Submit to Foods Review for Foods Propose a Special Issue

Journal Menu

Journal Browser

Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels

Print Special Issue Flyer
Special Issue Editors
Special Issue Information
Keywords
Benefits of Publishing in a Special Issue
Published Papers

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (13 October 2023) | Viewed by 49555

Share This Special Issue

Special Issue Editors

Dr. Sara Ghorbani Gorji

E-Mail Website
Guest Editor

School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
Interests: metabolomics; natural polymers; gums; rheology; high resolution mass spectrometry; non-target analysis

Prof. Dr. Paulo Jose do Amaral Sobral

E-Mail Website
Guest Editor

Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo (USP), Pirassununga 13635-900, SP, Brazil
Interests: microemulsion; nanoemulsion; pickering emulsion; active films
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are pleased to invite you to submit a paper to the journal of Foods for a Special Issue titled “Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels”. Both research and review papers are welcome for possible publication.

Natural polymers in food encompass a range of polysaccharides. They have been used in a variety of applications including as gelling and thickening agents, foam, emulsions, dispersions stabilisers, ice and sugar crystal inhibitors, and in flavour release control.

In this Special Issue, will focus on the latest findings related to the application of natural polymers in food, aiming to elaborate on the advances in technology and use of natural polymers in food.

Researchers are highly encouraged to submit their research articles in areas that include, but are not limited to, application of natural polymers such as chitosan, pectin, starch, alginate and gels in food.

Dr. Sara Ghorbani Gorji
Prof. Dr. Paul J.A. Sobral
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

chitosan
pectin
starch
alginate
gels
natural polymers
polysaccharides
hydrocolloids
rheology
molecular structure
physicochemical properties

Benefits of Publishing in a Special Issue

Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (10 papers)

Download All Papers

Order results

Result details

Show export options Show export options

Select all

Export citation of selected articles as:

Research

Jump to: Review

17 pages, 6111 KiB

Open AccessArticle

Dual Modification of Cassava Starch Using Physical Treatments for Production of Pickering Stabilizers

by Giselle Vallim Correa Ramos, Marya Eduarda Azelico Rabelo, Samantha Cristina de Pinho, Germán Ayala Valencia, Paulo José do Amaral Sobral and Izabel Cristina Freitas Moraes

Foods 2024, 13(2), 327; https://doi.org/10.3390/foods13020327 - 20 Jan 2024

Cited by 3 | Viewed by 1595

Abstract

Cassava starch nanoparticles (SNP) were produced using the nanoprecipitation method after modification of starch granules using ultrasound (US) or heat–moisture treatment (HMT). To produce SNP, cassava starches were gelatinized (95 °C/30 min) and precipitated after cooling, using absolute ethanol. SNPs were isolated using centrifugation and lyophilized. The nanoparticles produced from native starch and starches modified using US or HMT, named NSNP, USNP and HSNP, respectively, were characterized in terms of their main physical or functional properties. The SNP showed cluster plate formats, which were smooth for particles produced from native starch (NSNP) and rough for particles from starch modified with US (USNP) or HMT (HSNP), with smaller size ranges presented by HSNP (~63–674 nm) than by USNP (~123–1300 nm) or NSNP (~25–1450 nm). SNP had low surface charge values and a V-type crystalline structure. FTIR and thermal analyses confirmed the reduction of crystallinity. The SNP produced after physical pretreatments (US, HMT) showed an improvement in lipophilicity, with their oil absorption capacity in decreasing order being HSNP > USNP > NSNP, which was confirmed by the significant increase in contact angles from ~68.4° (NSNP) to ~76° (USNP; HSNP). A concentration of SNP higher than 4% may be required to produce stability with 20% oil content. The emulsions produced with HSNP showed stability during the storage (7 days at 20 °C), whereas the emulsions prepared with NSNP exhibited phase separation after preparation. The results suggested that dual physical modifications could be used for the production of starch nanoparticles as stabilizers for Pickering emulsions with stable characteristics. Full article

