Seaweed Milk Food Supplement Produced from Hydropuntia eucheumatoides (Harvey)

• Published in: Natural product communications Vol. 19; no. 10
• Main Authors: Trung, Vo Thanh, Huynh, Tran Van, Khoa, Truong Anh, Thuy, Doan Thi
• Format: Journal Article
• Language: English
• Published: Los Angeles, CA SAGE Publications 01-10-2024
• Subjects: agaro-oligosaccharide; bioactivity; seaweed milk; Lactobacillus enzyme; hydrolysis; Hydropuntia eucheumatoides
• ISSN: 1934-578X; 1555-9475
• DOI: 10.1177/1934578X241274992

Objective / Background
Hydropuntia eucheumatoides (HE) seaweed is widely distributed in tropical seas and is a common food for coastal people. Our objectives were to prepare seaweed milk from HE, and test is possible utility as a food supplement and source of antioxidants that has an appropriate sensory profile.
Methods
We used an enzyme from Lactobacillus strains for polysaccharide hydrolysis into HE seaweed milk food supplements. We cultured five Lactobacillus strains with appropriate agarase, cellulase, and amylase enzyme activities.
Results
We optimized the enzyme concentration (mass of seaweed HE: 40 g/L), substrate concentration (2 mL enzyme/g seaweed), temperature (50 °C), pH (5), and hydrolysis time (96 h). The hydrolyzate included oligosaccharides, monosaccharides, amino acids, and minerals. The product exhibited excellent sensory details and is likely to be safe for consumption.
Conclusions
We completed our objectives. Our product is ready for initial consumer sensory testing.