Concentration Of Kappa-carrageenan Research Articles

EFFECT OF POLYMER CONCENTRATION AND SURFACTANTS ON PHYSICAL CHARACTERISTICS, DRUG RELEASE AND ANTIOXIDANT ACTIVITY OF GLUTATHIONE-KAPPA CARRAGEENAN NANOSPHERES

Objective: Glutathione is one of the antioxidants widely used as an antiaging and skin lightener. Glutathione at a dose of 250 mg/d orally proved useful as an antiaging. At the same time, glutathione topical night cream is effective at a dose of 0.1% for the skin of Indonesian women. Glutathione is one of the antioxidants that has easily oxidized properties in storage. Research purpose to optimize the concentration of kappa carrageenan polymer and surfactan to obtain the optimal physical characteristics of nanosphere system analyzed based on size, PDI, yield, drug loading, entrapment efficiency, dissolution and antioxidant activity. Methods: The most commonly used method of making nanospheres is ionotropic gelation because it has proven effective, easy, and easy to apply. Ionotropic gelation is depend on the tendency of polyelectrolytes to cross connect to develop hydrogel beads often called gelispheres in the existence of counter ions. Nanospheres were prepared by aerosolization ionotropic gelation technique followed by freeze-drying. This method uses carrageenan polymers of 0.5% and 1.0% with the addition of surfactant as a stabilizer. Evaluation parameters are particle size, entrapment efficiency, drug loading, drug release and antioxidant activity. Results: The results of the nanospheres obtained were tested physically and drug activity. Nanospheres successfully formed, with size 382.67±52.24 nm, F2 325.20±4.62 nm, F3 495.39±30.61 nm, and F4 409.80±4.11 nm. The greater the polymer concentration, the greater the value of entrapment efficiency and drug content in the nanosphere. The morphology of the nanosphere is quite good, spherical, with a smooth surface. The release profile shows that glutathione release is quite good but takes a long time, namely F1 73.91±2.17%, F2 75.91±2.76%, F3 78.56±2.82%, and F4 79.56±1.34% in 480 min or 8 h. Antioxidant activity of glutathione-Kappa carrageenan nanospheres with the DPPH method showed that nanospheres have medium or medium category antioxidant activity. Conclusion: The most optimal formula is F4 with 1% kappa-carrageenan concentration and 0.6% KCl.

Microwave promoted graft copolymerization of poly(ethylacrylate) onto k-carrageenan for removal of Cd and Ni from aqueous solution

Microwave promoted graft copolymerization of poly (ethyl acrylate) onto kappa-carrageenan in presence of a redox pair (ascorbic acid and potassium persulfate) led to the formation of a novel copolymer hydrogel, kappa-carrageenan-graft-poly (ethylacrylate). By varying the reaction conditions such as the microwave power, reaction time, concentration of kappa-carrageenan, ascorbic acid and persulfate, copolymers of highest percentage grafting was obtained and characterized by FT-IR, SEM, TGA and XRD. The copolymer was evaluated as an adsorbent for the adsorption of Ni(II) and Cd(II). Various adsorption parameters such as contact time, pH, initial metal ion concentration, temperature, electrolyte strength and adsorbent dosage were varied to obtain the optimum conditions for the adsorption. The adsorption data for Cd(II), fitted better for Langmuir and Ni(II), fitted much better for Freundlich adsorption isotherm model. Maximum adsorption obtained for cadmium ions and nickel ions was 308.6 mg/g-1 and 305.8 mg/g-1 respectively. The adsorption of both metal ions followed pseudo second order kinetic model. The positive ΔH values endorsed the adsorption process to be endothermic in nature. The negative values of ΔG indicate the spontaneity of the adsorption process while the positive ΔS values showed that the adsorption of metal ions proceeded with increased randomness at the surface of the copolymer. High recovery percentage of the metal ions from the adsorbent indicates that the copolymer can be used for more adsorption cycles.

Effect of concentration of kappa-carrageenan on the physico-chemical properties of rice starch film

This study aimed to enhance the properties of rice starch (RS) and kappa-carrageenan (KC) edible film. The properties were observed at various RS/KC ratios (0.5 to 2.5 w/v) and glycerol (1% w/v). The highest tensile strength was at the ratio of RC/KC (1:1) of 1.7502 MPa, further addition of RC resulted in a decrease in tensile strength. The best elongation at break was also found in the variable with a RS/KC (1:1) of 39.7%. The highest solubility in RS/KC ratio was 0.5:1 which is 52.727%. The solubility of edible film in water decreased with the addition of rice starch concentration. The fourier transform infrared (FTIR) show the new peak in 3305 cm-1 indicate O-H groups, 2935 cm1 (asymmetric stretching vibration peak of C-H), 1023 cm-1 (interaction between the film structure and hydroxyl group of plasticizers) and 850 cm-1 (ester sulphate group).

