Preparation and potential applications of alginate oligosaccharides

Alginate, a linear polymer consisting of β-D-mannuronic acid (M) and α-L-guluronic acid (G) with 1,4-glycosidic linkages and comprising 40% of the dry weight of algae, possesses various applications in the food and nutraceutical industries. However, the potential applications of alginate are restric...

Full description

Saved in:
Bibliographic Details
Published in:Critical reviews in food science and nutrition 2023-11, Vol.63 (29), p.10130-10147
Main Authors: Bi, Decheng, Yang, Xu, Lu, Jun, Xu, Xu
Format: Article
Language:English
Subjects:
Algae
Alginate
Alginates
Alginic acid
Biological activity
Degradation
Food
Food industry
Functional foods & nutraceuticals
health effects
Low molecular weights
Mannuronic acid
Molecular weight
nutraceutical
Oligosaccharides
Polymers
preparation
Solubility
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Alginate, a linear polymer consisting of β-D-mannuronic acid (M) and α-L-guluronic acid (G) with 1,4-glycosidic linkages and comprising 40% of the dry weight of algae, possesses various applications in the food and nutraceutical industries. However, the potential applications of alginate are restricted in some fields because of its low water solubility and high solution viscosity. Alginate oligosaccharides (AOS) on the other hand, have low molecular weight which result in better water solubility. Hence, it becomes a more popular target to be researched in recent years for its use in foods and nutraceuticals. AOS can be obtained by multiple degradation methods, including enzymatic degradation, from alginate or alginate-derived poly G and poly M. AOS have unique bioactivity and can bring human health benefits, which render them potentials to be developed/incorporated into functional food. This review comprehensively covers methods of the preparation and analysis of AOS, and discussed the potential applications of AOS in foods and nutraceuticals.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408398.2022.2067832