Advances in Biopolymers for Food Science and Technology
- 1st Edition - May 31, 2024
- Imprint: Elsevier
- Editors: Kunal Pal, Preetam Sarkar, Miguel Cerqueira
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 9 0 0 5 - 6
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 9 0 0 6 - 3
Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials for novel food applic… Read more
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Request a sales quoteAdvances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials for novel food applications. Sections introduce biopolymers and their various polysaccharide and protein sources, addressing biopolymers from marine sources in particular. Food design using biopolymers, and their preparation as gels and composites are then discussed in detail. This is followed by in-depth chapters that guide the reader through specific applications, including fat replacement products, delivery systems, food emulsions, micro- and nano-encapsulation, nanovehicles, nanostructures, nanofilms, antimicrobial peptides, food coatings, food packaging, smart monitoring, cryoprotection, and cultured meat production. Finally, the various challenges regarding sustainability of food packaging are addressed. This is a valuable resource for researchers and advanced students across polymer science, food science, chemistry, packaging, nanotechnology, and materials science, as well as industrial scientists and R&D professionals with an interest in biopolymers for advanced applications in food products and packaging.
- Covers biopolymers from a range of sources and their preparation as composites, gels, and coatings
- Explores applications across food structure design, smart packaging systems, encapsulation, and nutraceuticals
- Offers case studies and analyzes experimental data on biopolymeric materials for food applications
Researchers and advanced students across polymer science, food science, chemistry, packaging, nanotechnology, and materials science, Engineers, scientists, and R&D professionals with an interest in biopolymers for advanced applications in food products and packaging
- Cover image
- Title page
- Table of Contents
- Copyright
- List of Contributors
- Part I: General introduction
- 1. Introduction to biopolymers: functional and smart biopolymers
- Abstract
- 1.1 Introduction
- 1.2 Synthesis, characterization, and properties of biopolymers
- 1.3 Methods of functionalization: design and fabrication
- 1.4 Application of biopolymers in the food industry
- 1.5 Current trends and market potential
- 1.6 Summary
- References
- 2. Marine biopolymers and food applications
- Abstract
- 2.1 Introduction
- 2.2 Sources of marine biopolymers
- 2.3 Classification
- 2.4 Polysaccharide-based marine biopolymers
- 2.5 Protein-based marine biopolymers
- 2.6 Marine biopolymers in food application
- 2.7 Conclusion and future perspective
- References
- 3. Food design using biopolymers
- Abstract
- 3.1 Introduction
- 3.2 Food emulsions
- 3.3 Biopolymers in emulsions
- 3.4 Food texture modifiers
- 3.5 Three-dimensional food printing
- 3.6 Summary
- References
- Part II: Biopolymeric formulations
- 4. Bigel-based nutraceutical delivery systems
- Abstract
- 4.1 Introduction
- 4.2 Evolution of the applications of bigels in the food sector
- 4.3 Identification of biopolymers by cooccurrence analysis of the keywords
- 4.4 Methods of preparation of bigels
- 4.5 Applications of bigels in nutraceutical delivery
- 4.6 Conclusion
- References
- 5. Oleogelation: current developments and perspectives to lipid-based oil structuring
- Abstract
- 5.1 Introduction
- 5.2 Background
- 5.3 Oleogels
- 5.4 Methods and mechanism of oleogel synthesis
- 5.5 Method of oleogel characterization
- 5.6 Evolution of the field
- 5.7 Oleogels as a novel delivery system
- 5.8 Oleogels in food applications
- 5.9 Conclusion
- Conflicts of interest
- References
- 6. Biopolymers as fat mimetic alternatives
- Abstract
- 6.1 Introduction—legislation and technological outlook
- 6.2 Polymers as drivers for oleogelation
- 6.3 Structuring routes using biopolymers
- 6.4 Conclusion and future perspectives
- Acknowledgments
- References
- 7. Extrusion of biopolymers for food applications
- Abstract
- 7.1 Introduction
- 7.2 Biopolymers
- 7.3 Extrusion process
- 7.4 Extruded starch for food applications
- 7.5 Extruded gelatin for food applications
- 7.6 Extruded gluten/wheat gluten for food applications
- 7.7 Extruded cellulose for food applications
- 7.8 Extruded casein for food applications
- 7.9 Conclusion and prospects
- References
- 8. Biopolymeric formulations as delivery systems in food
- Abstract
- 8.1 Introduction
- 8.2 Protein-based delivery systems
- 8.3 Carbohydrate-based delivery systems
- 8.4 Lipid-based delivery systems
- 8.5 Techniques for the fabrication of biopolymer-based delivery systems
- 8.6 Application of biopolymers as delivery systems
- 8.7 Challenges and futures perspectives
- 8.8 Conclusions
- References
- 9. Food emulsions with biopolymers
- Abstract
- 9.1 Introduction
- 9.2 Biopolymers
- 9.3 Food emulsions
- 9.4 Methods and factors affecting the stability of emulsions stabilized by biopolymers
- 9.5 Techniques and methods to evaluate the stability of food emulsions
- 9.6 Conclusions
- Conflict of interest
- References
- 10. Microencapsulation with biopolymers—current/next-generation probiotics and impact of FODMAP materials
- Abstract
- 10.1 Traditional and next-generation probiotics
- 10.2 Encapsulation strategies for traditional and next-generation probiotics
- 10.3 Coencapsulation
- 10.4 Stability
- 10.5 Encapsulated probiotics in food matrices
- 10.6 Future directions
- References
- 11. Nanoencapsulation with biopolymers
- Abstract
- 11.1 Introduction
