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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, < 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.

world journal of food science and technology

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