Wen Xia Ling Felicia, Kobun Rovina, Wahidatul Husna Zuldin, Luh Suriati, Nurul Huda, Rahmi Nurdiani
Alginate, a multifunctional polysaccharide derived from brown seaweeds, has gained increasing attention as a sustainable biopolymer for food and allied industries. Its structural composition, determined by the ratio and sequence of mannuronic and guluronic acid residues, governs its physicochemical and functional properties such as gelling, thickening, stabilizing, and film-forming abilities. However, conventional acid–alkali extraction methods remain resource-intensive and environmentally unsustainable, highlighting the need for greener, more efficient alternatives. This review systematically synthesizes recent advances in alginate valorization through a structured analysis of peer-reviewed studies on extraction technologies, structure–function relationships, and emerging food applications. Emphasis was placed on evaluating the efficiency, selectivity, and environmental impact of various green extraction methods. Findings reveal that sustainable technologies can significantly enhance yield and purity while reducing chemical and energy inputs. Parallel progress in structural and functional characterization has deepened our understanding of alginate’s molecular weight distribution, rheological behavior, and functional performance, linking extraction parameters to product quality. Beyond conventional uses, alginate is now being valorized into advanced food applications, including edible active films and coatings, encapsulation systems for bioactives, fat replacers in low-calorie formulations, and as emulsion stabilizers and foaming agents. Overall, this review underscores the promise of green extraction technologies in promoting environmentally responsible alginate production. It also highlights the need for standardized methodologies, species-specific optimization, and scalable processing to bridge the gap between laboratory innovation and industrial application. © The Author(s) 2026.
Food Security Research Lab, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, 88400, Malaysia; Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Locked Bag No. 3, Sabah, Sandakan, 90509, Malaysia; Higher Institution Centres of Excellence (HICoE), Borneo Marine Research Institute, University Malaysia Sabah, Jalan UMS 88400, Kota Kinabalu, Sabah, Malaysia; Food Science and Technology Department, Faculty of Agriculture, Warmadewa University, Bali, 80239, Indonesia; Postgraduate School, Universitas Brawijaya, East Java, Malang, 65145, Indonesia; Faculty of Fisheries and Marine Science, Universitas Brawijaya, East Java, Malang, 65145, Indonesia
