Green seaweed is currently underused compared with other major seaweed types. Many scientists have reported applications of the green seaweed Ulva in various fields in recent years, which makes it a candidate for biomass production in industrial biorefineries. Ulva contains a unique polysaccharide called ulvan, which is being considered for medicinal and pharmacological applications. Ulvan is a sulfated polysaccharide including rhamnose and glucuronic acid residues, which has a range of bioactivities, including immunomodulatory, antimicrobial, and anticoagulant properties. The biocompatibility of ulvan makes it a versatile candidate for biomaterial design. This review presents an in-depth analysis of the potential applications of ulvan, starting with extraction methods and structural/biological characterization and moving on to biomaterial design. We also highlight the advantages of ulvan over traditional seaweed polysaccharides such as agar, carrageenan, and alginate.

Currently, green seaweed is underutilized compared to other major seaweeds. Among green seaweeds, many scientists have reported the utilization of Ulva in various fields in recent years, which intrigues its potential as the next top candidate for biomass in industrial biorefineries. Ulva has unique polysaccharides called ulvan, which are considered for medicinal and pharmacological applications. Ulvan is a sulfated polysaccharide consisting of rhamnose, glucuronic acid, and sulfated sugar units, which offers a range of bioactive properties, including immunomodulation, antimicrobial activity, anticoagulant, and biocompatibility, making it a versatile candidate for biomaterial design. This review presents an in-depth analysis of the potential route for the application of ulvan, starting from extraction methods, structural and biological characterization to biomaterial design, highlighting its advantages over traditional polysaccharides such as agar, carrageenan, and alginate.

Mayonnaise is a high-fat, emulsion-based condiment. The incorporation of fat replacers and nutrition delivery systems into condiment products remains limited.