Impact of ultrasonic-assisted extraction period on physical properties of ulvan

¹ Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, 16680. Indonesia
² Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB University, Bogor, 16680, Indonesia
³ Surfactant and Bioenergy Research Center (SBRC), IPB University, Bogor, 16127, Indonesia

^* Corresponding author: channywijaya@apps.ipb.ac.id

Abstract

Ulvan, a sulfated polysaccharide derived from Ulva sp., has potential as a hydrocolloid owing to its rheological properties, which are crucial for its application as a food additive. However, limited information is available on the effects of the ultrasonic-assisted extraction (UAE) period on the rheological properties of ulvan. This study investigated the impact of different UAE periods on the physical properties of ulvan and analyzed the flow behavior of optimal ulvan solutions at varying concentrations and temperatures. A Randomized Complete Block Design (RCBD) was employed, with the extraction method as the blocking factor and the extraction period as the treatment. The results showed that increasing the UAE duration has significantly improved the extraction efficiency sign and functional properties, with the two-hour treatment yielding the best results. Ulvan exhibited pseudoplastic behavior and shear-thinning properties, which were influenced by both concentration and temperature. These findings highlight the potential of UAE-processed ulvan as a natural hydrocolloid for food applications, particularly for enhancing texture, stability, and water-holding capacity. Its shear-thinning behavior suggests its suitability for use in sauces and dressings. This study underscores the UAE’s role in optimizing the hydrocolloid functionality of ulvan for food applications.