A comparative study of protein-rich extract using food grade extraction procedure from marine algae, Ulva Lactuca (Chlorophyta): screening through a two-level factorial experimental design strategy

Seaweed or macroalgae contain an abundance of valuable bioactive compounds such as proteins, carotenoids, and phenolics and, consequently, present great commercial interest. The aim of this work is the study and screening of recovering the protein components from the green macroalgae species Ulva lactuca through conventional assisted extraction method by using a food grade extraction procedure. The effect of three operational conditions-namely, temperature (30–70 C), duration (1–3 h) and solute-to-solvent ratio (1-10 % w/v), was examined regarding the extracts’ yield (gravimetrically) using Kjeldahl analysis. Data analysis resulted in the optimal extraction conditions of 70 C, for 3 h with 10:100 (g/mL) solute-to-solvent ratio. The significant factors during the extraction procedure were identified using the Two-Level Factorial design. Solute-to-solvent ratio exhibit the significant effects with the optimum condition was noted at 10:100 (g/mL). The extraction duration and the extraction temperature somehow indicated a non-significant effect towards the protein yields. The experimental data and predicted results were considered comparable, and consequently, the corresponding regression models were sufficiently reliable for prediction. The protein fraction may be further concentrated and purified for use in food formulations