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

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

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 cucum...

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Bibliographic Details
Main Authors: Ying Li, Meng Li, Baojun Xu, Zhibo Li, Yanxia Qi, Zhiyuan Song, Qiancheng Zhao, Bin Du, Yuedong Yang
Format: Article
Language:English
Published: Elsevier 2021-12-01
Series:Journal of Functional Foods
Subjects:
Sea cucumber
Sulfated polysaccharide
Processing technology
Extraction
Separation
Purification
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464621003935
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record_format Article
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language English
format Article
sources DOAJ
author Ying Li
Meng Li
Baojun Xu
Zhibo Li
Yanxia Qi
Zhiyuan Song
Qiancheng Zhao
Bin Du
Yuedong Yang
spellingShingle Ying Li
Meng Li
Baojun Xu
Zhibo Li
Yanxia Qi
Zhiyuan Song
Qiancheng Zhao
Bin Du
Yuedong Yang
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
Sea cucumber
Sulfated polysaccharide
Processing technology
Extraction
Separation
Purification
author_facet Ying Li
Meng Li
Baojun Xu
Zhibo Li
Yanxia Qi
Zhiyuan Song
Qiancheng Zhao
Bin Du
Yuedong Yang
author_sort Ying Li
title The current status and future perspective in combination of the processing technologies of sulfated polysaccharides from sea cucumbers: A comprehensive review
title_short The current status and future perspective in combination of the processing technologies of sulfated polysaccharides from sea cucumbers: A comprehensive review
title_full The current status and future perspective in combination of the processing technologies of sulfated polysaccharides from sea cucumbers: A comprehensive review
title_fullStr The current status and future perspective in combination of the processing technologies of sulfated polysaccharides from sea cucumbers: A comprehensive review
title_full_unstemmed The current status and future perspective in combination of the processing technologies of sulfated polysaccharides from sea cucumbers: A comprehensive review
title_sort current status and future perspective in combination of the processing technologies of sulfated polysaccharides from sea cucumbers: a comprehensive review
publisher Elsevier
series Journal of Functional Foods
issn 1756-4646
publishDate 2021-12-01
description 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.
topic Sea cucumber
Sulfated polysaccharide
Processing technology
Extraction
Separation
Purification
url http://www.sciencedirect.com/science/article/pii/S1756464621003935
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spelling doaj-d20830bff8e04830ba54216d9b21ff802021-09-17T04:34:45ZengElsevierJournal of Functional Foods1756-46462021-12-0187104744The current status and future perspective in combination of the processing technologies of sulfated polysaccharides from sea cucumbers: A comprehensive reviewYing Li0Meng Li1Baojun Xu2Zhibo Li3Yanxia Qi4Zhiyuan Song5Qiancheng Zhao6Bin Du7Yuedong Yang8College 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 ChinaCollege 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 ChinaFood Science and Technology Program, BNU–HKBU United International College, Zhuhai 519087, PR ChinaCollege 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 ChinaCollege 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 ChinaCollege 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 ChinaCollege 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).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).Hebei Key Laboratory of Natural Products Activity Components and Function, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, PR ChinaSulfated 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.http://www.sciencedirect.com/science/article/pii/S1756464621003935Sea cucumberSulfated polysaccharideProcessing technologyExtractionSeparationPurification

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