Seaweed as a Valuable and Sustainable Resource for Food Packaging Materials DOI Creative Commons
Aleksandra Nešić,

Sladjana Meseldžija,

Sergio Benavides

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(19), P. 3212 - 3212

Published: Oct. 9, 2024

Plastic food packaging causes massive pollution in the environment via resource extraction, gas emissions, and enduring plastic waste accumulation. Hence, it is of crucial importance to discover sustainable alternatives order protect ecosystems conserve precious resources. Recently, seaweed has been emerging as a promising solution pollution. Seaweed fast-growing marine plant that abundant tropical coastlines requires minimal resources cultivate. In addition, rich valuable polysaccharides such alginate, fucoidan, carrageenan, agar, ulva, which can be extracted processed into biodegradable films, coatings, wraps. This ability allows creation an alternative packages are completely biodegradable, made from renewable resources, do not linger landfills or oceans for centuries. this context, review discusses main classification seaweed, their production abundance world, provides summary seaweed-based materials developed last 2–5 years potential usage sector.

Language: Английский

Ulvans, sulfated β-d-galactans and xyloarabinogalactan: A comparative approach to extraction, structural characterization and antioxidant activity assessment DOI
Amal D. Premarathna,

Tamer A.E. Ahmed,

Sanjida Humayun

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 156, P. 110321 - 110321

Published: June 15, 2024

Language: Английский

Citations

1

Exploring the role of polysaccharides from macroalgae in shaping gut microbiome and promoting anti-obesity outcomes DOI

Mehdi Amiri Goushki,

Zahra Kharat,

Gustavo Waltzer Fehrenbach

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: unknown, P. 110758 - 110758

Published: Oct. 1, 2024

Language: Английский

Citations

1

Characterization of ulvan polysaccharide extracted from Ulva pertusa and its effect on thermal, rheological, and gelling properties of rice flour DOI
Supaluck Kraithong, Ke Xu, Suyong Lee

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 465, P. 141974 - 141974

Published: Nov. 9, 2024

Language: Английский

Citations

1

Physico-chemical and thermal degradation characteristics of marine red macroalgae for sustainable packaging applications DOI
Tata Alfatah, Eka Marya Mistar, Dian Aswita

et al.

Bioresource Technology Reports, Journal Year: 2024, Volume and Issue: unknown, P. 102001 - 102001

Published: Nov. 1, 2024

Language: Английский

Citations

1

Seaweed as a Valuable and Sustainable Resource for Food Packaging Materials DOI Creative Commons
Aleksandra Nešić,

Sladjana Meseldžija,

Sergio Benavides

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(19), P. 3212 - 3212

Published: Oct. 9, 2024

Plastic food packaging causes massive pollution in the environment via resource extraction, gas emissions, and enduring plastic waste accumulation. Hence, it is of crucial importance to discover sustainable alternatives order protect ecosystems conserve precious resources. Recently, seaweed has been emerging as a promising solution pollution. Seaweed fast-growing marine plant that abundant tropical coastlines requires minimal resources cultivate. In addition, rich valuable polysaccharides such alginate, fucoidan, carrageenan, agar, ulva, which can be extracted processed into biodegradable films, coatings, wraps. This ability allows creation an alternative packages are completely biodegradable, made from renewable resources, do not linger landfills or oceans for centuries. this context, review discusses main classification seaweed, their production abundance world, provides summary seaweed-based materials developed last 2–5 years potential usage sector.

Language: Английский

Citations

0