Carrageenan: structure, properties and applications with special emphasis on food science

Abstract

This comprehensive study examines the versatile applications of carrageenan, a sulphated polysaccharide derived from red seaweeds, across environmental remediation, biomedical sciences, and food technology. The study also explains carrageenan's structural characteristics, physicochemical properties and the three primary types: kappa, iota, and lambda. In wastewater treatment, carrageenan-based materials demonstrate efficacy in removing heavy metals, dyes, and organic compounds through adsorption and flocculation mechanisms. The biomedical potential of carrageenan is explored, highlighting its role in drug delivery systems, tissue engineering, and wound healing applications. The review also addresses carrageenan's significance in the food industry as a thickening agent, stabilizer, and preservative. While acknowledging potential drawbacks, including gastrointestinal concerns and environmental impacts of seaweed harvesting, the study presents a balanced analysis of carrageenan's applications. This review underscores carrageenan's potential as a versatile, eco-friendly solution across multiple sectors, contributing to advancements in sustainable technologies and biomedical innovations.