From Seaweeds to Hydrogels: Recent Progress in Kappa-2 Carrageenans
Hiléia K S Souza1,2, Wala Kraiem1,3, Amine Ben Yahia1,3
1Institute for Polymers and Composites (IPC), Campus de Azurém, University of Minho, 5800-048 Guimarães, Portugal.
Materials (Basel, Switzerland)
|August 12, 2023
Summary
Hybrid carrageenans (K2) offer unique texturizing properties, bridging kappa and iota carrageenans. Further research is needed to fully understand K2 hydrogel structures and viscoelastic behavior for industrial applications.
Area of Science:
- Marine biotechnology
- Polymer chemistry
- Food science
Background:
- Hybrid carrageenans, also known as kappa-2 (K2) or weak kappa, are sulfated polysaccharides extracted from red seaweeds.
- K2 exhibit thermo-reversible gelling properties, with texturizing characteristics intermediate between kappa (K) and iota (I) carrageenans.
- K2 are gaining industrial interest as potential replacements for K + I blends in specific applications.
Purpose of the Study:
- To review recent advancements in understanding the chemical structure of K2.
- To explore the relationship between K2 gel structure and rheological properties.
- To identify areas for future research in K2 hydrogels.
Main Methods:
- Literature review of studies on gelling K2 published since the last comprehensive review.
- Analysis of seaweed sources for K2 extraction.
- Examination of K2 block copolymer structures and their influence on gel formation and rheology.
Main Results:
- Progress has been made in elucidating the chemical structure of K2.
- Improved understanding of the structure-rheological property relationships in K2 gels.
- Identification of specific seaweed sources and their impact on K2 characteristics.
Conclusions:
- Additional rheological and structural studies on K2 hydrogels are necessary.
- Further investigation is required to understand K2's viscoelastic behavior under large deformation.
- More research is needed to differentiate the texturizing properties of K2 from K + I blends.
