From a structural point of view, hydrocolloids are characterized as hydrophilic biopolymers with high molecular weight. Hydrocolloids are widely used in food industry, mainly as thickeners, gelling agents, stabilizers of foams and emulsions, and inhibitors of ice and sugar crystals. Additionally, hydrocolloids are being increasingly used as fat replacers, aiming to produce low-calorie foods. Besides these important functional properties in different food products, hydrocolloids are being progressively recognized for their diverse biological properties, including anticoagulant, antithrombic, hypocholesterolemic, antioxidant, antiviral, antitumor, immunomodulatory effects. Also, some studies have reported that these biopolymers have beneficial effects against a significant number of dermatological problems. Regarding antiviral properties, some hydrocolloids, such as sulfated polysaccharides, exhibit unique structures that exert these effects. This study aims to describe the corresponding underlying mechanisms of this bioactivity. Special attention will be given to the way hydrocolloids may obstruct different phases of the viral life cycle (attachment, penetration, uncoating, biosynthesis, viral assembly, and release) by directly inactivating virions before infection or by inhibiting its replication inside the host cell. The presented information might represent a potential contribution to the discovery and development of new antiviral drugs.