{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,13]],"date-time":"2026-11-13T10:28:14Z","timestamp":1794565694661,"version":"4.9.1"},"reference-count":70,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2026,1,14]],"date-time":"2026-01-14T00:00:00Z","timestamp":1768348800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Young Researcher Development Project of Khon Kaen University Year 2025.","award":["-"],"award-info":[{"award-number":["-"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The growing demand for sustainable protein sources has increased interest in algae and aquatic plants as alternatives to animal-derived proteins. These resources are rich in protein, amino acids, and umami compounds but require suitable extraction methods to maximize yield and quality. This study compared three green extraction techniques\u2014maceration (MAE, 80 \u00b0C, 2 h), ultrasound-assisted extraction (UAE, 750 W, 20 kHz, 50% amplitude, 35 \u00b0C, pH 12, 1 h), and enzyme-assisted extraction (EAE, 5% \u03b2-glucanase\/flavourzyme, 55 \u00b0C, pH 6.5, 1 h)\u2014on five raw materials: wakame (commercial seaweed), hair seaweed, sea lettuce, water silk algae, and Wolffia. The result revealed that both raw materials and extraction methods significantly (p &lt; 0.05) affected protein yield, amino acid, physicochemical properties, and taste detection with e-tongue. Wolffia extracted by MAE yielded the highest protein overall, followed by UAE and EAE methods, when compared with commercial seaweed. The relationship between amino acid profiles and taste detection was investigated by principal component analysis (PCA) and hierarchical cluster analysis (HCA); the samples with higher glutamic and aspartic acids were linked with umami taste, while histidine contributed to bitter taste. Overall, the findings highlighted that extraction efficiency was influenced more by the extraction method\u2013material compatibility than the raw material alone.<\/jats:p>","DOI":"10.3390\/foods15020305","type":"journal-article","created":{"date-parts":[[2026,1,14]],"date-time":"2026-01-14T15:12:04Z","timestamp":1768403524000},"page":"305","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Impact of Green Extraction Methods for Algae and Aquatic Plants on Amino Acid Composition and Taste Detection Using Electronic Tongue Analysis"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0008-8872-1406","authenticated-orcid":false,"given":"Lyket","family":"Chuon","sequence":"first","affiliation":[{"name":"Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5270-8957","authenticated-orcid":false,"given":"Witoon","family":"Prinyawiwatkul","sequence":"additional","affiliation":[{"name":"School of Nutrition and Food Sciences, Agricultural Center, Louisiana State University, Baton Rouge, LA 70803, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7722-2838","authenticated-orcid":false,"given":"Amporn","family":"Sae-Eaw","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4581-0026","authenticated-orcid":false,"given":"Peerapong","family":"Wongthahan","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1066","DOI":"10.1016\/j.foodres.2016.08.016","article-title":"Application of Seaweeds to Develop New Food Products with Enhanced Shelf-Life, Quality and Health-Related Beneficial Properties","volume":"99","author":"Roohinejad","year":"2017","journal-title":"Food Res. 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