PROCESS DESIGN AND FABRICATION OF SODIUM ALGINATE FROM SARGASSUM WIGHTII AS A COATING ROOF OF PROTEINATED GRAPE FRUITS USING AGRICULTURAL WASTE PROTEINS

摘要

Alginate is a forcible combination of monomer transformed into an efficacious polysaccharide that exhibits the binding property when dissolved in water. Potency of sodium alginate used in the food industry labels itself a safe organic substrate and does not manifest evil effects on humans. Seaweeds are group of multicellular algae that dwells on a marine environment which serves as a whole food for several people. Sargassum wightii is highly available and collected from coastal land of Mandapam, Pitchavaram, Tuticorin and Kanyakumari areas of Tamil Nadu. The study has proposed to extract the alginate compounds from seaweed with less time consume process. The protocol is been optimized by RSM (Response surface methodology) to optimize the efficient steps. The assessment of individual process parameters were selected based on the best extraction yield in the single factor analysis for optimization studies using central composite rotatory design (CCRD). The result revealed that optimized process of extraction was performed with 3% formaldehyde at 60ºC for 24 hrs for higher yield of sodium alginate. Further purified alginates were glazed on fruits along with protein isolates to increase its self-life. The proteins such a whey protein, casein protein, rice bran protein is obtained from the dairy products. Alginate is mixed with protein isolates and been elapsed on grape fruits by dipping method and their effect is analyzed and evaluated by the rate of release of phenolic compounds when maintained in different temperatures. Day to day inference is been accounted over a period of 21 days. The withstanding temperature is been optimized for the maintenance of the alginate cover along with protein isolates. The alginate when mixed with casein protein showed a higher longevity in fruit with improved texture, resistance to pathogenic and environmental factors and can with stand ambient condition of about 50ºC.