• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.379-384
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• 1998

Biodegradable carrageenan films and carrageenan-coated papers were developed and their characteristics of lipid permeation was investigated for possible substitution of PE-coated papers used in packaging of oily or greasy foods. Both carrageenan coated papers and free carrageenan films were highly resistant to lipid penetration. Among the carrageenans tested, ${\kappa}-carrageenan$ film showed the most resistant followed by ${\lambda}-$ and i-carrageenan films. The resistance to lipid increased as the thickness of ${\kappa}-carrageenan$ layer increased. Carrageenan coated papers with $4\;and\;5\;kg/ream\;(278m^2)$ showed the lipid resistance comparable to that of the PE-coated paper. Free films also showed the same trends of the lipid resistance as the carrageenan coated papers, but the degree of lipid resistance was approximately ten times higher than that of carrageenan coated paper. Degree of lipid penetration of carrageenan films and carrageenan-coated papers increased exponentially against time. ${\kappa}-carrageenan$ coated papers over 4 kg/ream showed to have an adequate lipid barrier property for being utilized for packaging greasy food products.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.545-551
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• 1996

Water-vapor transmission rate and water-vapor permeability of carrageenan-based edible film with three different thicknesses of 0.05, 0.08 and 0.11 mm were measured to investigate the potential applicability of the films to powder foods at five different temperatures (20, 25, 30. 35 and $4^{\circ}C$) and three different relative humidities (50. 70 and 90% RH). Water-vapor transmission rate of the carrageenan-based film was gound to be 2.3 times higher than that of polyethylene (PE) film and water-vapor permeability of the film was 45-230 times higher than that of PE film. Water-ydpor permeability of the film seemed to increase linearly with the film thicknees like other hydrophilic edible films. Water-vapor transmission rate were found to be dependent on the temperature. Activation energies of the water-vapor transmission rate of the film were found to be between 7.898 and 12.8702 kj/mol depending on the film thickness. The water-vapor transmission rate of the film showed the typical kinetic compensation effect between activation energies and preexponential factors. which was proved by the linear increase in the value of logarithms of preecponential factor.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.1 no.1
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• pp.38-50
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• 1995

Tensile strength (TS) of ${\kappa}-carrageenan$ films without salt was 22-32 MPa and was the highest among ${\kappa},\;{\lambda}\;and\;{\iota}-carrageenan$ films. ${\kappa}-carrageenan$ films had high mechanical barrier properties as they are compared with TS of polyethylene films which are 13-28 MPa. TS of ${\iota}-carrageenan$ films without salt was 5-9 MPa and was the lowest among the films. Mechanical properties (TS and elongation) were affected by the concentration of plasticizers. Especially, elongation of ${\kappa}-carrageenan\;and\;{\iota}-carrageenan$ drastically increased as the concentration of plasticizer increased. Mechanical properties (TS and elongation) were greatly affected by various concentration and kind of salts. TS of Film-A (0.375 g plasticizer/g carrageenan) of ${\kappa}-carrageenan$ films which contains 0.1% (w/w) potassium chloride increased to 45 MPa which was the highest among the TS of biopolymer films which have been developed.

• Journal of the Korean Society of Radiology
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• v.15 no.6
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• pp.899-909
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• 2021

In Musculoskeletal ultrasound examination, a linear transducer (12-5 MHz) with a contact surface length of 6 cm, which is commonly distributed in medical institutions, does not contact with bent fingers and wrist depressions only by using a conventional liquid ultrasound gel, which causes image loss. In order to solve this image loss, the use of commercially available Water gel pad is increasing. However, it is a disposable medical product. Repeated use is prohibited and expensive. In this study, in order to reduce the economic burden caused by the use of the commercialized Water gel Pad, we searched for water-soluble food thickener powder that can be easily purchased around our lives and manufactured Gel pads. Among them, kappa-Carrageenan Gel Pad, iota-Carrageenan Gel Pad, and Agar-Agar Gel Pad satisfied the evaluation criteria without artifacts in image evaluation using the N-365 Multipurpose Phantom. Also, the price to purchase the food thickener powder was about 38 times cheaper than the existing commercialized Water gel pad. As a result, if you use the food thickener powder such as kappa-Carrageenan, iota-Carrageenan and Agar-Agar to make solidified elastic Gel pad without a cover instead of the commercially available expensive disposable Water gel pad, the convenience and usefulness of use are improved. It is judged that the manufactured Gel pads can contribute well to the role of efficient ultrasound propagation medium.

• Food Science and Preservation
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• v.31 no.1
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• pp.126-137
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• 2024

In this study, zinc oxide nanoparticles (ZnONPs) were synthesized using three distinct zinc salts: zinc acetate, zinc chloride, and zinc nitrate. These ZnONPs were subsequently utilized in the fabrication of carrageenan-ZnONPs (Car-ZnONPs) composite films. The study assessed influence of the various ZnONPs on the morphological, water vapor barrier, color, optical, and antimicrobial properties of the Car-ZnONPs composite films. The surface morphology and UV-blocking attributes of the composite films were affected by the type of ZnONPs used, but their surface color, transparency, and chemical structure remained unaltered. The composite film's thickness and elongation at break (EB) significantly increased, while the tensile strength significantly decreased. In contrast, film's elastic modulus (EM) and water vapor permeability coefficient (WVP) showed no significant difference. All the composite films with added ZnONPs demonstrated potent antibacterial activity against Escherichia coli O157:H7 and Listeria monocytogenes . Among the carrageenan-based composite films, Car-ZnONPs^ZC showed the highest antibacterial and UV-blocking properties, and its elongation at break was significantly higher than that of the pure carrageenan films. This suggests that ZnONPs composite films have the potential to be used as an active packaging film, preserve the safety of the packaged food and extend shelf life.

