Emerging Natural Hydrocolloids

Rheology and Functions

Inbunden, Engelska, 2019

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Beskrivning

The first guide devoted to the functions, structures, and applications of natural hydrocolloidsIn today’s health-conscious climate, the demand for natural food products is growing all the time. Natural hydrocolloids, therefore, have never been more popular. With their thickening, stabilizing, gelling, fat replacing, and binding qualities, these naturally occurring, plant-based polymers can fulfil many of the same functions as commercial ingredients like xanthan, guar, gum Arabic, pectin, and starch. Moreover, certain health benefits have been linked with their often biological active compounds and high-fiber compositions, including potential prebiotic effects and the reduction of blood cholesterol levels.Application of these novel hydrocolloids is, however, still underexplored. Emerging Natural Hydrocolloids aims to remedy this by providing a thorough overview of their structure–function relationships, rheological aspects, and potential utility in mainly the food and pharmaceutical industries. This accessible, quick-reference guide features: A comprehensive and up-to-date survey of the most significant research currently available on natural hydrocolloidsExaminations of the major functions and rheological aspects of novel hydrocolloidsInformation on the potential applications of biopolymers within both foods and pharmaceutical systemsCollaborations from an international team of food scientistsEmerging Natural Hydrocolloids: Rheology and Functions offers scientists, engineers, technologists, and researchers alike a unique and in-depth account of the uncharted world of novel hydrocolloids, their uses, properties, and potential benefits.

Produktinformation

Utgivningsdatum:2019-04-19
Mått:173 x 244 x 31 mm
Vikt:1 270 g
Format:Inbunden
Språk:Engelska
Antal sidor:672
Förlag:John Wiley & Sons Inc
ISBN:9781119418665

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

About the Editor Seyed M.A. Razavi, is Professor of Food Physics and Engineering at Ferdowsi University of Mashhad, Iran.

