Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications – Review

Alginate oligosaccharides (AOS) are low-molecular-weight fragments produced by depolymerizing alginate from brown seaweeds. Rich in guluronic and mannuronic residues, AOS show broad bioactivity, including antioxidant, prebiotic, immunomodulatory, and antimicrobial effects, supporting their inclusion...

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Hlavní autoři:	Eric Biney, Derrick Asare, Kit-Leong Cheong, Hai-Jing Zhong, Saiyi Zhong, Malairaj Sathuvan
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2025-10-01
Edice:	Food Chemistry: X
Témata:	Alginate oligosaccharides Food applications bioactive compounds functional food prebiotics
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2590157525010028
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