Abstract
The gelation of iota carrageenan (IC) with different ethanol concentrations (0–40 mL/100 mL) was investigated in terms of rheology, chemical structure, and microstructure. Ethanol facilitated IC gel formation with predictable increasing gelling temperature (52.6–62.6 °C) and critical gelling points (50.8–61.3 °C). The ethanol –OH moiety was responsible for Kirkwood-Buff theory through exclusion effects and direct binding with IC. Fourier transform infrared (FTIR) confirmed the binding with the chemical shifts on both sulphated groups (G4S from 850 to 854 cm−1 and DA2S from 805 to 808 cm−1). The gel strength decreased at < 10 mL/100 mL ethanol and increased up to 40 mL/100 mL ethanol. From Winter-Chambon equation, 40 mL/100 mL ethanol provided a significantly lower fractal dimension df (2.09). Confocal laser scanning microscopy (CLSM) and field emission scanning electron microscopy (FESEM) also showed a less complex network. These results indicated that a small amount of ethanol stabilised IC gelation and that the increased gel strength was more significant at high ethanol concentrations (>10 mL/100 mL), which improved the design of IC-ethanol systems.
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