Gelation melioration with synergistic interaction between κ-carrageenan and senna tora gum mixed gel

Fang, Jingjing; Jiang, Feng; Xu, Xinwei; Xiao, Qiong; Yang, Qiuming; Chen, Fuquan; Xiao, Anfeng

doi:10.1016/j.foodhyd.2023.109574

Cited by 13 publications

(1 citation statement)

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“…The aqueous solution is heated and then naturally cooled to be a transparent semi‐solid gel. The heating temperature should be over the ‘melting point’, and the cooling temperature should be below the ‘freezing point’ [40]. The gelation of carrageenan is a complex process involving a coil–helix transition and helix aggregation (Figure 2) [41].…”

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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Section: Carrageenanmentioning

confidence: 99%