Abstract Carrageenan is used widely in food products especially for gelling, thickening, emulsifying agents, and to stabilize the properties which extracted from red purple seaweeds that contain mixture of polysaccharides. Based on sulfate content, carrageenan divided as kappa-carrageenan, iota-carrageenan, lambda carrageenan. Even though it industry, there controversy about health effects usin...

Carrageenan has been widely used as food additive for decades and therefore, an extended oral data set is available in the public domain. Less data are available for other routes of administration, especially intranasal administration. The current publication describes the non-clinical safety and toxicity of native (non-degraded) iota-carrageenan when applied intranasally or via inhalation. Int...

AIMS Major aims were to determine whether exposure to the commonly used food additive carrageenan could induce fasting hyperglycemia and could increase the effects of a high fat diet on glucose intolerance and dyslipidemia. METHODS C57BL/6J mice were exposed to either carrageenan, high fat diet, or the combination of high fat diet and carrageenan, or untreated, for one year. Effects on fastin...

In this study, a simple and effective technique for establishing an external mass transfer model in a recirculated packed-bed batch reactor (RPBBR) with an immobilized lipase enzyme and Jatropha oil system is presented. The external mass transfer effect can be represented with a model in the form of Colburn factor JD = K Re. The value of K and n were derived from experimental data at different ...

Background. The dietary usage of carrageenan as common food additive has increased observably over the last 50 years. But there is substantial controversy about its safety. Methods. We investigated whether the κ-carrageenan could enhance lipopolysaccharide-induced IL-8 expression by studying its actions on the TLR4-NF-κB pathway. The aggravating effect of κ-carrageenan on Citrobacter freundii D...

The mechanical and water vapor permeability of starch/carrageenan cast films were investigated, the rheological properties of starch/carrageenan blends were also studied. The blends were prepared by different concentrations of starch and carrageenan. Three concentration of starch (0.75%, 1% and 1.25%) and two concentrations of carrageenan (0.5% and 0.75%) were used with adding 0.5% glycerol as ...

This study introduced a D-optimal design mixture to assess the physicochemical properties of hydrocolloid-based functional food fortified with C. lentillifera. The combination incorporated vital jelly constituents, including extract (10–15%), sweeteners (20–29%), gelling agents (k-carrageenan and locust bean gum (LBG)), preservatives (0–0.05%). dependent variables were pH, Total Soluble Solid (...

Intranasal route, ensuring suitable bioavailability of medicines under circumvention of the gastrointestinal degradation and hepatic first-pass elimination, has been a popular choice for drug delivery. Among nasal dosage forms, mucoadhesive solid inserts have been shown to resist mucociliary clearance and provide a prolonged nasal residence time. Hence, the purpose of this study was the prepara...