Modification on sodium alginate for food preservation: A review

Background: Sodium alginate (SA) is an anionic polysaccharide with polyhydroxyl and carboxyl groups. The weak gelation and film-forming properties of SA can be utilized to prepare gels and film materials for food preservation. SA can enhance food preservation by mixing materials with antimicrobial and antioxidant functions. The modification of SA provides more opportunities to work with other materials.Scope and approach: Modification methods based on hydroxyl and carboxyl groups in SA and their applications in food preservation were reviewed. The modification methods are mainly categorized into physical, chemical, and biological modifications. Prepared methods for food preservation and materials used in recent studies are summarized. SA composites for food preservation through solvent-casting films and gels.Key findings and conclusions: SA is an important marine polysaccharide with a wide range of applications in different fields. Although its physicochemical properties have been partially applied, there are some limitations. Therefore, modification is an effective method. A large number of studies based on the fundamentals of SA modification have led to its interest in food preservation as well.The application of modified SA in food preservation and quality maintenance was introduced, it is mainly achieved through film coating and packaging. Understanding the modification methods and realizing them are important issues in the future.

Automated summary

Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.