Nonthermal Extraction Technologies of Polysaccharides
Principles, Techniques, Characterization, and Applications
- 1st Edition - September 1, 2026
- Latest edition
- Editor: Seyed Mohammad Taghi Gharibzahedi
- Language: English
Nonthermal Extraction Technologies of Polysaccharides: Principles, Techniques, Characterization, and Applications explores cutting-edge nonthermal extraction technologies, includ… Read more
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Description
Description
Nonthermal Extraction Technologies of Polysaccharides: Principles, Techniques, Characterization, and Applications explores cutting-edge nonthermal extraction technologies, including ultrasound, microwave, high-pressure, pulsed electric field, enzymatic extraction methods, and cold plasma technology and their effects on polysaccharide biofunctionalities, such as antioxidant and antimicrobial properties and potential applications. With an examination of the therapeutic benefits associated with these compounds, including anti-cancer, antioxidant, antimicrobial, anti-inflammatory, and anti-obesity properties, this book aspires to highlight advanced techniques to significantly enhance polysaccharide yield, bioactivity, and purity when compared to traditional approaches.
The initial chapters introduce the fundamental structures, sources, and importance of polysaccharides, thus setting the stage for a deeper understanding of their functionality and chemical characterization. By offering both theoretical frameworks and practical guidance, this book equips professionals with the knowledge required to effectively incorporate polysaccharides into health-promoting products for advancing research and applications in the evolving landscape of functional foods and biomedical innovation.
The initial chapters introduce the fundamental structures, sources, and importance of polysaccharides, thus setting the stage for a deeper understanding of their functionality and chemical characterization. By offering both theoretical frameworks and practical guidance, this book equips professionals with the knowledge required to effectively incorporate polysaccharides into health-promoting products for advancing research and applications in the evolving landscape of functional foods and biomedical innovation.
Key features
Key features
- Offers an in-depth examination of emerging nonthermal extraction technologies such as ultrasound, microwave, high-pressure, pulsed electric field, and enzymatic extraction
- Highlights how these advanced methods significantly improve polysaccharide yield, bioactivity, and purity when compared to traditional extraction methods
- Discusses the functionality, bioactivity, structure, and chemical characterization of extracted polysaccharides
- Provides insights into the bioactivity of extracted polysaccharides, emphasizing their roles in functional foods, beverages nutraceuticals, cosmeceuticals, and pharmaceuticals
- Explores potential therapeutic benefits, such as anticancer, antioxidant, antimicrobial, anti-inflammatory, and anti-obesity properties while presenting guidance on utilizing polysaccharides in health-promoting products
Readership
Readership
Researchers in food sciences, biotechnology, and pharmaceutical sciences especially those involved in the extraction and application of polysaccharides from plant, animal, microorganisms, and marine sources; Professionals in food engineering, pharmaceutical, cosmetic, and biotechnology
Table of contents
Table of contents
1. Introduction to Polysaccharides: Structures, Sources, and Importance
2. Nonthermal Extraction Technologies: An Overview
3. Ultrasound-Assisted Extraction of Polysaccharides
4. Microwave-Assisted Extraction of Polysaccharides
5. Enzyme-Assisted Extraction of Polysaccharides
6. Pulsed Electric Field Extraction of Polysaccharides
7. High-Pressure Processing for Polysaccharide Extraction
8. Ionic Liquids and Deep Eutectic Solvents in Polysaccharide Extraction
9. Aqueous Two-Phase Extraction of Polysaccharides
10. Subcritical Water Extraction of Polysaccharides
11. Supercritical Fluid Extraction of Polysaccharides
12. Cold Plasma Technology for Polysaccharide Extraction
13. Hybrid Nonthermal Techniques for Polysaccharide Extraction
14. Polysaccharide Applications in Foods, Beverages, and Nutraceuticals
15. Pharmaceutical and Biomedical Applications of Polysaccharides
16. Packaging and Functional Coating Applications of Polysaccharides
17. Cosmetic and Personal Care Applications of Polysaccharides
18. Environmental Applications of Polysaccharides
19. Polysaccharides in Sensing Applications
20. Future Trends in Nonthermal Extraction Technologies: Environmental, Economic, and Regulatory Considerations
2. Nonthermal Extraction Technologies: An Overview
3. Ultrasound-Assisted Extraction of Polysaccharides
4. Microwave-Assisted Extraction of Polysaccharides
5. Enzyme-Assisted Extraction of Polysaccharides
6. Pulsed Electric Field Extraction of Polysaccharides
7. High-Pressure Processing for Polysaccharide Extraction
8. Ionic Liquids and Deep Eutectic Solvents in Polysaccharide Extraction
9. Aqueous Two-Phase Extraction of Polysaccharides
10. Subcritical Water Extraction of Polysaccharides
11. Supercritical Fluid Extraction of Polysaccharides
12. Cold Plasma Technology for Polysaccharide Extraction
13. Hybrid Nonthermal Techniques for Polysaccharide Extraction
14. Polysaccharide Applications in Foods, Beverages, and Nutraceuticals
15. Pharmaceutical and Biomedical Applications of Polysaccharides
16. Packaging and Functional Coating Applications of Polysaccharides
17. Cosmetic and Personal Care Applications of Polysaccharides
18. Environmental Applications of Polysaccharides
19. Polysaccharides in Sensing Applications
20. Future Trends in Nonthermal Extraction Technologies: Environmental, Economic, and Regulatory Considerations
Product details
Product details
- Edition: 1
- Latest edition
- Published: September 1, 2026
- Language: English
About the editor
About the editor
SG
Seyed Mohammad Taghi Gharibzahedi
Dr. Gharibzahedi holds a Ph.D. in Food Biotechnology from the University of Tehran. With over 20 years of experience, his research focuses on nonthermal processing technologies, food chemistry, emulsion-based delivery systems, encapsulation of substances in edible matrices, functional foods, enzyme technology, food industry by-product utilization, and the extraction and purification of biomacromolecules, particularly polysaccharides. He has authored over 120 peer-reviewed publications, 7 book chapters, and 67 conference presentations, with over 6,072 citations and an h-index of 46. Dr. Gharibzahedi has collaborated with more than 100 scientists from leading global institutions and contributed to numerous high-impact projects. He has received multiple prestigious awards, including the Georg Forster Research Fellowship (Alexander von Humboldt Foundation, Germany). He has been ranked in the Stanford University list of the world's top 2% of scientists from 2020 to 2024. Also, he is a well-established reviewer and an associate editor for several high-ranking journals.
Affiliations and expertise
Christian-Albrechts, Kiel University, Keil, Germany