OPTIMIZATION OF KAPPA CARRAGEENAN POLYMER CONCENTRATION AND POTASSIUM CHLORIDE CROSSLINKER ON PHYSICAL CHARACTERISTICS OF GLUTATHIONE-KAPPA CARRAGEENAN NANOSPHERE

Objective: The objective of the study to obtain the most optimal physical characteristics of glutathione-kappa carrageenan nanosphere in terms of particle size, moisture content, yield, drug loading and entrapment efficiency.
 Methods: One of the drug delivery systems that can improve drug stability for antioxidants is nanosphere. Nanospheres were prepared using ionotropic gelation method with aerosol technique. This method is easy, fast, and relatively cost-effective to manufacture. This research was applied with optimization using a randomized full factorial design of 2² with differences in kappa carrageenan as polymer and potassium chloride concentrations as crosslinker. This study aims to obtain the most optimal physical characteristics of the nanosphere in terms of particle size, moisture content, yield, drug loading and entrapment efficiency.
 Results: The glutathione-kappa carrageenan nanosphere had particle sizes ranging from 247.03 to 675.07 nm with spherical and smooth nanosphere. Furthermore, the entrapment efficiency value ranged from 25.50–35.61%, and drug loading of 6.84–10.16%. The concentration of kappa polymer affected particle size, moisture content, entrapment efficiency, and drug loading. This indicated that higher polymer concentration resulted in greater particle size, moisture content, entrapment efficiency, and drug loading.
 Conclusion: The most optimal formula is F4 with 1% kappa-carrageenan concentration and 0.6% KCl.

THE EFFECT OF KAPPA CARRAGEENAN ADDITION ON THE EMULSION STABILITY OF MILKFISH (Chanos chanos) SAUSAGE

Fish sausage is a processed fish product in the form of an emulsion, so that the stability of the emulsion is one of the most important factors for the success of the product. The aim of this study is to find out the effect of kappa carrageenan as a hydrocolloid in increasing the emulsion stability and determining the best concentration of kappa carrageenan based on the value of emulsion stability and the characteristics of milkfish sausage. The research method used was experimental laboratories with a completely randomized one-factor design using ANOVA, which was then continued with the HSD test. Organoleptic value data were analyzed using the Kruskal-Wallis and Mann-Whitney tests. The concentrations of kappa carrageenan used were 0%;0.5%;1%;1.5 with 3 repetitions. The results of the study show that kappa carrageenan addition has a significant effect (p<0.05) on the value of emulsion stability, sensory, moisture content, gel strength, and water holding capacity. The concentration of 1% kappa carrageenan (P2) was the best concentration with quality criteria: sensory of 8.14<µ<8.32, moisture content of 63.02%, water holding capacity of 55%, gel strength of 1200.14 g.cm, and emulsion stability of 83.23. Compared to other treatments, fish sausage with the addition of 1% kappa carrageenan has the brightest appearance according to the specific color of the product, has a chewy texture and solid but not hard, and has the highest value of emulsion stability.

Effect of Kappa-Carrageenan Concentration on Physical Properties of Carrot Pineapple Velva

Velva is a frozen food product similar to ice cream, but velva has lower fat content. Velva contains high crude fiber and vitamin contents that come from fruits and vegetables. Pineapples and carrots were chosen as the main ingredients to produce velva. Yellow color from pineapple was found to be less attractive, so that the addition of orange color from carrots 77 make it more attractive. A stabilizer is needed to produce velva with appropriate characteristics such as smooth texture and hard-melted. The stabilizers used in this study was kappa-carrageenan. The research aimed to examine the effect of the various kappa-carrageenan concentration on the physicochemical properties (first drip, flow rate, color, and pH) of the carrot-pineapple velva. Based on the results of the study, it was found that by using kappa-carrageenan with a concentration of 0.25%, 0.50%, 0.75% and 1% (w/w) produced the first drip at 132.67 - 420.83 seconds with flow rate 1.41-0.55 cm/seconds, color with parameters lightness 47.45-47.50, redness +9.97 - +10.52, yellowness +17.50 - +18.33, chroma 20.79-21.57, and °hue 58.39 – 60.73, and pH 4.53-4.59. An increase in the concentration of kappa-carrageenan produces a thicker velva, so it is necessary to examine its organoleptic properties further.