(This article belongs to the Special Issue Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels)

► Show Figures

Graphical abstract

14 pages, 5526 KiB

Open AccessArticle

Insights into the Acid-Induced Gelation of Original Pectin from Potato Cell Walls by Gluconic Acid-δ-Lactone

by Dandan Lei, Likang Qin, Mei Wang, Haoxin Li, Zunguo Lei, Nan Dong and Jia Liu

Foods 2023, 12(18), 3427; https://doi.org/10.3390/foods12183427 - 14 Sep 2023

Cited by 4 | Viewed by 1426

Abstract

The acid-induced gelation of pectin in potato cell walls has been gradually recognized to be related to the improvement in the cell wall integrity after heat processing. The aim of this study was to characterize the acid-induced gelation of original pectin from a potato cell wall (OPP). Rheological analyses showed a typical solution–sol–gel transition process of OPP with different additions of gluconic acid-δ-lactone (GDL). The gelation time (G_t) of OPP was significantly shortened from 7424 s to 2286 s. The complex viscosity (η*) of OPP gradually increased after 4000 s when the pH was lower than 3.13 and increased from 0.15 to a range of 0.20~6.3 Pa·s at 9000 s. The increase in shear rate caused a decrease in η, indicating that OPP belongs to a typical non-Newtonian fluid. Furthermore, a decrease in ζ-potential (from −21.5 mV to −11.3 mV) and an increase in particle size distribution (from a nano to micro scale) was observed in OPP after gelation, as well as a more complex (fractal dimension increased from 1.78 to 1.86) and compact (cores observed by cryo-SEM became smaller and denser) structure. The crystallinity of OPP also increased from 8.61% to 26.44%~38.11% with the addition of GDL. The above results call for an investigation of the role of acid-induced OPP gelation on potato cell walls after heat processing. Full article

(This article belongs to the Special Issue Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels)

► Show Figures

Graphical abstract

13 pages, 3144 KiB

Open AccessArticle

The Effect of Acetylation on the Physicochemical Properties of Chickpea Starch

by Chunlan Zhang, Mengyao Du, Tiantian Cao and Wei Xu

Foods 2023, 12(13), 2462; https://doi.org/10.3390/foods12132462 - 23 Jun 2023

Cited by 5 | Viewed by 1751

Abstract

The effect of acetylation on the physicochemical properties of chickpea starch was studied. After the chickpea starch was acetylated, the basic properties were measured. When the degree of substitution (DS) was 0.1004 and the temperature was 95 °C, the solubility and swelling power of starch were 19.6% and 21.4 g/g, respectively. The freeze–thaw stability of acetylated starch paste increased with the increase in the degree of substitution. The surface morphology of starch granules changed, but the crystalline morphology did not change, and the C-type crystalline structure was still maintained. There are three new absorption peaks in the infrared spectroscopy of starch, and the -COCH₃ group was introduced. With the increase in DS, the viscosity of esterified chickpea starch decreased gradually. Compared with unmodified chickpea starch, the ability to form gel was poor. Full article

(This article belongs to the Special Issue Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels)

► Show Figures

Figure 1

13 pages, 5250 KiB

Open AccessArticle

Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein

by Marta Tomczyńska-Mleko, Konrad Terpiłowski, Salvador Pérez-Huertas, Viktoria Sapiga, Galina Polischuk, Bartosz Sołowiej, Maciej Nastaj, Marta Wesołowska-Trojanowska and Stanisław Mleko

