Current and emerging applications of carrageenan in the food industry

Udo, Toshifumi; Mummaleti, Gopinath; Mohan, Anand; Singh, Rakesh K.; Kong, Fanbin

doi:10.1016/j.foodres.2023.113369

Cited by 45 publications

(11 citation statements)

References 128 publications

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“…Around 90% of the world’s carrageenan is produced by the red algae types, Kappaphycus and Eucheuma. The most important way to extract carrageenan from these red algae is via the combination of alkaline and heat extraction, followed by filtration and dehydration, thus using alkaline solutions such as NaOH, Ca(OH) 2 or KOH [ 118 ]. Although this process makes use of hazardous alkaline solutions, the hazards of this extraction process remain limited.…”

Section: Green Materialsmentioning

confidence: 99%

Green Synthesis of Cation Exchange Membranes: A Review

Depuydt,

Van der Bruggen

2024

Membranes

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Cation exchange membranes (CEMs) play a significant role in the transition to a more sustainable/green society. They are important components for applications such as water electrolysis, artificial photosynthesis, electrodialysis and fuel cells. Their synthesis, however, is far from being sustainable, affecting safety, health and the environment. This review discusses and evaluates the possibilities of synthesizing CEMs that are more sustainable and green. First, the concepts of green and sustainable chemistry are discussed. Subsequently, this review discusses the fabrication of conventional perfluorinated CEMs and how they violate the green/sustainability principles, eventually leading to environmental and health incidents. Furthermore, the synthesis of green CEMs is presented by dividing the synthesis into three parts: sulfonation, material selection and solvent selection. Innovations in using gaseous SO3 or gas–liquid interfacial plasma technology can make the sulfonation process more sustainable. Regarding the selection of polymers, chitosan, cellulose, polylactic acid, alginate, carrageenan and cellulose are promising alternatives to fossil fuel-based polymers. Finally, water is the most sustainable solvent and many biopolymers are soluble in it. For other polymers, there are a limited number of studies using green solvents. Promising solvents are found back in other membrane, such as dimethyl sulfoxide, Cyrene™, Rhodiasolv® PolarClean, TamiSolve NxG and γ-valerolactone.

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Section: Green Materialsmentioning

confidence: 99%

Green Synthesis of Cation Exchange Membranes: A Review

Depuydt,

Van der Bruggen

2024

Membranes

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“…Or it can be transitioned under alkaline pretreatment conditions [22] (Figure 1). κ‐Carrageenan exhibits lower aqueous solubility than other types of carrageenan because of its low‐sulfate‐content ester groups and high‐3,6‐anhydrous‐galactose contents [23]. κ‐Carrageenan has been widely used in various applications, such as food preservation, due to its excellent film‐forming properties, biocompatibility and safety.…”

Section: Carrageenanmentioning

confidence: 99%

Progress of Carrageenan‐Based Films and Coatings for Food Packaging Applications

Wang,

Guo,

Guo

2024

Packag Technol Sci

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As a polysaccharide extracted from marine red algae, carrageenan has the advantages of biodegradability, nontoxicity and water solubility over petroleum‐based plastics for use as films and coatings for keeping food fresh. Aqueous solutions of carrageenan can be cast into films on plates and then made into food packaging bags, as well as coated directly onto food surfaces, all of which are referred to as ‘wraps’. To overcome the inherent limitations of carrageenan as a packaging material, physical and chemical modifications have been studied. The mechanical, thermal, barrier and antibacterial properties of modified carrageenan make it widely applicable for extending the shelf life of food products and monitoring its freshness. The research progress of carrageenan‐based wraps in recent years has been reviewed in terms of preparation methods, physicochemical properties, gelation mechanisms and applications, and the factors affecting the drying rate of them have been analysed. Finally, applications and future research directions of carrageenan are summarized and discussed to provide useful guidelines for further research.

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“…Figure 5B demonstrates that deamidated casein considerably improve solubility. Carrageenan, a common stabilizer in milkbase beverages, form a helical aggregation state with casein to stable the solution (Toshifumi et al 2023).…”

Section: Stability Of Beverages Based On Deamidated Caseinmentioning

confidence: 99%

Optimization of deamidation of casein by protein-glutaminase and its effect on structural and functional properties

Jiang,

Wei,

Huang

et al. 2024

Preprint

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Casein is a commonly used protein in the food industry, and its related products are abundant, such as beverages, desserts, but the further application of casein is limited by its solubility and stability. This study aimed to optimize the deamidation of casein using Protein-glutaminase (PG) and investigate its impact on the structure, solubility and stability of casein. Through center composite experiments, the optimal conditions for PG deamidation were determined to be at pH 6.0, E/S 15 U/g, and a temperature 45°C. The deamidation process alters the secondary structure of casein, resulting in a decrease in α-helix structure and an increase in β-sheet structure. The modification of casein improved emulsifying activity at pH 8.0 and pH 10.0, and significantly enhanced solubility at 5.0 to 6.0. Furthermore, the deamidation of casein leads to an increase in zeta potential and a decrease in particle size, resulting in improved stability of the protein solution due to reduced particle aggregation. The 3% deamidated casein based beverage with carrageenan exhibited reduced precipitation rates compared to the control after sterilization at 121°C for 15 min. In summary, PG deamidation offers a promising method to modify casein, enhancing its functional properties, including solubility, stability and emulsifying activity, thereby expanding the use of casein in the food industry.

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Current and emerging applications of carrageenan in the food industry

Cited by 45 publications

References 128 publications

Green Synthesis of Cation Exchange Membranes: A Review

Green Synthesis of Cation Exchange Membranes: A Review

Progress of Carrageenan‐Based Films and Coatings for Food Packaging Applications

Optimization of deamidation of casein by protein-glutaminase and its effect on structural and functional properties

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