“…They are anionic sulfated polysaccharides composed of alternating units of D-galactose and 3,6-anhydro-D-galactose linked by α-(1,3) and β-(1,4) glycosidic bonds and depending on the sulfation degree and the 3,6anhydro-D-galactose content, they are classified into three principal forms, namely kappa (κ)-, iota (ι)-, and lambda (λ)-carrageenans [10,15,[39][40][41][42][43]. Due to their low cost, resemblance to native glycosaminoglycans, and significant biological activities (antioxidant, anti-hyperlipidemic, anticoagulant, antiviral, antitumor, and immunomodulatory), they are widely used in the food, cosmetics, and pharmaceutical sectors [39,40,44,45]. Among them, κ-carrageenansexhibiting enhanced gelling properties, are considered a promising biopolymer for tissue regeneration and wound healing applications [10,44,46,47].…”