Marine Carbohydrates of Wastewater Treatment

Sudha, P.N.; Gomathi, T.; Vinodhini, P. Angelin; Nasreen, K.

doi:10.1016/b978-0-12-800268-1.00007-x

Cited by 19 publications

(7 citation statements)

References 223 publications

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“…Over the years, it has been assumed that insect fiber is mainly chitin, however the estimated percentage is between 1% and 8%. [ 67 ] Several researchers have reported the use of different chitin sources to produce CQDs, like chitosan and prawn shell powder. [ 13,57,58 ]…”

Section: Synthesis Of Cqds From Carbohydratesmentioning

confidence: 99%

Carbon Quantum Dots Based on Carbohydrates as Nano Sensors for Food Quality and Safety

et al. 2021

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Carbon quantum dots (CQDs) are a special type of nanostructure characterized for their low toxicity, environmentally friendliness, and ease of manufacture from varied carbon sources like carbohydrates. This carbon source is abundant in natural products and organic wastes, and it is suitable to be used in food applications like nano sensors for food quality and safety. Indeed, CQDs are foreseen as a potential new type of practical and unexpensive sensor to detect harmful substances commonly found in food. Limits of detection (LOD) of CQDs nano sensors have reached concentration level standards established by European Food Safety Authority for additives and heavy metals; nevertheless, for pathogens, safe limits of LOD are still not achieved. This study aims to carry out a review of CQDs obtained from carbohydrates of natural products and organic wastes as well as to describe their performance as sensors of additives, pathogens, and heavy metals in food quality and safety.

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Section: Synthesis Of Cqds From Carbohydratesmentioning

confidence: 99%

Carbon Quantum Dots Based on Carbohydrates as Nano Sensors for Food Quality and Safety

et al. 2021

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“…Carrageenan extracted from red algae is employed as an emulsion stabilizer in virtue of its gelling and thickening properties [ 87 ]. Notwithstanding its widely reported bioactivity, recent studies have shown the induction of adverse effects in living organisms in response to the systemic oral administration of carrageenan formulation [ 88 ].…”

Section: Marine Polysaccharidesmentioning

confidence: 99%

Renewable Polysaccharides Micro/Nanostructures for Food and Cosmetic Applications

et al. 2020

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The worldwide diffusion of nanotechnologies into products nowadays has completely revolutionized human life, providing novel comfort and benefits. Their inclusion in food and cosmetic has a heavy impact over the market, allowing the development of higher value products with enhanced properties. Natural origin polymers and in particular polysaccharides represent a versatile platform of materials for the development of micro/nanostructured additives for food and cosmetic products due to their chemical versatility, biocompatibility, and abundance. Here, we review the current applications of polysaccharides-based micro/nanostructures, taking into consideration the precursors’ production, isolation, and extraction methods and highlighting the advantages, possible drawbacks, and market diffusion.

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“…To date they have been poorly investigated as emulsifying agents due to their highly hydrophilic character, which prevent them from displaying surfactant properties. Carrageenan, a sulphated polysaccharide isolated from red algae, has been largely used as emulsion stabilizer in virtue of its gelling and thickening properties . Notwithstanding its widely reported bioactivity, carrageenan has recently been shown to induce adverse effects in living organisms in response to its systemic oral administration .…”

Section: Introductionmentioning

confidence: 99%

“…Carrageenan, a sulphated polysaccharide isolated from red algae, has been largely used as emulsion stabilizer in virtue of its gelling and thickening properties. 16 Notwithstanding its widely reported bioactivity, carrageenan has recently been shown to induce adverse effects in living organisms in response to its systemic oral administration. 17 However carrageenan included in cosmetic products was not reported to induce adverse effects on human skin.…”

Section: Introductionmentioning

confidence: 99%

Development of ulvan‐based emulsions containing flavour and fragrances for food and cosmetic applications

Morelli

Massironi

Puppi

et al. 2019

Flavour & Fragrance J

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In the present work, ulvan, a sulphated polysaccharide of algal origin, was innovatively investigated as stabilizing and emulsifying agent in colloidal formulations containing functional agents for food and cosmetic applications in virtue of its edibility and amphiphilic character. Ulvan was successfully submitted to chemical modification with biocompatible fatty acid moieties to increase the amphiphilic properties of the polysaccharide without compromising its safety profile. Oil in water (O/W) emulsions were developed using the ultrasonication method as an easy and rapid homogenization process. The stability of the obtained formulations was assessed by visual inspection, size distribution and zeta potential analysis. Stable emulsions were obtained by using either native or chemically modified polysaccharide. The most promising formulations based on the use of native ulvan were successfully implemented as clouding and flavouring agents in soft drink beverages and as stabilizing and perfuming agents in body cream milk products. The obtained results may open new perspectives on the exploitation of abundant waste biomasses as sources of biocompatible high value added materials suitable for being applied in critical applications as a safe alternative to synthetic chemicals. In particular ulvan could represent a valuable platform of functional and bioactive compounds with promising properties as stabilizing and emulsifying agents for food and cosmetic applications.

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Marine Carbohydrates of Wastewater Treatment

Cited by 19 publications

References 223 publications

Carbon Quantum Dots Based on Carbohydrates as Nano Sensors for Food Quality and Safety

Carbon Quantum Dots Based on Carbohydrates as Nano Sensors for Food Quality and Safety

Renewable Polysaccharides Micro/Nanostructures for Food and Cosmetic Applications

Development of ulvan‐based emulsions containing flavour and fragrances for food and cosmetic applications

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