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A review of nasal sprays and gargles with antiviral properties suggests that a number of commonly used antiseptics including povidone-iodine, Listerine®, iota-carrageenan and chlorhexidine should be studied in clinical trials to mitigate both the progression and transmission of SARS-CoV-2. Several of these antiseptics have demonstrated the ability to cut the viral load of SARS-CoV-2 by 3–4 log10 in 15–30 s in vitro. In addition, hypertonic saline targets viral replication by increasing hypochlorous acid inside the cell. A number of clinical trials are in process to study these interventions both for prevention of transmission, prophylaxis after exposure, and to diminish progression by reduction of viral load in the early stages of infection., Tweetable abstract Commonly used antiseptics including povidone-iodine, Listerine®, iota-carrageenan and chlorhexidine should be studied in clinical trials to mitigate the progression and transmission of SARS-CoV-2.

Martina Morokutti-Kurz, 1 Nicole Unger-Manhart, 1 Philipp Graf, 1 Pia Rauch, 2 Julia Kodnar, 1 Maximilian Große, 2 Christian Setz, 2 Markus Savli, 3 Friedrich Ehrenreich, 4 Andreas Grassauer, 1 Eva Prieschl-Grassauer, 1 Ulrich Schubert 2 1Marinomed Biotech AG, Korneuburg, 2100, Austria; 2Institute of Virology, Friedrich-Alexander University Erlangen-Nürnberg (FAU), Erlangen, Germany; 3Biostatistik & Consulting Savli, Hartberg, 8230, Austria; 4Practice Dr. Friedrich Ehrenreich, Vienna, 1170, AustriaCorrespondence: Martina Morokutti-KurzMarinomed Biotech AG, Korneuburg, 2100, AustriaEmail martina.morokutti-kurz@marinomed.comUlrich SchubertInstitute of Virology, Friedrich-Alexander University Erlangen-Nürnberg (FAU), Erlangen, GermanyEmail ulrich.schubert@fau.dePurpose: The aim of this study was to investigate whether sucking of an iota-carrageenan containing lozenge releases sufficient iota-carrageenan into the saliva of healthy subjects to neutralize representatives of the most common respiratory virus families causing common cold and SARS-CoV-2.Patients and Methods: In this monocentric, open label, prospective clinical trial, 31 healthy subjects were included to suck a commercially available iota-carrageenan containing lozenge. Saliva samples from 27 subjects were used for ex vivo efficacy analysis. The study’s primary objective was to assess if the mean iota-carrageenan concentration of the saliva samples exceeded 5 μg/mL, which is the concentration known to reduce replication of human rhinovirus (hRV) 1a and 8 by 90%. The iota-carrageenan concentration of the saliva samples was analyzed by UV-Vis spectroscopy. The antiviral effectiveness of the individual saliva samples was determined in vitro against a panel of respiratory viruses including hRV1a, hRV8, human coronavirus OC43, influenza virus A H1N1pdm09, coxsackievirus A10, parainfluenza virus 3 and SARS-CoV-2 using standard virological assays.Results: The mean iota-carrageenan concentration detected in the saliva exceeds the concentration needed to inhibit 90% of hRV1a and hRV8 replication by 134-fold (95% CI 116.3– 160.8-fold; p < 0.001). Thus, the study met the primary endpoint. Furthermore, the iota-carrageenan saliva concentration was 60 to 30,351-fold higher than needed to reduce viral replication/binding of all tested viruses by at least 90% (p < 0.001). The effect was most pronounced in hCoV OC43; in case of SARS-CoV-2, the IC 90 was exceeded by 121-fold (p < 0.001).Conclusion: Sucking an iota-carrageenan containing lozenge releases sufficient iota-carrageenan to neutralize and inactivate the most abundant respiratory viruses as well as pandemic SARS-CoV-2. The lozenges are therefore an appropriate measure to reduce the viral load at the site of infection, hereby presumably limiting transmission within a population as well as translocation to the lower respiratory tract.Trial Registration: NCT04533906.Keywords: iota-carrageenan, respiratory viruses, corona virus, lozenges, antiviral, clinical study, SARS-CoV-2

