Alginate: Impact on Food Micro-Structure and Functional Propertis as Food Polymer

Globalization and growing public awareness of the health effects of food have led to a surge in demand for novel and nutritious products. One promising strategy to lessen the harmful effects of synthetic chemicals on human health and the environment is the use of biodegradable and eco-friendly polymers in contemporary food products. Additionally, a variety of polysaccharides have been used to improve the flavor, texture, shelf-life, storage conditions, water-holding capacity, reduction in water activity, and oil absorption of fried foods. Alginate is a significant polymer that finds use in the food industry. Since alginates are a safe and common substance in many different industries, particularly the food sector, creative approaches to enhancing this sector have been developed. Nowadays, alginate is used in a variety of stable emulsion and food nano-capsule applications because of its recently studied cross-linking capabilities with divalent cations like calcium ions. This review's primary goal is to examine alginate's characteristics and uses in the food sector in greater detail.