Key words: laminariya japanese Saccharina japonica, iodine, alginic acid, subcritical water, extraction, functional nutrition.
Within the framework of this work, the efficiency of extracting iodine and alginic acids from dry thalli of laminariya japanese (Saccharina japonica) with subcritical water at temperatures of 130, 150 and 170°C in the dynamic extraction mode was evaluated. It has been established that during extraction, iodine is completely extracted from the thallus of laminariya japanese, however, in the dynamic extraction mode, only about 45 % of iodine-containing compounds pass into the extract, the rest remains in the mucus that forms around the particles of laminariya during the extraction process. The obtained extracts of laminariya japanese contain fatty and phenolic acids, alcohols, carbohydrates. Marmalade, made on the basis of a subcritical water extract of kelp weighing about 6 g, contains about 20 daily doses of iodine, can be used as a functional food product.
doi:10.34984/SCFTP.2023.18.3.003