Introduction The severity of Covid-19 infection is associated with viral load. For infection to occur, viruses including SARS-CoV-2 must first penetrate the respiratory mucus to attach to the host cell surface receptors. Iota-carrageenan (I-C), a sulphated polysaccharide extracted from red edible seaweed, has shown efficacy against a range of viruses in clinical trials, through prevention of viral entry into respiratory host cells and in-vitro activity against SARS-CoV-2. Our aim, as an academic surgical department, was to design and implement a clinical trial to investigate whether I-C nasal and throat sprays are effective in reducing the rate and severity of Covid-19 infection. Method The study is a single centre, double-blinded randomised controlled trial. Recruitment of 480 participants aged ≥18 years without previous Covid-19 infection and who have not yet been vaccinated, commenced in December 2020. Participants are randomised to either the treatment (0.12% I-C in 0.5% saline spray) or placebo (0.5% saline spray) arm and will prophylactically apply the spray to their nose and throat while completing a daily symptom tracker for a total of 10 weeks. The primary outcome is the acquisition of Covid-19 infection. Secondary outcomes include symptom type, severity and duration, subsequent familial/household Covid-19 infection and infection with non-Covid-19 upper respiratory tract infections. Discussion Our hypothesis is that I-C sprays will reduce SARS-CoV-2 attachment to the naso- and oropharyngeal mucosal epithelial cells thus reducing the effective viral infective dose. If proven effective, the self-administered prophylactic spray would have wider utility for key workers and the general population. Trial registration number NCT04590365

In this individual patient data meta‐analysis we examined datasets of two randomized placebo‐controlled trials which investigated the effect of nasal carrageenan separately on children and adults. In both trials, iota‐carrageenan was administered nasally three times per day for 7 days for patients with the common cold and follow‐up lasted for 21 days. We used Cox regression to estimate the effect of carrageenan on recovery rate. We also used quantile regression to calculate the effect of carrageenan on colds of differing lengths. Nasal carrageenan increased the recovery rate from all colds by 54% (95% CI 15%–105%; p = .003). The increase in recovery rate was 139% for coronavirus infections, 119% for influenza A infections, and 70% for rhinovirus infections. The mean duration of all colds in the placebo groups of the first four quintiles were 4.0, 6.8, 8.8, and 13.7 days, respectively. The fifth quintile contained patients with censored data. The 13.7‐day colds were shortened by 3.8 days (28% reduction), and 8.8‐day colds by 1.3 days (15% reduction). Carrageenan had no meaningful effect on shorter colds. In the placebo group, 21 patients had colds lasting over 20 days, compared with six patients in the carrageenan group, which corresponds to a 71% (p = .003) reduction in the risk of longer colds. Given that carrageenan has an effect on diverse virus groups, and effects at the clinical level on two old coronaviruses, it seems plausible that carrageenan may have an effect on COVID‐19. Further research on nasal iota‐carrageenan is warranted., Nasal carrageenan may help against coronavirus, influenza and rhinovirus infections.

There are, except for remdesivir, no approved antivirals for the treatment or prevention of SARS-CoV-2 infections. Iota-carrageenan formulated into a nasal spray has already been proven safe and effective in viral respiratory infections. We explored this antiviral activity in Calu-3, a human respiratory model cell line. A formula of iota-carrageenan and sodium chloride, as a nasal spray, already approved for human use, effectively inhibited SARS-CoV-2 infection in vitro, providing a more substantial reference for further clinical studies or developments.

The COVID-19 global pandemic, as well as the widespread persistence of influenza and the common cold, create the need for new medical devices such as nasal sprays to prevent viral infection and transmission. Carrageenan, a sulfated polysaccharide, has a broad, non-pharmacological antiviral capacity, however it performs poorly in two key areas; spray coverage and mucoadhesion. Therefore gellan, another polysaccharide, was investigated as an excipient to improve these properties. It was found that viscoelastic relaxation time was the key predictor of spray coverage, and by reducing this value from 2.5 to 0.25 s, a mix of gellan and carrageenan gave more than four times the coverage of carrageenan alone (p < 0.0001). Gellan also demonstrated enhanced adhesion to a mucus analog that increased significantly with time (p < 0.0001), suggesting the development of specific gellan–mucin interactions. This property was conferred to carrageenan on mixing the two polymers. Together, this data suggests that gellan is a promising excipient to improve both sprayability and mucoadhesion of carrageenan for use in antiviral nasal sprays.