Innehållsförteckning

About the Editor xxiList of Contributors xxiiiPreface xxvii1 Introduction to Emerging Natural Hydrocolloids 1Seyed M.A. Razavi1.1 Introduction 11.2 World Market of Hydrocolloids 21.3 Hydrocolloids Classification 41.4 Functions of Hydrocolloids 81.5 Overview of the Chapters 131.6 Conclusion 24References 252 Dilute Solution Properties of Emerging Hydrocolloids 53Ali R. Yousefi and Seyed M.A. Razavi2.1 Introduction 532.2 Partial Specific Volume 542.3 Hydrogel Content 552.4 Molecular Weight 572.5 Intrinsic Viscosity 592.6 Coil Overlap Parameter and Molecular Conformation 652.7 Chain Flexibility Parameter 672.8 Stiffness Parameter 682.9 Coil Radius and Volume 692.10 Voluminosity and Shape Factor 702.11 Hydration Parameter 712.12 Conclusion and Future Trends 72References 733 Steady Shear Rheological Properties of Emerging Hydrocolloids 81Fataneh Behrouzian and Seyed M.A. Razavi3.1 Introduction 813.2 Time-Independent Rheological Properties 833.3 Time-Dependent Rheological Properties 873.4 Yield Stress 923.5 Cluster Analysis 943.6 Conclusion and Future Trend 97References 974 Transient and Dynamic Rheological Properties of Emerging Hydrocolloids 101Ali Alghooneh and Seyed M.A. Razavi4.1 Introduction 1014.2 Viscoelastic Characteristics 1034.3 Cluster Analysis 1254.4 Conclusion and Future Trends 129References 1315 Hydrocolloids Interaction Elaboration Based on Rheological Properties 135Ali Alghooneh, Fataneh Behrouzian, and Seyed M.A. Razavi5.1 Introduction 1355.2 Dilute Regime 1365.3 Concentrated Regime 1375.4 Thermodynamic 1515.5 Miscibility 1525.6 Conclusions and Future Trends 154References 1546 Sage(Salvia macrosiphon) Seed Gum 159Seyed M.A. Razavi, Ali Alghooneh, and Fataneh Behrouzian6.1 Introduction 1596.2 Salvia macrosiphon Seed Mucilage 1606.3 Rheological Properties 1636.4 Textural Properties 1776.5 Applications 1776.6 Summary 179References 1797 Balangu (Lallemantia royleana) Seed Gum 183Asad Mohammad Amini7.1 Introduction 1837.2 Extraction and Purification 1847.3 Physicochemical and Structural Properties 1857.4 Rheological Properties 1877.5 Functional Properties 1947.6 Conclusions and Future Trends 199References 2008 Qodume Shirazi (Alyssum homolocarpum) Seed Gum 205Arash Koocheki and Mohammad Ali Hesarinejad8.1 Introduction 2058.2 Gum Extraction Optimization 2058.3 Physicochemical Properties 2078.4 Rheological Properties 2098.5 Biological Activity 2128.6 Applications 2138.7 Conclusion and Future Trends 219References 2199 Espina Corona (Gleditsia amorphoides) Seed Gum 225María J. Spotti, Martina Perduca, Paula Loyeau, Amelia Rubiolo, and Carlos Carrara9.1 Introduction 2259.2 Purification and Composition 2269.3 Flow Behavior 2279.4 Viscoelasticity 2319.5 Applications of ECG in Colloidal Systems 2339.6 Conclusions and Future Trends 244References 24510 Qodume Shahri (Lepidium perfoliatum) Seed Gum 251Arash Koocheki and Mohammad A. Hesarinejad10.1 Introduction 25110.2 Gum Extraction Optimization 25210.3 Chemical Compositions 25310.4 Functional Properties 25310.5 Rheological Properties 25310.6 Applications 25910.7 Conclusions and Future Trends 267References 26811 Persian Gum (Amygdalus scoparia Spach) 273Soleiman Abbasi11.1 Botanical Aspects and Importance 27311.2 General Specifications 27511.3 Production, Collection, and Processing 27711.4 Physicochemical Properties 27811.5 Structural Characteristics 27911.6 Rheological Properties 28411.7 Interaction with Other Macromolecules 28611.8 Surface Activity and Emulsifying Properties 29011.9 Thermal Characteristics 29111.10 Potential Applications 29111.11 Concluding Remarks 292References 29312 Gum Tragacanth (Astragalus gummifer Labillardiere) 299Zahra Emam-Djomeh, Morteza Fathi, and Gholamreza Askari12.1 Introduction 29912.2 Structure 30012.3 Thermal Properties 30612.4 Functional Properties 30612.5 Biological Activity 31212.6 Antibacterial Activity 31212.7 Effect of Pre-treatment on GT: Physicochemical Properties 31312.8 Food Applications 31412.9 Conclusions and Future Trends 319References 32013 Cashew Tree (Anarcadium occidentale L.) Exudate Gum 327Esther Gyedu-Akoto, FrankM. Amoah, and Ibok Oduro13.1 Introduction 32713.2 Cashew Tree Gum 32813.3 Application of Cashew Gum in Foods 33613.4 Application of Cashew Gum in the Pharmaceutical Industry 33913.5 Conclusion 34213.6 Future Trends 342References 34314 Brea Tree (Cercidium praecox) Exudate Gum 347María A. Bertuzzi and Aníbal M. Slavutsky14.1 Introduction 34714.2 Physicochemical Characteristics 34914.3 Functional Properties 35214.4 Applications 35814.5 Conclusions 36414.6 Future Trends 365Acknowledgments 365References 36615 Chubak (Acanthophyllum glandulosum) Root Gum 371Hojjat Karazhiyan15.1 Introduction 37115.2 Chubak Root Extract (CRE) 37215.3 Applications of CRE in Foods 37415.4 Conclusions and Future Trends 388References 38916 Marshmallow (Althaea officinalis) Flower Gum 397Seyedeh Fatemeh Mousavi, Seyed M.A. Razavi, and Arash Koocheki16.1 Introduction 39716.2 Extraction Optimization using RSM 39816.3 Chemical Compositions 40716.4 FT-IR 40816.5 Differential Scanning Calorimetry (DSC) 40916.6 DPPH Radical-Scavenging Activity 40916.7 Steady Shear Rheological Properties 41116.8 Intrinsic Viscosity 41616.9 Conclusions and Future Trends 417References 41817 Opuntia ficus-indica Mucilage 425Elnaz Salehi, Zahra Emam-Djomeh, Morteza Fathi, and Gholamreza Askari17.1 Introduction 42517.2 Opuntia ficus-indica Plant Parts 42817.3 Opuntia ficus-indica Mucilage 43117.4 Food Applications 44117.5 Conclusion and Future Trends 443References 44418 Emerging Technologies for Isolation of Natural Hydrocolloids from Mucilaginous Seeds 451Asgar Farahnaky, Mahsa Majzoobi, and Shaahin Bakhshizadeh-Shirazi18.1 Introduction 45118.2 Mucilaginous Seeds 45118.3 Mucilage Isolation using Conventional Methods 45218.4 Emerging Mucilage Isolation Technologies 46118.5 Conclusions and Future Trends 469References 46919 Purification and Fractionation of Novel Natural Hydrocolloids 473Somayeh Razmkhah19.1 Introduction 47319.2 Purification of New Natural Hydrocolloids 47419.3 Fractionation of New Natural Hydrocolloids 48219.4 Conclusions and Future Trends 494References 49620 Improving Texture of Foods using Emerging Hydrocolloids 499Ali Rafe20.1 Introduction 49920.2 Influence of Hydrocolloids on Food Structure 49920.3 Textural Attributes 50220.4 Tribology (Body–Texture Interaction) 50620.5 Consumer Perceptions of Food Hydrocolloids 51020.6 Fractal Analysis 51120.7 Microstructure of BSG 51520.8 Conclusions and Future Trends 517References 51821 New Hydrocolloids in Ice Cream 525Fatemeh Javidi and Seyed M.A. Razavi21.1 Introduction 52521.2 New Sources of Hydrocolloids in Ice Cream 52621.3 Functions of New Hydrocolloids in Ice Cream 53021.4 Conclusions 54121.5 Future Trends 542References 54322 Novel Hydrocolloids for Future Progress in Nanotechnology 549Sara Naji-Tabasi22.1 Introduction 54922.2 Importance of Finding New Material Sources in Nanotechnology 55022.3 Nanomaterials 55022.4 Conclusions and Future Trends 563References 56423 Edible/Biodegradable Films and Coatings from Natural Hydrocolloids 571Younes Zahedi23.1 Introduction 57123.2 Film Preparation 57223.3 Film Characteristics 57323.4 Applications 59323.5 Conclusions and Future Trends 594References 59524 Health Aspects of Novel Hydrocolloids 601Jafar M.Milani and Abdolkhalegh Golkar24.1 Introduction 60124.2 Health Benefits of Hydrocolloids 60224.3 Conclusions and Recommendations 614References 615Index 623