Concentrations Of Carrageenan Research Articles

OPTIMIZATION OF VCO LOTION PREPARATIONS WITH VARIATIONS CETYL ALCOHOL AND CARRAGEEN CONCENTRATIONS USING SLD METHOD

Lotion is a cosmetic preparation of an emollient group that contains a large amount of water. This formulation possesses several properties, namely, as a source of moisture for the skin, providing an oily layer that makes the hands and body soft. VCO is utilized as a natural skin moisturizer to prevent tissue damage and protect the skin. VCO has a very high moisture content, which prevents skin dryness. A lotion was formulated with an emulsifying agent to stabilize the emulsion system. One of the constituent ingredients of the lotion is cetyl alcohol, which functions as an emulsifying agent. Cetyl alcohol can be substituted by carrageenan, which serves the same function with the added benefit of being a humectant. The aim of this study was to identify the formulation of VCO lotion and to investigate the effect of different concentrations of the emulsifying agents cetyl alcohol and carrageen on physical evaluation tests, namely organoleptic tests, homogeneity tests, spreading tests, pH tests, adhesion tests, emulsion type tests, and viscosity tests in lotion formulations. An experimental method was employed in this study. The research was carried out by making lotions from various ingredients containing the active ingredient VCO at a concentration of 7%, as well as varying concentrations of cetyl alcohol (range 2-5%) and carrageenan (range 1-3%) as an emulsifying agent and additional ingredients for the preparations whose optimization had been determined using the simplex lattice design method ...

Comparative Analysis of the Cytotoxic Effects of Modified Triple Antibiotic Hydrogel: Insights From Experimental Models.

The effectiveness of intracanal medicaments (ICMs) in root canal therapy is critical for successful dental treatments, yet their cytotoxic effects pose significant challenges. This research uses zebrafish embryos and dental pulp stem cells (DPSCs) to identify the optimal concentration that balances antibacterial efficacy with minimal toxicity. This study aims to address the need for effective ICMs in dentistry by formulating and assessing the embryotoxicity and cytocompatibility of a novel carrageenan-based modified triple antibiotic paste (MTAP) hydrogel at different concentrations (1, 5, and 10 mg/mL) using a zebrafish model and cell culture assay. The hydrogel was formulated by combining antibiotic solutions (ciprofloxacin, metronidazole, and amoxicillin) with carrageenan and xanthan gum. Zebrafish embryos were exposed to varying concentrations of MTAP hydrogel, chlorhexidine (CHX), calcium hydroxide (CaOH2), and plain carrageenan to assess developmental toxicity, survival rate, heart rate, hatching rate, and macrophage migration. The cytotoxicity against DPSCswas examined within a timeframe of 6, 24, and 72 hours with the use of the 3-[4,5-dimethylthiazol-2-yl]-2,5 diphenyltetrazolium bromide (MTT) assay. The analysis revealed developmental toxicity with malformations observed at higher concentrations of MTAP hydrogel, CaOH2, and CHXmedicaments, indicating potential toxicity. Significant impacts on survival, heart rate, and hatching rate were noted in the CaOH2 and CHX groups, as well as at higher MTAP hydrogel concentrations, emphasizing the importance of dosage considerations. The neutral red assay confirmed toxicity, with macrophage migration observed in CaOH2, CHX, and higher MTAP hydrogel concentrations. Lower concentrations, particularly at 1 mg/mL, showed no adverse effects on zebrafish embryos and larvae. These findings align with cell viability investigations, which demonstrated that higher antibiotic concentrations resulted in decreased cell proliferation and viability over time. Conversely, at a lower concentration of 1 mg/mL, cell proliferation notably increased after 72 hours.Plain MTAP and CHX exhibited the highest toxicity levels in the MTTassay. The study concludes that while higher concentrations of MTAP hydrogel exhibit toxic effects, the hydrogel at 1 mg/mL demonstrates no adverse impact on zebrafish embryos, larvae, and DPSCs. These findings underscore the necessity of optimizing ICM concentrations to balance antibacterial efficacy and minimal cytotoxicity.

Investigating Texture and Freeze-Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding.