Modulating storage stability of binary gel by adjusting the ratios of starch and kappa-carrageenan

This study aimed to investigate the interaction mechanism of the waxy starch and kappa carrageenan (KC) gel with different ratios during co-gelatinization and storage. Water distributions, mobilities and rheological properties of the mixture gels were studied. When KC concentration was low (0.5%KC and 4% starch), the starch dominated the system, and the gel strength was the lowest. When KC concentration increased to 0.75%, the gel had the lowest change rate of fracture force, and the most homogeneous network of the freeze-dried gel was observed. When KC concentration increased to 1.0%, the gel strength was high, but the uneven structure led to the instability of the gel. Overall, the gel with 0.75%KC and 4% starch was the most stable during storage, and the exclusion of the two components to each other was the weakest, resulting in the uniform structure of the gel.

Effect of kappa-carrageenan on physicochemical properties of mantou (Chinese steamed bread)

Carrageenan is used in the food and non-food industries as a thickener and demonstrated form gels and emulsion stabilizers. The physicochemical properties of carrageenan affect the strength of the gel that could improve texture properties. Mantou is chinese steam bread that has less tender, which generally were prefered had a soft texture. Mantou content low crude fibre and rich of carbohydrate. The aims of this study is to determine the effect of adding kappa-carrageenan to the physicochemical properties of mantou product. The research method was used completely randomized design (CRD) with five treatments and four replications. The treatment was the addition of kappa-carrageenan concentration by 0% (as control), 1.5%, 2%, 2.5%, 3%. The main physicochemical properties observed were the mantou texture and fibre content. The results of this study are the addition of kappa-carrageenan showed an effect on texture and increases nutrient fibre of mantou.

Mechanical and Barrier Properties of Composite Films Based on Kappa-Carrageenan-Polyvinyl Alcohol

Optimization of film formula-based kappa-carrageenan and polyvinyl alcohol (PVA) was studied using a two-level, two-factor Design Expert 11® by Response Surface Methodology (RSM) Central Composite Design (CCD). The aim of this study was to obtain the optimal concentration of kappa-carrageenan and polyvinyl alcohol in producing films. The influence composition ⱪ-carrageenan and polyvinyl alcohol was characterized. The results showed the effects of k-carrageenan and polyvinyl alcohol had a significant effect on the response thickness, tensile strength, burst strength, elongation, solubility, water vapor barrier, opacity, color, and moisture content. The optimized condition for production k-carrageenan and PVA was 1.21% carrageenan and 1.93% polyvinyl alcohol, which was giving film with thickness 0.044 mm, tensile strength 16.69 MPa, burst strength 167.86 kPa, elongation 81.79%, water solubility 65.04%, water vapor permeability 7.49 g/m s Pa x 10-11, opacity 2.31, ΔE 2.42, and moisture content 19.13%

Effect of Kappa Carrageenan on Physicochemical Quality and Sensory Attributes in Development of Chicken Meat Bites

Many studies were conducted on the use of carrageenan as fat replacer but lacks useful information for its functional activity in meat  products. Therefore, aim of this study was to understand the functional effect of Kappa carrageenan on the quality of chicken meat  bites. To achieve this goal, Kappa carrageenan was added at 0, 0.5, 0.75 and 1.0 % levels for control, T1, T2 and T3 products, respectively.  Control bites contained 5 % added fat while treated samples were processed without added fat and the level of added fat of control sample was replaced with lean meat for the treatment groups. Results indicated addition of Kappa carrageenan improved the cooking yield,  emulsion stability and emulsion and cooked product pH up to 0.75 % added level. However, addition of Kappa carrageenan increased  shear force value, differences were non-significant. Colour coordinator, yellowness (b-value) and Chroma values increased significantly  while antioxidant parameters for ABTS activity was little affected. With regards to sensory quality, T1 and T2 samples showed nearly  similar but higher scores for all attributes than T3 sample. Thus, it was attributed that increasing of concentration of kappa carrageenan  above 0.75 % reduced sensory scores for all attributes. Finally, it was concluded that addition of kappa carrageenan in development of  chicken meat bites could help in reduction of fat level besides improving antioxidant activity, colour stability and consumer acceptability  of finished products. Thus, it was recommended to use upto 0.75% level of kappa carrageenan in development of chicken meat bites  for its fullest utilization of beneficial effects.&nbsp

