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    Default Marine Polysaccharides: Food Applications

    Marine Polysaccharides: Food Applications

    Vazhiyil Venugopal (Author)





    Product Details

    • Hardcover: 396 pages
    • Publisher: CRC Press; 1 edition (January 24, 2011)
    • Language: English
    • ISBN-10: 1439815267
    • ISBN-13: 978-1439815267
    Book Description

    Publication Date: January 24, 2011 | ISBN-10: 1439815267 | ISBN-13: 978-1439815267 | Edition: 1
    Features
    • Consolidates information on marine sourced polysaccharides in one practical publication
    • Discusses food applications of polysaccharides of marine origin
    • Explains functional roles of marine polysaccharides such as texturizers, fiber, and antioxidants
    • Provides information on the isolation of the polysaccharide and its properties
    • Examines in detail the food applications of chitosan, chitin, and their derivatives as well as macro algae such as seaweeds and microalgae
    Summary

    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


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    Last edited by Micotil; 5th April 2012 at 10:34 PM.
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