In this study, the purpose was to investigate the effects with different concentrations of carrageenan (CG, 0-0.30%) on the gel properties and freeze-thaw stability of soy protein isolate (SPI, 8%) cold-set gels. LF-NMR, MRI, and rheology revealed that CG promoted the formation of SPI-CG cold-set gel dense three-dimensional network structures and increased gel network cross-linking sites. As visually demonstrated by microstructure observations, CG contributed to the formation of stable SPI-CG cold-set gels with uniform and compact network structures. The dense gel network formation was caused when the proportion of disulfide bonds in the intermolecular interaction of SPI-CG cold-set gels increased, and the particle size and zeta potential of SPI-CG aggregates increased. SG20 (0.20% CG) had the densest gel network in all samples. It effectively hindered the migration and flow of water, which decreased the damage of freezing to the gel network. Therefore, SG20 exhibited excellent gel strength, water holding capacity, freeze-thaw stability, and steaming stability. This was beneficial for the gel having a good quality after freeze-thaw, which provided a valuable reference for the development of freeze-thaw-resistant SPI cold-set gel products.

Characterization and stability of low-oil emulsion gels with newly shaped droplets stabilized by camellia saponin and k-carrageenan

In this study, low oil emulsion gels stabilized by camellia saponin (CS) and different concentrations of carrageenan (KC) were prepared, and the particle size, microstructure, rheology, and stability of the samples were investigated. The experimental results show that the average particle size of emulsion droplets decreased with the increase in KC concentration because adding KC increases the continuous phase's viscosity and prevents the oil droplets from approaching and fusing after homogenization. In addition, the shape of the oil droplets exhibited the formation of a spindle shape. Because the KC forms a spiral as it cools, pulling the sugar chains of the CS adsorbed at the droplet interface toward the ends. As KC formed strong intermolecular hydrogen bonds with the sugar chains in CS, it increased the strength of the fibrous interfacial membrane formed by CS self-assembly, resulting in good solid-like properties and excellent stability of the samples. These results suggest that emulsion gels co-stabilized with CS and KC have great potential for solid fat replacement in low-saturated and trans-fat-free foods.

THE EFFECT OF INSTANT BREAD YEAST AND CARRAGINAN CONCENTRATION ON THE QUALITY OF SORGUM FLOUR SUBSTITUTED BREAD

This study aimed to determine the effect of concentrations of instant bread yeast and carrageenan on the quality of sorghum flour-substituted white bread. The study was an experimental method carried out in the laboratory and designed using two-factor Completely Randomized Design (CRD), namely yeast concentrations 2%, 4%, and 6% and Carrageenan 0%, 0.2%. Observational data were analyzed using analysis of variance with a level of 5% using Cos-Stat. Significantly different data were further tested by Honest Significant Difference (BSD) at the 5% level. Parameters observed included chemical quality (fiber content, ash content, and content), physical quality (swelling power, elasticity, and bread crumbs), and organoleptic quality (aroma, taste, texture, crust color, and crumb color). The results showed that yeast formulation with at 4% and carrageenan 0.2% was the best treatment in producing white bread with a moisture content of 23.72% (according to SNI), ash content of 1.9%, crude fiber content of 5.33%, 67.83% swelling power by reducing the size of the pores so as to create uniform bread pores, 84.44% elasticity with organoleptic crust color "light brown", aroma "slightly sour", taste "not sour", texture "a bit soft" and the crumb color "yellowish white" which was liked by the panelists.

Quality characteristics of eggless muffins prepared using egg solution alternatives containing super mealworm protein isolate and carrageenan

SummaryThis study investigated the feasibility of preparing muffins using egg solution alternatives comprising super mealworm protein isolate (MW; 2.3% and 4.3%) and carrageenan (C; 0.5%, 1.0% and 2.0%) to improve eggless muffin quality. Physical and nutritional assessments of the developed eggless muffins, including texture profile, protein content and digestibility, were evaluated and compared with muffins containing egg solution. The result revealed that eggless muffins containing 4.3% MW (MW4C0.5, MW4C1.0 and MW4C2.0) showed comparable protein content (7.19%–7.55%) and springiness (103.00%–110.00%) as egg muffins. Higher concentrations of carrageenan in egg solution alternatives increased the chewiness and cohesiveness of eggless muffins. Eggless muffins also exhibited higher protein digestibility (83.92% ± 1.75%) than egg muffins (36.79% ± 5.37%). Sensory evaluation results revealed that all eggless muffins were acceptable to consumers. Our results suggest that egg solution alternatives of super mealworm protein and carrageenan are potential substitutes for preparing eggless muffins.