Relationship between the zeta potential and the chemical agglomeration efficiency of fine particles in flue gas during coal combustion

Fly ash fine particles emitted from flue gas during coal combustion are the primary atmospheric pollutants in China. The purpose of this study was to investigate the characteristics of the zeta potential of fine particle suspensions. The relationship between the zeta potential and the fine particle removal efficiency was also discussed. Batch experiments were conducted to evaluate the zeta potential of fine particle aqueous solutions under various pH, ion concentration, surfactant, polymer, and chemical agglomeration solution conditions. A chemical agglomeration system was designed to simulate the removal process of the fine particles. The test results indicated that the zeta potential absolute value of the solution decreased initially and then increased as the pH increased. As the pH increased from 4 to 12, the zeta potential decreased from Zp = 9.4 mV to Zp = −45.4 mV. The isoelectric point (IEP) was 4.3. Also at the IEP, the highest fine particle removal efficiency of 25.9% was achieved. The zeta potential increased as the metal cation concentration of the solutions increased. The trivalent cation Al3+ exhibited the best performance, which increased Zp from −32.1 mV to −11.2 mV and produced the highest fine particle removal efficiency of 9.2%. Polymers significantly impacted the zeta potential. As the concentration of kappa-carrageenan (CAR) increased from 0.01% to 5%, the zeta potential increased from −30.1 mV to 12.6 mV. The highest fine particle removal efficiency of 41.8% was acquired at a concentration of 0.5%, which had the lowest zeta potential absolute value of 3.5 mV. It can be inferred that the increase in the zeta potential induced the growth of the energy barrier, which prevented particle agglomeration. The suspension with a lower zeta potential exhibited a better fine particle removal efficiency.

NMR study on the network structure of a mixed gel of kappa and iota carrageenans

The temperature dependencies of the 1H T2 and diffusion coefficient (D) of a mixed solution of kappa-carrageenan and iota-carrageenan were measured by NMR. Rheological and NMR measurements suggested an exponential formation of rigid aggregates of kappa-carrageenan and a gradual formation of fine aggregates of iota-carrageenan during two step increases of G′. The results also suggested that longer carrageenan chains are preferentially involved in aggregation, thus resulting in a decrease in the average Mw of solute carrageenans. The results of diffusion measurements for poly(ethylene oxide) (PEO) suggested that kappa-carrageenan formed thick aggregates that decreased hindrance to PEO diffusion by decreasing the solute kappa-carrageenan concentration in the voids of the aggregated chains, and that iota-carrageenan formed fine aggregates that decreased the solute iota-carrageenan concentration less. DPEO in a mixed solution of kappa-carrageenan and iota-carrageenan suggested two possibilities for the microscopic network structure: an interpenetrating network structure, or micro-phase separation.

Studies on Swelling and Absorption Properties of theγ– Irradiated Polyvinyl Alcohol (PVA)/Kappa-Carrageenan Blend Hydrogels

A series of hydrogels were prepared from an aqueous mixture of Poly vinyl alcohol (PVA) and Kappa-carrageenan (KC) and irradiated the mixture at 25 kGy radiation dose with γ-radiation from 60Co γ source at room temperature (25°C). The effects of KC on the properties, such as gel fraction, swelling ratio (e.g., in distilled water, in NaCl solution with different concentration, buffer solution with different pH), water absorption, water desorption, moisture absorption and uptake of metal ion from aqueous solution of the prepared hydrogels were investigated. Incorporation of KC into the PVA obviously influences the properties of hydrogels. It is found that the gel fraction of the prepared hydrogel decreased but swelling ratio increased with increase in concentration of Kappa-carrageenan. Swelling properties in NaCl decreased with increased concentration of NaCl in aqueous solution. Swelling of the blend gel in buffer increased with the increase in pH. Water absorption properties showed that maximum absorption occurred within 24 hrs and then increasing trend of water absorption was insignificant. Water desorption is very fast upto 48 hrs and then attained a plateau value. The maximum moisture absorption occurred within 48 hrs and then the absorption was insignificant. Kappa-carragenan influences to uptake of metal (Cu+2) by PVA / KC blend hydrogel with time.

