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Eco-Friendly Extraction, Structure, and Gel Properties of ι-Carrageenan Extracted Using Ca(OH)2.
Mar Drugs. 2022 Jun 27; 20(7)MD

Abstract

An eco-friendly method for ι-carrageenan extraction from seaweed Eucheuma denticulatum through boiling and using a low concentration of Ca(OH)2 is reported. Compared to the traditional method of ι-carrageenan extraction using NaOH, the reported method using Ca(OH)2 had the advantages of using 93.3% less alkali and 86.8% less water, having a 25.0% shorter total extraction time, a 17.6% higher yield, and a 43.3% higher gel strength of the product. In addition, we evaluated the gel properties and structures of ι-carrageenan products extracted by Ca(OH)2 (Ca-IC) and NaOH (Na-IC). The Fourier transform infrared spectroscopy results showed that the structures of Ca-IC and Na-IC did not change remarkably. The results of the thermogravimetric analysis and differential scanning calorimetry showed that Ca-IC had the same thermal stability as Na-IC. The results of the textural analysis showed that Ca-IC had a higher hardness and better chewiness compared to Na-IC. Rheological results indicated that Ca-IC and Na-IC exhibited shear-thinning and non-Newtonian fluid properties, whereas the viscosity of Ca-IC was less than that of Na-IC. In conclusion, this new method of ι-carrageenan extraction using Ca-IC is markedly better and yields higher quality carrageenan than the conventional method of using Na-IC.

Authors+Show Affiliations

College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. National R&D Center for Red Alga Processing Technology, Xiamen 361021, China. Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China.College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. National R&D Center for Red Alga Processing Technology, Xiamen 361021, China. Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China.College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. National R&D Center for Red Alga Processing Technology, Xiamen 361021, China. Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China. Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. National R&D Center for Red Alga Processing Technology, Xiamen 361021, China. Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China. Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. National R&D Center for Red Alga Processing Technology, Xiamen 361021, China. Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China. Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. National R&D Center for Red Alga Processing Technology, Xiamen 361021, China. Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China. Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. National R&D Center for Red Alga Processing Technology, Xiamen 361021, China. Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China. Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. National R&D Center for Red Alga Processing Technology, Xiamen 361021, China. Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China. Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35877712

Citation

Jiang, Feng, et al. "Eco-Friendly Extraction, Structure, and Gel Properties of ι-Carrageenan Extracted Using Ca(OH)2." Marine Drugs, vol. 20, no. 7, 2022.
Jiang F, Liu Y, Xiao Q, et al. Eco-Friendly Extraction, Structure, and Gel Properties of ι-Carrageenan Extracted Using Ca(OH)2. Mar Drugs. 2022;20(7).
Jiang, F., Liu, Y., Xiao, Q., Chen, F., Weng, H., Chen, J., Zhang, Y., & Xiao, A. (2022). Eco-Friendly Extraction, Structure, and Gel Properties of ι-Carrageenan Extracted Using Ca(OH)2. Marine Drugs, 20(7). https://doi.org/10.3390/md20070419
Jiang F, et al. Eco-Friendly Extraction, Structure, and Gel Properties of ι-Carrageenan Extracted Using Ca(OH)2. Mar Drugs. 2022 Jun 27;20(7) PubMed PMID: 35877712.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Eco-Friendly Extraction, Structure, and Gel Properties of ι-Carrageenan Extracted Using Ca(OH)2. AU - Jiang,Feng, AU - Liu,Yao, AU - Xiao,Qiong, AU - Chen,Fuquan, AU - Weng,Huifen, AU - Chen,Jun, AU - Zhang,Yonghui, AU - Xiao,Anfeng, Y1 - 2022/06/27/ PY - 2022/05/13/received PY - 2022/06/25/revised PY - 2022/06/25/accepted PY - 2022/7/25/entrez PY - 2022/7/26/pubmed PY - 2022/7/28/medline KW - calcium hydroxide KW - cleaner production KW - gel characteristics KW - ι-carrageenan JF - Marine drugs JO - Mar Drugs VL - 20 IS - 7 N2 - An eco-friendly method for ι-carrageenan extraction from seaweed Eucheuma denticulatum through boiling and using a low concentration of Ca(OH)2 is reported. Compared to the traditional method of ι-carrageenan extraction using NaOH, the reported method using Ca(OH)2 had the advantages of using 93.3% less alkali and 86.8% less water, having a 25.0% shorter total extraction time, a 17.6% higher yield, and a 43.3% higher gel strength of the product. In addition, we evaluated the gel properties and structures of ι-carrageenan products extracted by Ca(OH)2 (Ca-IC) and NaOH (Na-IC). The Fourier transform infrared spectroscopy results showed that the structures of Ca-IC and Na-IC did not change remarkably. The results of the thermogravimetric analysis and differential scanning calorimetry showed that Ca-IC had the same thermal stability as Na-IC. The results of the textural analysis showed that Ca-IC had a higher hardness and better chewiness compared to Na-IC. Rheological results indicated that Ca-IC and Na-IC exhibited shear-thinning and non-Newtonian fluid properties, whereas the viscosity of Ca-IC was less than that of Na-IC. In conclusion, this new method of ι-carrageenan extraction using Ca-IC is markedly better and yields higher quality carrageenan than the conventional method of using Na-IC. SN - 1660-3397 UR - https://www.unboundmedicine.com/medline/citation/35877712/Eco_Friendly_Extraction_Structure_and_Gel_Properties_of_ι_Carrageenan_Extracted_Using_Ca_OH_2_ DB - PRIME DP - Unbound Medicine ER -