In vitro antimicrobial activity and formulation of herbal anti-acne gel containing Rhizophora stylosa fruits extract

Mangrove fruits have a variety of bioactive metabolites that may control microbial growth. The present study was conducted to formulate and evaluate the antibacterial activities of Rhizophora stylosa fruit extract. The antibacterial activity of R. stylosa crude extract was investigated against Staphylococcus aureus , Staphylococcus epidermidis , and Propionibacterium acnes by disc diffusion method. The herbal gel formulations were developed using different concentrations of kappa carrageenan and Carbomer 940 as the gelling agent. The physicochemical characteristics and in vitro antibacterial activity of the gel were evaluated. The results revealed that the extract had a minimum inhibitory concentration value of 0.05 mg/ml against S. aureus and P. acne , and 0.1 mg/mL against S. epidermidis . All herbal gel formulations with 0.5% w/w of the extract showed a strong inhibitory activity against P. acnes . The herbal gel showed a good homogeneity, pH, viscosity, spreadability, and physical stability in an accelerated condition. Among all formulation studied, F1 was considered as the optimized formulation which contains 0.5% of the R. stylosa fruit extract with 0.25% kappa carrageenan and 0.5% Carbomer 940. It can be concluded that the developed gel formulation has potential against Acne vulgaris. Further research is needed to determine the safety and efficacy so R. stylosa can be developed as an alternative natural anti-acne agent.

Cytotoxic Activity of Carrageenan on Malignant MCF-7 Breast Cancer and the non-Malignant SVCT Breast Epithelial Cell Lines

Objective: Recent studies have shown that sulfated polysaccharides obtained from marine algae have many biological and physiological activities. Kappa-carrageenan, a sulfated polysaccharide obtained from red marine algae, is known to have anti-proliferative effects in various cancer cell lines. In this study, the cytotoxic effect of kappa-carrageenan on two different cell lines, namely the malignant MCF-7 breast cancer cell line and the non-malignant SVCT breast epithelial cell lines, was investigated in an in vitro model. Materials & Methods: Three different concentrations of carrageenan were prepared for each cell in its own medium, with an initial dose of 1000 µg/ml (Dilution I: 1000 µg/ml; Dilution II: 250 µg/ml; Dilution III: 62.5 µg/ml). Cells were incubated with carrageenan at the doses set for each experimental group. Cells incubated in a carrageenan-free medium comprised the control group. Results: To measure cell viability, 3-(4,5-Dimethylthiazol-2-yl)-2,5-Diphenyltetrazolium Bromide (MTT) analysis was performed. Cell morphology was investigated by the acridine orange (AO)/propidium iodide (PI) fluorescent staining method. The present results indicated that carrageenan caused cytotoxic effects on both malignant and non-malignant cell lines. Conclusion: Considering that the different phenotypic features of the subtypes of the MCF-7 cell line may affect cell viability and cell proliferation, cell selection should be performed very carefully in cytotoxicity studies. We suggest that using the MCF-7 cell line for cytotoxicity experiments needs to contemplate this important phenomenon for further experimental setups.

Application of modified starch on plastic bag bioplastic based on carrageenan from Eucheuma cottonii on mechanic and biodegradation properties

Types of polysaccharides such as carrageenan are potential materials used as biofilms. Modified starch is a material that can reduce the hydrophilic properties and increase the mechanical properties of bioplastics. The objectives of this study were to determine the effect of using carrageenan and modified starch on mechanical properties and biodegradation. The experiment was conducted using a completely randomized design factorial. The treatments applied were the concentrations of carrageenan (2 and 3 gram) and modified starch (0, 0.5, 0.7, and 0.9 gram). The results showed that the addition of high carrageenan increased tensile strength, water resistance but decreased elongation and slowed biodegradation. The addition of modified starch improves the mechanical properties but slowed the biodegradation.

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.

Food additive E407a stimulates eryptosis in adose-dependent manner.

Concerns about the biosafety of the common food additive E407a have been raised. It has been demonstrated to induce intestinal inflammation, accompanied by activation of apoptosis, upon oral exposure. Thus, it is of interest to investigate how E407a affects eryptosis, asuicidal cell death mode of red blood cells. To evaluate the effects of semi-refined carrageenan (E407a) on eryptosis. Flow cytometry was employed to assess eryptosis in blood exposed to various concentrations of E407a (0 g/L, 1 g/L, 5 g/L, and 10 g/L) during incubation for 24 h by analyzing phosphatidylserine externalization in erythrocytes using annexinV staining and via evaluating reactive oxygen species (ROS) generation using 2',7'-dichlorodihydrofluorescein diacetate (H2DCFDA). In addition, the eryptosis indices mentioned above were determined in rats orally administered E407a at adose of 140 mg/kg weight for 2weeks. Confocal scanning laser microscopy was performed to visualize cell membrane scrambling. Oral intake of E407a for 2weeks by rats was not associated with membrane scrambling in erythrocytes. However, ROS overproduction was observed. Meanwhile, incubation of blood with various concentrations of semi-refined carrageenan resulted in adose-dependent promotion of eryptosis, evidenced by the enhanced percentage of annexinV-positive erythrocytes and higher mean fluorescence intensity (MFI) values of annexinV-FITC in all erythrocytes. The highest concentration of E407a promotes astatistically significant increase in ROS generation in erythrocytes, suggesting the role of ROS-mediated induction of eryptosis in this case. Incubation of blood with the food additive E407a leads to the activation of eryptosis in adose-dependent manner. ROS-mediated mechanisms are partially responsible for E407a-induced eryptosis.

