Algal polysaccharides: Structure, preparation and applications in food packaging
2023
Thiviya, Punniamoorthy | Gamage, Ashoka | Liyanapathiranage, Anuradhi | Makehelwala, Madhubhashini | Dassanayake, R.S. | Manamperi, Asanga | Merah, Othmane | Mani, Sudhargar | Koduru, Janardhan Reddy | Madhujith, Terrence | University of Peradeniya | University of Georgia [USA] | Ministry of Water Supply | University of Sri Jayewardenepura | Kettering University | Laboratoire de Chimie Agro-Industrielle (LCA) ; Ecole nationale supérieure des ingénieurs en arts chimiques et technologiques (ENSIACET) ; Institut National Polytechnique (Toulouse) (Toulouse INP) ; Université de Toulouse (UT)-Université de Toulouse (UT)-Institut National Polytechnique (Toulouse) (Toulouse INP) ; Université de Toulouse (UT)-Université de Toulouse (UT)-Ecole d'Ingénieurs de Purpan (INP - PURPAN) ; Institut National Polytechnique (Toulouse) (Toulouse INP) ; Université de Toulouse (UT)-Université de Toulouse (UT)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | KwangWoon University
International audience
显示更多 [+] 显示较少 [-]英语. Algal polysaccharides have become more popular in the food and packaging industry because of their excellent physicochemical properties. Further, the use of biodegradable, biobased polymers as an alternative renewable source for developing environmentally friendly materials has emerged as a substitute for non-renewable plastic materials. In this regard, algal polysaccharide-based biopolymers are highly studied in the development of novel packaging materials with the improved barrier, mechanical, antioxidant, and antimicrobial properties. In this review, major algal polysaccharides, such as galactans (agar, carrageenan), alginates, and ulvan, are mainly considered and will give information about their structure, properties, and applications in the food packaging industry.
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