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Food Biopolymers
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Food Biopolymers

A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Biobased and Biodegradable Polymers".

Deadline for manuscript submissions: closed (30 November 2023) | Viewed by 16488

Special Issue Editor

Dr. Xuanxuan Lu

E-Mail Website
Guest Editor
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
Interests: pickering emulsion development and in vitro digestion

Special Issue Information

Dear Colleagues,

Food biopolymers have the characteristics of being abundant, biodegradable, biocompatible, nontoxic, etc., which endow them with intrinsic advantages for wide application in the food industry. Aside from common food biopolymers such as starch, cellulose, chitosan, gelatin, etc., new food biopolymers from other biomass resources are continuously being discovered. These food biopolymers could be used for structuring the food system, for developing various kinds of delivery systems for bioactive compounds, serving as functional or health benefit ingredients, etc. 

The aim of this Special Issue is to present recent research breakthroughs in the field of food biopolymers,  which would cover structural, functional, and nutraceutical properties of various food biopolymers, their interactions with other food ingredients, and the development of biopolymer-based food systems. 

Research as well as review articles are welcome.

Dr. Xuanxuan Lu
Guest Editor

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. Polymers 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 2700 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

  • food biopolymers
  • delivery system
  • physicochemical properties
  • nutritional properties
  • interactions

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Published Papers (4 papers)

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Research

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19 pages, 14470 KiB  
Article
Evaluate the Structural and Physicochemical Properties of Exopolysaccharides Produced by Bacillus halotolerans Isolated from Locally Sourced Vegetables
by Yutian Dai, Min Xu, Zhijiang Zhou and Ye Han
Polymers 2024, 16(6), 759; https://doi.org/10.3390/polym16060759 - 10 Mar 2024
Viewed by 1294
Abstract
In this study, a Bacillus halotolerans (B. halotolerans) strain DT1 capable of producing exopolysaccharides (EPS) was isolated from dried cabbages of Tianjin, a local fermented vegetable product. Three distinct polysaccharide fractions were isolated from the fermentation broth of DT1, namely, DT1-0, [...] Read more.
In this study, a Bacillus halotolerans (B. halotolerans) strain DT1 capable of producing exopolysaccharides (EPS) was isolated from dried cabbages of Tianjin, a local fermented vegetable product. Three distinct polysaccharide fractions were isolated from the fermentation broth of DT1, namely, DT1-0, DT1-2, and DT1-5. The structural composition and properties of these fractions were investigated. The predominant EPS, DT1-0, was identified as a novel heteropolysaccharide composed of fructose and glucose with branched structures. The repeating unit was determined to be [4)-α-D-Glcp-(1→6)-α-D-Glcp-(1→6)-β-D-Fruf-(2→6)-β-D-Fruf-(2→6-)-β-D-Fruf-(2→], with fructose and glucose connected by β-(2→1) and α-(1→4) glycosidic linkages between the third fructose and the first glucose, respectively. The molecular weight (Mw) was estimated to be 4.253 × 103 Da. DT1-0 presented a smooth and porous surface structure as observed through SEM and exhibited a water-holding capacity of 504 ± 5.3%, maximum thermal stability at 245 °C, and an oil-holding capacity of 387 ± 1.9% for coconut oil. DT1-2 was identified as a fructooligosaccharide. DT1-5 was characterized as a polysaccharide composed of glucose and fructose. In conclusion, these findings provide substantial support for the further application of B. subtilis strain DT1 and its EPS fractions, DT1-0, DT1-2, and DT1-5, as potential alternatives for functional food additives or ingredients. Full article
(This article belongs to the Special Issue Food Biopolymers)
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19 pages, 9844 KiB  
Article
Clove Essential Oil Pickering Emulsions Stabilized with Lactoferrin/Fucoidan Complexes: Stability and Rheological Properties
by Xiaohong Xi, Zihao Wei, Yanan Xu and Changhu Xue
Polymers 2023, 15(8), 1820; https://doi.org/10.3390/polym15081820 - 7 Apr 2023
Cited by 6 | Viewed by 2276
Abstract
Although studies have shown that lactoferrin (LF) and fucoidan (FD) can be used to stabilize Pickering emulsions, there have been no studies on the stabilization of Pickering emulsions via the use of LF–FD complexes. In this study, different LF–FD complexes were obtained by [...] Read more.
Although studies have shown that lactoferrin (LF) and fucoidan (FD) can be used to stabilize Pickering emulsions, there have been no studies on the stabilization of Pickering emulsions via the use of LF–FD complexes. In this study, different LF–FD complexes were obtained by adjusting the pH and heating the LF and FD mixture while using different mass ratios, and the properties of the LF–FD complexes were investigated. The results showed that the optimal conditions for preparing the LF–FD complexes were a mass ratio of 1:1 (LF to FD) and a pH of 3.2. Under these conditions, the LF–FD complexes not only had a uniform particle size of 133.27 ± 1.45 nm but also had good thermal stability (the thermal denaturation temperature was 110.3 °C) and wettability (the air-water contact angle was 63.9 ± 1.90°). The concentration of the LF–FD complexes and the ratio of the oil phase influenced the stability and rheological properties of the Pickering emulsion such that both can be adjusted to prepare a Pickering emulsion with good performance. This indicates that LF–FD complexes represent promising applications for Pickering emulsions with adjustable properties. Full article
(This article belongs to the Special Issue Food Biopolymers)
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Review

