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

Sladjana Meseldžija,

Sergio Benavides

и другие.

Foods, Год журнала: 2024, Номер 13(19), С. 3212 - 3212

Опубликована: Окт. 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.

Язык: 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

и другие.

Food Hydrocolloids, Год журнала: 2024, Номер 156, С. 110321 - 110321

Опубликована: Июнь 15, 2024

Язык: Английский

Процитировано

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

и другие.

Food Hydrocolloids, Год журнала: 2024, Номер unknown, С. 110758 - 110758

Опубликована: Окт. 1, 2024

Язык: Английский

Процитировано

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

и другие.

Food Chemistry, Год журнала: 2024, Номер 465, С. 141974 - 141974

Опубликована: Ноя. 9, 2024

Язык: Английский

Процитировано

1

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

и другие.

Bioresource Technology Reports, Год журнала: 2024, Номер unknown, С. 102001 - 102001

Опубликована: Ноя. 1, 2024

Язык: Английский

Процитировано

1

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

Sladjana Meseldžija,

Sergio Benavides

и другие.

Foods, Год журнала: 2024, Номер 13(19), С. 3212 - 3212

Опубликована: Окт. 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.

Язык: Английский

Процитировано

0