What is it about?
This study investigates how coconut water and temperature affect the efficiency of carrageenan extraction from Eucheuma cottonii seaweed. Carrageenan is widely used in the food industry as a gelling, thickening, and stabilizing agent. The research aims to optimize the extraction process by evaluating different amounts of coconut water as a solvent and varying extraction temperatures to determine their impact on carrageenan yield, gel strength, viscosity, and moisture content. The findings reveal that using 25 mL of coconut water per gram of seaweed at an extraction temperature of 90°C produced the best results, yielding 52.95% carrageenan with a gel strength of 483.86 g/cm², viscosity of 50 cP, and moisture content of 6.87%. The study demonstrates that coconut water, often considered waste, can be an effective and economical alternative solvent for carrageenan extraction, enhancing waste utilization and sustainability in the seaweed processing industry
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Why is it important?
This research is important because it offers a sustainable and cost-effective method for extracting carrageenan, a valuable natural additive used in the food, pharmaceutical, and cosmetic industries. By demonstrating that coconut water, an agricultural by-product, can be used as an alternative solvent for extraction, the study promotes waste utilization and adds economic value to what is often discarded. This approach supports circular economy principles by turning waste into a useful resource. Additionally, optimizing extraction temperature and solvent concentration enhances efficiency and product quality, leading to higher carrageenan yields, improved gel strength, and better viscosity. This has direct benefits for seaweed farmers and processors, especially in Indonesia, one of the largest seaweed-producing countries. By reducing reliance on expensive chemical solvents, this method makes carrageenan extraction more accessible to small-scale producers, increasing their profitability and market competitiveness. Furthermore, the study contributes to food industry innovations by providing an environmentally friendly alternative to traditional extraction methods, which often require strong alkaline solutions or high-energy equipment. This aligns with the growing consumer demand for natural and sustainable ingredients, ensuring that carrageenan production meets both economic and environmental sustainability goals
Perspectives
This research is a significant step forward in sustainable food processing, particularly for countries like Indonesia, where seaweed farming is a major industry. By demonstrating the effectiveness of coconut water as a natural solvent for carrageenan extraction, the study introduces an eco-friendly alternative to conventional chemical-based methods. This approach not only reduces waste but also adds economic value to coconut by-products, creating a more sustainable and cost-effective extraction process. One of the most notable aspects of this study is its practical impact on small-scale seaweed processors. Traditional carrageenan extraction often requires strong alkaline solutions or advanced equipment that may not be accessible to local farmers or small businesses. By using coconut water and optimizing temperature conditions, this research makes carrageenan production more affordable and environmentally friendly, opening opportunities for rural and coastal communities to enhance their value-added seaweed products. However, while the study provides strong evidence of coconut water’s potential as a solvent, further research could explore its scalability and commercial viability. Questions remain about long-term storage stability, batch-to-batch consistency, and whether this method can be adapted for larger industrial production. Additionally, comparing this approach with other green extraction technologies (such as enzyme-assisted or ultrasound-assisted extraction) could provide insights into its broader application. Overall, this study aligns with global trends toward sustainable and natural food processing, contributing to both environmental conservation and economic empowerment. By bridging the gap between traditional knowledge and modern food technology, it presents an innovative solution that benefits both industry and small-scale producers, paving the way for more eco-friendly extraction methods in the future
Zainuri Hanif
National Research and Innovation Agency (BRIN)
Read the Original
This page is a summary of: The Effect of Coconut Water and Temperature on Carrageenan Extraction, BIO Web of Conferences, January 2024, EDP Sciences,
DOI: 10.1051/bioconf/202410400030.
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