Preparation and potential applications of alginate oligosaccharides

• Published in: Critical reviews in food science and nutrition Vol. 63; no. 29; pp. 10130 - 10147
• Main Authors: Bi, Decheng, Yang, Xu, Lu, Jun, Xu, Xu
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 17-11-2023; Taylor & Francis Ltd
• Subjects: Algae; Alginate; Alginates; Alginic acid; Biological activity; Degradation; Food; Food industry; Functional foods & nutraceuticals; health effects; Low molecular weights; Mannuronic acid; Molecular weight; nutraceutical; Oligosaccharides; Polymers; preparation; Solubility; Alginate; health effects; nutraceutical; oligosaccharides; preparation
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408398.2022.2067832

Alginate, a linear polymer consisting of β-D-mannuronic acid (M) and α-L-guluronic acid (G) with 1,4-glycosidic linkages and comprising 40% of the dry weight of algae, possesses various applications in the food and nutraceutical industries. However, the potential applications of alginate are restricted in some fields because of its low water solubility and high solution viscosity. Alginate oligosaccharides (AOS) on the other hand, have low molecular weight which result in better water solubility. Hence, it becomes a more popular target to be researched in recent years for its use in foods and nutraceuticals. AOS can be obtained by multiple degradation methods, including enzymatic degradation, from alginate or alginate-derived poly G and poly M. AOS have unique bioactivity and can bring human health benefits, which render them potentials to be developed/incorporated into functional food. This review comprehensively covers methods of the preparation and analysis of AOS, and discussed the potential applications of AOS in foods and nutraceuticals.