Synthesis of graft copolymer of kappa-carrageenan using microwave energy and studies of swelling capacity, flocculation properties, and preliminary acute toxicity

Grafting of acrylamide (AAm) onto kappa-carrageenan (KC) was carried out using microwave irradiation in the presence of ammonium persulfate (APS) as initiator. The effect of reaction variables including the concentration of APS, AAm, and KC; time duration; and microwave power was studied. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM) were carried out to characterize the graft copolymer. The graft copolymer possesses slightly sensitive activities to external pH and shows reversible on--off switching swelling characteristics. Flocculation efficacy of the graft copolymer was studied in coal fine suspension toward potential application as a flocculent. The acute oral toxicity study of the graft copolymer was evaluated as per OECD guidelines. Mice administered the graft copolymer did not show anomalous behavior during the 14-day study. No mortality was observed during the 14 days following treatment with the graft copolymer.

Effect of kappa-carrageenan on the properties of poly(vinyl alcohol) hydrogel prepared by application of gamma radiation

Synthesis of hydrogels from aqueous solution of poly(vinyl alcohol) (PVA) and kappa-carrageenan (KC) has been performed with radiation processing technology using Co-60 gamma source. As investigation on the influence of radiation dose and concentration of KC on gel content, swelling properties, and thermal behaviors of hydrogel has been performed. Gel content obtains a maximum value at 25 kGy radiation dose. Equilibrium water content of hydrogel decreases with increased radiation dose but it increases with increased concentration of KC. The water absorption of hydrogel is fast up to 5 hours and it becomes a maximum value at 24 hours. It increases with increased concentration of KC in the feed solution. The water absorption of hydrogel increases from 210 to 410% for the increment of KC content from 0 to 2.0% at the radiation dose 25 kGy. Thermo-gravimetric analysis (TGA) and dynamic mechanical analysis (DMA) showed that thermal degradation reduces with increased concentration of KC in PVA hydrogel. Scanning electron microscopy (SEM) was used to investigate the surface morphology of PVA/KC blend hydrogel. The hydrogel was applied to absorb dye (methyl violet) from aqueous solution. Langmuir and Freundlich models were applied to study the dye adsorption pattern.

Influence of formulation ingredients of dry fat semi-finished products for whipping on mechanical strength of foam masses

The mechanical strength of foam-emulsion systems based on formulation ingredients of dry fat semi-finished products for whipping was studied. Experimental studies of the influence on the mechanical strength of the foam-emulsion systems of a stabilizer, surface-active substances (GMS, lecithin’s) and sunflower oil are presented. The patterns concerning the influence of concentration of kappa-carrageenan, surface-active substances, sunflower oils on the mechanical strength of foam-emulsion systems were defined in the paper for the first time. It was found that using GMS at the concentration rate of 1...6% increases the value of the boundary stress of foam offsets in foam-emulsion systems “sodium caseinate-GMS-oil” with the sodium caseinate content varying between 1.0 and 2.0% and the oil content fluctuating from 2.5 to 10.0%. Using the lecithin’s in foam-emulsion systems of “sodium caseinate-GMS-lecithin’s-oil” at the concentration ranging within 0.1...0.2% increases the mechanical strength, while at higher concentrations reduces it. It was found that for increasing the mechanical strength of foam-emulsion systems, it is appropriate to use kappa-carrageenan, which enhances the foam strength that is caused by the increase in viscosity and the formation of a gel-like structure. The rational concentration of kappa-carrageenan in the system (0.5...1.0%) was estimated, which increases the offset boundary stress by 1.5...1.6 times, i.e. amounting to 1120...1270 Pa, and the foaming capacity from 640 ± 1 % to 780...800%. The obtained results allowed developing a fundamentally new technology of dry fat semi-finished products for whipping by means of spraying a fat blend on a powder-like filler with high technological properties, which are gained at the determined concentrations of sodium caseinate, kappa-carrageenan, GMS, lecithin’s.

Conducting composite materials from the biopolymer kappa-carrageenan and carbon nanotubes.

