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Current Review: Alginate in the Food Applications

Author

Listed:
  • Shirin Kazemzadeh Pournaki

    (Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA)

  • Ricardo Santos Aleman

    (School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70802, USA)

  • Mehrdad Hasani-Azhdari

    (Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj 77871-31587, Iran)

  • Jhunior Marcia

    (Faculty of Technological Sciences, Universidad Nacional de Agricultura, Road to Dulce Nombre de Culmí, Km 215, Barrio El Espino, Catacamas 16201, Honduras)

  • Ajitesh Yadav

    (Department of Food Science and Human Nutrition, Iowa State University, Ames Iowa, IA 50011, USA)

  • Marvin Moncada

    (Department of Food, Bioprocessing & Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, North Carolina Research Campus, Kannapolis, NC 28081, USA)

Abstract

Due to global development and increased public awareness of food’s effects on health, demands for innovative and healthy products have risen. Biodegradable and environmentally friendly polymer usage in modern food products is a promising approach to reduce the negative health and environmental effects of synthetic chemicals. Also, desirable features such as flavor, texture, shelf-life, storage condition, water holding capacity, a decrease in water activity, and an oil absorption of fried food have been improved by many polysaccharides. One of the important polymers, which is applied in the food industry, is alginate. Alginates are a safe and widely used compound in various industries, especially the food industry, which has led to innovative methods for for the improvement of this industry. Currently, different applications of alginate in stable emulsions and nano-capsules in food applications are due to the crosslinking properties of alginate with divalent cations, such as calcium ions, which have been studied recently. The main aim of this review is to take a closer look at alginate properties and applications in the food industry.

Suggested Citation

  • Shirin Kazemzadeh Pournaki & Ricardo Santos Aleman & Mehrdad Hasani-Azhdari & Jhunior Marcia & Ajitesh Yadav & Marvin Moncada, 2024. "Current Review: Alginate in the Food Applications," J, MDPI, vol. 7(3), pages 1-21, August.
    • Handle: RePEc:gam:jjopen:v:7:y:2024:i:3:p:16-301:d:1450046
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