學生姓名:
馬晨瀚
指導教授:
江孟燦
學期:
107下
摘 要:
Various types of seaweeds have been traditionally consumed as a part of daily diet in the Asia-Pacific regions. There are many types of commercial seaweeds such as Kappaphycus alvarezii and Ulvan species which are abundantly found in the coastal regions of Indian Sub-continent.Hydrocolloids extracted from these seaweeds find wide applications as food, feed and many other industrial applications (e.g carrageenan, semi-refined carrageenan). Generally, red seaweeds like K. alvaerzii, G. edulis and Gelidium species are used for extraction of carrageenan,while green seaweed like Ulva species are used for culinary purposes [1,2]. These polysaccharides are normally extracted using water and solvent precipitation [3] and possess good gelling properties in food applications.
With regard to composition, carrageenan encompasses water-soluble linear sulfated
galactans, 3-linked β-D-galactopyranose, 4- linked α-D-galactopyranose or 4-linked 3,6-anhydrogalactose. While, green seaweeds like that of Ulva or Caulerpa species containpolysaccharide derivative of sulfated chains (e.g. ulvan) and monosaccharide derivatives (e.g.rhamnose, glucuronic acid, iduronic acid and xylose) [3,4]. These monosaccharaides are active sugar molecules derived from natural polymers, useful in formulation of biodegradable films or edible coatings. These edible and biodegradable films can be utilized to restrain the movement of water, oxygen, and carbon dioxide as well as can contribute towards enhancement of selected nutritional properties [5]. It is opined that polysaccharide-based films to have good physico-mechanical properties, and can find wide applications as food packaging materials. Further, theseedible films can be exploited as a vehicle for better value addition of natural bioactive compounds (e.g. those with antioxidant and antimicrobial properties) and can be a good example
of smart packaging films [6].
Several research works have been reported on seaweed polysaccharides based films (both edible and composite films) [7,8,9]. However, as per our knowledge, no reports are available on structural, mechanical and functional properties of edible film developed from semi-refined carrageenan and ulvan polysaccharides. Based on this background, this study was aimed to develop novel, innovative edible films by utilizing natural polysaccharides extracted from two edible seaweeds, viz., Kappaphycus alvarezii and Ulva fasciata. It is envisaged that the films developed from the present study will find wide applications in industries for food packaging purposes.
2018-Producing_novel_edible_films_from_semi_refined_carrageenan_ (SRC)_and_ulvan_polysaccharides_for_potential_food_applications. pdf