Marine Polysaccharides: Food Applications

Overview

Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While the ocean is known as a conventional source of fish proteins and lipids, it is yet to be tapped as a source of polysaccharides. A clear exposition on how these resources can be developed, Marine Polysaccharides: Food ...

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Overview

Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While the ocean is known as a conventional source of fish proteins and lipids, it is yet to be tapped as a source of polysaccharides. A clear exposition on how these resources can be developed, Marine Polysaccharides: Food Applications compiles recent data on the food applications of marine polysaccharides from such diverse sources as fishery products, seaweeds, microalgae, microorganisms, and corals. The book begins with discussions on the isolation of polysaccharides from marine sources and their properties, particularly those important from a food technology point of view. It then focuses on the actual food applications of these compounds and concludes with a brief examination of biomedical applications. The author presents an overview of the general functional properties of polysaccharides, including their structure; their hydration, gelation, emulsification, and rheological properties; and interactions among themselves and with other food components such as proteins that are relevant to food processing. He then explores the isolation and food-related properties of various marine polysaccharides, use of these polysaccharides in food product and biopackaging, recent developments in composite films and nanotechnology, and safety and regulatory issues. While there are many books available on polysaccharides, few address the applications of marine polysaccharide food product development. Written from a realistic, practical point of view avoiding technical jargon, this book highlights the ocean not as a conventional source of fish protein and lipids, but as a major supplier of versatile carbohydrates that can have diverse food applications.

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Product Details

  • ISBN-13: 9781439815267
  • Publisher: Taylor & Francis
  • Publication date: 1/13/2011
  • Pages: 396
  • Product dimensions: 6.20 (w) x 9.20 (h) x 1.00 (d)

Table of Contents

ISOLATION AND PROPERTIED OF MARINE POLYSACCHARIDES
Polysaccharides: Their Characteristics and Marine Sources
Introduction
Carbohydrates
Polysaccharides
Marine Sources of Polysaccharides
Summary
References

Functional Properties Relevant to Food Product Development
Introduction
Major Functions of Polysaccharides in a Food System
Food Texture
Interactions of Polysaccharides with Food Components
Major Food Applications of Polysaccharides
Factors to Be Considered When Using Polysaccharides in Food Systems
Commercial Status of Food Polysaccharides as Additives
References

Crustacean Polysaccharides: Chitin and Chitosan
Introduction
Crustacean Processing Wastes as Source of Chitin
Isolation of Chitin
Chitosan
Summary
References

Polysaccharides from Seaweed and Microalgae
Introduction
Seaweed Species Important as Food
Seaweed Polysaccharides
Agar
Alginate
Carrageenans
Other Seaweed Hydrocolloids
Polysaccharides from Microalgae
References

Extracellular Polysaccharides from Marine Microorganisms
Introduction
Functions of Exopolysaccharides in Microbial Cells
Examples of Exopolysaccharides Produced by Microorganisms from Non-Marine Sources
Fermentation of Microorganisms for Exopolysaccharides
Characteristics of Some Typical Commercial Microbial Exopolysaccharides
Exopolysaccharides from Marine Microorganisms
Marine Biotechnology
Summary
References

FOOD APPLICATIONS
Crustacean Polysaccharides: Food Applications
Introduction
Properties Important to Food Applications
Food Applications of Chitin and Chitosan
Glucosamine
Commercial Aspects
References

Seaweed, Microalgae, and Their Polysaccharides: Food Applications
Introduction
Functional Value of Seaweed as Dietary Supplement
Agar
Alginic Acid and Alginates
Carrageenan
Furcellaran
Fucoidan and Laminarin
Ulvan
Floridean Starch from Red Seaweed
Microalgae
Commercial Aspects
References

Extracellular Polysaccharides from Non-Marine and Marine Microorganisms: Food Applications
Introduction
Functional Properties of Exopolysaccharides Influencing Their Uses in Food
Food Applications for Non-Marine Exopolysaccharides
Microbial Emulsifiers
Exopolysaccharides from Marine Organisms
Comparison of Marine Exopolysaccharides and Commercial Polysaccharides
Food Applications of Marine Exopolysaccharides
Commercial Status
References

Edible Films and Carrier Matrices from Marine Polysaccharides
Introduction
Advantages of Polysaccharides as Packaging Material
Some Recent Concepts and Techniques
Edible Films
Edible, Biodegradable Films from Marine Polysaccharides
Chitosan
Alginate
Carrageenan
Agar
Microbial Polysaccharides
Marine Polysaccharides as Encapsulation Matrices
Multicomponent Edible Films
Nanotechnology
Conclusion
References

Safety and Regulatory Aspects
Introduction
Safety of Food Additives
Regulation of Food Additives
Polysaccharides
Marine Polysaccharides
Regulatory Aspects of Polysaccharide-Based Edible Films
Commercial Status
References

BIOMEDICAL APPLICATIONS
Biomedical Applications of Marine Polysaccharides: An Overview
Introduction
Marine Polysaccharides for Biomedical Applications
Seaweed and Seaweed Polysaccharides
Potentials of Nanotechnology
Commercial Aspects
References
Index

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