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Food science - behind the scene

News: Feb 22, 2017

The Sweaweed team at Chalmers division Food and nutrition science evaluates new, environmentally friendly methods for extracting food ingredients and additives from Ulva lactuca and Porphyra umbilicalis.

Discussing aroma and color




Professor Ingrid Undeland and PhD-student Hanna Harrysson discussing color and aroma of the seaweed.



Both Porphyra and Ulva are rich in different lipids. For example fat soluble pigments such as carotenoids which can have antioxidative effects.

Marcus analyzing




MSc-student Marcus Hanaeus has investigated suitable methods for extracting lipophilic compounds using vegetable oils.


Colour of the lipid extracts as a measurement of carotenoids and chlorophylls.


The color is a measure for the amount of caretenoids and chlorophyll in the lipid extract.






Seaweed is considered high in protein for being a plant based material. However, the cell walls are polysaccharide-rich and very tough. Thus, the proteins need to be separated from the seaweed matrix before further use.

Hanna preparing for the extraction.


PhD-student Hanna Harrysson is preparing an extraction of proteins using the pH-shift method. This is a novel method, with alkaline protein solubilization followed by isoelectric precipitation.  



Color show protein level -the more intense the more proteins.The protein content in the produced protein extracts is analyzed with the Lowry-method. The more intense the blue colour is the more proteins did the extract contain.


BY: Susanne Liljenström

Page Manager: Susanne Liljenström|Last update: 10/10/2016

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Utskriftsdatum: 2018-02-22