Annur Ahadi Abdillah, ,- and Mochammad Amin Alamsjah, ,- and Albert Linton Charles, ,- (2020) An optimised low-salinity seawater decolourising method produces decolourised seaweed (Kappaphycuz alvarezii) as semi-refined carrageenan raw material:. International Journal of Food Science and Technology, 56 (5). pp. 1-9. ISSN 1365-2621

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Abstract

Semi-refined carrageenan (SRC) production from decolourised Kappaphycuz alvarezii treated by chemicals (CaCO3) drives the search for ‘greener’ decolourisation methods to sustainably supply cheaper and energy efficient products. Therefore, a decolourisation method of low-salinity seawater (LSS) (3, 9 and 15 g/L) was investigated to replace CaCO3. In addition, decolourised seaweed colour powder (DSP) and SRC colour, yield, viscosity and gel strength were used to screen the salinity treatments. SRC prepared from LSS (3 g/L) treatment demonstrated similar colour and physical properties to CaCO3 treatments, which indicated low-salinity seawater (3 g/L) could replace CaCO3 as a decolourising agent. Moreover, purity of SRC (3 g/L salinity) were confirmed by x-ray diffraction (XRD), scanning electron microscopy-energy-dispersive x-ray (SEM-EDX), and its functional group by fourier transform infrared (FTIR). In this study, waste seawater from LSS (3 g/L) exhibited radical scavenging properties. This decolourising method could be easily adopted by smallholder seaweed farmers in low- and middle-income countries.

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