Biopolymer from edible marine invertebrates: A potential functional food
Abirami Ramu Ganesan, Manoj Saravana Guru, Balamuralikrishnan Balasubramanian, Kannan Mohan, Wen Chao Liu, Mariadhas Valan Arasu, Naïf Abdullah Al-Dhabi, Veeramuthu Duraipandiyan, S. Ignacimuthu, M. Sudhakar, Palaniappan Seedevi
Abstract
Edible marine invertebrates from crustaceans, molluscs and echinodermata can be considered as a novel and organic-based biopolymers for various functional applications. These biopolymers are made of polysaccharide and protein, which are utilized by humans as food and nutraceutical ingredients for specific diseases in decades. In recent times the potential application of biopolymers such as of glycosaminoglycans, fucosylated chondroitin sulfate, chitin and chitosan are increasing in the biomedical industry for treating various ailments. These compounds showed specific function as an antimicrobial, anti-inflammatory, anticancer, wound healing, hypoglycemic action and also in animal feed. Therefore, this review emphasis the specific structural and functional property of polysaccharide derived from edible marine invertebrates and their by-products. The global market value of this biopolymer in recent progress also evaluated in detail.