extraction was achieved using an aqueous solution of sodium carbonate in a 1:1 molar ratio of Na₂CO₃ to alginate, at 80 °C for 2 hours. Finally, an alternative purification method was proposed, which consisted of precipitating the crude alginate extract in 2-propanol, followed by dissolving the crude and dry extracts in an aqueous solution of 5 mM EDTA, centrifugation, membrane filtration, a water dialysis process, and a freeze-drying process. Secondly, a chemical analysis of the final product was conducted to determine the composition and structure of the alginate. Using ¹H-NMR spectroscopy, the M/G ratio and the number-average length of the G-blocks were determined without considering the –MGM– triads (NG > 1). The average M/G ratio was 1.75, indicating a composition of 64% mannuronate and 36% guluronate units. No significant difference was observed in the M/G ratio among the extracts from the three parts of the alga; however, the alginate from the stems and bulbs contained longer guluronate chains than that from the leaves. On the other hand, FT-IR spectroscopy allowed for the identification of the alginate’s functional groups and the estimation of the M/G ratio. It was determined that the FT-IR measurements were comparable to those obtained by NMR and would therefore be useful for routine checks on alginate characterization. Third, a molar mass analysis of the alginate was performed using capillary viscometry and GPC. Using capillary viscometry, the viscosity-average molar mass of the alginate was determined to be approximately 320 kDa. GPC analysis showed that the extracts from the three parts of the seaweed had the same molar mass distribution, with an average Mp of 330 ± 20 kDa relative to PEO standards. In addition, it was determined that the average PDI is 5.094 ± 0.201, which indicates a fairly dispersed distribution. Finally, a morphological study of alginic acid, sodium alginate, and its calcium and copper derivatives was carried out using scanning electron microscopy (SEM); and a study of the degradation of alginate in an alkaline medium assisted by microwaves. Additionally, an analysis of the residue from the algae pretreatment was included, as the possibility of finding a polysaccharide called fucoidan—which is of academic and commercial interest—was considered.
We are producers and exporters. If you are interested in this, please contact me via WhatsApp at +51968610577. Email: seaweed.peru@gmail.com Contact us for more information.
Common name:
kelp.
Distribution and Biology:
It inhabits the Pacific coast of North America and the sub-Antarctic waters of South America, South Africa, and New Zealand. It lives in the intertidal zone, forming underwater forests. The lower limit of its bathymetric distribution is at a depth of 30 meters. Like other brown algae, it has structures reminiscent of those of higher plants. Its phyllodes (“leaves”) are greenish-brown in color and can be over half a meter long. Along the cauloid (“stalk”) are cysts, which are small air-filled vesicles that serve as floats. At their base, they have crampon-like attachments and stylets (talus), from which the fronds extend toward the sea surface in search of sunlight and in constant motion, which helps oxygenate the sea. Despite the fact that these algae are considered of great importance to the industry, they are not utilized in countries where they are abundant. Abalone and loco, edible marine gastropods, feed on these algae, and efforts are underway to cultivate them—not only to produce mollusks but also for human consumption.
Culinary:
Since ancient times, in the coastal towns of South America, the M. has been a staple of their diet. In Chilean and Peruvian cuisine, there are many recipes that include it.
Pharmacological:
M. Macrocystis is used as a source of agar for pharmaceutical preparations and for master formulas for obesity.
Navigation:
The presence of forests of this species is marked on nautical charts because they pose a danger to navigation; if a large amount becomes entangled in the propellers, it can render a vessel unable to steer.
ABSTRACT
In this study, a process was proposed for the extraction of sodium alginate obtained from the brown macroalgae Macrocystis pyrifera collected in La Punta-Callao. The extraction process yielded 12%, and the resulting alginate was characterized using FT-IR and 13C NMR techniques in the solid state and compared with a commercial alginate. The presence of mannuronic and guluronic units was evaluated using the second derivative, yielding characteristic signals at 894 cm⁻¹ for the C–H α–L–guluronic unit in AlgM and at 885 cm⁻¹ for the C1–H anomeric region of the β-D-mannuronic unit in AlgC. Furthermore, characteristic signals were assigned in the algae spectrum at 902 cm⁻¹ and 812 cm⁻¹, corresponding to vibrations of the α-L-guluronic units. By 13C NMR in the solid state, a characteristic peak was observed at 102.4 ppm for AlgM, associated with the anomeric carbon C1-H α–L-guluronic, while in AlgC, two peaks were observed at 101.8 ppm and 99.8 ppm, assigned to the C1-H α –L–guluronic and C1-H β–D–mannuronic, respectively, thus indicating the presence of both G and M blocks in commercial alginate.
Approximately 50% of the dry weight of Macrocystis consists of various types of sugars, which, after undergoing a biotechnological and fermentation process, can be converted into ethanol or other biofuels.
