Optimized Alkaline Extraction and Functional Characterization of Carrageenan from Eucheuma perplexum Using Response...

Seaweeds are increasingly valued in the food industry for their bioactive compounds, mainly hydrocolloids like carrageenan. This study investigates E. perplexum, a red seaweed, as a unique and sustainable source of carrageenan with promising functional properties. Using response surface methodology (RSM), the extraction process was optimized through alkaline extraction, identifying optimal conditions of 85 °C for 3 h with 2.58 M KOH, which yielded 77.10% carrageenan. The extracted carrageenan exhibited strong emulsifying activity (71.53 ± 2.41) and color properties comparable to commercial carrageenan, highlighting its viability for food applications. Chemical evaluation revealed a higher sulfate content (8.45 ± 0.16) and slightly reduced carbohydrate levels, which may influence its gelling and stabilizing abilities. Structural examination through ATR-FTIR spectroscopy corroborates the presence of key functional groups, including sulfate esters and galactose derivatives, inferring molecular integrity. These results emphasize the importance of RSM in optimizing extraction and underscore the ability of E. perplexum as a promising source of the derived carrageenan, which is a high-performance additive in food systems. Further research on purification, functional enhancement, and safety assessment is recommended to facilitate its integration into commercial food systems.