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CyberColloids Ltd, Unit 4A Site 13, Carrigaline Industrial Estate, Carrigaline, County Cork, Ireland. tel: +353-21-4375773 www.cybercolloids.net
TheSeaRefineryProject CyberColloidsJanuary2019
2019
TheSeaweedBiorefinery–forhighvalue-addedproducts• 3yearproject(November2015–October2018)• Budget~2.6millionEuros(~1.4millionEurogranted)• Consortiumof8partnersfromfiveEUcountries,
includingRTDsandSMEsandsupportfrom1largeenterprise
• FundedundertheMarineBiotechnologyEra-Netbyco-fundingagencies:
www.searefinery.eu
Theconsortium
• developanintegratedbiorefineryprocess• usingeco-friendlychemicalandenzymaticstep-wise
extractionandpurificationsteps• toproducehighvalue-addedcomponentsfromcultivated
brownseaweed(Sccaharinalatissima,Alariaesculenta)• includingantioxidants(phlorotannins),hydrocolloids
(alginate),andotherbioactives(laminarin,fucoidanandprotein)
• toevaluatetheseextractedcomponentsforuseinneutraceutical&functionalfoodingredients,cosmetic&medicalproductsandbiobasedmaterials
• demonstratethebiorefineryconceptatpilotscale
Projectaims
Theworkplan
CyberColloids’role
• labscaleextractionprocessesforpolyphenols,fucoidanandlaminarin
• labscaleprocessestoextractalginatefromwholeseaweedbiomassandfromextractionresidues
• labscaleprocessesfortheproductionofalginaterichseaweedfibresfromwholeseaweedbiomassandfromextractionresidues
• seasonalquantificationofalginatecontentinseaweeds• conceptforSeaRefinerymulti-streamextractionprocess• transferanddemonstrationofSeaRefineryatpilotscale
(600kg)
Labscaleextractionprocess
• processbasedonuseoffresh(orfrozen)seaweed• dryingtemperatures>400Cimpactonyieldsandefficacy• mildaqueousextractionprocessesdevelopedfor
polyphenols,laminarinandfucoidan
• NB:polyphenollevelsinkelpspecieslow(<2%inthiscase)
• typicalyieldsforsequentialextractionofIrishSaccharinalatissimagivenbelow(as%dryweightofstartingmaterial)
Starting seaweed 100Laminarin rich 51.6 ± 3.91Fucoidan rich 4.26 ± 0.45
Alginic acid 15.22 ± 2.94Residual insolubles 16.69 ± 1.78Soluble and losses 3.74 ± 1.05
Scaleupto600kgs
Top Driedstartingmaterial
Aqueousextractioninprogress Sampling
Middle
Solidfractionpostdecanting Loadingsolidsintoreactionvessel Aqueousextractioninprogress
Bottom
Liquidextractduringcentrifugation Separatingacidicsolids
Alginicacidrichseaweedfibre
Alginaterichseaweedfibres
• processesdevelopedforalginicacidrichandsodiumalginaterichseaweedfibres
• holisticprocessusingwholeseaweedbiomass• alginatefunctionalitypromotedinsitu–without
extraction• functionalityoffibresassessedvscommercial
comparators
Alginicacidrichfibres
• Waterbindingcapacity(WBC)assessed• fromacommercialperspective,newtextureingredients
withaWBCofgreaterthan10g/gpotentiallyinteresting• WBCofgreaterthan15g/gispreferable• alginicacidrichfibresfromAlariaandSaccharinahadWBC
of13g/gand18g/g,respectively• inrangewithcommerciallyavailablefunctionalisedfibre
products–seebelow• seaweed=redbars
Sodiumalginaterichfibres
• viscosityandgelstrengthassessed• viscosityofseaweedfibreswas656mPa.S(at1%)• typically,commercialalginatesusedinfoodgiveviscosityof
400-600(-1000)mPa.S(at1%)• Gelstrengthisrepresentedbytheforceingthatisrequired
tobreakthegel• thebreakstrengthfortheSaccharina sodiumalginatefibre
was426g• breakstrengthofcommercialcontrolswas314g–823g• Na alginate seaweed fibres have potential to replace Na
alginateona1:1basiswhichiscommerciallyinteresting
Applicationoffibres
• Na alginate seaweed fibres successfully used at 4-6% toproduce edible films – possibility to replaceNa alginate incasings
• Na alginate fibres successfully used as gelling agents inrestructuredvegetableandfishproducts
• seaweedfibresoutperformedtheNaalginatecontrols• Seaweedfibresusedintwodifferentfacemaskformulations
toreduce/replaceNaalginate
Keyoutcomes
• robust processes for lab scale biorefinery of Saccharinalatissima&Alariaesculenta
• multistreamextractionoffucoidan,laminarin&alginate• polyphenollevelstoolowtobeofinterestinthisproject• demonstratedtransferofbiorefinerytopilotscale(600kgs)• development of alginate rich seaweed fibres with
commerciallyinterestingproperties• demonstrated functionality in targeted food and cosmetics
andapplications