Extraction, characterization and biological properties of polysaccharide derived from green seaweed “Chaetomorpha linum” and its potential application in Tunisian beef sausages

A novel polysaccharide extracted from green algae Chaetomorpha linum (PS) was characterized, using infrared spectroscopy, HPLC-FID, gel filtration high-pressure chromatography, thin layer chromatography and spectrum visible UV. Natural antioxidant potential of PS was evaluated based on DPPH free rad...

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Bibliographic Details
Published in:International journal of biological macromolecules 2020-04, Vol.148, p.1156-1168
Main Authors: Hamzaoui, Asma, Ghariani, Marwa, Sellem, Imen, Hamdi, Marwa, Feki, Amal, Jaballi, Imen, Nasri, Moncef, Amara, Ibtissem Ben
Format: Article
Language:English
Subjects:
Animals
Anti-Infective Agents - chemistry
Anti-Infective Agents - isolation & purification
Anti-Infective Agents - pharmacology
Antimicrobial activity
Antioxidant
Antioxidants - chemistry
Antioxidants - isolation & purification
Antioxidants - pharmacology
Beef sausage
Biological Products - chemistry
Biological Products - isolation & purification
Biological Products - pharmacology
Cattle
Chaetomorpha linum
Chromatography, High Pressure Liquid
Food Additives
Heme - chemistry
Metals - chemistry
Polysaccharides - chemistry
Polysaccharides - isolation & purification
Polysaccharides - pharmacology
Red Meat
Seaweed - chemistry
Spectroscopy, Fourier Transform Infrared
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Summary:A novel polysaccharide extracted from green algae Chaetomorpha linum (PS) was characterized, using infrared spectroscopy, HPLC-FID, gel filtration high-pressure chromatography, thin layer chromatography and spectrum visible UV. Natural antioxidant potential of PS was evaluated based on DPPH free radical, ferrous iron–chelating, β carotene bleaching inhibition activities and DNA nicking assay. Functional properties were estimated based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC), emulsifying activity and foaming ability. Overall, data showed attractive chemical, functional and biological properties with an antioxidant capacity of PS in beef sausages during storage for 12 days. Indeed, as compared to standard formulation (with addition of vitamin C), samples formulated with PS presented lower values in terms of lipid oxidation (TBARS, MetMb), while preserving color properties compared with untreated samples. Furthermore, lower changes in pH, moisture, and the highest values of heme iron were obtained. Successful inhibition of microbial proliferation was proved. Endowed with high antioxidant and antimicrobial activities, PS could thus be used as a natural conservative in functional foods. •Polysaccharide (PS) was extracted from green algae Chaetomorpha linum.•PS exhibited potent functional and antioxidant activities.•PS was added, for the first time, as antioxidant food additive in beef sausages.•PS inhibited the lipid oxidation of beef sausages for 12 days refrigerated storage.•PS improved the color and microbial stability of beef sausages of storage time.
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2020.01.009