Chemical and Spectral Characterization of The Ozonation Products of κ-Carrageenan

Abstract

Abstract. Kappa (κ-) carrageenan oligomers are known to have several biological activities. Recent progress in the development of modified κ-carrageenan has resulted low molecular of κ-carrageenan. Ozone is a powerful oxidant and considered for depolymerization of κ-carrageenan. However, few studies have investigated the changes in κ-carrageenan properties associated with ozone treatment. This study would investigate on the changes in chemical structure after ozonation process. The experiments were carried out in a glass reactor equipped with an ozone bubble diffuser. Ozone with concentration of 80 ± 2 was bubbled into the solution. The ozone treatment was conducted at different times, i.e., 0 (control), 5, 10, 15, and 20 minutes. The experiments were conducted at pH 7 and constant stirring speed (200 rpm). Ozone-treated κ-carrageenan was dried at 60 o C for 24 h in a forced air oven. The chemical and spectral analyses of κ-carrageenan after ozonation process were carried out using UV-Vis and FT-IR spectroscopy. These changes are seen in the UV spectra as a high intensity of absorbance peak at 290 nm. It is shows that ozonation of κ-carrageenan leads to some chemical changes such as the formation of carbonyl, carboxyl or double bonds.The FT-IR spectra reveals that the chemical structure of degraded κ-carrageenan, in term of sulfate content, is only slightly affected by the ozone treatment.

Effect of ultrasound on the physical properties and processing of major biopolymers—a review

“…120 The depolymerization of k-carrageenan at temperatures below 72.2 1C is reported to be faster than thermal depolymerization by Ratnawati et al 44 In many cases, an external metal catalyst is used to intensify the degradation, providing a high surface area of interaction and greater turbulence in the solution. 121 Moreover, US, along with ozone treatment, resulted in increased depolymerization by 88.36%, as reported by Prasetyaningrum et al 122 Gelation is another crucial physical phenomenon of carrageenan forming a cold gel in the presence of ultrasound. The carrageenan hydrocolloid has higher water solubility with ultrasound.…”

Pengolahan Air Limbah Industri Tekstil dengan Metoda Elektrokoagulasi Menggunakan Elektroda Besi (Fe) dan Aluminum (Al)

“…Pencemaran terhadap lingkungan yang disebabkan oleh air buangan telah mencapai kondisi yang sangat menggangu kesehatan kehidupan manusia dan mahluk hidup yang lain (Hasibuan, 2016;Widiyanto et al, 2015), sehinggga perlu diciptakan suatu metoda yang efektif dan murah untuk mengolah air buangan atau air limbah dari industri sebelum dibuang ke lingkungan atau digunakan kembali. Salah satu cara pemecahan hal tersebut yaitu penerapan Teknologi Elektrokoagulasi yang merupakan salah satu metode yang lebih menguntungkan dibandingkan penggunaan bahan kimia sebagai koagulan yang umum digunakan selama ini oleh berbagai negara yang berkembang (Hernaningsih, 2016;Iswanto, 2016;Prasetyaningrum & Dharmawan, 2018).…”

Integral Utilization of Red Seaweed for Bioactive Production

“…Partial depolymerization by chemical or enzymatic hydrolysis to obtain a range of oligosaccharides is a common strategy for structural analysis and for characterization of activity [176,177]. The biological profile of the products may be influenced by the depolymerization method, since it affects their size and molecular weight.…”

“…During ozonation the depolymerization of polysaccharides causes chemical changes, as well as physicochemical and rheological modifications, since ozonation of κ-carrageenan leads to the formation of carbonyl, carboxyl or double bonds; however, the sulfate groups in k-carrageenans were maintained [177].…”