Applications:
This macroalgae is harvested by hand on the beaches where it washes ashore, in the southern regions of Ica and Arequipa in Peru. After initial processing, it is sent to the alginate industry for the extraction of alginic acid. Sodium alginate is a polysaccharide derived from brown algae. Although it can be used as a thickener, its most notable role in modern cooking is to enable “spherification.” When alginate is dissolved in a liquid mixture, it reacts rapidly with another calcium-rich liquid (such as calcium chloride or gluconolactate), solidifying very quickly and forming a highly stable and durable structure. To give an example, let’s imagine we’ve made a fruit syrup in which we’ve dissolved alginate. If we take a tablespoon of the syrup and gently add it to a mixture of water and calcium salts, within a few seconds the area where the syrup and water meet will solidify, forming a sphere. The outer layer of this sphere will have a jelly bean-like texture, while its interior remains liquid. When a diner places one of these spheres in their mouth, they experience an “explosion” of flavor: as the tongue applies pressure, the sphere bursts, releasing the liquid—in this case, the fruit syrup—into the mouth. Spherification can be used with both sweet and savory ingredients.
And depending on where we use the alginate, we will discuss:
Direct spherification, in which the alginate is mixed with the product we are going to consume (as in the example of fruit syrup).
Reverse spherification, in which the alginate is added to the aqueous solution in which the product to be spherified is subsequently immersed.
The sodium alginate must be added in a fine, even layer to prevent lumps from forming. It should then be mixed very vigorously, preferably using an electric hand mixer. Once added to the food (direct spherification) or to the bath (reverse spherification), it is important to let the mixture rest for at least 1 hour in the refrigerator before beginning to make the spheres. A dose of about 4 grams of alginate per liter is typically used. It is important to note that spherification does not occur properly in very acidic mixtures with a pH lower than 3.8. In such cases, the pH must be raised using products such as sodium citrate.
Visit our Spherification Recipes section to see what kinds of dishes you can make.
Sodium alginate, as we mentioned at the beginning, can also be used as a thickener. It is commonly found in ice cream, where it improves the texture and also acts as a stabilizer.
Extraction and Characterization of Sodium Alginate from the Brown Alga Macrocystis Peruvian.
Algae are considered one of the most promising sustainable sources of biomass. They are capable of producing and storing a large number of important biomolecules, such as potential fuels, food for humans and animals, drugs and food additives, agro-industrial products, cosmetics, and even substances used in water treatment. The seas, rivers, and lakes of Peru are home to many species of algae. Alginate is a linear polysaccharide composed of units of the salts of the carboxylic acids β-D-mannuronic (M) and α-L-guluronic (G); and it is present in large quantities in the extracellular matrix of brown marine algae of the class Phaeophyceae. Today, alginate is extracted in various parts of the world from a wide variety of algae species. Alginate has a wide range of applications in both academic and industrial settings; its common uses include: as a binder in textile dyes, as a thickening agent or stabilizer in food mixtures, as a matrix for immobilizing and transporting biological or catalytic agents, and in the manufacture of antibacterial and hemostatic fibers, among others. In this study, the alginate obtained from the alga Macrocystis sp., an endemic species of Peru, was investigated. First, the process for obtaining the alginate was optimized, which involved three steps: pretreatment, extraction, and purification. Previously, the algae were separated into three parts based on their morphology: leaves, bulbs, and stems. The optimal pretreatment of the algae consisted of washing with a 0.5% aqueous solution of sodium hypochlorite (NaOCl) for 30 minutes. Optimal extraction was achieved using an aqueous solution of sodium carbonate in a 1:1 molar ratio of Na₂CO₃ to alginate, at 80 °C for 2 hours. Finally, an alternative purification method was proposed, which consisted of precipitating the crude alginate extract in 2-propanol, followed by dissolving the crude and dry extracts in an aqueous solution of 5 mM EDTA, centrifugation, membrane filtration, a water dialysis process, and a freeze-drying process. Secondly, a chemical analysis of the final product was conducted to determine the composition and structure of the alginate. Using ¹H-NMR spectroscopy, the M/G ratio and the number-average length of the G-blocks were determined without considering the –MGM– triads (NG > 1). The average M/G ratio was 1.75, indicating a composition of 64% mannuronate and 36% guluronate units. No significant difference was observed in the M/G ratio among the extracts from the three parts of the alga; however, the alginate from the stems and bulbs contained longer guluronate chains than that from the leaves. On the other hand, FT-IR spectroscopy allowed for the identification of the alginate’s functional groups and the estimation of the M/G ratio. It was determined that the FT-IR measurements were comparable to those obtained by NMR and would therefore be useful for routine checks on alginate characterization. Third, a molar mass analysis of the alginate was performed using capillary viscometry and GPC. Using capillary viscometry, the viscosity-average molar mass of the alginate was determined to be approximately 320 kDa. GPC analysis showed that the extracts from the three parts of the seaweed had the same molar mass distribution, with an average Mp of 330 ± 20 kDa relative to PEO standards. In addition, it was determined that the average PDI is 5.094 ± 0.201, which indicates a fairly broad distribution. Finally, a morphological study of alginic acid, sodium alginate, and its calcium and copper derivatives was conducted using scanning electron microscopy (SEM); and a study of alginate degradation in an alkaline medium assisted by microwaves was performed. Additionally, an analysis of the residue from the algae pretreatment was included, as the possibility of finding a polysaccharide called fucoidan—which is of academic and commercial interest—was considered.
We are producers and exporters. If you are interested in this, please contact me via WhatsApp at +51968610577. Email: seaweed.peru@gmail.com Contact us for more information.
