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

Ying Li; Meng Li; Baojun Xu; Zhibo Li; Yanxia Qi; Zhiyuan Song; Qiancheng Zhao; Bin Du; Yuedong Yang

Journal of Functional Foods (Dec 2021)

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

Ying Li,
Meng Li,
Baojun Xu,
Zhibo Li,
Yanxia Qi,
Zhiyuan Song,
Qiancheng Zhao,
Bin Du,
Yuedong Yang

Affiliations

Ying Li: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, PR China; Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre, Dalian 116023, PR China; 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
Meng Li: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, PR China; Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre, Dalian 116023, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
Baojun Xu: Food Science and Technology Program, BNU–HKBU United International College, Zhuhai 519087, PR China
Zhibo Li: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, PR China; Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre, Dalian 116023, PR China; 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
Yanxia Qi: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, PR China; Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre, Dalian 116023, PR China
Zhiyuan Song: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, PR China; Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre, Dalian 116023, PR China
Qiancheng Zhao: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, PR China; Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre, Dalian 116023, PR China; 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; Corresponding authors at: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, PR China. (Q. Zhao).
Bin Du: Hebei Key Laboratory of Natural Products Activity Components and Function, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, PR China; Corresponding authors at: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, PR China. (Q. Zhao).
Yuedong Yang: Hebei Key Laboratory of Natural Products Activity Components and Function, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, PR China

Journal volume & issue: Vol. 87
p. 104744

Abstract

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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.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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