The Potential Cytotoxic Activity Enhancement of α-Mangostin in Chitosan-Kappa Carrageenan-Loaded Nanoparticle against MCF-7 Cell Line.

α-mangostin (αM), a xanthone derivative compound isolated from the extract of mangosteen pericarp (Garcinia mangostana L), has potential anticancer properties for breast cancer. However, it has poor solubility in water and low selectivity towards cancer cells. The polymeric nanoparticle formulation approach can be used to overcome these problems. In this study, a chitosan biopolymer-based αM polymeric nanoparticle formulation was encapsulated using kappa carrageenan (αM-Ch/Cr) as a novel carrier for breast cancer therapy and evaluated for their physicochemical properties, drug release profile, and in vitro cytotoxicity against breast cancer cells (MCF-7). Polymeric nanoparticles formulated with varying concentrations of kappa carrageenan were successfully prepared by ionic gelation and spray pyrolysis techniques. αM-Ch/Cr nanoparticles formed perfectly round particles with a size of 200–400 nm and entrapment efficiency ≥ 98%. In vitro release studies confirmed that αM-Ch/Cr nanoparticles had a sustained release system profile. Interestingly, the formulation of polymeric nanoparticles significantly (p < 0.05) increased the cytotoxicity of αM against MCF-7 cell with IC50 value of 4.7 μg/mL compared to the non-nanoparticle with IC50 of 8.2 μg/mL. These results indicate that αM-Ch/Cr nanoparticles have the potential to improve the physicochemical properties and cytotoxicity effects of αM compounds as breast cancer therapy agents.

The effects of seaweed-based coating application on the respiration rate of shallots (Allium cepa l) during storage

In the postharvest handling of fresh products, coating is known as one of the preservation methods to lengthen shelf life. However, coating materials are still very difficult to find in Indonesia, more researches are still needed to explore indigenous materials to produce coating material. This research was intended to develop coating material based on seaweed flour (carrageenan) and to study the effect of its application on the respiration rate of shallot (Allium cepa L) during storage period. Coating material was produced in two different concentrations of carrageenan that were 0,5 and 0,75%. Fresh shallots as the samples were coated then loaded in the respirometer and stored at temperatures of 15°C and 28°C for 15 days storage periods. Uncoated shallots were also investigated as the control. Oxygen and carbon dioxide changes were monitored using O2 and CO2 Gas Analyzer (Quantek 902D) every day. It was found that the changes in gas composition inside the respirometer were found to vary for each coating materials and storage temperatures. Coated shallots showed lower respiration rates as compared to the control. Arrhenius equation could satisfactorily represent the effect of storage temperature on the respiration rate of the shallots.

Rapid Nondestructive Detection of Glue-injected Meat by NIR Hyperspectral Imaging Technology

A rapid and non-destructive testing model of gum-injected meat was established by using near-infrared hyperspectral imaging technique combined with chemometrics method. First,hyperspectral images of gum-injected meat with different concentrations of carrageenan were obtained,and then the spectral data were extracted from the images. The quantitative relationship between spectral information and carrageenan with different adulteration ratios was investigated by partial least squares(PLS). As a result,the root mean square error(RMSE)of the PLS model using the full spectrum for calibration and prediction set was 1.74% and 3.16%,respectively. The results showed the PLS model with full spectrum had high accuracy. The 11 optimal wavelengths were selected from the full spectra by successive projection algorithm(SPA). The new SPA-PLS model was established to simplify the PLS model and the prediction performance was verified. It indicated that the PLS model combined with SPA showed the better predictive performance. The SPA-PLS had correlation coefficient of 0.93,root mean square error of 3.51% and residual predictive deviation(RPD)of 2.66. The experiment demonstrated that it was feasible to conduct rapid and non-destructive detection of gum-injected pork by hyperspectral imaging technology.

