Hydrocolloid and water soluble polymers used in the food industry and their functional properties: a review

Jayakody, Mayushi Malshika; Kaushani, K.G.; Vanniarachchy, Mihiri Priyanwadha Gunathilake; Wijesekara, Isuru

doi:10.1007/s00289-022-04264-5

Cited by 14 publications

(5 citation statements)

References 54 publications

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“…Today, the design of stabilizers for different food products has become a profitable industry and business in the world. Many companies supplying industrial raw materials are known for introducing new stabilizing formulations in the food industry [37,38].…”

Section: Behavior Of Cellulosic Compounds In Food Systemsmentioning

confidence: 99%

Perspective Chapter: Cellulose in Food Production – Principles and Innovations

Sabbaghi¹

2023

Cellulose - Fundamentals and Conversion Into Biofuel and Useful Chemicals

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For several decades, cellulose and its derivatives have been used in various fields of food processing and their applications have become increasingly important. Nutritionally, cellulose is known as dietary fiber and is used as a functional food component. Many new technological needs were recognized since developing of industrial products and, therefore, cellulose modifications (chemically or physically) also have been considered. The various important properties for using these compounds include organic solubility, gel and film formation ability, make mucoadhesive system, high swelling, hydrophilic and hydrophobic features, act as viscosifying agent, and thermoplastic effects in food systems. Thus, the most typical technological role of these cellulose’s characteristics can be mentioned as edible coating (in fruits and fried products), edible film, emulsification, stabilizing agent, rheology control, suspending agent, diffusion barrier, encapsulation, extrusion, molding, and foam stabilizer in food industry. The new innovations can be mentioned as the production of bacterial cellulose, developing the smart packaging, and the preparation of nanocellulose with environmentally friendly processes. Finally, with the expansion of the usage of cellulosic materials, a reevaluation of their food safety has been carried out. Also, the legal guidelines related to the use of these compounds as raw materials have been provided for manufacturers.

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Section: Behavior Of Cellulosic Compounds In Food Systemsmentioning

confidence: 99%

Perspective Chapter: Cellulose in Food Production – Principles and Innovations

Sabbaghi¹

2023

Cellulose - Fundamentals and Conversion Into Biofuel and Useful Chemicals

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“…A nonlinear regression analysis was used to fit the MR curve with the semi-theoretical Midilli Kucuk (Equation ( 4)) and empirical Wang Singh (Equation ( 5)) models by the Levenberg-Marquardt algorithm (SPSS Statistics 23, IBM, 2015). The goodness of fit was evaluated according to the statistical criteria of the R 2 (coefficient of determination), RMSE (root-mean-square error), and χ 2 (reduced Chi-square), shown in Equation (6), Equation (7), and Equation (8), respectively [29].…”

Section: Mathematical Modeling Of Thin-layer Drying Curvesmentioning

confidence: 99%

“…Food biopolymers such as carbohydrates and proteins are the most important biopolymers, considered clean-label food additives [ 5 ]. Many biopolymers can be used as dietary fiber, acting as health promoters in reducing the risk of many health problems such as cardiovascular disease, diabetes, and colon cancer [ 3 , 6 ]. In addition, they can be utilized as an edible coating on the surface of products to preserve the quality properties of food [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Consequently, they can improve the drying characteristics of food [ 11 ]. Furthermore, it can be considered a non-thermal pretreatment and a potential substitute for thermal pretreatments (such as hot-water blanching, microwave, and infrared treatment) before drying to decrease the drying time and improve the quality properties of samples [ 6 ]. Therefore, biopolymer coating as a green technology shows a very important effect on both quality properties of food (such as color, nutrient retention, rehydration, and microstructure) and environmental aspects (by decreasing the thermal processes, resulting in reduced global warming and CO 2 footprint) [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears

Toker

2023

Foods

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This research was conducted to determine the influences of biopolymer dip-coating pretreatments as a non-thermal green technology on the drying behavior, retention of bioactive compounds, and quality properties of pears. The fresh pears were washed, peeled, and diced into cubes of 5 × 5 mm with a 2 mm thickness and were dipped into 0.3% (w/v) solutions of sodium alginate (SA), pectin (PC), xanthan gum (XG), Arabic gum (AG), and gelatin (GE) before hot air drying (70 °C, 2.0 m/s). The weight loss of samples during drying was recorded online, and the moisture ratio (MR) and drying rate were plotted against drying time. Biopolymers significantly decreased the drying time (maximum 33.33% by SA) compared with uncoated samples except for XG. Moisture diffusion coefficients were determined according to Fick’s second law of diffusion by plotting LnMR against drying time, and a linear regression analysis was applied to the data for the determination of moisture diffusion coefficients which ranged from 2.332 to 3.256 × 10−9 m2/s. The molecular transport of momentum, heat, and mass were determined from Newton’s law of viscosity, Fourier’s law, and Fick’s law, respectively. The results indicated that the friction drag force, convective heat, and mass transfer coefficients were 6.104 × 10−6 N, 76.55 W/m2·K, and 0.0636 m/s, respectively. Mathematical modeling showed the suitability of the Midilli and Kucuk and the Peleg models for the prediction of drying and rehydration processes, respectively. Thermal conductivity, specific heat, and density of coated samples ranged from 0.559–0.579 (W/m·K), 3735–3859 (J/kg·K), and 850.90–883.26 (Kg/m3), respectively. The porosity was reduced due to the penetration of biopolymers into the cellular matrix of samples. The highest total polyphenol content and antioxidant activity belonged to the AG samples. The biopolymers covering the surface of samples produced a protection layer against the loss of bioactive compounds. Biopolymers can be successfully used as a non-thermal green process for improving the drying and quality characteristics of pears at the industrial level.

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“…Alginate forms stable gels over a wide temperature range and low pH [4]. Their gels are thermo-irreversible [11], which are produced by ionotropic gelation in the presence of divalent calcium cations [7].…”

Section: Introductionmentioning

confidence: 99%

The Influence of the Concentration of Gelling Agents on the Structural-Mechanical Properties of Composite Fruit Jellies from Pears

Manev,

Petkova

2024

FWIAFE

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This study aims to evaluate the influence of the different types of gelling agents at various concentrations on the structural-mechanical properties of composite fruit jellies. Sodium alginate, iota-carrageenan and low-esterified amidated pectin were used as gelling agents at four different concentration levels for the preparation of composite jellies. All the structural-mechanical properties of obtained jellies were determined by a penetration test with a texture analyzer. The rupture force is reduced in the highest extent when the concentration of low-esterified amidated pectin (LEAP) increases, while the lowest change was observed when the content of sodium alginate increases. The highest values of rupture force of the composite jellies to the control were obtained at the maximum concentration (1.6%) of added iota-carrageenan. Increasing the concentration of iota-carrageenan made the composite jellies harder and more elastic. The addition of sodium alginate and LEAP made them softer compared to the control sample. Regardless of the type and the concentration of the added gelling agents in the composite jellies, their adhesiveness was significantly higher compared to the control sample.

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Hydrocolloid and water soluble polymers used in the food industry and their functional properties: a review

Cited by 14 publications

References 54 publications

Perspective Chapter: Cellulose in Food Production – Principles and Innovations

Perspective Chapter: Cellulose in Food Production – Principles and Innovations

Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears

The Influence of the Concentration of Gelling Agents on the Structural-Mechanical Properties of Composite Fruit Jellies from Pears

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