The common cold is one of the most frequent viral infections in humans. Although benign, its symptoms result in economic burden and can lead to severe or even fatal complications in children, elderly and groups with comorbidities. The main purpose of the treatment is the relief of symptoms; however, the medication is often associated with adverse effects. Iota-carrageenan is a polysaccharide that reveals antiviral activity by binding to viruses, inhibiting its replications and, consequently, its viral propagation. This systematic review of the literature aims to compare the effectiveness of an iota-carrageenan nasal spray to placebo. This systematic review was conducted through research in Cochrane Database, PubMed, Science Direct, SpringerLink, Oxford Journals, Elsevier, ClinicalKey, Wiley Online Library, Embase databases, in order to collect randomized and controlled clinical trials. In total, the research provided four articles regarding clinical trials for comparing iota-carrageenan nasal spray with placebo. The results show it has potent antiviral activity compared to placebo and a favorable safety profile. Although further research is needed, the concept of a physical barrier capable of reducing viral penetration of epithelial cells in the nasal mucosa is appealing, and could lead to alternative approaches, with positive impact on global health.

To control rheological properties and accomplish perfect sensory properties and mouthfeel, polysaccharides are added to milk-based beverages. However, in contrast to expectations, it is often found that adding low concentrations of xanthan gum or guar gum to milk provokes phase separations of unclear physical origin. From this observation, questions arise regarding the interaction of added polysaccharides and the proteins present in milk – caseins and whey proteins. The focus of this study is to investigate such systems and to understand the basic interactions of caseins and whey proteins with different hydrocolloids. The hydrocolloids used in this study are xanthan gum, guar gum, gellan gum as well as iota-carrageenan, which were dissolved in pasteurized, non-homogenized, skimmed milk. The methods used for the examinations are light microscopy, measurement of zeta potential, atomic force microscopy and measurement of particle sizes. It was found for the case of xanthan gum dissolved in milk that the xanthan gum molecules and some of the whey proteins are found in the upper phase whereas the casein micelles as well as whey proteins are in the lower phase. For the case of guar gum dissolved in milk, the guar gum molecules are present in the upper phase and the casein micelles are present in the lower phase. This phase separation is probably caused by depletion interaction. Whey proteins are found in both phases. For the cases of iota-carrageenan, respectively, gellan gum dissolved in milk no macroscopic phase separation is observed and the measurements suggest the formation of complexes between the hydrocolloid and whey proteins.

This paper reports the obtaining of poly (vinyl alcohol) and i-carrageenan blend hydrogels by physical crosslinking (consecutive freeze&ndash, thaw cycles). The two polymers were completely miscible in the weight ratio interval used in this study, as determined by solution viscometry data. Strong interactions through hydrogen bonding and forming of mixed interpolymer crystalline domains were observed, which are responsible for the formation of stable drug release-tunable matrices. The release profiles of three model antibiotic drugs (amoxicillin, tetracycline hydrochloride, and gentamicin sulfate) were assessed in a pH interval between 3 and 7.3. They were found to be strongly dependent on the drug chemistry, mesh size of the hydrogels, swelling mechanism, and pH of the release medium. A decrease of up to 40% in the release rates and up to 10% in the diffusion coefficients of the model drugs was registered with the increase in i-carrageenan content.

Property of a gel that responses to heat change contributes many advantages in topical application where the rheological properties illustrate stability of gel during storage and its spreadability upon application. In this work, a gel mixture consists of carboxymethyl cellulose (CMC) and iota-carrageenan (ι-C) was prepared and its rheological properties under temperature and Ca2+ ions effect were evaluated. Subsequently, hydroquinone was incorporated into the optimized gel formulation to study its in vitro release at 30 and 37°C. Higher concentration of cation Ca2+ was proven to increase the gel strength, however there was a limit where the concentration of cation does not affect the viscosity η and storage modulus G' of the system anymore. The phase transition of the gel mixture from solid-like to liquid-like was thermally activated and reversible. The gel mixture with gelling point in the vicinity of body temperature was selected as the optimized formulation. In vitro release revealed the effect of thermoresponsive behavior of gel on delivery of active ingredient. The formulation showed flowing behavior at 37°C where it provided enhanced release of hydroquinone. These results suggested that gel mixture of CMC and ι-C is a good candidate to be developed as a thermoresponsive gel for topical delivery of hydroquinone.

