Abstract
Polysaccharides a large chain of simple sugars covalently linked by glycosidic bonds which are obtained from living organisms and microbes commercially used in food and pharmaceutical industries. Marine macroalgae or seaweed is an unexploited natural source of polysaccharides, which contains many variant phytonutrients whose cells are enriched with sulfated polysaccharides which have been progressively read these days for their potential value in food and pharmaceutical applications. This review aims the exploration of these polysaccharides in food applications, with a focus on its types and biological properties in the view of food application.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Ahmady-Asbchin S, Andres Y, Gerente C, Le CP (2009) Natural seaweed waste as sorbent for heavy metal removal from solution. Environ Technol 30(7):755–762. https://doi.org/10.1080/09593330902919401
Alba K, Kontogiorgos V (2018) Seaweed polysaccharides (agar, alginate carrageenan). In: Shahidi F, Melton L, Varelis P (eds) Encyclopedia of food chemistry. Elsevier, Amsterdam, pp 240–250. https://doi.org/10.1016/B978-0-08-100596-5.21587-4
Armentano I, Puglia D, Luzi F, Arciola CR, Morena F, Martino S, Torre L (2018) Nanocomposites based on biodegradable polymers. Materials 11(5):795. https://doi.org/10.3390/ma11050795
Balina K, Romagnoli F, Blumberga D (2017) Seaweed biorefinery concept for sustainable use of marine resources. Energy Procedia 128:504–511. https://doi.org/10.1016/j.egypro.2017.09.067
Bertasa M, Dodero A, Alloisio M et al (2020) Agar gel strength: a correlation study between chemical composition and rheological properties. EurPolym J 123:109442. https://doi.org/10.1016/j.eurpolymj.2019.109442
Bhowmick B, Sarkar G, Rana D, Roy I, Saha NR, Ghosh S, Bhowmik M, Chattopadhyay D (2015) Effect of carrageenan and potassium chloride on an in situ gelling ophthalmic drug delivery system based on methylcellulose. RSC Adv 5(74):60386–60391. https://doi.org/10.1039/c5ra06858d
Bico SLS, Raposo MFJ, Morais RMSC, Morais AMMB (2009) Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana. Food Control 20:508–514. https://doi.org/10.1016/j.foodcont.2008.07.017
Bixler HJ, Porse H (2011) A decade of change in the seaweed hydrocolloids industry. J ApplPhycol 23(3):321–335. https://doi.org/10.1007/s10811-010-9529-3
Boral S, Saxena A, Bohidar HB (2010) Syneresis in agar hydrogels. Int J BiolMacromol 46(2):232–236. https://doi.org/10.1016/j.ijbiomac.2009.12.008
Campo VL, Kawano DF, da Silva DB, Carvalho I (2009) Carrageenans: Biological properties, chemical modifications and structural analysis - A review. Carbohydr Polym 77:167–180. https://doi.org/10.1016/j.carbpol.2009.01.020
Cazón P, Velazquez G, Ramírez JA, Vázquez M (2017) Polysaccharide-based films and coatings for food packaging: a review. Food Hydrocoll 68:136–148. https://doi.org/10.1016/j.foodhyd.2016.09.009
Chen B, You W, Huang J, Yu Y, Chen W (2010) Isolation and antioxidant property of the extracellular polysaccharide from Rhodella reticulata. World J MicrobiolBiotechnol 26(5):833–840. https://doi.org/10.1007/s11274-009-0240-y
Chen D, Wu XZ, Wen ZY (2008) Sulfated polysaccharides and immune response: promoter or inhibitor? Panminerva Med 50:177–183
Cherry P, O’Hara C, Magee PJ, McSorley EM, Allsopp PJ (2019) Risks and benefits of consuming edible seaweeds. Nutr Rev 77(5):307–329. https://doi.org/10.1093/nutrit/nuy066
Ciancia M, Quintana I, Cerezo AS (2010) Overview of anticoagulant activity of sulfated polysaccharides from seaweeds in relation to their structures, focusing on those of green seaweeds. Curr Med Chem 17(23):2503–2529. https://doi.org/10.2174/092986710791556069
Cunha L, Grenha A (2016) Sulfated seaweed polysaccharides as multifunctional materials in drug delivery applications. Mar Drugs 14:42
De Jesus Raposo MF, De Morais RMSC, De Morais AMMB (2013) Bioactivity and applications of sulphated polysaccharides from marine microalgae. Mar Drugs 11(1):233–252. https://doi.org/10.3390/md11010233
De Lestang BG, Quillet M, Bremond M (1987) λ-carrageenan in the gametophytes of Chondrus crispus. Phytochemistry 26(6):1705–1707. https://doi.org/10.1016/S0031-9422(00)82272-4