Conducting composite films containing carbon nanotubes (CNTs) were prepared by using the biopolymer kappa-carrageenan (KC) as a dispersant. Rheological studies indicated that 0.5% w/v was the appropriate KC concentration for dispersing CNTs. Our results showed that multiwalled nanotubes (MWNTs) required less sonic energy than single-walled nanotubes (SWNTs) for the dispersion process to be complete. Films prepared by vacuum filtration exhibited higher conductivity and improved mechanical characteristics compared to those prepared by evaporative casting. All composite films displayed sensitivity to water vapour, but MWNT films were more sensitive than SWNT films.

Dendrimer Diffusion in κ-Carrageenan Gel Structures

The effect of the kappa-carrageenan concentration on gel microstructure and self-diffusion of polyamideamine dendrimers has been determined by transmission electron microscopy (TEM), image analysis, and nuclear magnetic resonance (NMR) diffusometry. Different salt conditions of KCl, NaCl, and mixtures thereof allowed for formation of significantly different microstructures. The kappa-carrageenan concentrations were varied between 0.25 and 3.0 w/w% for a salt mixture containing 20 mM KCl and 200 mM NaCl gels and between 0.5 and 4.0 w/w% for 250 mM NaCl gels. Furthermore, the effect of potassium ion concentration on the gel structure and the dendrimer diffusion rate was determined. The potassium ion concentration was varied between 20 mM KCl and 200 mM KCl. Two different dendrimer generations with significant difference in size were used: G2 and G6. Dendrimers were found to be sensitive probes for determination of the effect of the gel microstructure on molecular diffusion rate. A qualitative comparison between TEM micrographs, NMR diffusometry data and image analysis showed that the gel structure has a large impact on the dendrimers diffusion in kappa-carrageenan gels. It was found that diffusion was strongly influenced by the kappa-carrageenan concentration and the dendrimer generation. Small voids in the gel network gave strongly reduced diffusion. Image analysis revealed that the interfacial area between the gel network and the surrounding water phase correlated well with the dendrimer diffusion.

Influence of κ-Carrageenan Gel Structures on the Diffusion of Probe Molecules Determined by Transmission Electron Microscopy and NMR Diffusometry

The influence of the microstructures of different kappa-carrageenan gels on the self-diffusion behavior of poly(ethylene glycol) (PEG) has been determined by nuclear magnetic resonance (NMR) diffusometry and transmission electron microscopy (TEM). It was found that the diffusion behavior was determined mainly by the void size, which in turn was defined by the state of aggregation of the kappa-carrageenan. The kappa-carrageenan concentration was held constant at 1 w/w%, and the aggregation was controlled by the amount of potassium and/or sodium chloride and, for samples containing potassium, also by the cooling rate. Gels containing potassium formed microstructures where kappa-carrageenan strands are rather evenly distributed over the image size, while sodium gels formed dense biopolymer clusters interspersed with large openings. In a gel with small void sizes, relatively slow diffusion was found for all PEG sizes investigated. Extended studies of the self-diffusion behavior of the 634 g mol(-)(1) PEG showed that there is a strong time dependence in the measured PEG diffusion. An asymptotic lower time limit of the diffusion coefficient was found in all gels when the diffusion observation time was increased. According to the ratio, D/D(0), where D(0) is the diffusion coefficient in D(2)O and D is the diffusion coefficient in the gels, the gels could be divided into three classes: small, medium, and large voids. For quenched kappa-carrageenan solutions with salt concentrations of 20 mM K(+), 100 mM K(+), or 20 mM K(+)/200 mM Na(+) as well as slowly cooled solutions with only 20 mM K(+), D/D(0) ratios between 0.18 and 0.29 were obtained. By quenching a kappa-carrageenan solution with 100 mM K(+), the D/D(0) was 0.5, while D/D(0) ratios between 0.9 and 1 were obtained in a quenched solution with 250 mM Na(+) and slowly cooled samples with 20 mM K(+)/200 mM Na(+) or 250 mM Na(+).

Effect of Kappa-Carrageenan on the Properties of Poly (Vinyl Pyrrolidone) Hydrogel Prepared by the Application of Radiation

Poly (vinyl pyrrolidone) hydrogels with kappa-carrageenan (KC) were synthesized by γ-ray irradiation. The conditions of synthesis such as variation of total radiation doses and concentration of KC were determined. The properties of the prepared hydrogels, such as gel strength, gel fraction, swelling ratio, and water absorption were evaluated. Gel strength and gel fraction attain maximum up to a certain dose but swelling ratio and water absorption decrease with increased total doses. Gel strength, swelling ratio, and water absorption increase with an increase in the concentration of KC but the gel fraction reduces.