Akademik Veri Yönetim Sistemi
Food and Humanity, cilt.3, 2024 (Scopus)
Algae-derived polysaccharides such as alginate, agar, and carrageenan have garnered significant attention in the food industry due to their versatile functional properties, including gelling, thickening, and stabilizing abilities. These biopolymers, sourced primarily from brown and red algae, offer a plant-based alternative to animal-derived hydrocolloids, aligning with the growing consumer demand for sustainable and vegan-friendly ingredients. This review explores the diverse applications of algae-based polysaccharides in food products, with a particular focus on their role in developing hydrogel beads, which enhance food texture, stability, and nutrient delivery through controlled release mechanisms. The health-related benefits of these polysaccharides, including antioxidant and prebiotic activities, are also discussed, highlighting their potential for promoting human health. However, the controversy surrounding carrageenan's safety as a food additive is critically examined, emphasizing the need for further research. The review concludes by considering future directions for the integration of algae-derived hydrocolloids in innovative food systems, underscoring their importance in advancing sustainable and functional food technologies.