Alginate and fucoidan extracted from the brown macroalga Sargassum latifolium and chitosan derived
from the filamentous fungus Aspergillus niger were used for the development of edible films with natural
antioxidant properties. The incorporation of fucoidan and/or Ca2þ into the alginate-chitosan films
decreased water solubility, but increased film thickness, water vapor permeability and oxygen permeability.
The developed films showed good barrier properties against ultraviolet light. The interactions
between film components were investigated using FTIR analysis which confirmed the presence of
hydrogen bonded interaction. Kinetics of moisture sorption and polyphenol release exhibited a good fit
to Peleg's model. Film moisture content at equilibrium was increased by fucoidan blending. Additionally,
the water vapor diffusion and polyphenol release were expressed in terms of effective diffusion coefficient
based on simplified Fick's second law. The developed films exhibited good antioxidant properties as
measured by total antioxidant assay, ferric reducing antioxidant power and hydroxyl radical scavenging
activity. Both film type and the type of the food simulant markedly affected the polyphenol release and
the subsequent antioxidant activity of the films.

Alginate and fucoidan extracted from the brown macroalga Sargassum latifolium and chitosan derived
from the filamentous fungus Aspergillus niger were used for the development of edible films with natural
antioxidant properties. The incorporation of fucoidan and/or Ca2þ into the alginate-chitosan films
decreased water solubility, but increased film thickness, water vapor permeability and oxygen permeability.
The developed films showed good barrier properties against ultraviolet light. The interactions
between film components were investigated using FTIR analysis which confirmed the presence of
hydrogen bonded interaction. Kinetics of moisture sorption and polyphenol release exhibited a good fit
to Peleg's model. Film moisture content at equilibrium was increased by fucoidan blending. Additionally,
the water vapor diffusion and polyphenol release were expressed in terms of effective diffusion coefficient
based on simplified Fick's second law. The developed films exhibited good antioxidant properties as
measured by total antioxidant assay, ferric reducing antioxidant power and hydroxyl radical scavenging
activity. Both film type and the type of the food simulant markedly affected the polyphenol release and
the subsequent antioxidant activity of the films.

Alginate and fucoidan are unique polysaccharides present in brown algae and widely used in food and
medical technologies. Alginate and fucoidan were sequentially extracted from Sargassum latifolium and
used for the preparation of alginate and alginate-fucoidan blend films with or without Ca-crosslinking.
The incorporation of fucoidan and Ca2þ decreased water solubility, but increased film thickness, water
vapor permeability and oxygen permeability. The films showed good properties against ultraviolet light,
however, incorporation of fucoidan and/or Ca2þ decreased the color parameter L* value and increased the
a* and b* values of the films. The interaction of Ca2þ and fucoidan with alginate was investigated using
FTIR analysis which confirmed the presence of hydrogen bonded interaction. Kinetics of moisture
sorption and polyphenol release exhibited a good fit to Peleg's model. Ca2þ crosslinking decreased initial
moisture sorption and increased the maximum sorption capacity of the films. Additionally, the water
vapor diffusion and polyphenol release were expressed in terms of effective diffusion coefficient based
on simplified Fick's law. The developed films showed good antioxidant properties as measured by total
antioxidant assay, ferric reducing antioxidant power and hydroxyl radical scavenging activity. Both film
type and the type of the food simulant markedly affected the polyphenol release and the antioxidant
activity of the films.

Alginate and fucoidan are unique polysaccharides present in brown algae and widely used in food and
medical technologies. Alginate and fucoidan were sequentially extracted from Sargassum latifolium and
used for the preparation of alginate and alginate-fucoidan blend films with or without Ca-crosslinking.
The incorporation of fucoidan and Ca2þ decreased water solubility, but increased film thickness, water
vapor permeability and oxygen permeability. The films showed good properties against ultraviolet light,
however, incorporation of fucoidan and/or Ca2þ decreased the color parameter L* value and increased the
a* and b* values of the films. The interaction of Ca2þ and fucoidan with alginate was investigated using
FTIR analysis which confirmed the presence of hydrogen bonded interaction. Kinetics of moisture
sorption and polyphenol release exhibited a good fit to Peleg's model. Ca2þ crosslinking decreased initial
moisture sorption and increased the maximum sorption capacity of the films. Additionally, the water
vapor diffusion and polyphenol release were expressed in terms of effective diffusion coefficient based
on simplified Fick's law. The developed films showed good antioxidant properties as measured by total
antioxidant assay, ferric reducing antioxidant power and hydroxyl radical scavenging activity. Both film
type and the type of the food simulant markedly affected the polyphenol release and the antioxidant
activity of the films.

Alginate and fucoidan are unique polysaccharides present in brown algae and widely used in food and
medical technologies. Alginate and fucoidan were sequentially extracted from Sargassum latifolium and
used for the preparation of alginate and alginate-fucoidan blend films with or without Ca-crosslinking.
The incorporation of fucoidan and Ca2þ decreased water solubility, but increased film thickness, water
vapor permeability and oxygen permeability. The films showed good properties against ultraviolet light,
however, incorporation of fucoidan and/or Ca2þ decreased the color parameter L* value and increased the
a* and b* values of the films. The interaction of Ca2þ and fucoidan with alginate was investigated using
FTIR analysis which confirmed the presence of hydrogen bonded interaction. Kinetics of moisture
sorption and polyphenol release exhibited a good fit to Peleg's model. Ca2þ crosslinking decreased initial
moisture sorption and increased the maximum sorption capacity of the films. Additionally, the water
vapor diffusion and polyphenol release were expressed in terms of effective diffusion coefficient based
on simplified Fick's law. The developed films showed good antioxidant properties as measured by total
antioxidant assay, ferric reducing antioxidant power and hydroxyl radical scavenging activity. Both film
type and the type of the food simulant markedly affected the polyphenol release and the antioxidant
activity of the films.

