KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Process Development for Deordorization of Fucoidan Using a Combined Method of Solvent Extraction and Spray Drying

용매추출과 분무건조의 통합방법을 이용한 후코이단의 냄새 저감 공정 개발

  • 조은혜 (호서대학교 식품생물공학과 및 기초과학연구소) ;
  • 박근형 (내추럴초이스(주)) ;
  • 김소영 (내추럴초이스(주)) ;
  • 오창석 (내추럴초이스(주)) ;
  • 방순일 (내추럴초이스(주)) ;
  • 채희정 (호서대학교 식품생물공학과 및 기초과학연구소)
  • Received : 2010.12.07
  • Accepted : 2011.01.11
  • Published : 2011.02.28
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Abstract

Volatile components of crude fucoidan and its raw material, Undaria pinnatifida sporophylls were identified by GC/MSD analysis, and the effects of a combined method of solvent extraction and drying (hot-air drying or spray drying) on deordorization of fucoidans were examined. The major components of seaweed smell (odor) in crude fucoidan and Undaria pinnatifida sporophylls were identified as alkanes (octadecane, heptadecane, tetradecane) and acids (hexadecanoic acid, oleic acid). Solvent extraction and drying were combined for the deordorization of fucoidans: hot-air drying/deordorization process (HDDP) and spray drying/deordorization process (SDDP). The deordorization effects of solvent extraction using solvents including water, ethanol, and acetone were investigated. Among the tested solvents, ethanol was selected as a deordorization solvent, because the seaweed smell and taste were mostly lowered by ethanol extraction followed by drying. In addition, HDDP and SDDP were compared, showing that SDDP gave higher sensory characteristics than HDDP. When the crude fucoidan was treated by ethanol extraction for 30 min followed by SDDP, approximately 60% of off-flavor components of crude fucoidan was removed based on GC/MSD peak area, and the total sugar and sulfate contents and APTT-anticoagulant activity significantly increased compared to crude fucoidan. In conclusion, SDDP after ethanol treatment was proposed and established as a deordorization process for fucoidan preparation.

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References

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