Effect of Ethanol on Physical Chemistry Characterization, Microorganism, and Toxicity of Carrageenan Extracted with the Assistant of Enzyme Viscozyme L

Bui Huy Chich; Do Van Ninh; Vu Ngoc Boi; Dang Xuan Cuong

doi:doi:10.11648/j.wjfst.20200401.14

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Effect of Ethanol on Physical Chemistry Characterization, Microorganism, and Toxicity of Carrageenan Extracted with the Assistant of Enzyme Viscozyme L

Bui Huy Chich, Do Van Ninh, Vu Ngoc Boi, Dang Xuan Cuong

Published in World Journal of Food Science and Technology (Volume 4, Issue 1)

Received: 17 March 2020 Accepted: 3 April 2020 Published: 29 April 2020

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Abstract

Carrageenan is a biopolymer found in red algae with high potential in food, functional food, pharmaceutics, and cosmetics. The study focused on the effect of ethanol on physical chemistry characterization and microorganisms of carrageenan that extracted by the enzyme – assisted method and the purification by using ethanol. The results showed the moisture of carrageenan varied from 10.9 to 9.5% DW. After the impact of ethanol, the purification and physical (dispersal in water and rheological) characterization of carrageenan was higher than before the impact of ethanol. For example, dispersal in water, the viscosity of the solution, the solution strength (1.5% of carrageenan and 0.2% of potassium chloride), and carbohydrate content at 20°C corresponded to 1.06, 1.18, 1.07, and 1.11 times, compared to before the impact of ethanol. The content of ethanol-insolubility impurities, total ash, acid-solubility ash, acid-insolubility ash, total protein, sunphat content (SO₄^2-), and lipid content was 43%, 94.6%, 42.9%, 44.44%, 3.9%, 97.2%, and none-detected in comparison to before the impact of ethanol. The content of lead, arsenic, cadmium, and mercury was 0.01, < 0.01, 0.05, and < 0.01 ppm, respectively. Total aerobic bacterial of carrageenan got the highest value of 2.1 x 102 cells/g. E. coli, coliforms, staphylococcus aureus, salmonella, and bacillus cereus did not occur in carrageenan.

Published in	World Journal of Food Science and Technology (Volume 4, Issue 1) This article belongs to the Special Issue Marine Bio-Polymer: Bio-Activity, Extraction and Application
DOI	10.11648/j.wjfst.20200401.14
Page(s)	23-30
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Carrageenan, NMR, Rheology, Mineral, Kappaphycus alvarezii, Cam Ranh

References

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APA Style

Bui Huy Chich, Do Van Ninh, Vu Ngoc Boi, Dang Xuan Cuong. (2020). Effect of Ethanol on Physical Chemistry Characterization, Microorganism, and Toxicity of Carrageenan Extracted with the Assistant of Enzyme Viscozyme L. World Journal of Food Science and Technology, 4(1), 23-30. https://doi.org/10.11648/j.wjfst.20200401.14

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ACS Style

Bui Huy Chich; Do Van Ninh; Vu Ngoc Boi; Dang Xuan Cuong. Effect of Ethanol on Physical Chemistry Characterization, Microorganism, and Toxicity of Carrageenan Extracted with the Assistant of Enzyme Viscozyme L. World J. Food Sci. Technol. 2020, 4(1), 23-30. doi: 10.11648/j.wjfst.20200401.14

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AMA Style

Bui Huy Chich, Do Van Ninh, Vu Ngoc Boi, Dang Xuan Cuong. Effect of Ethanol on Physical Chemistry Characterization, Microorganism, and Toxicity of Carrageenan Extracted with the Assistant of Enzyme Viscozyme L. World J Food Sci Technol. 2020;4(1):23-30. doi: 10.11648/j.wjfst.20200401.14