• The monthly packaging world
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• s.36
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• pp.58-63
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• 1996

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.672-676
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• 1993

Rheological properties of the aqueous solution of various polysaccarides and their effects as a stabilizer in fruit(peach) syrup and yogurt were investigated. Four kinds of modified starch(Sun Kolguard, Sun Registar, Mira Cleer 340 and Maps 449), three types of carrageenan(kappa, iota and lambda types) and pectin were used in this study. The 5% aqueous solution of each modified starch was gelatinized at $66^{\circ}C$. After gelatinization, Sun Kolguard showed the highest viscosity among those samples. The synergistic effect of carrageenan on 5% aqueous solution of Sun Kolguard was studied by changing the mixing ratio, and the result showed that the ratio 90:10(Sun Kolguard:carageenan) had the maximum synergistic effect and the effect of iota type carrageenan was higher than that of other types. The effect of Sun Kolguard as a stabilizer in fruit syrup were superior to other modified starches studied. The gelatinization temperature of the addition of iota carrageenan in starch added fruit syrup changed from $66^{\circ}C$ of 5% aqueous solution to $82^{\circ}C$. Furthermore, the viscosity after cooling of syrup which made iota carrageenan and starch added fruit syrup was more increased than simple starch added fruit syrup. The mixture of 90% Sun Kolguard and 10% iota carrageenan were estimated as the most appropriate stabilizer for manufacturing the fruit syrup and yogurt adding fruit syrup.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1685-1688
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• 2004

This study mechanically measured physical properties of jelly made by adding kappa carrageenan and agar-agar to the sipjeondaebo extract, varying the addition ratio. The sipjeondaebo extract used in the study showed 4.95 pH, 7.0 Brix$^{\circ}$, and high turbidity of more than 3.0 NTU. The sugar content was fixed at 25.2 Brix$^{\circ}$ when isomaltooligosaccharide was added in a 25-percent concentration. When the jelly was mechanically measured after it became hard in the refrigerator, the measurement results did not show any significant difference in cohesiveness between different addition ratios of agar-agar to kappa carrageenan. In the measurement of chewiness and gumminess, the jelly show a significantly decreasing tendency in both the two properties as the increase in the addition rate of agar-agar was made. Hardness was also measured lower as the more addition of agar-agar was made, and its the highest level was shown when there was the addition of kappa carrageenan only. Springiness was the highest when the ratio of kappa carrageenan to agar-agar was 0.7%:0.3%, while it was measured the lowest when agar-agar was added in a 1.0% concentration. In the measurement of the jelly's physical properties, the results showed the highest level of appearance when the ratio of kappa carrageenan to agar-agar was 0.7% but indicated that there was no significant difference in flavor. The overall Quality was evaluated to maintain the highest level at the kappa carrageenan to agar-agar ratio of 0.7%:0.3%, followed by a 0.5%:0.5% addition ratio.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.588-595
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• 2015

The objective of this study is to investigate the effects of binding agents (carrageenan, transglutaminase, isolated soy protein, and wheat fiber) on the physicochemical and sensory characteristics of pork patties. One percent of each pork patty formulation was prepared with one of the following carrageenan, transglutaminase, isolated soy protein, or wheat fiber. The lightness and redness values of raw and cooked pork patties with carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). The water holding capacity, cooking yield, and moisture content of pork patties containing carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). However, the reduction in diameter and thickness was lower than the control (p<0.05). The protein and fat content of the pork patties were not significantly different between the control and patties with binding agent addition. The shear forces of the pork patties with transglutaminase, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05), while the pork patties with carrageenan were significantly lower than control (p<0.05). Among the sensory characteristics, tenderness, juiciness, and overall acceptability of pork patties containing carrageenan, transglutaminase, isolated soy protein, and wheat fiber were slightly higher, although there was no significant difference. Therefore, pork patties containing binding agents are useful in making new ground meat products with desirable quality characteristics.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.174-181
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• 2008

The purpose of this study was to determine the optimal mixing conditions for different amounts of konjac(0.2, 0.3, 0.4, 0.5, 0.6%) and carrageenane(0.8, 1.0, 1.2, l.4, 1.6%) in the preparation of citrus jelly, using the central composite design. The results showed that the sensory and mechanical characteristics of the jelly increased with decreasing konjac and carrageenane contents. Overall optimal conditions that satisfied the rheology, appearance characteristics and sensory properties of the citrus jelly were 0.2% konjac, 1.2% carrageenane and 30minutes of heating time using citrus juice of $20^{\circ}C$Brix and 0.3% citric acid.