Summary
This systematic review examines sustainable extraction of alginate from brown seaweeds and its valorisation in food systems. The authors synthesise evidence on green extraction technologies that improve yield and purity whilst reducing environmental impact, and detail structure–function relationships governing alginate's physicochemical properties. Emerging applications include edible films and coatings, bioactive encapsulation, fat replacement, and emulsion stabilisation, though the review identifies gaps in standardised methodologies and scalable processing needed for industrial translation.
Regional applicability
Given the United Kingdom's seaweed resources and growing interest in marine biotechnology and sustainable food ingredients, findings on green alginate extraction and functional food applications could inform UK-based seaweed valorisation and ingredient innovation. However, the review does not appear to address UK-specific regulatory, supply chain, or consumer adoption barriers.
Key measures
Extraction yield and purity; chemical and energy inputs; molecular weight distribution; rheological behaviour; functional performance in food applications (gelling, thickening, stabilising, film-forming)
Outcomes reported
This review synthesises advances in sustainable alginate extraction technologies, structure–function relationships, and emerging food applications. The study evaluated the efficiency, selectivity, and environmental impact of green extraction methods compared to conventional acid–alkali approaches.
Topic tags
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