Use of various micro-or macro-algae extracts as encapsulating agents for the formulation of novel food supplements for metabolic syndrome prevention

Micro- or macro- algae have attracted the interest as they present a rich content of valuable compounds such as lipids and antioxidants, which are beneficial for metabolic syndrome prevention. Lipids and antioxidant extracts from selected micro-or-macro-algae were obtained using ecofriendly extraction techniques and will further be encapsulated through novel encapsulation strategies in order to be protected and sustained released after their incorporation in novel food supplement. The recovery of valuable substances from Chondracanthus and Spirulina Platensis was carried out using ultrasound assisted extraction and microwave assisted extraction as well as Accelerated Pressure Extraction and non-toxic extraction media including water/ethanol, ethanol/ethylacetate/water or sunflower oil. The optimization of extraction yield was achieved based on the following extraction parameters: solid/liquid ratio, solvent system, time and power. The recovered substances were characterized using High-Pressure-Liquid Chromatography, Gas-liquid chromatography, while their Total Phenolic Content, their antioxidant activity (DPPH assay) and their protein content were also determined.

For the extractions with conventional solvents, Folch and Bligh-Dyer methods were applied, while for the green extractions, the Green Bligh-Dyer method was carried out in different ratios and an optimal extraction time of 10 min. Comparison of the different systems revealed sunflower oil as the optimal extraction solvent due to its natural compatibility with fatty acids with a recovery of 5-6%. The results reveal that Chondracanthus teedei algae present significant profile of monosaturated and polysaturated fatty acids such as ellagic acid and linoleic acid. Natural lipid-based microparticles will be developed and the suitable lipids and surfactants through various techniques. The obtained micro-encapsulation system in a next step will be characterized and thereafter will be used as food ingredient for the development of innovative food supplement.

The research project was supported by the Hellenic Foundation for Research and Innovation (H.F.R.I.) under the “4rd Call for H.F.R.I. Research Projects to support Post-Doctoral Researchers” (Project Number: 28708).