Health Aspects of Novel Hydrocolloids

The Applications of food hydrocolloids in drug delivery system

“…Plant-derived hydrocolloids include terrestrial plants and seaweeds, whereas animal chitin and chitosan are frequently used in the food sector [5]. In pharmaceutical formulations, they are utilized as emulsifiers, coating agents, viscosity enhancers, stabilizing agents, and gelling agents [6]. In contrast to their therapeutic properties, innovative food hydrocolloids serve a significant role in food as new sources of dietary fibre.…”

“…In contrast to their therapeutic properties, innovative food hydrocolloids serve a significant role in food as new sources of dietary fibre. They also contain phytochemicals vital to human health [6]. Food hydrocolloids can be highly soluble, insoluble, or somewhat soluble in water and gastrointestinal fluids depending on their molecular properties, such as surface hydrophobicity, charge, and molecular weight [7].…”

Introductory Chapter: Some New Aspects of Colloidal Systems in Foods

“…(1) How the physical properties of structure, stability, and rheology are influenced by the ingredient composition and formulation conditions? (2) How the interactions between various kinds of dispersed entities (e.g., particles, droplets, and bubbles) and macromolecules (proteins and polysaccharides) influence behavior in bulk fluid phases and at solid and liquid interfaces (air-in-water or oil-in-water)?…”

“…Information on these model systems determined the reliable data about these colloidal systems, but not very reliant, because in the food products numerous components exist which influenced the quality and stability of final products. One of the main objectives of the colloid-based approach is the control of biopolymer interactions with the objective of fabricating well-defined nanoscale structures for controlled destabilization of colloidal systems [1,2].…”