Investigating the possibility of producing edible jelly with the origin of carrageenan indicator seaweed

Document Type : Original Article

Author

Department of Marine Biology, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas, Iran.

10.22091/ethc.2024.10661.1026

Abstract

Objective: Shortage in freshwater resources and massive degradation of agricultural soils due to the long-term overuse show the necessity of research on marine plants as sustainable source for food production. Therefore, this study aimed to investigate and compare the physicochemical characteristics of carrageenan biopolymer in two red macroalgae, Hypnea  flagelliformis  Greville ex J. Agardh and Hypnea musciformis (Wulfen) J.V. Lamouroux, in order to produce edible jelly.
Methods: The extraction of carrageenan from two species of red macroalgae was carried out using two methods of aqueous treatment and alkali treatment. In order to check the physicochemical characteristics, the melting temperature of the gel, the gelation temperature and the viscosity of the extracted extracts were measured. Also, infrared analysis (FTIR) was used to determine the functional groups and ICP elemental analysis and HNS analysis were used to determine the elements in the extracted carrageenan.  
Results: The results showed that the gel obtained from H. flagelliformis algae has better quality both in terms of yield and physicochemical characteristics. According to the results of ICP elemental analysis, the highest weight percentage of carrageenan powder constituents from macroalgae H. flagelliformis were related to sodium, potassium, magnesium, iron, phosphorus and calcium respectively.
Conclusion: Based on the results of this research, H. flagelliformis was introduced as a species with high yield and quality of carrageenan and was used to prepare edible jelly with natural pigment. Considering the culture of seafood consumption in Iran, efforts to produce secondary products from marine macroalgae as a renewable resource that do not require fresh water and agricultural land can, in addition to creating food diversity, provide consumers with the beneficial compounds of this plants. 

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References

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Ethnobiology and Biodiversity Conservation
Volume 1, Issue 3 - Serial Number 3
September 2024
Pages 56-64

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