Effects of Alkaline Solvent Type and pH on Solid Physical Properties of Carrageenan from Eucheuma cottonii

Abstract

The effects of alkali type and pH on the physical properties of carrageenan have been extensively studied. However, their effects on certain characteristics of solid-state properties of carrageenan have not been identified. This research aimed to investigate the effect of alkaline solvent type and pH on the solid physical properties of carrageenan isolated from Eucheuma cottonii. Carrageenan was extracted from the algae using NaOH, KOH, and Ca(OH)2 at pHs of 9, 11, and 13. Based on the results of preliminary characterization, including yield, ash content, pH, sulphate content, viscosity, and gel strength, it was found that all samples followed Food and Agriculture Organization (FAO) specifications. The swelling capacity of carrageenan based on the type of alkali was KOH > NaOH > Ca(OH)2. The FTIR spectra of all samples were in agreement with that of standard carrageenan. The molecular weight (MW) of carrageenan using KOH as the alkali followed the order pH 13 > pH 9 > pH 11, while using NaOH, the order was pH 9 > pH 13 > pH 11, and while using Ca(OH)2, the order was pH 13 > pH 9 > pH 11. The results of the solid-state physical characterization of carrageenan with the highest MW in each type of alkali showed that the morphology of carrageenan using Ca(OH)2 has a cubic shape and is more crystal-like. The order of crystallinity of carrageenan using different types of alkali was Ca(OH)2 (14.44%) > NaOH (9.80%) > KOH (7.91%), while the order of density was Ca(OH)2 > KOH > NaOH. The order of solid fraction (SF) of the carrageenan was KOH > Ca(OH)2 > NaOH, while the tensile strength when using KOH was 1.17, when using NaOH it was 0.08, and while using Ca(OH)2, it was 0.05. The bonding index (BI) of carrageenan using KOH = 0.04, NaOH = 0.02, and Ca(OH)2 = 0.02. The brittle fracture index (BFI) of the carrageenan was KOH = 0.67, NaOH = 0.26, and Ca(OH)2 = 0.04. The order of carrageenan solubility in water was NaOH > KOH > Ca(OH)2. These data can be used as the basis for the development of carrageenan for excipients in solid dosage forms.

Formulation and Evaluation of Nanoemulsion Kelakai (Stenochlaena palustris) Herbs with Composition of Smix (Tween 80 and Glycerin) and Pine Oil

“…A pH value that is too acidic can irritate the skin, while a pH value that is too alkaline can make the skin dry and scaly 37 . The increase in the concentration of the extract resulted in a decrease in the pH value; this was due to the release of the H + group, so the pH became more acidic 38 . The statistical test results showed a p-value of 0.000 (<0.05), which means that the variation in the extract's concentration significantly affected the nanoemulsion's pH value.…”

Eco-friendly extraction carrageenan from seaweed using a ball mill: celite effect during filtration and ion addition on carrageenan physicochemical properties

“…2d). Consequently, Along the sulfate group polymer chain, there is also a decrease in the repulsive force between negative charges (Ferdiansyah et al, 2023). Viscosity will decrease more as celite concentration rises.…”

Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications

“…Additionally, these biopolymers can serve as excellent carriers for active ingredients such as essential oils and nanoparticles, making them excellent contenders for active packaging film applications. Carrageenan-based films are generally produced using solvent casting, and although the films are neat and brittle, their physical properties (mechanical, barrier, and hydrophobic) are relatively weak, so they are reported to be used for food packaging [30][31][32]. Therefore, to improve the physical and functional performance of the film, certain substances such as plasticizers, other polymers, crosslinkers, and bioactive functional ingredients (nanofillers, plant extracts, bioactive compounds, natural colorants, essential oils) are incorporated into the filmforming solution to produce favorable results [2,[33][34][35][36][37].…”

“…Polymers 2024, 16, x FOR PEER REVIEW 3 of 25 are reported to be used for food packaging [30][31][32]. Therefore, to improve the physical and functional performance of the film, certain substances such as plasticizers, other polymers, crosslinkers, and bioactive functional ingredients (nanofillers, plant extracts, bioactive compounds, natural colorants, essential oils) are incorporated into the film-forming solution to produce favorable results [2,[33][34][35][36][37].…”