Summary
Alginate, a multifunctional polysaccharide derived from brown seaweeds, has gained increasing attention as a sustainable biopolymer for food and allied industries. Its structural composition, determined by the ratio and sequence of mannuronic and guluronic acid residues, governs its physicochemical and functional properties such as gelling, thickening, stabilizing, and film-forming abilities. However, conventional acid–alkali extraction methods remain resource-intensive and environmentally unsustainable, highlighting the need for greener, more efficient alternatives. This review systematically synthesizes recent advances in alginate valorization through a structured analysis of peer-reviewed studies on extraction technologies, structure–function relationships, and emerging food application
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