Alginates, also known as alginic acids or algin, are a group of naturally occurring polysaccharides extracted from certain types of brown seaweed. They are primarily composed of a linear chain of β-D-mannuronic acid (M) and α-L-guluronic acid (G) residues. Alginates are widely used in various industries, including food, pharmaceutical, and biomedical.
In the food industry, alginates function as thickening, stabilizing, and gelling agents due to their ability to form gel-like substances when exposed to calcium ions. They are commonly used in the production of food products such as jams, jellies, sauces, and dressings to improve texture and increase shelf life.
In the pharmaceutical industry, alginates are utilized for their unique properties such as biocompatibility, biodegradability, and gel-forming ability. They are commonly employed in the manufacturing of drug delivery systems, wound dressings, and dental impressions.
In biomedical applications, alginates are used in tissue engineering and regenerative medicine due to their ability to encapsulate cells and promote their growth and differentiation. They have shown promise in applications such as the production of artificial organs, drug delivery systems, and wound healing.
Overall, alginates are versatile polysaccharides derived from brown seaweed that have various applications in the food, pharmaceutical, and biomedical industries. Their ability to form gels, biocompatibility, and biodegradability make them popular ingredients in a wide range of products and medical applications.
