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Applications of marine polysaccharides in food processing
Published in Antonio Trincone, Enzymatic Technologies for Marine Polysaccharides, 2019
Alginic acid is soluble in water and forms irreversible gels in presence of divalent ions such as Ca2+. The remarkable gelling property, along with its interactions with food components, makes alginic acid thickening additive in several food products. The disadvantage of alginate, namely, its insolubility when added to cold mixes, can be overcome by warming the mixture to 68–70°C before it is added. Alginates have been reported to possess anticoagulant, anticancer, and hypocholesterolemic activities (Kadam and Prabhasankar 2010). In foods, alginate can effectively prevent staling and hardening of bread crumbs during storage and can also improve the hydration properties of wheat flour noodles. The polysaccharide or its sodium salt prevents formation of crystals in ice cream and improves the stability of items such as salad dressings and fruit juice. It is also used in making soft cheese spreads at 0.1–0.2%. The hydrolloid should be dissolved in hot water and added to the cream before pasteurization. The gelling properties of alginic acid and its interactions with food components are beneficial in restructured muscle foods. A 3% sodium alginate coating can protect the quality characteristics of chilled stored rainbow trout fillets over a period of 20 days (Hamzeh and Rezael 2012). Fruit juice, pulp, or puree containing soluble alginic acid can be extruded to an aqueous setting bath containing a soluble Ca2+ salt to give alginate coating to the food items (Abdul Khalil et al. 2018). Propylene glycol alginate (PGA) is a popular thickener and emulsifier in low-pH products such as sauces, syrups and sherbets, because of its solubility at low pH (Draget et al. 2005). Alginate, being non-digestible, functions as dietary fiber (Brownlee et al. 2005).
Stabilization of water-in-water pickering emulsions by charged particles
Published in Journal of Dispersion Science and Technology, 2023
Neha Kulkarni, Ethayaraja Mani
The stabilization of water-in-water emulsions by colloidal particles has received considerable attention in the past decade. Nguyen et al. stabilized poly(ethylene oxide) (PEO)–dextran emulsions by adding β-lactoglobulin globular protein.[6] They observed that protein particles of size range 15–320 nm were able to stabilize the emulsion for weeks. The effect of pH and particle morphology on these emulsions was also studied elaborately.[10,11] It was also shown that stability of these emulsions could be enhanced by manipulating the wettability (phase preference) of particles and surface modification of the colloidal particles.[12] Recently, Tea et al. stabilized PEO–dextran emulsions by linear homo-polyelectrolytes.[13] They found that polymers which were charged and contained hydrophobic groups such as chitosan, diethylaminoethyl dextran (DEAED) and propylene glycol alginate (PGA) were successful in stabilizing D/P emulsions due to electrostatic and steric hindrance, whereas P/D emulsions were stabilized by only DEAED.
Complex coacervation of carboxymethyl konjac glucomannan and ovalbumin and coacervate characterization
Published in Journal of Dispersion Science and Technology, 2022
Ya-Qian Cao, Guo-Qing Huang, Xiao-Dan Li, Li-Ping Guo, Jun-Xia Xiao
As can be seen from Figure 7, both OVA and CMKGM exhibited basically amorphous structures without sharp peaks in their XRD spectra. CMKGM had only one significant peak at 20.63°, which was the same with a previous report,[21] while OVA possessed two peaks at 8.67° and 20.06° that were close to reported values.[22] After the two polymers were mixed, the original peaks disappeared and two new peaks at 9–10° (namely 9.32°, 9.08°, and 9.04° for coacervates separated in pH 3.0, 3.5, and 4.0 respectively) and 19–20° (namely 19.57°, 19.77°, and 19.16° for coacervates separated in pH 3.0, 3.5, and 4.0 respectively) appeared, indicating that structural rearrangement occurred to both the polyelectrolytes due to their interaction. The same phenomenon has also been seen in the OVA and propylene glycol alginate coacervation system.[11]Figure 7 also revealed that the three coacervates displayed different 2θ values, which implied that different degrees of interaction occurred between CMKGM and OVA.
Stability of hydrocolloid enriched oil-in-water emulsions in beverages subjected to thermal and nonthermal processing
Published in Journal of Dispersion Science and Technology, 2021
Hosahalli S. Ramaswamy, Jaideep K. Arora, Hamed Vatankhah, Ali R. Taherian, Navneet Rattan
Generally, hydrocolloids such as xanthan gum and propylene glycol alginate (PGA) can emulsify and stabilize beverage emulsions due to their viscosity effects, steric hindrance, and electrostatic interactions. Also, Gum Arabic (GA) is one of the most used compounds of this category in beverage emulsions. A modified type of GA—known as modified gum Arabic (MGA)–is produced by reacting natural GA with l-octenyl succinic anhydride to enhance the cold-water solubility characteristics. Another most commonly used polysaccharide group is modified starches (Purity Gum BE) which is an octenyl succinate derivative of waxy-maize.[9–11] Modified starch is known to be stable over a wide range of pH.[12] One challenge associated with using such Polysaccharide hydrocolloids is that they have less surface activity compared to proteins due to their low flexibility, pronounced hydrophilicity, and monotonic repetition of the monomer units in the backbone.[13,14]