Eco-Friendly Extraction, Structure, and Gel Properties of ι-Carrageenan Extracted Using Ca(OH)<sub>2</sub>
Feng Jiang | Yao Liu | Qiong Xiao | Fuquan Chen | Huifen Weng | Jun Chen | Yonghui Zhang | Anfeng Xiao
An eco-friendly method for ι-carrageenan extraction from seaweed <i>Eucheuma denticulatum</i> through boiling and using a low concentration of Ca(OH)<sub>2</sub> is reported. Compared to the traditional method of ι-carrageenan extraction using NaOH, the reported method using Ca(OH)<sub>2</sub> had the advantages of using 93.3% less alkali and 86.8% less water, having a 25.0% shorter total extraction time, a 17.6% higher yield, and a 43.3% higher gel strength of the product. In addition, we evaluated the gel properties and structures of ι-carrageenan products extracted by Ca(OH)<sub>2</sub> (Ca-IC) and NaOH (Na-IC). The Fourier transform infrared spectroscopy results showed that the structures of Ca-IC and Na-IC did not change remarkably. The results of the thermogravimetric analysis and differential scanning calorimetry showed that Ca-IC had the same thermal stability as Na-IC. The results of the textural analysis showed that Ca-IC had a higher hardness and better chewiness compared to Na-IC. Rheological results indicated that Ca-IC and Na-IC exhibited shear-thinning and non-Newtonian fluid properties, whereas the viscosity of Ca-IC was less than that of Na-IC. In conclusion, this new method of ι-carrageenan extraction using Ca-IC is markedly better and yields higher quality carrageenan than the conventional method of using Na-IC.
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