Preliminary Study of Seaweed-Base Irradiated Food

Abstract

Research has been carried out on seaweed-based irradiated functional food ingredients (carrageenan and alginate). This research aimed to determine and analyze the effect of irradiation on the Physico-chemical and microbiological quality of seaweed-based food ingredients. Sample preparation was carried out by preparing carrageenan and alginate flour, then packaged and irradiated with gamma rays at doses of 3, 5, and 7 kGy (0 kGy as control). Samples were stored at room temperature immediately after irradiation and then tested for Physico-chemical properties (moisture content, pH, water activity (aw), protein content, ash content, and viscosity) and microbiological properties (total aerobic microbes, total coliform, total molds and yeast). The results showed that the radiation dose of 3-7 kGy was effectively improved the hygienic quality of seaweed-based functional food (carrageenan and alginate) and optimum at a dose of 5-7 kGy, without changing the water content, pH, and aw. Meanwhile, the viscosity of the material increases with increasing radiation dose.

The characterisation of cornstarch‐based chlorophyllin composite film for preservation of shrimp under photodynamic irradiation

“…As a result, the cell wall ruptured, and cytoplasm and cell wall fragments were released. DNA damage, cellar disruption and cell lysis led to bacterial inactivation or complete death (Indiarto et al ., 2023; Kadir et al ., 2023). CS‐Chl x film sample decreased the concentration of Staphylococcus aureus on the film with the irradiated time.…”