Alginate Oligosaccharide-based Food Preservation Solution

Alginate oligosaccharides, as oligosaccharides of alginate, exhibit better water solubility and biological activity. Aprofood has deeply explored the molecular mechanism behind the activity of alginate oligosaccharides, and is committed to providing comprehensive food preservation solutions for global customers.

Fig. 1 Potential applications of alginate oligosaccharides (AOS).
(Liu, et al., 2019)

What are Alginate Oligosaccharides?

Alginate is a class of polysaccharides that have been widely used in the pharmaceutical and food industries due to their unique physicochemical properties and beneficial health effects. However, when significant concentrations are required, especially in foods, the potential applications of alginates are limited due to their low water solubility and high solution viscosity. Recently, alginate oligosaccharides (AOS), oligomers containing 2 to 25 monomers, were obtained by hydrolysis of glycosidic bonds, organic synthesis, or biosynthesis. Generally, it has a shorter chain length compared to higher molecular weight alginates of the same monomer, thus improving water solubility.

These oligosaccharides are of interest to basic and applied researchers because of their unique biological activities that can confer health benefits such as their immunomodulatory, antibacterial, antioxidant, prebiotic, antihypertensive, antidiabetic, antitumor, anti coagulation and other activities. Based on the above activities, they have been widely used as prebiotics, feed additives for aquaculture, poultry and pigs, stimulators for plants and microorganisms, cryoprotectants for frozen foods, and postharvest treatments.

Applications of AOS in Food Preservation

Preservation and storage of food materials is one of the major issues in the food industry, especially seafood and aquaculture products. Through water displacement around the myosin surface followed by hydrogen bonding with amino acid polar residues, AOS exhibits cryoprotective effects during cryo-storage of peeled Pacific white shrimp (Litopenaeus vannamei). AOS delays the accumulation of abscisic acid aids by inhibiting abscisic acid signaling and cell wall degradation gene expression, thereby improving strawberry quality and shelf life. The above examples fully demonstrate that AOS can be used as a natural food preservative in various food preservation.

Our Solutions

Alginate Oligosaccharides have been successfully applied in a variety of foods. Aprofood deeply explores the application potential of alginate oligosaccharides and provides global customers with comprehensive food preservation solutions based on alginate oligosaccharides.

• We focus on the physiological activity mechanism of AOS, provide a variety of synthetic pathways (physical, chemical, microbial, enzymatic), and deeply characterize the interaction relationship between the structure and activity of AOS.
• Our service scope covers a variety of foods, including aquatic products, meat products, dairy products, fruits, vegetables, etc., and we customize solutions according to the physical and chemical properties of the products and the specific needs of customers.
• Combined with advanced food preservation technology, we also provide a variety of application model development based on AOS, including AOS coating development, nano system delivery, compound formula with antagonistic bacteria development, and development and application of other composite systems.

Our Advantages

Comprehensive Solutions

Multimethod Analysis

Professional Team

Cost-effective Service

Aprofood is committed to providing extensive support to customers around the world in food preservation related research, please contact us to learn more about our solutions for food preservation.

References

1. Liu, J., Yang, S., Li, X., Yan, Q., Reaney, M. J. T., & Jiang, Z. (2019). Alginate Oligosaccharides: Production, Biological Activities, and Potential Applications. Comprehensive reviews in food science and food safety, 18(6), 1859–1881.
2. Mrudulakumari Vasudevan, U., Lee, O. K., & Lee, E. Y. (2021). Alginate derived functional oligosaccharides: Recent developments, barriers, and future outlooks. Carbohydrate polymers, 267, 118158.