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@article{10.11648/j.wjfst.20200401.14,
  author = {Bui Huy Chich and Do Van Ninh and Vu Ngoc Boi and Dang Xuan Cuong},
  title = {Effect of Ethanol on Physical Chemistry Characterization, Microorganism, and Toxicity of Carrageenan Extracted with the Assistant of Enzyme Viscozyme L},
  journal = {World Journal of Food Science and Technology},
  volume = {4},
  number = {1},
  pages = {23-30},
  doi = {10.11648/j.wjfst.20200401.14},
  url = {https://doi.org/10.11648/j.wjfst.20200401.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20200401.14},
  abstract = {Carrageenan is a biopolymer found in red algae with high potential in food, functional food, pharmaceutics, and cosmetics. The study focused on the effect of ethanol on physical chemistry characterization and microorganisms of carrageenan that extracted by the enzyme – assisted method and the purification by using ethanol. The results showed the moisture of carrageenan varied from 10.9 to 9.5% DW. After the impact of ethanol, the purification and physical (dispersal in water and rheological) characterization of carrageenan was higher than before the impact of ethanol. For example, dispersal in water, the viscosity of the solution, the solution strength (1.5% of carrageenan and 0.2% of potassium chloride), and carbohydrate content at 20°C corresponded to 1.06, 1.18, 1.07, and 1.11 times, compared to before the impact of ethanol. The content of ethanol-insolubility impurities, total ash, acid-solubility ash, acid-insolubility ash, total protein, sunphat content (SO42-), and lipid content was 43%, 94.6%, 42.9%, 44.44%, 3.9%, 97.2%, and none-detected in comparison to before the impact of ethanol. The content of lead, arsenic, cadmium, and mercury was 0.01, E. coli, coliforms, staphylococcus aureus, salmonella, and bacillus cereus did not occur in carrageenan.},
 year = {2020}
}

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TY  - JOUR
T1  - Effect of Ethanol on Physical Chemistry Characterization, Microorganism, and Toxicity of Carrageenan Extracted with the Assistant of Enzyme Viscozyme L
AU  - Bui Huy Chich
AU  - Do Van Ninh
AU  - Vu Ngoc Boi
AU  - Dang Xuan Cuong
Y1  - 2020/04/29
PY  - 2020
N1  - https://doi.org/10.11648/j.wjfst.20200401.14
DO  - 10.11648/j.wjfst.20200401.14
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 23
EP  - 30
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20200401.14
AB  - Carrageenan is a biopolymer found in red algae with high potential in food, functional food, pharmaceutics, and cosmetics. The study focused on the effect of ethanol on physical chemistry characterization and microorganisms of carrageenan that extracted by the enzyme – assisted method and the purification by using ethanol. The results showed the moisture of carrageenan varied from 10.9 to 9.5% DW. After the impact of ethanol, the purification and physical (dispersal in water and rheological) characterization of carrageenan was higher than before the impact of ethanol. For example, dispersal in water, the viscosity of the solution, the solution strength (1.5% of carrageenan and 0.2% of potassium chloride), and carbohydrate content at 20°C corresponded to 1.06, 1.18, 1.07, and 1.11 times, compared to before the impact of ethanol. The content of ethanol-insolubility impurities, total ash, acid-solubility ash, acid-insolubility ash, total protein, sunphat content (SO42-), and lipid content was 43%, 94.6%, 42.9%, 44.44%, 3.9%, 97.2%, and none-detected in comparison to before the impact of ethanol. The content of lead, arsenic, cadmium, and mercury was 0.01, E. coli, coliforms, staphylococcus aureus, salmonella, and bacillus cereus did not occur in carrageenan.
VL  - 4
IS  - 1
ER  -

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Author Information

Bui Huy Chich

Department of Science and Technology, Ba Ria-Vung Tau Province, Vung Tau, Vietnam
Do Van Ninh

Pacific Ocean University, MOET, Nha Trang, Vietnam
Vu Ngoc Boi

Faculty of Food Technology, Nha Trang University, Nha Trang, Vietnam
Dang Xuan Cuong

Organic Matterial from Marine Resource, Nhatrang Institute of Technology Application and Research, Vietnam Academy of Science and Technology, Nha Trang, Vietnam

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Bui Huy Chich, Do Van Ninh, Vu Ngoc Boi, Dang Xuan Cuong. (2020). Effect of Ethanol on Physical Chemistry Characterization, Microorganism, and Toxicity of Carrageenan Extracted with the Assistant of Enzyme Viscozyme L. World Journal of Food Science and Technology, 4(1), 23-30. https://doi.org/10.11648/j.wjfst.20200401.14

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ACS Style

Bui Huy Chich; Do Van Ninh; Vu Ngoc Boi; Dang Xuan Cuong. Effect of Ethanol on Physical Chemistry Characterization, Microorganism, and Toxicity of Carrageenan Extracted with the Assistant of Enzyme Viscozyme L. World J. Food Sci. Technol. 2020, 4(1), 23-30. doi: 10.11648/j.wjfst.20200401.14

