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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(7): 901-910
Improved extraction of carrageenan from red seaweed (Chondracantus canaliculatus) using ultrasound-assisted methods and evaluation of the yield, physicochemical properties and functional groups
Angelina Martín-del-Campo1 • José Antonio Fermín-Jiménez1 • Víctor Vladimir Fernández-Escamilla3 • Zazil Yadel Escalante-García1 • María Esther Macías-Rodríguez2 • Yokiushirdhilgilmara Estrada-Girón1
1 Departamento de Ingeniería Química, Col. Olímpica, Universidad de Guadalajara CUCEI, Blvd. Marcelino García Barragén 1421, Guadalajara, Jalisco, México 44430 2 Departamento de Farmacobiología, Col. Olímpica, Universidad de Guadalajara Campus CUCEI, Blvd. Marcelino García Barragén 1421, Guadalajara, Jalisco, México 44430 3 Departamento de Ciencias Tecnológicas, Universidad de Guadalajara Campus CIENEGA, Av. Universidad 1115, Ocotlén, Jalisco, México 47820 123
ABSTRACT
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 nongelling 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<0.05) increased the yield extraction up to 41–45% and influenced color parameters, in comparison with conventional treatments. Functional groups kappa and iota, and alginates, were confirmed in both carrageenan fractions. Syneresis behavior was well fitted to a thirddegree polynomial equation within days 1 to 6, after which, it reached a plateau. While, the use of ultrasound at room temperature gave carrageenan properties more similar to those of the commercial carrageenan type A.
KEYWORD
Red seaweed · Chondracantus canaliculatus · Carrageenan · Ultrasound extraction · Physicochemical properties
Food Science and Biotechnology 2021 ; 30(7): 901-910
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