Compositional and rheological analysis of carrageenan from the gametophyte phase of the red seaweed Chondrus crispus neutrally extracted at varying temperatures and time

Bahari, Adiguna; Moelants, Katlijn; Huc-Mathis, Delphine; Wallecan, Joël; Mangiante, Gino; Mazoyer, J.; Hendrickx, Marc; Grauwet, Tara

doi:10.1016/j.foodhyd.2022.107995

Cited by 7 publications

(5 citation statements)

References 26 publications

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“…Qualitatively similar strain-hardening curves were reported for I samples gelled in water in the presence of ethanol [98], for I gelled in NaCl [72], and for K2 samples containing a certain amount of G4S-D6S or G4S-D2S,6S and gelled in the presence of KCl [72,82,101]. Note that all of these gels showed rather soft elasticity characterized by a shear elastic modulus smaller than 1 kPa [72,82,99,101], as shown in Figure 7a, when compared to K gels in KCl, which can reach elastic moduli of the order of 10 kPa (see, e.g., Figure 5b). A softer gel elasticity is in harmony with the theoretical predictions for filamentous networks showing strain hardening, as it is needed to allow a transition from bending to stretching of the filaments under large deformation [95,97].…”

Section: Gel Properties Under Large Deformationsupporting

confidence: 73%

“…This result highlights the importance of the counter-ion in the gel formation of K2, which possibly stems from the cation specificity of K [1]. In the presence of KCl or CaCl 2 , a single step in the rheological functions is usually seen [33,78,[81][82][83][84]. The single step in the steady shear viscosity during the cooling of a K2 in 0.05 KCl is illustrated in Figure 4c.…”

Section: Gel Formationmentioning

confidence: 76%

“…Since the first report by van de Velde et al [55] showing a monotonic increase of G with the molar fraction of G4S-DA for a series of commercial K2 free of any biological precursors, very few studies reported on the gel viscoelastic properties of K2 as a function of the molar content in disaccharide units. In regard of the whole set of papers on the rheological properties of K2 reviewed here [28,33,39,48,54,55,69,70,[77][78][79][80][81][82][83][84], it is clear that this topic has been overlooked. Moreover, a comparison of all of the referenced results as a function of the documented K2 chemical structure will be useless.…”

Section: Impact Of K2 Chemical Composition On the Gel Elastic Modulusmentioning

confidence: 99%

“…In spite of the recognized importance of understanding the carrageenan gels mechanical response to large deformations [1,10], there are too few rheologically sound studies on the topic [68,72,82,[99][100][101]. Rotational rheometry is, indeed, preferred to indentation testing (which is not reviewed here), since simple shear implies that symmetric tensors of deformation and stress are involved.…”

Section: Gel Properties Under Large Deformationmentioning

confidence: 99%

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From Seaweeds to Hydrogels: Recent Progress in Kappa-2 Carrageenans

Souza,

Kraiem,

Ben Yahia

et al. 2023

Materials

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Hybrid carrageenans, also called kappa-2 (K2) or weak kappa, are a class of sulfated polysaccharides with thermo-reversible gelling properties in water and are extracted from a specific family of red seaweeds. K2 are known in the industry for their texturizing properties which are intermediate between those of kappa-carrageenans (K) and iota-carrageenans (I). As such, K2 are gaining industrial interest, as they can replace blends of K and I (K + I) in some niche applications. Over the last decade or so, some progress has been made in unravelling K2′s chemical structure. The understanding of K2 gel’s structure–rheological properties’ relationships has also improved. Such recent progress is reported here, reviewing the literature on gelling K2 published since the last review on the topic. The focus is on the seaweeds used for extracting K2, their block copolymer chemical structures, and how these impact on the gel’s formation and rheological properties. The outcome of this review is that additional rheological and structural studies of K2 hydrogels are needed, in particular to understand their viscoelastic behavior under large deformation and to unravel the differences between the texturizing properties of K2 and K + I.

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Section: Gel Properties Under Large Deformationsupporting

confidence: 73%

Section: Gel Formationmentioning

confidence: 76%

Section: Impact Of K2 Chemical Composition On the Gel Elastic Modulusmentioning

confidence: 99%

Section: Gel Properties Under Large Deformationmentioning

confidence: 99%

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From Seaweeds to Hydrogels: Recent Progress in Kappa-2 Carrageenans

Souza,

Kraiem,

Ben Yahia

et al. 2023

Materials

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“…Carrageenan is used as a thickener, emulsion stabiliser and gelling agent in the food industry [10][11][12][13][14][15][16][17]; as a drug delivery agent and bone substitute and in wound dressings in biomedicine [18][19][20]; and as an ingredient in cosmetic products [21]. Depending on the seaweed source, carrageenans differ in the ratio of galactose and anhydro-galactose units and in the content of sulfate groups [22][23][24]. Due to multiple negative charges, carrageenan macromolecules interact strongly with inorganic and organic cations.…”

Section: Introductionmentioning

confidence: 99%

Coagulation of Hydrophobic Ionic Associates of Cetyltrimethylammonium Bromide and Carrageenan

Shyichuk,

Ziółkowska,

Szulc

2023

Molecules

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In aqueous solutions, cetyltrimethylammonium cations bind to carrageenan polyanions, and the resulting ionic associates form macroscopic aggregates due to hydrophobic interaction. At certain ratios of cetyltrimethylammonium to carrageenan, the resulting colloidal particles auto-flocculate. According to visual observations, the ratio ranges from 1 to 3 mmol/g; otherwise the suspensions are stable. By measuring the sedimentation rate and particle size distribution, the most extensive flocculation was found to be from 1.7 to 2.3 mmol/g. The ratio corresponding to the fastest auto-flocculation was precisely determined by titrating the reagents with small increments and recording the turbidity. The turbidimetric titration plots contain distinct break points corresponding to the most extensive flocculation. These break points occur at the same ratio of carrageenan to cetyltrimethylammonium over a wide range of reagent concentrations. The precise values of the critical ratio were found to be 1.78 and 1.53 mmol/g, respectively, during the titration of cetyltrimethylammonium with carrageenan and vice versa. The number of anionic sulfate groups in carrageenan was measured by ICP OES and found to be 1.35 mmol/g. This value is consistent with the critical ratio of the auto-flocculation.

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