This study aimed to investigate the effect of hydrocolloids (iota carrageenan, kappa carrageenan, and xanthan gum) on the panelist acceptance of chocolate beverage formulated with low-fat cocoa powder. The impact of hydrocolloid incorporation on the quality attributes of the chocolate beverage, in terms of color, total soluble solid and pH value were also evaluated. The result showed that the incorporation of hydrocolloids improves the panelist acceptance score. The addition of xanthan gum at the level of 0.2% resulted in the highest panelist acceptance level. The total soluble solid and pH value of the chocolate beverage with hydrocolloids were significantly differenced with control, while the color difference value between the chocolate beverage with and without hydrocolloids was very low.

Biopolymer-based composition with adding of conductive polymer poly-(3,4-ethylenedioxythiophene) polystyrenesulfonate (PEDOT PSS) was made by mixing of iota-carrageenan (CRG), polyvinyl alcohol (PVA) and PEDOT PSS followed by freezing/thawing cycles. The method is environmentally friendly and based on the formation of polymer matrix upon of mixing CRG, PVA and PEDOT PSS and formation of porous physical gel due to freezing/thawing cycles. It is necessary to mention that all components are well-known as biocompatible materials. The resulting material is stable in water and also has swelling capability both in distilled water and physiological solutions. Structure of material was characterized by means of X-ray diffraction, optical and electron microscopy. Electrophysical investigations also were performed. The conductivity of the gel immersed in distilled water is comparable with the dry gel value and close to 0.01 [S/cm].

Objective There is no specific antiviral treatment available for coronavirus disease 2019 (COVID-19). Among the possible natural constituents is carrageenan, a polymer derived from marine algae that possesses a variety of antiviral properties. The purpose of this review was to summarize the evidence supporting carrageenan subtypes' antiviral activity against the emerging severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2), the causative agent of COVID-19. Methods PubMed/MEDLINE and Google Scholar searches were conducted for publications using the terms ‘carrageenan', ‘iota carrageenan', ‘kappa carrageenan', lambda-carrageenan', 'coronavirus', ‘common cold', 'rhinovirus', and ‘SARS-CoV-2′ search was also done in grey literature to increase our understanding. A search for the word "carrageenan" was also carried out. Most of the publications were discussed in narrative. Results Carrageenan has been shown to have potent antiviral activity against both coronaviruses (coronavirus NL63, SARS-CoV-2) and non-coronaviruses such as dengue virus, herpes simplex virus, cytomegalovirus, vaccinia virus, vesicular stomatitis virus, sindbis virus, human immunodeficiency virus, influenza virus, human papillomavirus, rabies virus, junin virus, tacaribe virus, African swine fever, bovine herpes virus, suid herpes virus, and rhinovirus. No in vivo study has been conducted using carrageenan as an anti-SARS-CoV-2 agent. The majority of the in vivo research was done on influenza, a respiratory virus that causes common cold together with coronavirus. Thus, various clinical trials were conducted to determine the transferability of these in vitro data to clinical effectiveness against SARS-CoV-2. When combined with oral ivermectin, nasally administered iota-carrageenan improved outcome in COVID-19 patients. It is still being tested in clinics for single-dose administration. Conclusion Though the carrageenan exhibited potent antiviral activity against SARS-CoV-2 and was used to treat COVID-19 under emergency protocol in conjunction with oral medications such as ivermectin, there is no solid evidence from clinical trials to support its efficacy. Thus, clinical trials are required to assess its efficacy for COVID-19 treatment prior to broad application.

Women are the most affected by genital herpes, which is one of the most common sexually transmitted infections, affecting more than 400 million people worldwide. The application of vaginal microbicides could provide a safe method of protection. Acyclovir is a safe and effective medication for vaginal administration, and numerous benefits have been observed in the treatment of primary or recurrent lesions due to genital herpes. Vaginal tablets based on a combination of the polymers iota-carrageenan and hydroxypropyl methylcellulose were developed for the controlled release of acyclovir. Swelling, mucoadhesion and drug release studies were carried out in simulated vaginal fluid. The tablets, containing a combination of iota-carrageenan and hydroxypropyl methylcellulose, have an adequate uptake of the medium that allows them to develop the precise consistency and volume of gel for the controlled release of acyclovir. Its high mucoadhesive capacity also allows the formulation to remain in the vaginal area long enough to ensure the complete release of acyclovir. These promising formulations for the prevention of genital herpes deserve further evaluation.