Díez I, Muguerza N, Santolaria A, Ganzedo U, Gorostiaga JM (2012) Seaweed assemblage changes in the eastern Cantabrian Sea and their potential relationship to climate change. Estuar Coast Shelf Sci 99:108–120. https://doi.org/10.1016/j.ecss.2011.12.027
Dillehay TD, Ramír C, Pino M, Collins MB, Rossen J, Pino-Navarro JD (2008) Monte Verde: seaweed, food, medicine, and the peopling of South America. Science 325(5877):1287–1289. https://doi.org/10.1126/science.1156533
Dittami SM, Heesch S, Olsen JL, Collén J (2017) Transitions between marine and freshwater environments provide new clues about the origins of multicellular plants and algae. J Phycol 53(4):731–745. https://doi.org/10.1111/jpy.12547
Fleurence J, Morançais M, Dumay J (2018) Seaweed proteins. In: Yada RY (ed) Proteins in food processing, 2nd edn. Elsevier, Amsterdam, pp 245–262
Gioele C, Marilena S, Valbona A et al (2017) Gracilaria gracilis, source of agar: a short review. Curr Org Chem 21:380–386
Glauser BF, Rezende RM, Melo FR, Pereira MS, Francischetti IMB, Monteiro RQ, Rezaie AR, Mourão PAS (2009) Anticoagulant activity of a sulfatedgalactan: serpin-independent effect and specific interaction with factor Xa. ThrombHaemost 102(6):1183–1193. https://doi.org/10.1160/TH09-04-0273
Gul K, Singh AK, Jabeen R (2016) Nutraceuticals and functional foods: the foods for the future world. Crit Rev Food SciNutr 56:2617–2627
Hahn T, Lang S, Ulber R, Muffler K (2012) Novel procedures for the extraction of fucoidan from brown algae. Process Biochem 47(12):1691–1698. https://doi.org/10.1016/j.procbio.2012.06.016
He P, Xu S, Zhang H, Wen S, Dai Y, Lin S, Yarish C (2008) Bioremediation efficiency in the removal of dissolved inorganic nutrients by the red seaweed, Porphyra yezoensis, cultivated in the open sea. Water Res 42(4–5):1281–1289. https://doi.org/10.1016/j.watres.2007.09.023
Holdt SL, Kraan S (2011) Bioactive compounds in seaweed: functional food applications and legislation. J ApplPhycol 23(3):543–597. https://doi.org/10.1007/S10811-010-9632-5
Ibrahim M, Salman M, Kamal S, Rehman S, Razzaq A, Akash SH (2017) Algae-based biologically active compounds. In: Zia KM, Zuber M, Ali M (eds) Algae based polymers, blends, and composites: chemistry biotechnology and materials science. Elsevier, Amsterdam, pp 155–271
Jiao G, Yu G, Zhang J, Ewart HS (2011) Chemical structures and bioactivities of sulfated polysaccharides from marine algae. Mar Drugs 9:196–233. https://doi.org/10.3390/md9020196
Kadam SU, Pankaj SK, Tiwari BK, Cullen PJ, O’Donnell CP (2015) Development of biopolymer-based gelatin and casein films incorporating brown seaweed Ascophyllum nodosum extract. Food Packag Shelf Life 6:68–74. https://doi.org/10.1016/j.fpsl.2015.09.003
Khalil A, Tye YY, NurulFazita MR (2018) A review of extractions of seaweed hydrocolloids: properties and applications. Express Polym Lett 12:296–317. https://doi.org/10.3144/expresspolymlett.2018.27
Kidgell JT, Magnusson M, de Nys R, Glasson CRK (2019) Ulvan: a systematic review of extraction, composition and function. Algal Res 39:101422. https://doi.org/10.1016/j.algal.2019.101422
Kiraci S (2018) Effects of seaweed and different farm manures on growth and yield of organic carrots. J Plant Nutr 41(6):716–721. https://doi.org/10.1080/01904167.2018.1425435
Kraan S (2012) Algal polysaccharides novel applications and outlook. In: Chang C-F (ed) Carbohydrates-comprehensive studies on glycobiology and glycotechnology. InTech, Croatia, pp 489–532
Krempel M, Griffin K, Khouryieh H (2019) Hydrocolloids as emulsifiers and stabilizers in beverage preservation. In: Grumezescu AM, Holban AM (eds) Preservatives and preservation approaches in beverages: volume 16: the science of beverages. Elsevier, Amsterdam, pp 427–465
Lahaye M, Robic A (2007) Structure and function properties of Ulvan, a polysaccharide from green seaweeds. Biomacromol 8(6):1765–1774. https://doi.org/10.1021/bm061185q
Larotonda FDS, Torres MD, Gonçalves MP et al (2016) Hybrid carrageenan-based formulations for edible film preparation Benchmarking with kappa carrageenan. J ApplPolym. https://doi.org/10.1002/app.42263
