Furcellaran metal salts – structure, thermal properties and their ligation with coumarin

Abstract

Furcellaran formed complexes with transition metal ions. The amount of bound metal ions decreased in the following order: Fe(III) > Mn(II) > Cu(II) > Cr(III) > Zn > Ni(II), thus the hardness of these Lewis acids seemed to be the most essential factor controlling their ligation with the polysaccharide. Resulting complexes decomposed thermally at lower temperature than plain furcellaran. Neither furcellaran bound coumarin selected as the model molecule for mycotoxins nor this oxacompound coordinated to furcellaran metal salts.

Edible Films on Meat and Meat Products

“…Furcellaran is a naturally sulfated anionic polysaccharide typically obtained from the extract of red algae (Furcellaria lumbricalis), which possesses properties reminiscent of both agar and carrageenan [90]. Furcellarans are traditionally found in nature as a mixture of sodium, potassium, magnesium and calcium salts of a linear polymer, composed of (→4)-3,6-anhydro-d-galactopyranose-(1→3)galactopyranose-4 -sulfate -(1→) structural units (Figure 7d) [90,94,95]. This is primarily because it does not present toxicity, is biodegradable, biocompatible, soluble in water and possesses an exceptional capacity to form gel [93,96].…”