Marine Polysaccharides: Food Applications, 1st Edition (Paperback) book cover

Marine Polysaccharides

Food Applications, 1st Edition

By Vazhiyil Venugopal

CRC Press

396 pages | 22 B/W Illus.

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Description

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.

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

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science