No abstract

Kappaphycus alverazii remains as a predominant source of kappa-carrageenan which is farmed extensively in Indonesia, Philippines and South East Asia. The current research focuses on the influence of concentration of salts and approach to dialysis on properties of carrageenan. Carrageenan due to its pronounced gelling and viscosifying properties, has gained significant usage in the areas of food, cosmetics, textiles, pharmaceutics, biomedicine, and numerous others. The process of extraction was conducted in a hot, alkaline condition at 80 oC for a duration of 2 hours. The alkaline substance used was KCl with 2% and 4% concentration and solvent to seaweed ratio was 20:1.Further, the resultant extracted samples were subjected to dialysis to evaluate the effect of dialysis on the quality of carrageenan. The absorbance peak at 849 cm–1 from Fourier Transform Infrared-Spectroscopy (FTIR) at all extraction conditions indicated D-galactose-4 sulphate related to kappa carrageenan obtained with no traces of \(\mu\)-precursor. The study demonstrated that the concentration of salts and the approach of dialysis have influenced the quality of yield, viscosity, gel strength, moisture content and ash content for the extracted carrageenan, which remains ideal for commercial applications.

The current research was completed at the Indian Council of Agricultural Research - Central Institute of Fisheries Technology (ICAR-CIFT), Cochin, Kerala, India from August 2021 to August 2022 as a modified thermal extraction protocol for deriving gelatin from processing waste of skipjack tuna (Katsuwonus pelamis) skin. The study evaluated the effect of chemical composition and molecular weight contributing to the techno-functional attributes of the resulting gelatin. In the present study, we followed warm water-coupled NaCl pre-treatment to reduce the lipid content of the extracted gelatin. The extracted gelatin was characterized for Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The amount of gelatin extracted from the fish skin was 9.30±0.22%. The protein pattern of extracted gelatin on SDS-PAGE was identical to commercial grade gelatin, which implies the purity of extracted gelatin is comparable to that of commercial one. The physicochemical and functional properties were evaluated and pose remarkable techno-functional properties. Therefore, fish processing skin waste of skipjack tuna could be effectively exploited for the preparation of commercial gelatin. The extraction protocol remains environment friendly and this approach remains optimal for food technological applications. The effective exploration contributed to nutritional benefits, technological, functional, and biological functionalities for a large fraction of applications in the area of food technology, nutraceuticals, pharmaceutics, and numerous others as a future line of research.