Possible Interaction: Carrageenan and Gelatin

“The incorporation of hydrocolloids (agar and κ-carrageenan ) could also improve the quality of fish gelatin gel , which in turn can widen the applications of fish gelatin in the food and other industries.”

“The combination of carrageenan and gelatin in different ratios proved to be useful in modulating the drug release profiles, the rheological properties of the hydrated formulations and their mucoadhesive properties.”

“These results indicated electrostatic interactions formed between protein and κ-C. The average area of holes formed by yolk gelation increased by κ-C addition.”

“The formation of GTC microparticles occurs via polyelectrolyte interactions between gelatin and k-carrageenan as well as hydrogen bonding from tannic acid.”

“Gelation process performed by dynamic rheological analysis demonstrated that the presence of carrageenan decreased the gelation temperature but increased the storage modulus.”

“The addition of gelatin to carrageenan is found to improve the thermal stability of the gelatin-carrageenan fibers in the composite hydrogels.”

“The current study aimed to exploit the electrostatic associative interaction between carrageenan and gelatin to optimise a formulation of lyophilised orally disintegrating tablets (ODTs) suitable for multiparticulate delivery.”

“The disintegration time and viscosity were controlled by the associative interaction between gelatin and carrageenan upon hydration which forms a strong complex that increases the viscosity of the stock solution and forms tablet with higher resistant to disintegration in aqueous medium.”

“ Gelatin was added to κ-carrageenan in order to change the carrier properties.”