ReviewFood chemistry: X2025
Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications - Review.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
3 citing papers in PubMed.
- Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten-Free Functional Pudding.Food science & nutrition · 2026Article
- Pharmacokinetics and Tissue Distribution of Fluorescently Labeled Neoagarotetraose in Mice.Pharmaceutics · 2026Article
- Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols.Molecules (Basel, Switzerland) · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 in functional foods. In food systems, they act as stabilizers, thickeners, fat replacers, and encapsulation matrices, and they form edible films and coatings that enhance safety and extend shelf life, matching clean-label and sustainability goals. Despite strong potential, obstacles remain in scalable production, cost efficiency, structural characterization, and regulatory acceptance. This review synthesizes current evidence on links between structure and function, evaluates health benefits, and maps applications across food categories. It also outlines priorities for future work, including standardized manufacturing, robust clinical validation, and integrated process design, to realize AOS as bioactive and multifunctional ingredients in modern food systems.
Indexed as
Identifiers
What OpenQuestion holds
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.