This is a first time report on the successful cultivation of the red alga Sarconema filiforme, employing floating rafts along the south-east coast of India, with an associated study of carrageenan content. Experiments were carried out on seasonality of growth rate and biomass of S. filiforme for 30 months, from August 2010 to January 2013. Harvest was done at the end of 25-day growth. In addition, experiments were also carried out optimizing harvests at the end of different duration of culture period (i.e. 20-, 25- and 30-day culture), and measurements were made at different localities (e.g. Ervadi and Thonithurai). Maximum biomass density (2.28 ± 0.03 kg fresh wt. m−2) and daily growth rates (DGR; 11.63 ± 0.06 %) were found from August to September each year, during the study, and these values were significantly different. Harvesting at the end of 25-day duration of culture period resulted in a maximum biomass (i.e. 4.24 ± 0.95 kg fresh wt. m−2), while 20-day duration of culture period showed higher DGR i.e. 13.20 ± 0.20 % which were significantly different from those plants harvested after 30 days. The range of biomass (i.e. 2.22 to 6.46 kg fresh wt. m−2) and DGR (i.e. 5.0 to 10.91 %) was higher at Ervadi than at Thonithurai site and was significantly different (P < 0.001). Physico-chemical analyses, infra-red and 13C nuclear magnetic resonance (NMR) spectral analyses of extracted carrageenan revealed the presence of hybrid lambda and iota carrageenan. The carrageenan yield from the cultivated material was higher than that of the wild stock of S. filiforme of Indian waters. The results of the study revealed that the peak growth period of S. filiforme was between September and December. Harvesting at the end of the 25-day growth period was more ideal. This study further revealed that production of better strains having hybrid, sulphated galactan, with higher yield and rheological properties the same as the wild stocks, could be possible through cultivation.

Physical trapping of a hydrophobic liquid oil in a matrix of water-soluble biopolymers was achieved using a facile two-step process by first formulating a surfactant-free oil-in-water emulsion stabilized by biopolymers (a protein and a polysaccharide) followed by complete removal of the water phase (by either high- or low-temperature drying of the emulsion) resulting in structured solid systems containing a high concentration of liquid oil (above 97 wt %). The microstructure of these systems was revealed by confocal and cryo-scanning electron microscopy, and the effect of biopolymer concentrations on the consistency of emulsions as well as the dried product was evaluated using a combination of small-amplitude oscillatory shear rheometry and large deformation fracture studies. The oleogel prepared by shearing the dried product showed a high gel strength as well as a certain degree of thixotropic recovery even at high temperatures. Moreover, the reversibility of the process was demonstrated by shearing the dried product in the presence of water to obtain reconstituted emulsions with rheological properties comparable to those of the fresh emulsion.

Jatropha multifida Linn. latex has been reported in many study for its activities to treats wound. Preparation of hydrogels containing 3% of Jatropha multifida Linn. latex with variety of base polymers kappa carrageenan and iota carrageenan was conducted and met good characteristics. This study aimed to evaluate effect of both hydrogels to promote wound healing in Wistar rats. Tests carried out on five groups of rats with 1.5 cm diameter of wound in the back area, consisting of a control group, two test groups were each treated by 2% kappa carrageenan-based hydrogel (kappa-hydrogel group) and 2% iota carrageenan-based hydrogel (iota-hydrogel group) of the latex, and two groups were each given a different hydrogel base according to type of hydrogel tested. Effect on wound healing was assessed by parameters including wound drying period, scab forming period, and the change in diameter of the wound. Results show kappa-hydrogel group achieve the most rapid wound healing compare to the control group significantly (p

Refined iota and kappa carrageenans were added (0, 0.25, 0.5, 0.75 and 1.0%) to Alaska pollock surimi and combined with various salts (NaCl, KCl or CaCl2, respectively) at 2%. Sample pastes were subjected to dynamic rheology (temperature sweep heating 20–80C and cooling 80–20C). Gel properties (breaking force, penetration distance and water retention ability [WRA]) were measured at 0, 3, 6 and 9 freeze/thaw cycles. The effect of salt type indicated that NaCl significantly (P 0.05) affect WRA compared to kappa carrageenan. Utilizing KCl and NaCl combined with kappa and iota carrageenans could increase gel strength and WRA. Practical Applications Iota carrageenan tended to improve or maintain water retention ability of Alaska pollock fish protein gels during extended freeze/thaw cycles compared to when kappa carrageenan was added. However, kappa carrageenan tended to improve force values or gel strength of Alaska pollock fish protein gels. Therefore, a mixture of kappa and iota carrageenans should be evaluated to maximize the respective properties and optimize the amount of each carrageenan type in order to improve functionality of Alaska pollock fish protein gels. In addition, further study to utilize a combination of NaCl and KCl rather than a single salt type could further maximize the functionality of an iota–kappa carrageenan blend in Alaska pollock fish protein gels.