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26 pages, 7148 KiB  
Review
Electrospun Food Polysaccharides Loaded with Bioactive Compounds: Fabrication, Release, and Applications
by Zhenyu Lin, Hao Chen, Shengmei Li, Xiaolu Li, Jie Wang and Shanshan Xu
Polymers 2023, 15(10), 2318; https://doi.org/10.3390/polym15102318 - 16 May 2023
Cited by 7 | Viewed by 2474
Abstract
Food polysaccharides are well acclaimed in the field of delivery systems due to their natural safety, biocompatibility with the human body, and capability of incorporating/releasing various bioactive compounds. Electrospinning, a straightforward atomization technique that has been attracting researchers worldwide, is also versatile for [...] Read more.
Food polysaccharides are well acclaimed in the field of delivery systems due to their natural safety, biocompatibility with the human body, and capability of incorporating/releasing various bioactive compounds. Electrospinning, a straightforward atomization technique that has been attracting researchers worldwide, is also versatile for coupling food polysaccharides and bioactive compounds. In this review, several popular food polysaccharides including starch, cyclodextrin, chitosan, alginate, and hyaluronic acid are selected to discuss their basic characteristics, electrospinning conditions, bioactive compound release characteristics, and more. Data revealed that the selected polysaccharides are capable of releasing bioactive compounds from as rapidly as 5 s to as prolonged as 15 days. In addition, a series of frequently studied physical/chemical/biomedical applications utilizing electrospun food polysaccharides with bioactive compounds are also selected and discussed. These promising applications include but are not limited to active packaging with 4-log reduction against E. coli, L. innocua, and S. aureus; removal of 95% of particulate matter (PM) 2.5 and volatile organic compounds (VOCs); heavy metal ion removal; increasing enzyme heat/pH stability; wound healing acceleration and enhanced blood coagulation, etc. The broad potentials of electrospun food polysaccharides loaded with bioactive compounds are demonstrated in this review. Full article
(This article belongs to the Special Issue Food Biopolymers)
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21 pages, 2868 KiB  
Review
Chitosan Based Biodegradable Composite for Antibacterial Food Packaging Application
by Andre Jiang, Rajkumar Patel, Bandana Padhan, Supriya Palimkar, Padmaja Galgali, Arindam Adhikari, Imre Varga and Madhumita Patel
Polymers 2023, 15(10), 2235; https://doi.org/10.3390/polym15102235 - 9 May 2023
Cited by 37 | Viewed by 9181
Abstract
A recent focus on the development of biobased polymer packaging films has come about in response to the environmental hazards caused by petroleum-based, nonbiodegradable packaging materials. Among biopolymers, chitosan is one of the most popular due to its biocompatibility, biodegradability, antibacterial properties, and [...] Read more.
A recent focus on the development of biobased polymer packaging films has come about in response to the environmental hazards caused by petroleum-based, nonbiodegradable packaging materials. Among biopolymers, chitosan is one of the most popular due to its biocompatibility, biodegradability, antibacterial properties, and ease of use. Due to its ability to inhibit gram-negative and gram-positive bacteria, yeast, and foodborne filamentous fungi, chitosan is a suitable biopolymer for developing food packaging. However, more than the chitosan is required for active packaging. In this review, we summarize chitosan composites which show active packaging and improves food storage condition and extends its shelf life. Active compounds such as essential oils and phenolic compounds with chitosan are reviewed. Moreover, composites with polysaccharides and various nanoparticles are also summarized. This review provides valuable information for selecting a composite that enhances shelf life and other functional qualities when embedding chitosan. Furthermore, this report will provide directions for the development of novel biodegradable food packaging materials. Full article
(This article belongs to the Special Issue Food Biopolymers)
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