Characteristics and viability of probiotic capsule Lactobacillus paracasei ssp paracasei M13 encapsulated by extrusion using Carrageenan

Encapsulation aimed to protect and stabilize cells during the production process and applications in food products. Carrageenan extrusion techniques do not cause damage to cells so that viability is maintained. The research aimed to get the highest yield and viability from various concentrations of carrageenan coating material. Encapsulation of probiotic Lactobacillus paracasei ssp. paracasei Ml3 using carrageenan extrusion technique with a concentration of 1%, 2%, 3% and 4%. The parameters observed were microcapsule yield, diameter, sensory test and cell viability of probiotic. The results showed that the highest yield was obtained at a 3% carrageenan concentration of 43.2% with a diameter of 3.98 mm, round-oval shape, yellowish white color. The highest viability of microcapsules at 1% carrageenan concentration of 10.44 log CFU / g, 2% of 10.89 log CFU / g, and 3% of 10.11 log CFU / g was not significantly different between treatments, whereas at the lowest 4% concentration of 8.25 log CFU / g.

Carrageenan Edible Coating Application Prolongs Cavendish Banana Shelf Life.

Banana is very important for both food and economic securities in many tropical and subtropical countries, because of its nutritional values. However, banana fruit is a climacteric fruit which has short shelf life, so an alternative method to delay its ripening is needed. Our group has used carrageenan as an edible coating to delay banana fruit ripening. In this study, the effect of different concentrations of carrageenan and storage temperatures on Cavendish banana shelf life and fruit quality was evaluated. The fruits were treated with 0.5%, 1.0%, and 1.5% carrageenan and stored at two different temperatures, 26°C and 20°C. Carrageenan functional groups in banana peel samples as well as changes in surface structure of banana peel, color, weight loss, pulp to peel ratio, total soluble solid, and levels of MaACS1 and MaACO1 gene expression were analyzed. Result showed that the optimum condition to extend shelf life and maintain fruit quality was by treating the banana fruits with 1.5% carrageenan and storing them at a cool temperature (20°C). In addition, the result obtained from this study suggested that carrageenan can be used as edible coating to extend the shelf life of banana fruits (Musa acuminata AAA group).

Influence of κ-Carrageenan, Modified Starch and Inulin Addition on Rheological and Sensory Properties of Non-fat and Non-added Sugar Dairy Dessert

&lt;P&gt;Background: The high amounts of fat, sugar and calorie existing in dairy desserts can lead to increase the risk of health problems. Therefore, the development of functional and dietary forms of these products can help the consumer health. &lt;/P&gt;&lt;P&gt; Objective: This study aims to investigate the effects of &amp;#954;-carrageenan, modified starch and inulin addition on rheological and sensory properties of non-fat and non-added sugar dairy dessert. &lt;/P&gt;&lt;P&gt; Methods: In order to determine the viscoelastic behavior of samples, oscillatory test was carried out and the values of storage modulus (G′), loss modulus (G″), loss angle tangent (tan &amp;#948;) and complex viscosity (&amp;#951;*) were measured. TPA test was used for analysis of the desserts’ texture and textural parameters of samples containing different concentrations of carrageenan, starch and inulin were calculated. &lt;/P&gt;&lt;P&gt; Results: All treatments showed a viscoelastic gel structure with the storage modulus higher than the loss modulus values. Increasing amounts of &amp;#954;-carrageenan and modified starch caused an increase in G′ and G″ as well as &amp;#951;* and a decrease in tan &amp;#948;. Also, firmness and cohesiveness were enhanced. The trained panelists gave the highest score to the treatment with 0.1% &amp;#954;-carrageenan, 2.5% starch and 5.5% inulin (sucralose as constant = 0.25%) and this sample was the best treatment with desirable attributes for the production of non-fat and non-added sugar dairy dessert. &lt;/P&gt;&lt;P&gt; Conclusion: It can be concluded that the concentration of &amp;#954;-carrageenan and starch strongly influenced the rheological and textural properties of dairy desserts, whereas the inulin content had little effect on these attributes.&lt;/P&gt;

Carrageenan-Free Diet Shows Improved Glucose Tolerance and Insulin Signaling in Prediabetes: A Randomized, Pilot Clinical Trial.

