ReviewBioengineered2021
Algae-derived hydrocolloids in foods: applications and health-related issues.
Review in Bioengineered, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
23 citing papers in PubMed.
- Bioactive Compounds from Seaweeds as Natural Preservatives for Seafood.Molecules (Basel, Switzerland) · 2026Review
- Carrageenan: Food Additive or Health Concern? A Comprehensive Review.Annals of nutrition & metabolism · 2026Review
- Rapeseed Oil-Based Collagen-Agar Emulsion Gel as an Alternative Fat Raw Material in Model Liver Pâté-Type Meat Systems.Foods (Basel, Switzerland) · 2026Article
- Next-generation gluten-free noodles: integration of hydrocolloids, fibers, and bioactive compounds.Food science and biotechnology · 2026Review
- Valorization of Acorns Through the Development of Novel Plant-Based Products: Formulation and Shelf-Life Assessment.Foods (Basel, Switzerland) · 2026Article
- Seaweed bioactives: A comprehensive review of their nutritional, medicinal, and functional roles.iScience · 2026Review
- Extraction, Characterization and Applications of Biopolymers from Sustainable Sources.Polymers · 2026Review
- Processing properties of cell-wall disrupted macroalgae in plant-based meat and the concept of a sustainable algal modifier database.Current research in food science · 2026Article
- High-Quality Agar Polysaccharide from UnexploredPolymers · 2025Article
- Starch-Based Scaffolds for Cultivated Meat Production: Challenges and Perspectives.Comprehensive reviews in food science and food safety · 2025Review
- The Impact of Ink Composition and Its Physical Properties on the Selected Attributes of 3D-Printed Fruit Purées with Hydrocolloid Molecules.Molecules (Basel, Switzerland) · 2025Article
- Neuroprotective Mechanisms ofMarine drugs · 2025Review
- Algae a Potential Source in Cosmetics: Current Status, Challenges, and Economic Implications.Indian journal of microbiology · 2024Review
- Development of a Whey Protein Recovery Process Using Sugar Kelp (Foods (Basel, Switzerland) · 2024Article
- A High Andean Hydrocolloid Extracted by Microatomization: Preliminary Optimization in Aqueous Stability.Polymers · 2024Article
- Marine Polysaccharides Carrageenans Enhance Eryptosis and Alter Lipid Order of Cell Membranes in Erythrocytes.Cell biochemistry and biophysics · 2024Article
- Review
- Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications.Polymers · 2024Review
- Feasibility and safety of 0.6% sodium alginate in endoscopic submucosal dissection for colorectal neoplastic lesion: A pilot study.DEN open · 2024Article
- Preparation and Characterization of Carrageenase Immobilized onto Polyethyleneimine-Modified Pomelo Peel.Journal of microbiology and biotechnology · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hydrocolloids are a class of food additives with broad applications in the food industry to develop structure in food ingredients. Hydrocolloids can be synthetic, plant-based, or animal-based. Increasing consumer awareness has led to the use of natural food ingredients derived from natural sources, making algae-derived hydrocolloids more appealing nowadays. Algae-derived hydrocolloids such as carrageenan, agar, and alginate are widely used in the food industry as thickening, gelling, and emulsifying agents. Carrageenans are sulfated polysaccharides with diverse structural specificities. The safety of carrageenan use in the food industry has been widely debated recently due to the reported pro-inflammatory activities of carrageenan and the probable digestion of carrageenan by the gut microbiota to generate pro-inflammatory oligosaccharides. In contrast, both agar and alginate are primarily nontoxic, and generally no dispute regarding the use of the same in food ingredients. This review provides an overview of the algae industry, the food additives, the algae-derived hydrocolloids, the applications of algae-derived hydrocolloids in food industries, health-related studies, and other sectors, along with future perspectives. Even though differences of opinion exist in the use of carrageenan, it is continued to be used by the food industry and will be used until suitable alternatives are available. In summary, algal hydrocolloids are 'label-friendly' and considered a safe option against synthetic additives.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.