Introduction to Emerging Natural Hydrocolloids

Razavi, Seyed Mohammad Ali

doi:10.1002/9781119418511.ch1

Cited by 16 publications

(14 citation statements)

References 336 publications

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“…The WVP is an important criterion among the various water-resistance properties of the films, as it indicates the capability of films to manage the highly humid environment at the surface of food and its surroundings. The WVP of the films depends on many various factors such as hydrophilicity or hydrophobicity of polymer materials, mobility of polymer chains, presence of cavities or cracks, structural integrity, and crystalline/amorphous ratio, type and level of plasticizer, thickness, ambient conditions (temperature and RH), and so on 45 . Changes of WVP values in the oblate, GG/MBS, and SSO/GG/MBS composite films during storage time are shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Lee

Han

2020

Sci Rep

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Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. to investigate the effect of SSO content on the physicochemical, mechanical, and optical properties of the films, they were supplemented with various concentrations (0, 0.5, 1, and 2%, w/w) of SSO. Increasing SSO content tended to decrease tensile strength, elongation at break, crystallinity, water solubility, and the water vapor permeability; in contrast, it increased the oxygen transmission rate and water contact angle. Consequently, the incorporation of SSO into the matrix of MBS-based films decreased their mechanical strength but effectively enhanced their water-resistance properties. Therefore, the MBSbased film developed here can be properly used as an edible film in settings that require high waterresistance properties but do not call for robust mechanical strength. Edible films and coatings improve the quality of foods by protecting them from physicochemical and biological deterioration. Examples of such deterioration events include weight loss or gain, the disappearance of the original texture, discoloration, flavor change, and growth of microorganisms. The main ingredients of edible films and coatings are edible filmogenic biopolymers, such as proteins, polysaccharides, lipids, or combinations of these molecules. Plasticizers, cross-linkers, and other food-grade additives are combined with the filmogenic biopolymers to modify the properties or functionalities of the edible films and coatings 1. Edible films and coatings have been studied extensively using various materials to improve food quality. For example, the application of a carboxymethyl-cellulose-based coating onto beef patties suppresses lipid oxidation and microbial growth 2. Waxy corn starch-and gellan gum-based coating on rice cakes delays their retrogradation (hardening) and helps maintain their chewy texture 3. Soy protein coating on walnut kernels retards lipid oxidation 4. Carnauba waxbased coating on eggplants helps maintain firmness, color, and antioxidant activity 5. Similarly, many different ingredients are used for manufacturing edible films and coatings. Among these diverse sources of materials, starch is the most significant polysaccharide polymer because it has a superb ability to form a compact, homogenous, and continuous matrix. Therefore, starch-based films have high oxygen-barrier ability and good mechanical strength. In addition, starch is renewable, biodegradable, non-toxic, tasteless, odorless, colorless, abundant, and low in cost 6,7. Starchy foods include potatoes, corn, peas, wheat, and bananas. Mung beans (Vigna radiata L.) are starch-rich foods. Mung bean starch (MBS) has a high amylose content (30-45%) 8 , which is higher than that of cereals and tubers 9 .

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Section: Resultsmentioning

confidence: 99%

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Lee

Han

2020

Sci Rep

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“…The increased benefits and consumer friendliness of botanical sources such as plant cell walls, tree exudates, and seed endosperm, the demand for hydrocolloids from botanical sources is higher than from animal sources [17]. Some of these are discussed below:…”

Section: Hydrocolloids Generated From Plants That Are Ediblementioning

confidence: 99%

“…Extracellular polysaccharides are produced by microorganisms, with xanthan gum accounting for over 90% of the global food market for microbial hydrocolloids. Curdlan, dextran, phullan, and gellan gums are examples of microbial hydrocolloids [17].…”

Section: Hydrocolloids Generated From Microbes That Are Ediblementioning

confidence: 99%

“… Benefits to your health a significant number of hydroxyl groups, resulting in greater H-bonding interactions and hydrocolloid rheological behavior in aqueous solution. These behaviors are markers of the chemical structure and conformation of the polymer in solution, and they're used to provide functionalities including structure development, changing the textural aspects of the food system, and extending the shelf life [17,55].…”

Section: Functionality Of Hydrocolloidsmentioning

confidence: 99%

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Hydrocolloids is a new trend as meat preservative

Altowarji¹,

Baghdadi²,

Elsharawy³

2022

World J. Bio. Pharm. Health Sci.

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Meat eating aids in the absorption of proteins and vital amino acids, as well as vitamins and minerals such as vitamin B, vitamin A, zinc, and iron, all of which are required for a balanced diet. This evaluation looked into the many types of hydrocolloids and whether they may be used as a new, safe natural meat preservative. Natural, semi-synthetic, and synthetic hydrocolloids are classified according to their origin. Hydrophilic polymers generated from natural sources such as plants, animals, microbes, and seaweeds are known as natural hydrocolloids. Semi-synthetic hydrocolloids, on the other hand, are modifications of naturally formed hydrocolloids, whereas synthetic hydrocolloids are chemically manufactured from petroleum-derived base materials to produce a product with a structure comparable to natural polysaccharides. In recent years, natural hydrocolloids have been widely preferred in the food industry for improving the stability, functionality, quality, safety, nutritional and health benefits of various food products over semi-synthetic and synthetic hydrocolloids due to: Extracted from renewable sources, readily available and easy to handle, Biocompatible, Non-toxic, Capable of physical and chemical modification, Eco-friendly and cost-effective, More acceptance by the general public. According to the study, the growth is a direct outcome of the increased use of hydrocolloids. In the food industry, functional qualities are still the most common application of hydrocolloids.

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“…There are a huge number of polysaccharides with different composition and structure, with different physicochemical properties and specific functional use. All polysaccharides can be classified into groups depending on their origin: natural, semi-synthetic, synthetic [12].…”

Section: Polysaccharidesmentioning

confidence: 99%

Protein-polysaccharide interactions in dairy production

Smykov

2021

Food systems

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The review article examines the main global trends in the development of scientific research in the field of increasing the efficiency of dairy products production using polysaccharides of various origins and purposes. It has been shown that non-traditional polysaccharides of plant origin are increasingly involved in industrial production, including polysaccharides of aquatic organisms, which have both enhanced technological properties — emulsifying, gel-forming, texturizing, etc., and innovative nutraceutical properties that make it possible to create food products with new properties and attractive to consumers. It is noted that the nature of proteinpolysaccharide interactions, depending on the types of proteins and polysaccharides used in various combinations and conditions of their interactions, can be completely different, which directly affects the organoleptic properties of the finished product. Modern research confirms that the properties of a food product are largely laid down at the molecular — nanoscale, and the development of research on protein-polysaccharide interactions, with the aim of their practical use in the production of dairy products, should be aimed at finding basic patterns in these interactions.

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Introduction to Emerging Natural Hydrocolloids

Cited by 16 publications

References 336 publications

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Hydrocolloids is a new trend as meat preservative

Protein-polysaccharide interactions in dairy production

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