Bose Ipsheta, Roy Swarup, Yaduvanshi Pallvi, Sharma Somesh, Chandel Vinay, Biswas Deblina
School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India.
Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India.
Materials (Basel). 2023 Jul 5;16(13):4840. doi: 10.3390/ma16134840.
Environmental concerns regarding the usage of nonrenewable materials are driving up the demand for biodegradable marine biopolymers. Marine biopolymers are gaining increasing attention as sustainable alternatives in various industries, including the food sector. This review article aims to provide a comprehensive overview of marine biopolymers and their applications in the food industry. Marine sources are given attention as innovative resources for the production of sea-originated biopolymers, such as agar, alginate, chitin/chitosan, and carrageenan, which are safe, biodegradable, and are widely employed in a broad spectrum of industrial uses. This article begins by discussing the diverse source materials of marine biopolymers, which encompass biopolymers derived from seaweed and marine animals. It explores the unique characteristics and properties of these biopolymers, highlighting their potential for food applications. Furthermore, this review presents a classification of marine biopolymers, categorizing them based on their chemical composition and structural properties. This classification provides a framework for understanding the versatility and functionality of different marine biopolymers in food systems. This article also delves into the various food applications of marine biopolymers across different sectors, including meat, milk products, fruits, and vegetables. Thus, the motive of this review article is to offer a brief outline of (a) the source materials of marine biopolymers, which incorporates marine biopolymers derived from seaweed and marine animals, (b) a marine biopolymer classification, and (c) the various food applications in different food systems such as meat, milk products, fruits, and vegetables.
对不可再生材料使用的环境担忧正在推动对可生物降解海洋生物聚合物的需求。海洋生物聚合物作为包括食品行业在内的各个行业的可持续替代品，正受到越来越多的关注。这篇综述文章旨在全面概述海洋生物聚合物及其在食品工业中的应用。海洋来源作为生产源自海洋的生物聚合物（如琼脂、藻酸盐、几丁质/壳聚糖和角叉菜胶）的创新资源受到关注，这些生物聚合物安全、可生物降解，并且广泛应用于广泛的工业用途。本文首先讨论海洋生物聚合物的多种原料，其中包括源自海藻和海洋动物的生物聚合物。文章探讨了这些生物聚合物的独特特性和性质，突出了它们在食品应用方面的潜力。此外，本综述对海洋生物聚合物进行了分类，根据它们的化学组成和结构性质对其进行归类。这种分类为理解不同海洋生物聚合物在食品体系中的多功能性和功能性提供了一个框架。本文还深入探讨了海洋生物聚合物在不同领域（包括肉类、奶制品、水果和蔬菜）的各种食品应用。因此，这篇综述文章的目的是简要概述：（a）海洋生物聚合物的原料，包括源自海藻和海洋动物的海洋生物聚合物；（b）海洋生物聚合物的分类；以及（c）在肉类、奶制品、水果和蔬菜等不同食品体系中的各种食品应用。
