Evaluación integral de un alga roja Gracilaria sp. Como fuente de agar con potencial de aditivo alimenticio: análisis de composición mineral, contenido proteico, tamizaje químico y propiedades reológicas

Abstract

Red seaweeds are part of the economy and traditional diet mainly in countries on the Asian continent. Recently, this trend has been replicated in Western countries because studies carried out on this group of algae highlight their high content of bioactive compounds, carbohydrates, and proteins that promote good health. In addition to being considered a source of natural agar with additive application in the food industry. Therefore, the present study assesses aspects of the nutritional profile of Gracilaria sp. and the rheological properties of extracted agar as a potential food additive. In the methodology, the total protein content was quantified using the Kjeldahl method. The qualitative composition of secondary metabolites was identified by chemical screening. The rheological properties of the agar were examined using thermal techniques. The results showed that the red seaweed Gracilaria sp. collected on the Ecuadorian coast during the summer season has a protein content of 2.53% (dw). Chemical screening indicated the presence of secondary metabolites such as alkaloids, saponins, flavonoids and phenols in the algae. It was concluded that the agar extracted from red seaweed demonstrated adequate capacity to form gels and thermal stability through the evaluated parameters of pH (8.37), gel point (32.4°C), melting point (65.2° C) and percentage of performance (9.7%). In view of the results, the present study suggests that Gracilaria sp. contains important nutrients for human health as a natural functional food and that the extracted agar has suitable properties as a potential food additive.