Use and bioavaliability of polysaccharides from algal source as polymeric biomaterials in the food industry

Abstract

The use of natural polymers has surged due to concerns about environmental pollution from plastics and emerging pollutants from fossil fuels. Within this framework, polysaccharides derived from macroalgae and microalgae are recognized as abundant natural resources suitable for diverse applications in biology, biomedicine, and food industries. These polysaccharides are used to create various nanomaterials that serve as effective carriers in the food sector. Incorporating polysaccharide-based nanomaterials as functional food ingredients can enhance texture properties and reduce caloric density. Furthermore, these nanostructures show promise in developing food packaging with antioxidant and antimicrobial properties. Importantly, polysaccharide-based nanomaterials are biocompatible and biodegradable. This review article thus explores the utilization of algal polysaccharides for manufacturing nanomaterials and their potential application across the food field. Furthermore, the article examines the role of algae as a source of polysaccharides, nanomaterials derived from these biopolymers, recent advances in research and potential applications in the food industry.