Objectives Carrageenan is well known to cause inflammation and is used in laboratory experiments to study mediators and treatments of inflammation. However, carrageenan is added to hundreds of processed foods to improve texture. Previous work indicated that low concentrations of carrageenan in drinking water caused marked glucose intolerance and insulin resistance in a mouse model. This exploratory, clinical study tested the impact of the no-carrageenan diet in prediabetes. Research Design and Methods. Participants with prediabetes (n = 13), defined as HbA1c of 5.7%-6.4%, enrolled in a 12-week, randomized, parallel-arm, feeding trial. One group (n = 8) was provided all meals and snacks with no carrageenan. A second group (n = 5) received a similar diet with equivalent content of protein, fat, and carbohydrate, but with carrageenan. Blood samples were collected at baseline and during oral glucose tolerance tests at 6 and 12 weeks. The primary outcome measure was changed in %HbA1c between baseline and 12 weeks. Statistical analysis included paired and unpaired t-tests, correlations, and 2 × 2 ANOVAs. Results Subjects on no carrageenan had declines in HbA1c and HOMA-IR (p = 0.006, p = 0.026; paired t-test, two tailed). They had increases in C-peptide (p = 0.029) and Matsuda Index (2.1 ± 0.7 to 4.8 ± 2.3; p = 0.052) and declines in serum IL-8, serum galectin-3, and neutrophil phospho-(Ser307/312)-IRS1 (p = 0.049, p = 0.003, and p = 0.006; paired t-tests, two tailed). Subjects on the diet with carrageenan had no significant changes in these parameters. Significant differences between no-carrageenan and carrageenan-containing diet groups for changes from baseline to 12 weeks occurred in C-peptide, phospho-Ser-IRS1, phospho-AKT1, and mononuclear cell arylsulfatase B (p = 0.007, p = 0.038, p = 0.0012, and p = 0.0008; 2 × 2 ANOVA). Significant correlations were evident between several of the variables. Conclusions Findings indicate improvement in HbA1c and HOMA-IR in participants on no-carrageenan diets, but not in participants on carrageenan-containing diets. Significant differences between groups suggest that removing carrageenan may improve insulin signaling and glucose tolerance. Larger studies are needed to further consider the impact of carrageenan on development of diabetes.

Development and texture profile of wood-ear mushroom (Auricularia auricula) sausage formulated with carrageenan

As a food with low content of saturated fats, wood-ear mushroom can be utilized to be meat replacer of conventional sausages. The product, however, probably characterize differently compared to meat-based sausages. This research was aimed to evaluate the effect of carrageenan on texture and organoleptic properties of wood-ear mushroom sausage. Five different concentrations of carrageenan (2, 4, 6, 8 and 10%) were preliminary assessed by using hedonic test to determine three of the most preferred samples which were sausage formulated with carrageenan 2, 6 and 8%. The results showed that different concentration of carrageenan altered texture attributes and overall liking of wood-ear mushroom sausage, with 2% carrageenan formulation as the most accepted sample. The proximate composition determination resulted 8.85% moisture, 12.27% ash, 8.58% protein, 11.03% fat, and 59.27% carbohydrate. Furthermore, it was characterized by texture attributes including 7849.78 ±3 66.382 g, 0.69 ± 0.036, 0.36 ± 0.012, 2858.95 ± 57.110, 1984.08 ± 122.868 for its hardness, springiness, cohesiveness, gumminess, chewiness respectively.

Effect of gums coating materials on the survival of microencapsulated probiotics under simulated gastrointestinal conditions

Probiotic bacteria have been extensively merged into numerous dietary supplements and dairy commodities and have been sold as functional foods. Microencapsulation is one of those approaches used to increase probiotic survival and delivery. The aim of this work is to analyze the effect of three types of coating materials, xanthan, carrageenan and acacia gum on the viability of microencapsulated probiotics during simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) exposure. The probiotics, Lactobacillus casei Shirota (LcS) were microencapsulated into uncoated alginate beads and were coated with 3 different concentrations of xanthan, carrageenan and acacia gums (0.1%, 0.3% and 0.5%). Free cells, uncoated and coated beads were subjected to SGF (1.5 h and 3 h) and SIF (24 h) and their viability was assessed after incubation period. Results denoted that glazed alginate beads with gums increased the viability of cells after cultivation in SGF and SIF. After SGF treatment, the viability of most of the coated beads was significantly higher compared to free cells. Among the three coating materials used in this study, xanthan gum coating provided the best cell protection in both treatments. Increasing concentration of gums had an optimistic outcome on the existence of LcS in GIT's replicated severe environments. However, microencapsulation of LcS with alginate does not significantly improve probiotic survivals under simulated gastrointestinal conditions.