Unveiling the Potential of Marine Biopolymers: Sources, Classification, and Diverse Food Applications

Author:

Bose Ipsheta1ORCID,Nousheen 1,Roy Swarup12ORCID,Yaduvanshi Pallvi1,Sharma Somesh1ORCID,Chandel Vinay1,Biswas Deblina3

Affiliation:

1. School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India

2. Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India

3. Department of Instrumentation and Control Engineering, Dr. B. R. Ambedkar National Institute of Technology Jalandhar, Jalandhar 144011, India

Abstract

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.

Publisher

MDPI AG

Subject

General Materials Science

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