Marine-derived alginate oligosaccharides as functional modulators for sodium reduction in coated frozen foods: molecular mechanisms, batter matrix engineering, and sensory compensation: a systematic review.

Eric Biney, Wanzi Yao, Wenjie Chen, Jiajing Li, Min Wang, Saiyi Zhong, Kit-Leong Cheong

Abstract readSystematic Review

In one paragraph

Synthesis in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

7 authors.

Eric BineyCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, China.

Wanzi YaoSchool of Advanced Agricultural Sciences, Peking University, Beijing, China.

Wenjie ChenCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, China.

Jiajing LiCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, China.

Min WangCollege of Coastal Agriculture Sciences, Guangdong Ocean University, Zhanjiang, China.

Saiyi ZhongCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, China.

Kit-Leong CheongCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Excessive sodium consumption is closely linked to hypertension and cardiovascular illnesses, leading to worldwide initiatives aimed at decreasing salt content in processed foods. Most of the included studies focused on conventional sodium alginate-based hydrocolloid systems, whereas comparatively limited evidence was available for alginate oligosaccharides (AOS) in sodium-reduced, coated, frozen-food applications. Coated frozen foods, including battered fish, chicken nuggets, and fried potato items, significantly contribute to sodium consumption due to the prevalent use of salt for flavor enhancement, batter efficacy, and moisture regulation. Alginate oligosaccharides (AOS), derived from brown seaweed alginate and obtained by depolymerization, have recently attracted interest as multifunctional food hydrocolloids that can influence microstructure, water retention, and flavor perception in reduced-sodium formulations. This systematic analysis assesses peer-reviewed literature published from 2005 to 2025 on the function of alginate or alginate-derived hydrocolloids in sodium-reduction techniques in coated and fried food systems.

Indexed as

alginate oligosaccharidesbatter systemsfood microstructuremarine polysaccharidessalt reduction strategies

Identifiers

PMID42434407

DOI10.3389/fnut.2026.1865128

PMCPMC13350523

What Socratic holds

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.