Lee WK, Lim YY, Leow ATC et al (2017) Factors affecting yield and gelling properties of agar. J ApplPhycol 29:1527–1540. https://doi.org/10.1007/s10811-016-1009-y
Leung MYK, Liu C, Koon JCM, Fung KP (2006) Polysaccharide biological response modifiers. ImmunolLett 105(2):101–114. https://doi.org/10.1016/j.imlet.2006.01.009
Li B, Lu F, Wei X, Zhao R (2008) Fucoidan: structure and bioactivity. Molecules 13:1671–1695. https://doi.org/10.3390/molecules13081671
Mao W, Zang X, Li Y, Zhang H (2006) Sulfated polysaccharides from marine green algae Ulva conglobata and their anticoagulant activity. J ApplPhycol 18:9–14. https://doi.org/10.1007/s10811-005-9008-4
Martínez-Sanz M, Martínez-Abad A, López-Rubio A (2019) Cost-efficient bio-based food packaging films from unpurified agar-based extracts. Food Packag Shelf Life 21:100367. https://doi.org/10.1016/j.fpsl.2019.100367
Milani J, Maleki G (2012) Hydrocolloids in food industry. In: Valdez B (ed) Food industrial processes-methods and equipment. InTech, Croatia, pp 2–37
Mišurcová L, Škrovánková S, Samek D et al (2012) Health benefits of algal polysaccharides in human nutrition. In: Henry J (ed) Advance in food and nutrition research, vol 66. Elsevier, Amsterdam, pp 75–145
Mukhamejanov E, Kurilenko V (2020) Fucoidan: a nutraceutical for metabolic and regulatory systems homeostasis maintenance. World J Adv Res Rev 6:255–264. https://doi.org/10.30574/wjarr.2020.6.1.0106
Mustafa S, Mobashir M (2020) LC–MS and docking profiling reveals potential difference between the pure and crude fucoidan metabolites. Int J BiolMacromol 143:11–29. https://doi.org/10.1016/j.ijbiomac.2019.11.232
NurjanahNurilmala M, Hidayat T, Sudirdjo F (2016) Characteristics of seaweed as raw materials for cosmetics. AquatProcedia 7:177–180. https://doi.org/10.1016/j.aqpro.2016.07.024
Pangestuti R, Kim SK (2011) Biological activities and health benefit effects of natural pigments derived from marine algae. J Funct Foods 3(4):255–266. https://doi.org/10.1016/j.jff.2011.07.001
Parreidt TS, Müller K, Schmid M (2018) Alginate-based edible films and coatings for food packaging applications. Foods 7(10):170. https://doi.org/10.3390/FOODS7100170
Pereira L (2018) Biological and therapeutic properties of the seaweed polysaccharides. Int Biol Rev. https://doi.org/10.18103/ibr.v2i2.1762
Pérez MJ, Falqué E, Domínguez H (2016) Antimicrobial action of compounds from marine seaweed. Mar Drugs 14(3):52. https://doi.org/10.3390/md14030052
Porse H, Rudolph B (2017) The seaweed hydrocolloid industry: 2016 updates, requirements, and outlook. J ApplPhycol 29:2187–2200. https://doi.org/10.1007/s10811-017-1144-0
Qin Y (2018) Seaweed hydrocolloids as thickening, gelling, and emulsifying agents in functional food products. In: Qin Y (ed) Bioactive seaweeds for food applications: natural ingredients for healthy diets. Elsevier, Amsterdam, pp 135–152
Rhein-Knudsen N, Ale MT, Ajalloueian F et al (2017) Rheological properties of agar and carrageenan from Ghanaian red seaweeds. Food Hydrocoll 63:50–58. https://doi.org/10.1016/j.foodhyd.2016.08.023
Rodriguez-Jasso RM, Mussatto SI, Pastrana L, Aguilar CN, Teixeira JA (2011) Microwave-assisted extraction of sulfated polysaccharides (fucoidan) from brown seaweed. CarbohydrPolym 86(3):1137–1144. https://doi.org/10.1016/j.carbpol.2011.06.006
Saha D, Bhattacharya S (2010) Hydrocolloids as thickening and gelling agents in food: a critical review. J Food SciTechnol 47(6):587–597. https://doi.org/10.1007/s13197-010-0162-6
Salehi B, Sharifi-Rad J, Seca AML, Pinto DCGA, Michalak I, Trincone A, Prakash Mishra A, Nigam M, Zam W, Martins N (2019) Current trends on seaweeds: looking at chemical composition, phytopharmacology, and cosmetic applications. Molecules 24(22):4182. https://doi.org/10.3390/molecules24224182
Sanchez-García MD (2011) Carrageenan polysaccharides for food packaging. In: Lagarón J-M (ed) Multifunctional and nanoreinforced polymers for food packaging. Elsevier, Amsterdam, pp 594–609
