The Polymer Society of Korea

Abstract

Marine and fisheries derived polymer materials are promising sustainable alternatives for food-related applications due to their biodegradability and environmental compatibility. However, their complex network structures often hinder rational property control and processing design.
This presentation outlines the structural characteristics of marine-derived polymers, including cellulose nanofibers, and algae-derived polysaccharides, and their application as sustainable food materials. Multiscale imaging and quantitative rheological analysis were used to reveal how network connectivity, pore structure, and uniformity influence mechanical, viscoelastic, and barrier properties.
Processing strategies such as ion mediated crosslinking, water-based fabrication, and composite formation are presented for edible coatings, gel-based foods, and waterborne biopolymer systems. Biodegradation under composting and marine conditions is briefly discussed to emphasize environmental relevance.