Sulfated seaweed polysaccharides and edible mushroom polysaccharide-based biomaterials for food applications

Natural polysaccharide-based biomaterials are ideal for food industry applications due to their good biocompatibility, biodegradability, renewability, non-toxicity, and low toxicity. They can impart desirable functions to biomaterials, broadening their applications in the food industry. This review aims to provide a comprehensive overview of the structure and properties of sulfated seaweed polysaccharides (SSP) and edible mushroom polysaccharides (EMP), as well as their applications in the food industry, based on the literature from the past five years. These polysaccharides exhibit gelling ability and film-forming properties, making them suitable as biomaterial matrices. Currently, they have been used in the food industry as hydrogels, films, and coatings. In addition, SSP and EMP have various bioactivities that can enhance the functionality of biomaterials. As a result, these materials can potentially be applied in food packaging, 3D food printing, the delivery of bioactive compounds, and the improvement of food quality and safety. However, compared to synthetic materials, these biomaterials face challenges due to their low stability and inadequate mechanical and chemical properties. Therefore, if we want to use SSP and EMP-based (SSP/EMP-B) biomaterials on a large scale, we still need to conduct further research on their physicochemical and bioactive properties to meet the needs of society.