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KMID : 1007520210300070901
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Food Science and Biotechnology
2021 Volume.30 No. 7 p.901 ~ p.910
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Improved extraction of carrageenan from red seaweed (Chondracantus canaliculatus) using ultrasound-assisted methods and evaluation of the yield, physicochemical properties and functional groups
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Martin-del-Campo Angelina
Fermin-Jimenez Jose Antonio
Fernandez-Escamilla Victor Vladimir
Escalante-Garcia Zazil Yadel
Macias-Rodriguez Maria Esther
Estrada-Giron Yokiushirdhilgilmara
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Abstract
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Red seaweed Chondracanthus canaliculatus, an underexploited algae species, was used as a potential source for the obtaining of carrageenan. Seaweed was treated under alkaline conditions using ultrasound alone or combined with conventional procedures, to improve the yield extraction. Color, syneresis behavior, water retention capacity, and functional groups of the gelling and non-gelling fractions of carrageenan were determined; these properties were compared with those of commercial carrageenans named A and B. Ultrasound alone or with heat significantly (p?
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KEYWORD
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Red seaweed, Chondracantus canaliculatus, Carrageenan, Ultrasound extraction, Physicochemical properties
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