Résumé
The sulfated fucans, also known as fucoidans, represented fucose-containing sulfated polysaccharides that were widely extracted from brown seaweeds. They were reported to have many interesting bioactivities, such as antioxidant (Ashayerizadeh et al., 2020), anticancer (Thinh et al., 2018), anti-inflammatory (Hadj Ammar et al., 2015), antiangiogenic (Liu et al., 2020), and antibacterial (Ashayerizadeh et al., 2020) activities. Fucoidans were nontoxic, biodegradable, and biocompatible compounds approved by the Food and Drug Administration (FDA). In fact, they were applied in many nutraceuticals and functional foods (Tanna & Mishra, 2019; Vo & Kim, 2013). Moreover, fucoidans were used as food additive for emulsion stabilization (Shi et al., 2020) and as fruits conservative (Duan et al., 2019). These polysaccharides were characterized by variable, irregular, and heterogeneous structures (He et al., 2020;