The current status and future perspective in combination of the processing technologies of sulfated polysaccharides from sea cucumbers: A comprehensive review

Journal of Functional Foods

Qiancheng Zhao¹  Baojun Xu¹  Zhibo Li²  Zhiyuan Song³  Meng Li³  Ying Li⁴  Yanxia Qi⁴  Yuedong Yang⁴  Bin Du⁵ 

[1] Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China;Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian 116034, PR China;Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre, Dalian 116023, PR China;College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, PR China;Food Science and Technology Program, BNU–HKBU United International College, Zhuhai 519087, PR China;

关键词: Sea cucumber;    Sulfated polysaccharide;    Processing technology;    Extraction;    Separation;    Purification;   

DOI  :  

来源: DOAJ

【 摘 要 】

Sulfated polysaccharide (SP) from sea cucumber possesses unique structure with a wide range of biological activities and health benefits. Many SPs from sea cucumbers have been extracted, purified and fractionated by different methods. However, commercial processing technologies of SPs from sea cucumbers have not been well established. This review summarizes the methods of pretreatment, extraction, separation, purification, and fractionation of various SPs from different sea cucumber species, and deficiencies and limitations of the methods are pointed out. Besides, suggestion on the combination of the processing methods and technologies of SPs are put forward, and SPs extraction in combination with traditionally well-established sea cucumbers food processing technology should be considered. In addition, standardized processing methods have to be confirmed and commercial applications need to be officially approved for SPs. Finally, a promising future perspective of SPs is optimistically forecast.

【 授权许可】

Unknown