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AMA Style

Bui Huy Chich, Do Van Ninh, Vu Ngoc Boi, Dang Xuan Cuong. Effect of Ethanol on Physical Chemistry Characterization, Microorganism, and Toxicity of Carrageenan Extracted with the Assistant of Enzyme Viscozyme L. World J Food Sci Technol. 2020;4(1):23-30. doi: 10.11648/j.wjfst.20200401.14

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@article{10.11648/j.wjfst.20200401.14,
  author = {Bui Huy Chich and Do Van Ninh and Vu Ngoc Boi and Dang Xuan Cuong},
  title = {Effect of Ethanol on Physical Chemistry Characterization, Microorganism, and Toxicity of Carrageenan Extracted with the Assistant of Enzyme Viscozyme L},
  journal = {World Journal of Food Science and Technology},
  volume = {4},
  number = {1},
  pages = {23-30},
  doi = {10.11648/j.wjfst.20200401.14},
  url = {https://doi.org/10.11648/j.wjfst.20200401.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20200401.14},
  abstract = {Carrageenan is a biopolymer found in red algae with high potential in food, functional food, pharmaceutics, and cosmetics. The study focused on the effect of ethanol on physical chemistry characterization and microorganisms of carrageenan that extracted by the enzyme – assisted method and the purification by using ethanol. The results showed the moisture of carrageenan varied from 10.9 to 9.5% DW. After the impact of ethanol, the purification and physical (dispersal in water and rheological) characterization of carrageenan was higher than before the impact of ethanol. For example, dispersal in water, the viscosity of the solution, the solution strength (1.5% of carrageenan and 0.2% of potassium chloride), and carbohydrate content at 20°C corresponded to 1.06, 1.18, 1.07, and 1.11 times, compared to before the impact of ethanol. The content of ethanol-insolubility impurities, total ash, acid-solubility ash, acid-insolubility ash, total protein, sunphat content (SO42-), and lipid content was 43%, 94.6%, 42.9%, 44.44%, 3.9%, 97.2%, and none-detected in comparison to before the impact of ethanol. The content of lead, arsenic, cadmium, and mercury was 0.01, E. coli, coliforms, staphylococcus aureus, salmonella, and bacillus cereus did not occur in carrageenan.},
 year = {2020}
}

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TY  - JOUR
T1  - Effect of Ethanol on Physical Chemistry Characterization, Microorganism, and Toxicity of Carrageenan Extracted with the Assistant of Enzyme Viscozyme L
AU  - Bui Huy Chich
AU  - Do Van Ninh
AU  - Vu Ngoc Boi
AU  - Dang Xuan Cuong
Y1  - 2020/04/29
PY  - 2020
N1  - https://doi.org/10.11648/j.wjfst.20200401.14
DO  - 10.11648/j.wjfst.20200401.14
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 23
EP  - 30
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20200401.14
AB  - Carrageenan is a biopolymer found in red algae with high potential in food, functional food, pharmaceutics, and cosmetics. The study focused on the effect of ethanol on physical chemistry characterization and microorganisms of carrageenan that extracted by the enzyme – assisted method and the purification by using ethanol. The results showed the moisture of carrageenan varied from 10.9 to 9.5% DW. After the impact of ethanol, the purification and physical (dispersal in water and rheological) characterization of carrageenan was higher than before the impact of ethanol. For example, dispersal in water, the viscosity of the solution, the solution strength (1.5% of carrageenan and 0.2% of potassium chloride), and carbohydrate content at 20°C corresponded to 1.06, 1.18, 1.07, and 1.11 times, compared to before the impact of ethanol. The content of ethanol-insolubility impurities, total ash, acid-solubility ash, acid-insolubility ash, total protein, sunphat content (SO42-), and lipid content was 43%, 94.6%, 42.9%, 44.44%, 3.9%, 97.2%, and none-detected in comparison to before the impact of ethanol. The content of lead, arsenic, cadmium, and mercury was 0.01, E. coli, coliforms, staphylococcus aureus, salmonella, and bacillus cereus did not occur in carrageenan.
VL  - 4
IS  - 1
ER  -

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