Summary Iota carrageenan, carboxymethyl cellulose and xanthan were used as additives (5 g/kg) in the manufacture of different types of minced fish products (fish chips and fish sticks). Samples of these products were stored at — 18°C and were evaluated at regular intervals for weight loss, fat uptake, physical properties, formation of dimethylamine and formaldehyde and sensory properties. All additions had a significant cryoprotective effect on weight loss and texture during frozen storage. Sensory attributes correlated well with the instrumental measurements of texture and weight loss. After 8 months of frozen storage, the fish chips with carboxymethyl cellulose and xanthan were significantly preferred to the controls. After 14 weeks of frozen storage, the fish sticks with iota carrageenan were not significantly preferred to the control. Xanthan was not a suitable additive for this type of product. Iota carrageenan, and to some extent carboxymethyl cellulose, decreased fat uptake during frying.

Iota-carrageenan (I-C) is active against respiratory viruses in vitro and was effective as nasal spray in three previous clinical trials. The current trial served to further investigate I-C in patients with early common cold symptoms. Methods This randomized, placebo-controlled, double-blind phase IV trial was conducted in 200 adult patients with self-diagnosed colds of

The swelling properties of monolithic matrix tablets containing iota-carrageenan were studied at different pH values, with measurements of the swelling force and characterization of the profile of the swelling curve. The swelling force meter was linked to a PC by an RS232 cable and the measured data were evaluated with self-developed software. The monitor displayed the swelling force vs. time curve with the important parameters, which could be fitted with an Analysis menu. In the case of iota-carrageenan matrix tablets, it was concluded that the pH and the pressure did not influence the swelling process, and the first section of the swelling curve could be fitted by the Korsmeyer-Peppas equation.

A negatively charged polysaccharide, iota-carrageenan (CI) has been mixed with a gelatin (G) sample having a pI of about 4.5. At pH 7, the net charge of the gelatin is negative. However, associative interactions may be formed locally when both biopolymers are in random coil conformation. In order to understand the evolution of these interactions during gelation, a methylene blue (MB) spectrophotometric method has been used. Methylene blue molecules interact with carrageenan sulphated groups giving rise to a modification of the optical density spectrum. As the CI/MB spectrum changes at decreasing temperatures, the effect of the carrageenan concentration on the CI/MB spectra has been studied at 60, 50, 40, 30 and 20 °C. The corresponding carrageenan concentration of saturation has been found. Its value does not change with temperature showing that the stoichiometry of binding is unchanged. Therefore, the change in spectrum with temperature has been attributed to an increase in carrageenan chains rigidity. Different concentrations of gelatin (in the range 0.1–0.75 wt%) have been added to the CI/MB solution. The optical density spectrum of CI/MB/G solution versus decreasing temperature is measured and compared with the one obtained for the CI/MB solution. When carrageenan chains are in ordered conformation, the modifications of the spectra cannot be simply interpreted by a competition between gelatin and MB for the carrageenan sulphated groups. From these results, the hypothesis of an increase in carrageenan chains rigidity, induced by local associative interactions between carrageenan chains and ordered gelatin chains is discussed.

This study focused on the understanding of starch/carrageenan interactions. Seven carrageenan samples and a modified waxy maize starch were used. Two types of blends were made: starch was pasted in carrageenan solutions or swelled starch granules were mixed with carrageenan solutions. For each blend, the carrageenan concentration in the continuous phase was determined by indirect titration that permitted to evaluate the percentages of carrageenan trapped by starch granules. The presence of carrageenan in the continuous phase was shown to impact the swollen starch granules' sizes and characteristics. The level of viscosity in the continuous phase was shown to depend on the starch/carrageenan interactions but also on the released amylopectin concentration. Starch pasting was shown to be unnecessary to promote interactions as the same percentage of trapped carrageenan was found when put into contact with starch granules either before or after swelling. Carrageenans were found to be both excluded and adsorbed on starch granules. The level of adsorption of carrageenan on starch granules seemed to be promoted by low-negatively-charged carrageenan and by low-molecular-weight carrageenan. (C) 2013 Elsevier Ltd. All rights reserved.

