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Effectiveness of High-Solid Loading Treatments to Enhance Nutrient and Antioxidant Bioavailability in Codium tomentosum

Catarina Ramos-Oliveira, Marta Ferreira, Isabel Belo, Aires Oliva‐Teles, Helena Perés

2025Phycology5 citationsDOIOpen Access PDF

Abstract

Macroalgae have low nutrient bioavailability, often requiring pretreatments—physical, chemical, or biological—typically using low-solid loading hydrolysis, which produces separate liquid and solid phases. In contrast, high-solid loading hydrolysis offers a single-phase alternative, though it remains underexplored for macroalgae. This study evaluated the effectiveness of high-solid loading hydrolysis for breaking polysaccharides and increasing the availability of nutrients and antioxidant compounds in Codium tomentosum. Treatments using mixtures containing 25% dry biomass and 75% water or 0.5N and 1N NaOH, autoclaved for 30 or 60 min, were performed. Among the tested treatments, high-solid loading alkaline autoclaved treatment (1N NaOH, 60 min) was most effective in reducing neutral detergent fiber and enhancing the availability of bioactive compounds, particularly soluble proteins and phenols. Based on these results, a sequential enzymatic hydrolysis with Natugrain® at 0.2 and 0.4% was also applied to pre-treated C. tomentosum with water or 1N NaOH. Enzymatic hydrolysis after autoclaving had no major effect on fiber, soluble protein, or ash, but increased phenol levels. In conclusion, high-solid loading alkaline treatment (1N NaOH) followed by enzymatic hydrolysis with Natugrain® enzyme reduced fiber content and enhanced soluble protein and phenolic compounds, thereby improving the nutritional and functional potential of C. tomentosum for inclusion in animal feeds.

Topics & Concepts

HydrolysisAntioxidantChemistryEnzymatic hydrolysisNutrientFood scienceBioavailabilityPolysaccharidePhenolBiomass (ecology)EnzymePhenolsFiberCarbohydrateBiochemistryAlkaline hydrolysisBreaking strengthEnzyme assaySeaweed-derived Bioactive CompoundsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods