Marine Polysaccharides

Transcription

1 SUB Hamburg A/ Marine Polysaccharides Food Applications Vazhiyil Venugopal L-oC) CRC Press \V^ J Taylor &. Francis Group Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business

2 Preface Author xv xvii Section I. Isolation and Properties of Marine Polysaccharides 1 Polysaccharides: Their Characteristics and Marine Sources Introduction Carbohydrates Polysaccharides Isolation and Identification Properties and Food Uses Marine Sources of Polysaccharides The Marine Environment Marine Fisheries Seaweed Microalgae Coral Reefs and Corals Marine Microorganisms Summary 22 References 22 2 Functional Properties Relevant to Food Product Development Introduction Major Functions of Polysaccharides in a Food System Water-Binding Capacity Gelation Emulsions and Emulsifiers Foams Food Texture Rheological Evaluation of Food Texture Relationship between Rheological and Sensory Properties Rheological Properties of Polysaccharide Solutions In-Process Viscosity Measurement Interactions of Polysaccharides with Food Components Protein-Polysaccharide Interactions Polysaccharide-Polysaccharide Interactions Other Interactions 45

3 iii 2.5 Major Food Applications of Polysaccharides Texture Improvement Oil Emulsification Flavor Release Polysaccharides as Dietary Fiber Gluten-Free Bakery Products Control of Starch Retrogradation Control of Syneresis Polysaccharides as Films for Coating Food Products Stability of Polysaccharides to Processing Factors to Be Considered When Using Polysaccharides in Food Systems Commercial Status of Food Polysaccharides as Additives 55 References 56 Crustacean Polysaccharides: Chitin and Chitosan Introduction Crustacean Processing Wastes as Source of Chitin Global Availability of Crustacean Waste Composition Isolation of Chitin Novel Methods Structure Properties Chitosan Isolation Process Modifications Properties of Chitosan Structure Ionic Properties Degree of Deacetylation Stability Emulsification Capacity Derivatives of Chitin and Chitosan Chitin and Chitosan Oligosaccharides Glucosamine Chitosan-Based Materials Composite Gels Microcrystalline Chitosan Beads Films Sponges Fibers Nanoparticles 82

4 ix 3.5 Summary 84 References 84 Polysaccharides from Seaweed and Microalgae Introduction, Seaweed Species Important as Food Proximate Composition Nutritional Value Effects of Processing on Nutritive Value Quality Evaluation Seaweed Polysaccharides Agar Extraction Structure Gelation Interactions of Agar with Other Food Components Sugar Reactivity Interactions with Other Hydrocolloids Alginate Extraction Composition and Structure Gelation and Other Properties Interactions with Other Food Components Water Proteins Ill Polysaccharides Ill 4.6 Carrageenans Ill Extraction and Characterization Ill Composition and Structure Solubility Properties and Stability Gelation Antimicrobial Activities Determination and Characterization of Carrageenan in Food Products Interactions with Food Components Proteins Milk Reactivity Starch Other Polysaccharides Other Seaweed Hydrocolloids Ulvan Fucoidan Furcellaran Floridean Starch from Red Algae 125

5 4.8 Polysaccharides from Microalgae 126 References 129 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 Cultivation Postfermentation Recovery of Exopolysaccharides Concentration of Exopolysaccharides Structure and Properties Characteristics of Some Typical Commercial Microbial Exopolysaccharides Xanthan Gellan Dextrans from Lactic Acid Bacteria Levan Curdlan Pullulan Bacterial Alginate Bacterial Cellulose Others Interactions of Exopolysaccharides with Food Components Exopolysaccharides from Marine Microorganisms Cultivation of Marine Microorganisms for Exopolysaccharides Chemical Nature of Marine Exopolysaccharides Functional Properties Marine Biotechnology Summary 154 References 155 ection II. Food Applications Crustacean Polysaccharides: Food Applications Introduction Properties Important to Food Applications Antimicrobial Activity Antioxidant Activity Emulsification Capacity 169

6 moments xi 6.3 Food Applications of Chitin and Chitosan Fruits and Vegetables Dairy Products Muscle Foods Seafood Bakery Products Wines and Vinegars Nutritional Value and Use as Food Supplement Other Food-Related Applications Treatment of Water Animal Feed Biotechnology Glucosamine Commercial Aspects 182 References Seaweed, Microalgae, and Their Polysaccharides: Food Applications Introduction Functional Value of Seaweed as Dietary Supplement Uses of Seaweed as Food and in Food Formulations Seaweed in Animal Nutrition Some Seaweed-Based Food Products Edible Powders Processed Eucheuma Seaweed Other Products Agar Bakery Products Gluten-Free Products Control of Syneresis Other Applications Modification of Agar for Novel Uses Alginic Acid and Alginates Bakery Products : Meat Products Seafood Vegetable Products Miscellaneous Uses Nutritional Value of Alginate Carrageenan Functional Benefits of Using Carrageenans in Food Products Texture Modification Fat Reduction 209

7 xii Salt Reduction Flavor Perception Fiber Fortification Antioxidant Activity Antimicrobial Properties Antibrowning Activity Applications of Carrageenans in Food Product Development Dairy Products Bakery Products Meat Products Fishery Products Vegetable Products Brewing Miscellaneous Food-Related Applications Furcellaran Fucoidan and Laminarin Ulvan Floridean Starch from Red Seaweed Microalgae Microalgal Polysaccharides Commercial Aspects 225 References 228 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 Xanthan Levan Curdlan Gellan Pullulan Dextran Others Microbial Emulsifiers Exopolysaccharides from Marine Organisms Rheological Properties Other Food-Related Functional Properties of Marine Exopolysaccharides Comparison of Marine Exopolysaccharides and Commercial Polysaccharides Food Applications of Marine Exopolysaccharides 250

8 8.8 Commercial Status 252 References Edible Films and Carrier Matrices from Marine Polysaccharides Introduction Advantages of Polysaccharides as Packaging Material Some Recent Concepts and Techniques Hurdle Technology Modified Atmosphere Packaging Active Packaging Encapsulation and Delivery of Nutraceuticals Edible Films Casting of Edible Films Functional Properties of Edible Films Modification of Film Properties Challenges in Developing Bio-Based Packaging Edible, Biodegradable Films from Marine Polysaccharides Chitosan Barrier Properties Antimicrobial Activities Antioxidant Activity Other Benefits Chitosan Film Food Applications Agricultural Produce Seafood Meat Products Poultry Dairy Products Miscellaneous Alginate, Carrageenan Agar Microbial Polysaccharides Marine Polysaccharides as Encapsulation Matrices Multicomponent Edible Films Applications of Multicomponent Films Nanotechnology Conclusion 298 References Safety and Regulatory Aspects Introduction Safety of Food Additives Regulation of Food Additives 310

9 XIV \~unienis 10.4 Polysaccharides Marine Polysaccharides Chitin and Chitosan Glucosamine Seaweed and Seaweed Polysaccharides Alginate Agar Carrageenan Regulatory Aspects of Polysaccharide-Based Edible Films Commercial Status 324 References 325 Section HI. Biomedical Applications 11 Biomedical Applications of Marine Polysaccharides: An Overview Introduction Marine Polysaccharides for Biomedical Applications Crustacean Polysaccharides: Chitin and Chitosan Chitosan as Drug Delivery Matrix Wound Healing Tissue Engineering Glucosamine Seaweed and Seaweed Polysaccharides Alginates Wound Dressing Drug Delivery Alginate Scaffolds for Tissue Engineering Carrageenans Fucoidans Other Seaweed Polysaccharides Microalgal Polysaccharides Microbial Exopolysaccharides :..; Polysaccharides from Sponges Potentials of Nanotechnology Commercial Aspects 346 References 347 Index 353