{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,9]],"date-time":"2026-03-09T10:35:46Z","timestamp":1773052546056,"version":"3.50.1"},"reference-count":75,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2025,4,15]],"date-time":"2025-04-15T00:00:00Z","timestamp":1744675200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"NextGeneration EU European Fund and the Portuguese Recovery and Resilience Plan (PRR)","award":["C644915664-00000026"],"award-info":[{"award-number":["C644915664-00000026"]}]},{"name":"NextGeneration EU European Fund and the Portuguese Recovery and Resilience Plan (PRR)","award":["UIDB\/AGR\/04129\/2020"],"award-info":[{"award-number":["UIDB\/AGR\/04129\/2020"]}]},{"name":"Foundation for Science and Technology (FCT)","award":["C644915664-00000026"],"award-info":[{"award-number":["C644915664-00000026"]}]},{"name":"Foundation for Science and Technology (FCT)","award":["UIDB\/AGR\/04129\/2020"],"award-info":[{"award-number":["UIDB\/AGR\/04129\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>The growing demand for sustainable and nutrient-rich food sources has positioned macroalgae as a promising alternative for food product development. This study investigates the extraction and characterization of hydrocolloids from three red macroalgae species (Chondrus\u00a0crispus, Gracilaria\u00a0gracilis, and Gelidium\u00a0corneum) using water bath (WB), ultrasound (US), and hybrid ultrasound\u2013water bath (USWB) treatments for 45 and 60 min. The physicochemical properties of the extracts, including rheological behavior, particle size distribution, antioxidant activity, and texture, were assessed. The results show that C. crispus produced the firmest gels due to its high carrageenan content, with WB and USWB treatments yielding the most stable gel structures. In contrast, G. gracilis and G. corneum exhibited lower gel strength, consistent with their agar composition. WB-treated samples demonstrated superior antioxidant retention, while US treatment was more effective in preserving color stability. The findings highlight macroalgae as a viable and sustainable alternative to conventional hydrocolloids, reinforcing their potential as natural gelling agents, thickeners, and stabilizers for the food and pharmaceutical industries. This study provides a comparative evaluation of WB, US, and USWB extraction methods, offering insights into optimizing hydrocolloid extraction for enhanced functionality and sustainability.<\/jats:p>","DOI":"10.3390\/gels11040290","type":"journal-article","created":{"date-parts":[[2025,4,15]],"date-time":"2025-04-15T06:50:27Z","timestamp":1744699827000},"page":"290","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled Matrices"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0009-0006-2073-4513","authenticated-orcid":false,"given":"Filipe","family":"Vinagre","sequence":"first","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal"}]},{"given":"Maria Jo\u00e3o","family":"Alegria","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal"},{"name":"SUMOL + COMPAL Marcas S.A., 2780-179 Carnaxide, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0321-2207","authenticated-orcid":false,"given":"Andreia Sousa","family":"Ferreira","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universit\u00e1rio de Santiago, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7217-2790","authenticated-orcid":false,"given":"Cl\u00e1udia","family":"Nunes","sequence":"additional","affiliation":[{"name":"CICECO\u2014Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, Campus Universit\u00e1rio de Santiago, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1281-8606","authenticated-orcid":false,"given":"Maria Cristiana","family":"Nunes","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5266-1685","authenticated-orcid":false,"given":"Anabela","family":"Raymundo","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,4,15]]},"reference":[{"key":"ref_1","unstructured":"(2023, July 11). 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