Table 2 The summary of extraction methods for ulvan

Hot water extraction (Temperature below 100 °C)

Cladophora glomerata

420

75–85

16.23

(Pankiewicz et al. 2016)

U. pertusa Kjellm

180

90

17.8 ± 0.6

(Chen et al. 2021)

U. lactuca

180

90

11 ± 3

(Wahlström et al. 2020)

U. rigida

60

90–100

7

(Paradossi et al. 1999)

U. clathrata

120

100

11.27

(Chi et al. 2020a)

Ulva intestinalis

90

100

15.2

(Klongklaew et al. 2021)

Pressurized hot water

U. fasciata

60

110

19.5

(Paulert et al. 2021)

U. Rigida

30

130

24.3

(Toskas et al. 2011)

Acid extraction

U. ohnoi, U. tepida, U. prolifera

180

37

3.5, 3.9, 6.7

(Glasson et al. 2022)

U. rotundata

60

85

20.3

(Robic et al. 2009)

U. ohnoi

60

85

8.1 ± 1.0

(Glasson et al. 2017)

U. lactuca

60

80

13.06

(Yaich et al. 2014)

U. lactuca

240

90

18 ± 2

(Wahlström et al. 2020)

U. lactuca

180

90

32.67

(Yaich et al. 2013)

U. sp. (foliose),

U. sp. (filamentous)

240

90

41 ± 2.2, 39 ± 1.9

(Manikandan and Lens 2022)

Weak alkali extraction

U. ohnoi

60

85

4.3 ± 0.5

(Glasson et al. 2017)

Enzyme-assisted extraction

U. pertusa Kjellm

180

50

25.3 ± 1.3

(Chen et al. 2021)

U. armoricana

195

50

35.3 ± 0.3

(Hardouin et al. 2016)

Ultrasonic-assisted extraction

U. pertusa Kjellm

180

90

20.6 ± 1.2

(Chen et al. 2021)

Microwave-assisted extraction

U. ohnoi, U. meridionalis

60

85

36.5 ± 3.1,40.4 ± 3.2

(Tsubaki et al. 2016)

U. prolifera

15

120

36.38 ± 0.94

(Yuan et al. 2018)

Enzymatic and chemical extraction

U. lactuca

300

50

17.14

(Yaich et al. 2014)

Ultrasound and enzyme-assisted extraction

U. pertusa Kjellm

180

50

26.7 ± 0.9

(Chen et al. 2021)