Foods 2023, 12(10), 2030; https://doi.org/10.3390/foods12102030 - 17 May 2023

Cited by 3 | Viewed by 2231

Abstract

The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a higher storage modulus, lower tangent delta, and larger ultrasound viscosity and hardness. Gels with a larger egg-white protein content were more elastic and more resistant to breaking structure. A higher concentration of pumpkin-seed protein changed the gel microstructure to a rougher and more particulate one. The microstructure was less homogenous, with a tendency to break at the pumpkin/egg-white protein gel interface. The decrease in the intensity of the amide II band with an increase in the pumpkin-seed protein concentration showed that the secondary structure of this protein evolved more toward a linear amino acid chain compared with the egg-white protein, which could have an impact on the microstructure. The supplementation of pumpkin-seed proteins with egg-white proteins caused a decrease in water activity from 0.985 to 0.928, which had important implications for the microbiological stability of the obtained gels. Strong correlations were found between the water activity and rheological properties of the gels; an improvement of their rheological properties resulted in a decrease in water activity. The supplementation of pumpkin-seed proteins with egg-white proteins resulted in more homogenous gels with a stronger microstructure and better water binding. Full article

(This article belongs to the Special Issue Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels)

► Show Figures

Graphical abstract

15 pages, 2473 KiB

Open AccessArticle

Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste

by Jiratthitikan Sriprablom, Manop Suphantharika, Siwaporn Meejoo Smith, Taweechai Amornsakchai, Jukkrapong Pinyo and Rungtiwa Wongsagonsup

Foods 2023, 12(10), 2028; https://doi.org/10.3390/foods12102028 - 17 May 2023

Cited by 7 | Viewed by 2293

Abstract

In this study, the physicochemical, rheological, in vitro starch digestibility, and emulsifying properties of starch extracted from pineapple stem agricultural waste were investigated in comparison with commercial cassava, corn, and rice starches. Pineapple stem starch had the highest amylose content (30.82%), which contributed to the highest pasting temperature (90.22 °C) and the lowest paste viscosity. It had the highest gelatinization temperatures, gelatinization enthalpy, and retrogradation. Pineapple stem starch gel had the lowest freeze–thaw stability, as evidenced by the highest syneresis value of 53.39% after five freeze–thaw cycles. Steady flow tests showed that pineapple stem starch gel (6%, w/w) exhibited the lowest consistency coefficient (K) and the highest flow behavior index (n), while dynamic viscoelastic measurements gave the gel strength in the following order: rice > corn > pineapple stem > cassava starch gel. Interestingly, pineapple stem starch provided the highest slowly digestible starch (SDS) (48.84%) and resistant starch (RS) (15.77%) contents compared to other starches. The oil-in-water (O/W) emulsion stabilized with gelatinized pineapple stem starch exhibited higher emulsion stability than that stabilized with gelatinized cassava starch. Pineapple stem starch could therefore be used as a promising source of nutritional SDS and RS, and as an emulsion stabilizer for food applications. Full article

(This article belongs to the Special Issue Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels)

► Show Figures

Figure 1

19 pages, 13622 KiB

Open AccessEditor’s ChoiceArticle

Chitosan Coating Functionalized with Flaxseed Oil and Green Tea Extract as a Bio-Based Solution for Beef Preservation

by Cíntia G. Mendes, Joana T. Martins, Fernanda L. Lüdtke, Ana Geraldo, Alfredo Pereira, António A. Vicente and Jorge M. Vieira

