Improving the Extraction Process of Sodium Alginate from Samu (Sargassum piluliferum) using the PlackettBurman Design

Abstract

Alginates, which are mainly produced from kelp, improve and stabilize the texture of foods. Thus, they are important in the food and beverage industry. Brown seaweeds such as Sargassum piluliferum are abundant in the Philippines and could be potential sources of alginates. The PlackettBurman screening was used as a tool to evaluate the importance of seven selected variables (formaldehyde solution, extractant ratio, Na2CO3 concentration, HCl concentration, extraction temperature, bleaching, and precipitant), which influence the extraction process of sodium alginates. The main factors that affected the extraction of sodium alginates were extraction ratio, Na CO concentration, and bleaching. Extraction ratio and 2 3 Na CO significantly affected the production of sodium alginate by lowering 2 3 the level of extractant concentration and obtaining a positive effect in terms of its yield. Bleaching with NaOCl did not significantly affect the yield. However, it had a positive effect on the purity of the alginate which is an essential physico-chemical parameter that reflects the proportion of the target compound. These factors could be further optimized to extract high yield and good quality sodium alginate from Sargassum piluliferum.