Potential Food and Nutraceutical Applications of Alginate: A Review

被引：75
作者：
Bi, Decheng [1 ,2 ]
Yang, Xu [3 ]
Yao, Lijun [1 ]
Hu, Zhangli [1 ]
Li, Hui [1 ]
Xu, Xu [1 ]
Lu, Jun [3 ,4 ,5 ]
机构：
[1] Shenzhen Univ, Coll Life Sci & Oceanog, Shenzhen Key Lab Marine Bioresources & Ecol, Shenzhen 518060, Peoples R China
[2] Shenzhen Univ, Coll Phys & Optoelect Engn, Shenzhen 518060, Peoples R China
[3] Auckland Univ Technol, Sch Sci, Fac Hlth & Environm Sci, Auckland 1142, New Zealand
[4] Nanchang Univ, Coll Food Sci & Technol, Nanchang 330031, Jiangxi, Peoples R China
[5] Maurice Wilkins Ctr Mol Biodiscovery, Auckland 1142, New Zealand
来源：
MARINE DRUGS | 2022年 / 20卷 / 09期
基金：
中国国家自然科学基金; 国家重点研发计划;
关键词：
alginate; food hydrocolloid; food film packaging; health effects; L-GULURONIC ACID; EDIBLE FILM; CA-ALGINATE; PHYSICOCHEMICAL PROPERTIES; CHROMATOGRAPHIC ANALYSIS; DIFFUSION BEHAVIOR; SEQUENCE; POLYSACCHARIDE; ENCAPSULATION; BIOSYNTHESIS;
D O I：
10.3390/md20090564
中图分类号：
R914 [药物化学];
学科分类号：
100701 ;
摘要：
Alginate is an acidic polysaccharide mainly extracted from kelp or sargassum, which comprises 40% of the dry weight of algae. It is a linear polymer consisting of beta-D-mannuronic acid (M) and alpha-L-guluronic acid (G) with 1,4-glycosidic linkages, possessing various applications in the food and nutraceutical industries due to its unique physicochemical properties and health benefits. Additionally, alginate is able to form a gel matrix in the presence of Ca2+ ions. Alginate properties also affect its gelation, including its structure and experimental conditions such as pH, temperature, crosslinker concentration, residence time and ionic strength. These features of this polysaccharide have been widely used in the food industry, including in food gels, controlled-release systems and film packaging. This review comprehensively covers the analysis of alginate and discussed the potential applications of alginate in the food industry and nutraceuticals.
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页数：15
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