- 11.2 Nanoencapsulation with biopolymer-based technology
- 11.3 Selection of coating polymers
- 11.4 Different types of technology-based nanoencapsulation
- 11.5 Biopolymers
- 11.6 Conclusion
- References
- 12. Nanovehicles for essential polyunsaturated lipids
- Abstract
- 12.1 Introduction
- 12.2 Polyunsaturated lipids—importance, sources, and functions
- 12.3 Challenges in delivery of EFA
- 12.4 Biopolymers
- 12.5 Nanodelivery of polyunsaturated fatty acid
- 12.6 Biopolymer modifications for better stability and encapsulation of PUFA
- 12.7 Summary and future scope
- References
- 13. Biopolymeric nanostructures for food applications
- Abstract
- 13.1 Introduction
- 13.2 Different biopolymeric nanostructures
- 13.3 Biopolymeric nanostructures for encapsulation of bioactive compounds
- 13.4 Food applications of biopolymeric nanostructures
- 13.5 Behavior of the biopolymeric nanostructures under digestion
- 13.6 Nanotoxicity assessment in gastrointestinal tract
- 13.7 Conclusions and future perspectives
- Acknowledgments
- References
- Part III: Food packaging and product development
- 14. Sustainability of food packaging
- Abstract
- 14.1 Introduction
- 14.2 Driving forces for innovation in food packaging
- 14.3 Emerging technologies to improve the sustainability in food packaging
- 14.4 Environmental aspects in packaging production
- 14.5 Safety and regulatory aspects of food packaging material
- 14.6 Market overview of sustainable food packaging
- 14.7 Conclusion
- References
- 15. Nanotechnology in food packaging
- Abstract
- 15.1 Introduction
- 15.2 Polymer/clay nanocomposites as high barrier packaging materials
- 15.3 Silver and metal oxide nanoparticles as potent antimicrobial agents
- 15.4 Nanosensors and nanomaterial-based assays for the detection of food-relevant analytes
- 15.5 Conclusions and future look
- References
- 16. Essential oil-based antimicrobial food packaging systems
- Abstract
- 16.1 Introduction
- 16.2 Evolution of the subject and the selection of the biopolymers
- 16.3 Limitations, future scope, and conclusion
- References
- 17. Electrospun biopolymers for food packaging applications
- Abstract
- 17.1 Introduction
- 17.2 Active food packaging
- 17.3 Biopolymers
- 17.4 Nanofibers
- 17.5 Electrospinning
- 17.6 Electrospun nanofibers of biopolymers
- 17.7 Applications of electrospinning
- 17.8 Conclusion
- References
- 18. Cryoprotection of foods
- Abstract
- 18.1 Introduction
- 18.2 Physiochemical changes in the frozen food
- 18.3 Mechanism of cryopreservation
- 18.4 Cryopreservation classification
- 18.5 Different types of cryoprotectants
- 18.6 Hydrocolloids as cryoprotectants
- 18.7 Applications
- 18.8 Conclusion and future perspectives
- References
- 19. Recent advances in the production of cultured meat products
- Abstract
- 19.1 Introduction
- 19.2 Scientometric analysis
- 19.3 Biopolymers used for developing cultured meat products
- 19.4 Applications of selected biopolymers in cultured meat production
- 19.5 Evaluation of the biopolymers for their toxicity and other essential properties
- 19.6 Conclusion
- References
- 20. Effect of pumpkin seed powder on the properties of cake batter prepared with whole wheat flour
- Abstract
- 20.1 Introduction
- 20.2 Materials and methods
- 20.3 Results and discussions
- 20.4 Conclusion
- Funding
- Conflicts of interest
- Ethical review
- References
- 21. Influence of pumpkin seed powder on the characteristic properties of whole wheat cake
- Abstract
- 21.1 Introduction
- 21.2 Materials and methods
- 21.3 Results and discussions
- 21.4 Conclusion
- Funding
- Conflicts of interest
- Ethical review
- References
- Index
- Edition: 1
- Published: May 31, 2024
- No. of pages (Paperback): 586
- No. of pages (eBook): 600
- Imprint: Elsevier
- Language: English
- Paperback ISBN: 9780443190056
- eBook ISBN: 9780443190063
KP
Kunal Pal
Dr. Kunal Pal is a Professor in the Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, India. His major research interests revolve around biomedical signal processing, biomedical equipment design, soft materials, and controlled drug delivery. He has published more than 100 publications in SCI-cited journals of high repute.
Affiliations and expertise
Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Odisha, India.PS
Preetam Sarkar
Dr. Preetam Sarkar is an Assistant Professor of Food Sciences at the Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India. He completed his Ph.D. in Food Sciences from Purdue University, USA. The research at Dr. Sarkar’s lab at NIT Rourkela focuses on the development of delivery vehicles such as emulsions, films and coatings, for the protection of bioactive compounds such as antimicrobial agents for food safety applications. He has published 30 articles in SCI journals, 10 book chapters, and co-edited 3 books.
Affiliations and expertise
Assistant Professor of Food Sciences at the Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India.MC
Miguel Cerqueira
Dr Miguel Cerqueira is a Staff Researcher at the International Iberian Nanotechnology Laboratory, Portugal. His research focuses on developing sustainable, plant-based materials; polymer gels, specifically, oleogels; and innovative technologies such as encapsulation of functional compounds. He is the principal investigator for several research projects and has supervised over 20 Masters and PhD students. Dr Cerqueira has published more than 120 articles and is the editor of 6 books. In 2014, he won the Young Scientist Award, and in 2018, he joined the list of "Highly Cited Researchers" presented by Clarivate Analytics.
Affiliations and expertise
International Iberian Nanotechnology Laboratory, Braga, Portugal.Read Advances in Biopolymers for Food Science and Technology on ScienceDirect