Seven low-fat (8-10%) formulations of beef patties differing in: (1) raw beef materials, (2) patty formation and freezing method, and (3) added ingredients (iota carrageenan, oat bran and fiber, soy protein concentrate, frozen prehydrated soy protein) were obtained from commercial operations. An eighth product was a 20% fat, all-beef formulation. Patties were cooked to 71C either by impingement oven (IMP) cookery at 260-270C or combination broiler-grilling (BG) at the same temperature range. Among the procedures/ingredients employed, using either beef from young cattle versus old cows, perforating patties coupled with individual quick freezing or substituting some beef with oat bran and fiber produced the greatest improvements in tenderness, juiciness and cooking yields. The 20% fat patties (manufactured from cow beef) received the lowest sensory and instrumental values for tenderness. These findings serve to indicate that high fat levels do not always guarantee high tenderness in beef patties. Patties processed with soy products received the lowest juiciness and flavor ratings. BG produced higher cooking yields and juiciness scores than cooking by IMP. Cooking method did not appreciably influence tenderness. Due to the sizeable differences among formulations in sensory properties and cooking yields, considerable attention appears necessary in selecting raw materials, ingredients and processing procedures in order to insure acceptable low-fat beef patties.

Low-fat (10%) beef patties manufactured with 0.5% iota carrageenan, were subjected to one-time cooking from the raw to fully cooked state or precooking and later reheating before evaluating sensory, shear force and cooking properties. The samples were reheated in a convection oven or in a simultaneous top and bottom contact grill set either at 121 or 191C. Precooking followed by reheating produced only slight changes in sensory properties (reduced tenderness, increased juiciness and increased beef flavor). Convection oven cooking improved tenderness only for one-time cooked patties. With the double contact grilling system, the 121C surface temperature enhanced tenderness (sensory and shear force) and cooking yields of precooked-reheated patties. Low-fat beef patties formulated with iota carrageenan appear capable of being subjected to a variety of cooking approaches and temperatures without major changes in cooked patty properties.

Low-fat (7–8% fat) nonbreaded, pork nuggets were processed using different levels of salt, iota carrageenan, konjac flour and flaked pork muscle. Use of 1.5% salt with iota carrageenan improved precooking yields, juiciness and tenderness scores compared with an all-pork nugget product. However, shear force values were increased as a result of including salt in formulations. Use of iota carrageenan singularly or in combination with konjac flour as a gel did not improve cooking and sensory properties compared with the all-pork product. The highest tenderness ratings were obtained from commercially processed, high-fat breaded nuggets made from ground beef and chicken. In order to achieve the palatability of breaded, high-fat nuggets, further modifications will be necessary in the use of gels and gums with restructured, low-fat pork muscle.

The objective of this work was to better understand the water permeation through edible films when water is either in its vapour or in its liquid state related to their physico-chemical properties. Film based on iota-carrageenans or sodium alginate, containing or not fat, and encapsulating or not an aroma compound (n-hexanal) have been prepared. Films were conditioned at three different relative humidities, 0%, 43% and 84%. The incorporation of the n-hexanal in both types of biopolymer modifies the mechanical properties of film matrix and has a synergistic effect when associated to fat. Increasing the moisture content induces film plasticization by decreasing the glass transition of the glycerol enriched phase. Only carrageenan displays similar value for the liquid water transfer rate whereas a discrepancy of the behaviour in contact of liquid or vapour was observed for the alginate-based film, confirming the Schroeder paradox due to swelling. (C) 2011 Elsevier Ltd. All rights reserved., We are grateful to the CONACyT of Mexico for their support to author A. Hambleton and Universidad Politecnica de Valencia. Authors also thank Marc Desprairies from Cargill for its advice and council in using hydrocolloids.

Iota carrageenan gels prepared with various CaCl2 content were completely dried and then swelled in water vapor. Steady-state fluorescence (SSF) technique was used to monitor the swelling process of each iota carrageenan gels at various temperatures. Pyranine was used as a fluorescence probe. Apparent fluorescence intensity, I increased as swelling time increased for all gel samples. The increase in I was modelled using Li-Tanaka equation from which the swelling time constants, τ1 and cooperative diffusion coefficients, Dc were determined. It was observed that Dc increased as the swelling temperature was increased. On the other hand at each temperature, it was seen that Dc decreased as CaCl2 content was increased. Activation energies for swelling were obtained and found to be 60.5, 61.0, 61.5 and 62.8 kJmol-1 for the gels prepared with increasing amount of CaCl2 content.

