Structural and rheological properties of ulvan polysaccharides and their potential for food packaging applications

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-21 DOI:10.1016/j.foodchem.2025.144850

Jingrong Gao , Zhiang Chen , Pimonpan Kaewprachu , Chalalai Jaisan , Yonghong Liu , Papungkorn Sangsawad , Atiruj Theppawong , Shanggui Deng , Nasuha Bunyameen , Supaluck Kraithong

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引用次数: 0

Abstract

Ulvan, a sulfated polysaccharide extracted from green algae, has garnered interest due to its unique structure, rheological behavior, and diverse biological activities, making it a promising material for industrial applications. In food packaging, ulvan-based films offer significant advantages, including improved mechanical strength, thermal stability, biodegradability, and inherent antioxidant and antimicrobial properties, positioning ulvan as an environmentally friendly alternative to synthetic materials. However, comprehensive evaluations of ulvan's effects on food packaging film properties remain limited. This study aims to investigate the structural and rheological characteristics of ulvan, focusing on its impact on microstructure, mechanical performance, thermal stability, antioxidant and antimicrobial functionality, and biodegradability. Additionally, it explores the regulatory challenges associated with ulvan's incorporation into food packaging systems and its current industrial applications. By addressing these aspects, this work seeks to bridge existing knowledge gaps and support the development of ulvan as a sustainable material for food packaging.

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木耳多糖的结构和流变特性及其在食品包装中的应用潜力

Ulvan是一种从绿藻中提取的硫酸酸化多糖，由于其独特的结构、流变行为和多种生物活性而引起了人们的兴趣，使其成为一种有前景的工业应用材料。在食品包装中，ulvan基薄膜具有显著的优势，包括提高机械强度、热稳定性、生物降解性以及固有的抗氧化和抗菌性能，将ulvan定位为合成材料的环保替代品。然而，对ulvan对食品包装薄膜性能影响的综合评价仍然有限。本研究旨在研究ulvan的结构和流变特性，重点研究其对微观结构、力学性能、热稳定性、抗氧化和抗菌功能以及生物降解性的影响。此外，它还探讨了与ulvan纳入食品包装系统及其当前工业应用相关的监管挑战。通过解决这些方面，这项工作旨在弥合现有的知识差距，并支持ulvan作为食品包装的可持续材料的发展。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.