Sedayu BB, Cran MJ, Bigger SW (2019) A Review of property enhancement techniques for carrageenan-based films and coatings. CarbohydrPolym 216:287–302
Senni K, Gueniche F, Foucault-Bertaud A, Igondjo-Tchen S, Fioretti F, Colliec-Jouault S, Durand P, Guezennec J, Godeau G, Letourneur D (2006) Fucoidan a sulfated polysaccharide from brown algae is a potent modulator of connective tissue proteolysis. Arch Biochem Biophys 445:56–64. https://doi.org/10.1016/j.abb.2005.11.001
Shannon E, Abu-Ghannam N (2019) Seaweeds as nutraceuticals for health and nutrition. Phycologia 58(5):563–577. https://doi.org/10.1080/00318884.2019.1640533
Sousa AMM, Sereno AM, Hilliou L, Gonçalves MP (2014) Biodegradable agar extracted from gracilaria vermiculophylla : film properties and application to edible coating. Trans Tech Publ 636:739–744. https://doi.org/10.4028/www.scientific.net/MSF.636-637.739
Surender Reddy K, Abraham A, Afewerki B et al (2018) Extraction of agar and alginate from marine seaweeds in red sea region. Int J Mar Biol Res 3:1–8. https://doi.org/10.15226/24754706/3/2/00126
Talyshinsky MM, Souprun YY, Huleihel MM (2002) Anti-viral activity of red microalgal polysaccharides against retroviruses. Cancer Cell Int 2(1):8. https://doi.org/10.1186/1475-2867-2-8
Tuvikene R, Truus K, Robal M, Volobujeva O, Mellikov E, Pehk T, Kollist A, Kailas T, Vaher M (2010) The extraction, structure, and gelling properties of hybrid galactan from the red alga Furcellaria lumbricalis (Baltic Sea, Estonia). J ApplPhycol 22(1):51–63. https://doi.org/10.1007/s10811-009-9425-x
Van de Velde F (2008) Structure and function of hybrid carrageenans. Food Hydrocoll 22(5):727–734. https://doi.org/10.1016/j.foodhyd.2007.05.013
Villanueva RD, Montaño MNE, Romero JB (2009) Iota-carrageenan from a newly farmed, rare variety of eucheumoid seaweed-"endong". J ApplPhycol 21(1):27–30. https://doi.org/10.1007/s10811-008-9356-y
Wang LF, Rhim JW (2015) Preparation and application of agar/alginate/collagen ternary blend functional food packaging films. Int J BiolMacromol 80:460–468. https://doi.org/10.1016/j.ijbiomac.2015.07.007
Wang W, Wang S-X, Guan H-S (2012) The antiviral activities and mechanisms of marine polysaccharides: an overview. Mar Drugs 10:2795–2816. https://doi.org/10.3390/md10122795
Wang Y, Xing M, Cao Q et al (2019) Biological activities of fucoidan and the factors mediating its therapeutic effects: a review of recent studies. Mar Drugs 17:183. https://doi.org/10.3390/md17030183
Weiner ML (2014) Food additive carrageenan: part II: a critical review of carrageenan in vivo safety studies. Crit Rev Toxicol 44:244–269. https://doi.org/10.3109/10408444.2013.861798
Wells ML, Potin P, Craigie JS, Raven JA, Merchant SS, Helliwell KE, Smith AG, Camire ME, Brawley SH (2017) Algae as nutritional and functional food sources: revisiting our understanding. J ApplPhycol 29(2):949–982. https://doi.org/10.1007/s10811-016-0974-5
Yaich H, Garna H, Besbes S, Barthélemy JP, Paquot M, Blecker C, Attia H (2014) Impact of extraction procedures on the chemical, rheological and textural properties of ulvan from Ulva lactuca of Tunisia coast. Food Hydrocoll 40:53–63. https://doi.org/10.1016/j.foodhyd.2014.02.002
Yousefi M, Jafari SM (2019) Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties. Trends Food SciTechnol 88:468–483. https://doi.org/10.1016/j.tifs.2019.04.015
Acknowledgements
The authors are thankful to the management of the Vellore Institute of Technology, Vellore, Tamil Nadu, India for providing constant support and encouragement.
Funding
This research did not receive any specific Grant from funding agencies in the public, commercial, or not-for-profit sectors.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
Authors declare that this work has not been published previously and there are no conflict of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Muthukumar, J., Chidambaram, R. & Sukumaran, S. Sulfated polysaccharides and its commercial applications in food industries—A review. J Food Sci Technol 58, 2453–2466 (2021). https://doi.org/10.1007/s13197-020-04837-0
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04837-0