Alginate and fucoidan are unique polysaccharides present in brown algae and widely used in food and
medical technologies. Alginate and fucoidan were sequentially extracted from Sargassum latifolium and
used for the preparation of alginate and alginate-fucoidan blend films with or without Ca-crosslinking.
The incorporation of fucoidan and Ca2þ decreased water solubility, but increased film thickness, water
vapor permeability and oxygen permeability. The films showed good properties against ultraviolet light,
however, incorporation of fucoidan and/or Ca2þ decreased the color parameter L* value and increased the
a* and b* values of the films. The interaction of Ca2þ and fucoidan with alginate was investigated using
FTIR analysis which confirmed the presence of hydrogen bonded interaction. Kinetics of moisture
sorption and polyphenol release exhibited a good fit to Peleg's model. Ca2þ crosslinking decreased initial
moisture sorption and increased the maximum sorption capacity of the films. Additionally, the water
vapor diffusion and polyphenol release were expressed in terms of effective diffusion coefficient based
on simplified Fick's law. The developed films showed good antioxidant properties as measured by total
antioxidant assay, ferric reducing antioxidant power and hydroxyl radical scavenging activity. Both film
type and the type of the food simulant markedly affected the polyphenol release and the antioxidant
activity of the films.

Agarase is a promising biocatalyst for several industrial
applications. Agarase production was evaluated by
the marine fungus Dendryphiella arenaria utilizing Palisada
perforata as a basal substrate in semi-solid state fermentation.
Seaweed biomass, glucose, and sucrose were the most significant
parameters affecting agarase production, and their levels
were further optimized using Box-Behnken design. The maximum
agarase activity was 7.69 U/mL. Agarase showed a
degree of thermostability with half-life of 99 min at 40 °C,
and declining to 44.72 min at 80 °C. Thermodynamics suggested
an important process of protein aggregation during
thermal inactivation. Additionally, the enzymatic saccharification
of the seaweed biomass using crude agarase was optimized
with respect to biomass particle size, solid/liquid ratio,
and enzyme loadings. The amount of biosugars obtained after
optimization was 26.15 ± 1.43 mg/g. To the best of our knowledge,
this is the first report on optimization of agarase in
D. arenaria.

Agarase is a promising biocatalyst for several industrial
applications. Agarase production was evaluated by
the marine fungus Dendryphiella arenaria utilizing Palisada
perforata as a basal substrate in semi-solid state fermentation.
Seaweed biomass, glucose, and sucrose were the most significant
parameters affecting agarase production, and their levels
were further optimized using Box-Behnken design. The maximum
agarase activity was 7.69 U/mL. Agarase showed a
degree of thermostability with half-life of 99 min at 40 °C,
and declining to 44.72 min at 80 °C. Thermodynamics suggested
an important process of protein aggregation during
thermal inactivation. Additionally, the enzymatic saccharification
of the seaweed biomass using crude agarase was optimized
with respect to biomass particle size, solid/liquid ratio,
and enzyme loadings. The amount of biosugars obtained after
optimization was 26.15 ± 1.43 mg/g. To the best of our knowledge,
this is the first report on optimization of agarase in
D. arenaria.

Agarase is a promising biocatalyst for several industrial
applications. Agarase production was evaluated by
the marine fungus Dendryphiella arenaria utilizing Palisada
perforata as a basal substrate in semi-solid state fermentation.
Seaweed biomass, glucose, and sucrose were the most significant
parameters affecting agarase production, and their levels
were further optimized using Box-Behnken design. The maximum
agarase activity was 7.69 U/mL. Agarase showed a
degree of thermostability with half-life of 99 min at 40 °C,
and declining to 44.72 min at 80 °C. Thermodynamics suggested
an important process of protein aggregation during
thermal inactivation. Additionally, the enzymatic saccharification
of the seaweed biomass using crude agarase was optimized
with respect to biomass particle size, solid/liquid ratio,
and enzyme loadings. The amount of biosugars obtained after
optimization was 26.15 ± 1.43 mg/g. To the best of our knowledge,
this is the first report on optimization of agarase in
D. arenaria.

Agarase is a promising biocatalyst for several industrial
applications. Agarase production was evaluated by
the marine fungus Dendryphiella arenaria utilizing Palisada
perforata as a basal substrate in semi-solid state fermentation.
Seaweed biomass, glucose, and sucrose were the most significant
parameters affecting agarase production, and their levels
were further optimized using Box-Behnken design. The maximum
agarase activity was 7.69 U/mL. Agarase showed a
degree of thermostability with half-life of 99 min at 40 °C,
and declining to 44.72 min at 80 °C. Thermodynamics suggested
an important process of protein aggregation during
thermal inactivation. Additionally, the enzymatic saccharification
of the seaweed biomass using crude agarase was optimized
with respect to biomass particle size, solid/liquid ratio,
and enzyme loadings. The amount of biosugars obtained after
optimization was 26.15 ± 1.43 mg/g. To the best of our knowledge,
this is the first report on optimization of agarase in
D. arenaria.