Foods 2023, 12(7), 1447; https://doi.org/10.3390/foods12071447 - 29 Mar 2023

Cited by 9 | Viewed by 2440

Abstract

Ecological and safe packaging solutions arise as pivotal points in the development of an integrated system for sustainable meat production. The aim of this study was to assess the effect of a combined chitosan (Ch) + green tea extract (GTE) + essential oil (thyme oil, TO; flaxseed oil, FO; or oregano oil, OO) coating on the safety and quality of vacuum-packaged beef during storage at 4 °C. An optimized bio-based coating formulation was selected (2% Ch + 2% GTE + 0.1% FO) to be applied to three fresh beef cuts (shoulder, Sh; knuckle, Kn; Striploin, St) based on its pH (5.8 ± 0.1), contact angle (22.3 ± 0.4°) and rheological parameters (viscosity = 0.05 Pa.s at shear rate > 20 s⁻¹). Shelf-life analysis showed that the Ch–GTE–FO coating delayed lipid oxidation and reduced total viable counts (TVC) and Enterobacteriaceae growth compared with uncoated beef samples over five days. In addition, Ch–GTE–FO coating decreased total color changes of beef samples (e.g., ∆E* = 9.84 and 3.94, for non-coated and coated Kn samples, respectively) for up to five days. The original textural parameters (hardness, adhesiveness and springiness) of beef cuts were maintained during storage when Ch–GTE–FO coating was applied. Based on the physicochemical and microbial characterization results, the combination of the Ch–GTE–FO coating developed was effective in preserving the quality of fresh beef cuts during refrigerated storage along with vacuum packaging. Full article

(This article belongs to the Special Issue Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels)

► Show Figures

Graphical abstract

18 pages, 4697 KiB

Open AccessEditor’s ChoiceArticle

Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties

by Lía Ethel Velásquez-Castillo, Mariani Agostinetto Leite, Victor Jesús Aredo Tisnado, Cynthia Ditchfield, Paulo José do Amaral Sobral and Izabel Cristina Freitas Moraes

Foods 2023, 12(3), 576; https://doi.org/10.3390/foods12030576 - 28 Jan 2023

Cited by 12 | Viewed by 2708

Abstract

Quinoa starch nanocrystals (QSNCs), obtained by acid hydrolysis, were used as a reinforcing filler in cassava starch films. The influence of QSNC concentrations (0, 2.5, 5.0, 7.5 and 10%, w/w) on the film’s physical and surface properties was investigated. QSNCs exhibited conical and parallelepiped shapes. An increase of the QSNC concentration, from 0 to 5%, improved the film’s tensile strength from 6.5 to 16.5 MPa, but at 7.5%, it decreased to 11.85 MPa. Adequate exfoliation of QSNCs in the starch matrix also decreased the water vapor permeability (~17%) up to a 5% concentration. At 5.0% and 7.5% concentrations, the films increased in roughness, water contact angle, and opacity, whereas the brightness decreased. Furthermore, at these concentrations, the film’s hydrophilic nature changed (water contact angle values of >65°). The SNC addition increased the film opacity without causing major changes in color. Other film properties, such as thickness, moisture content and solubility, were not affected by the QSNC concentration. The DSC (differential scanning calorimetry) results indicated that greater QSNC concentrations increased the second glass transition temperature (related to the biopolymer-rich phase) and the melting enthalpy. However, the film’s thermal stability was not altered by the QSNC addition. These findings contribute to overcoming the starch-based films’ limitations through the development of nanocomposite materials for future food packaging applications. Full article

(This article belongs to the Special Issue Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels)

► Show Figures

Graphical abstract

12 pages, 2992 KiB

Open AccessArticle

Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability

by Yonglun Liang, Yang Yang, Lili Zheng, Xiaoyan Zheng, Dao Xiao, Shenwan Wang, Binling Ai and Zhanwu Sheng

Foods 2022, 11(24), 3995; https://doi.org/10.3390/foods11243995 - 9 Dec 2022

Cited by 17 | Viewed by 4501

Abstract

Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) and ultrasonic-assisted SEA (USEA) on the yield, structure, and properties of passion fruit pectin were studied. The pectin yield of UA was 6.5%, equivalent to that of AE at 60 min (5.3%), but the emulsion stability of UA pectin was poor. The pectin obtained by USEA improved emulsion stability. Compared with UA, it had higher protein content (0.62%), rhamnogalacturonan I (18.44%) and lower molecular weight (0.72 × 10⁵ Da). In addition, SEA and USEA had high pectin extraction yields (9.9% and 10.7%) and the pectin obtained from them had lower degrees of esterification (59.3% and 68.5%), but poor thermal stability. The results showed that ultrasonic-assisted steam explosion pretreatment combined with acid extraction is a high-efficiency and high-yield method. This method obtains pectin with good emulsifying stability from passion fruit peel. Full article