Meat batters containing either 0.5% or 1% iota carrageenan (IC, kappa carrageenan (KC) or xanthan gum (XG) were investigated. Rigidity changes during heating and Instron texture profile analysis indicated textural properties of batters. All treatments exhibited a decrease in water-holding ability (WHA) from 55–70°C. Addition of IC increased WHA, rigidity at 70°C, force-to-fracture and true shear strain. KC increased rigidity at 70°C and was most effective at increasing hardness. XC decreased all textural parameters measured. Gums were specific in affecting textural and WHA properties.

The effect of different hydrocolloids on the breaking strength, cohesiveness and rigidity of kappa carrageenan gels was studied using comression tests with the Instron. Instrumental measurements were supplemented with benchtop sensory evaluation of texture by mouth, gel clarity and syneresis. The evaluated hydrocolloids included locust bean gum, iota carrageenan, amidated low methoxyl pectin, xanthan gum, and their selected combinations. Best gels were obtained by using 0.15% kappa carrageenan and 0.85% iota carrageenan, or 0.2% kappa carrageenan, 0.2% locust bean gum and 0.6% amidated LM pectin. Although none duplicated the textural quality of gelatine gels, they represented a wide range of interesting and potentially useful textures.

SummaryAdministration of a degraded iota carrageenan in drinking water to rhesus monkeys resulted in storage of carrageenan in colonic submucosal macrophage lysosomes that persisted even after prolonged recovery. This storage was accompanied by alterations in lysosomal function (appearance of cytoplasmic acid phosphatase, failure of HRP laden endocytic vesicles to fuse with the carrageenan laden lysosomes). Macrophage necrosis and leukocytic infiltration were also observed. Administration of a native (HMR) carrageenan caused no alterations in colonic submucosal macrophages, nor was any storage of HMR observed.

Summary Different types of carrageenans and carboxymethyl celluloses were used as additives (5 g/kg) for minced fillets of cod. Samples of these treatments were stored at −18°C for 10 weeks and were evaluated at regular intervals for pH, water holding capacity, texture, extractable myosin and formation of dimethylamine and formaldehyde. Except Kappa carrageenan the additions improved the water holding capacity of the raw and cooked minced fish and decreased toughening during frozen storage. The addition of Iota carrageenan resulted in samples with remarkable texture stability and so after 10 weeks of frozen storage the texture of this treatment was similar to fresh minced cod. The higher the viscosity of carboxymethyl cellulose, the more it increased the softness and water holding capacity.

The sedimentation of erythrocytes by polydisperse fractions of iota carrageenan has been studied. For human erythrocytes, it is found that their sedimentation is dependent on the number average molecular weight of the carrageenan fraction, the sedimentation rate increasing generally as the molecular weight of the fraction increases until a maximum value is reached, after which the sedimentation rate decreases. The increase in sedimentation of erythrocytes can be reversed by removal of the carrageenan. Addition of EDTA to the carrageenan-erythrocyte medium does not effect the increase in erythrocyte sedimentation rate by carrageenan. The carrageenan-facilitated sedimentation of erythrocytes exhibits wide species differences. The mechanism by which iota carrageenans enhance erythrocyte sedimentation is discussed.

Background Human rhinoviruses (HRVs) are the predominant cause of common cold. In addition, HRVs are implicated in the worsening of COPD and asthma, as well as the loss of lung transplants. Despite significant efforts, no anti-viral agent is approved for the prevention or treatment of HRV-infection. Results In this study we demonstrate that Iota-Carrageenan, a sulphated polysaccharide derived from red seaweed, is a potent anti-rhinoviral substance in-vitro. Iota-Carrageenan reduces HRV growth and inhibits the virus induced cythopathic effect of infected HeLa cells. In addition, Iota-Carrageenan effectively prevents the replication of HRV1A, HRV2, HRV8, HRV14, HRV16, HRV83 and HRV84 in primary human nasal epithelial cells in culture. The data suggest that Iota-Carrageenan acts primarily by preventing the binding or the entry of virions into the cells. Conclusion Since HRV infections predominately occur in the nasal cavity and the upper respiratory tract, a targeted treatment with a product containing Iota-Carrageenan is conceivable. Clinical trials are needed to determine whether Iota-Carrageenan-based products are effective in the treatment or prophylaxis of HRV infections.