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

Key Points

• Polysaccharide-based biomaterials enhance food applications by improving texture and stability, offering functional properties for various food items.
• Sulfated polysaccharides extracted from seaweed and edible mushrooms show promising results in improving food quality and safety.
• Approach involves comprehensive analysis of the properties and applications of mushroom and seaweed polysaccharides in food products.
• Findings suggest that these biomaterials can facilitate healthier and more sustainable food options, aligning with current trends in food technology.