(This article belongs to the Special Issue Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels)

► Show Figures

Graphical abstract

Review

Jump to: Research

27 pages, 3254 KiB

Open AccessReview

Recent Advances in Cellulose-Based Hydrogels: Food Applications

by Pinku Chandra Nath, Shubhankar Debnath, Minaxi Sharma, Kandi Sridhar, Prakash Kumar Nayak and Baskaran Stephen Inbaraj

Foods 2023, 12(2), 350; https://doi.org/10.3390/foods12020350 - 11 Jan 2023

Cited by 24 | Viewed by 6504

Abstract

In the past couple of years, cellulose has attracted a significant amount of attention and research interest due to the fact that it is the most abundant and renewable source of hydrogels. With increasing environmental issues and an emerging demand, researchers around the world are focusing on naturally produced hydrogels in particular due to their biocompatibility, biodegradability, and abundance. Hydrogels are three-dimensional (3D) networks created by chemically or physically crosslinking linear (or branching) hydrophilic polymer molecules. Hydrogels have a high capacity to absorb water and biological fluids. Although hydrogels have been widely used in food applications, the majority of them are not biodegradable. Because of their functional characteristics, cellulose-based hydrogels (CBHs) are currently utilized as an important factor for different aspects in the food industry. Cellulose-based hydrogels have been extensively studied in the fields of food packaging, functional food, food safety, and drug delivery due to their structural interchangeability and stimuli-responsive properties. This article addresses the sources of CBHs, types of cellulose, and preparation methods of the hydrogel as well as the most recent developments and uses of cellulose-based hydrogels in the food processing sector. In addition, information regarding the improvement of edible and functional CBHs was discussed, along with potential research opportunities and possibilities. Finally, CBHs could be effectively used in the industry of food processing for the aforementioned reasons. Full article

(This article belongs to the Special Issue Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels)

► Show Figures

Figure 1

30 pages, 1145 KiB

Open AccessEditor’s ChoiceReview

Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications

by Vinay Chandel, Deblina Biswas, Swarup Roy, Devina Vaidya, Anil Verma and Anil Gupta

Foods 2022, 11(17), 2683; https://doi.org/10.3390/foods11172683 - 2 Sep 2022

Cited by 132 | Viewed by 22862

Abstract

Pectin is a heterogeneous hydrocolloid present in the primary cell wall and middle lamella in all dicotyledonous plants, more commonly in the outer fruit coat or peel as compared to the inner matrix. Presently, citrus fruits and apple fruits are the main sources for commercial extraction of pectin, but ongoing research on pectin extraction from alternate fruit sources and fruit wastes from processing industries will be of great help in waste product reduction and enhancing the production of pectin. Pectin shows multifunctional applications including in the food industry, the health and pharmaceutical sector, and in packaging regimes. Pectin is commonly utilized in the food industry as an additive in foods such as jams, jellies, low calorie foods, stabilizing acidified milk products, thickener and emulsifier. Pectin is widely used in the pharmaceutical industry for the preparation of medicines that reduce blood cholesterol level and cure gastrointestinal disorders, as well as in cancer treatment. Pectin also finds use in numerous other industries, such as in the preparation of edible films and coatings, paper substitutes and foams. Due to these varied uses of pectin in different applications, there is a great necessity to explore other non-conventional sources or modify existing sources to obtain pectin with desired quality attributes to some extent by rational modifications of pectin with chemical and enzymatic treatments. Full article

(This article belongs to the Special Issue Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels)

► Show Figures

Journal Menu

Journal Browser

Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Benefits of Publishing in a Special Issue

Published Papers (10 papers)

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI