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Emerging Natural Hydrocolloids

Author Seyed M.A. Razavi
Release Date: 2019/04/01
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Book Description

The first guide devoted to the functions, structures, and applications of natural hydrocolloids

In 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 hydrocolloids
  • Examinations of the major functions and rheological aspects of novel hydrocolloids
  • Information on the potential applications of biopolymers within both foods and pharmaceutical systems
  • Collaborations from an international team of food scientists

Emerging 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.

Table of Contents

  1. Cover
  2. About the Editor
  3. List of Contributors
  4. Preface
  5. 1 Introduction to Emerging Natural Hydrocolloids
    1. 1.1 Introduction
    2. 1.2 World Market of Hydrocolloids
    3. 1.3 Hydrocolloids Classification
    4. 1.4 Functions of Hydrocolloids
    5. 1.5 Overview of the Chapters
    6. 1.6 Conclusion
    7. References
  6. 2 Dilute Solution Properties of Emerging Hydrocolloids
    1. 2.1 Introduction
    2. 2.2 Partial Specific Volume
    3. 2.3 Hydrogel Content
    4. 2.4 Molecular Weight
    5. 2.5 Intrinsic Viscosity
    6. 2.6 Coil Overlap Parameter and Molecular Conformation
    7. 2.7 Chain Flexibility Parameter
    8. 2.8 Stiffness Parameter
    9. 2.9 Coil Radius and Volume
    10. 2.10 Voluminosity and Shape Factor
    11. 2.11 Hydration Parameter
    12. 2.12 Conclusion and Future Trends
    13. References
  7. 3 Steady Shear Rheological Properties of Emerging Hydrocolloids
    1. 3.1 Introduction
    2. 3.2 Time‐Independent Rheological Properties
    3. 3.3 Time‐Dependent Rheological Properties
    4. 3.4 Yield Stress
    5. 3.5 Cluster Analysis
    6. 3.6 Conclusion and Future Trend
    7. References
  8. 4 Transient and Dynamic Rheological Properties of Emerging Hydrocolloids
    1. 4.1 Introduction
    2. 4.2 Viscoelastic Characteristics
    3. 4.3 Cluster Analysis
    4. 4.4 Conclusion and Future Trends
    5. References
  9. 5 Hydrocolloids Interaction Elaboration Based on Rheological Properties
    1. 5.1 Introduction
    2. 5.2 Dilute Regime
    3. 5.3 Concentrated Regime
    4. 5.4 Thermodynamic
    5. 5.5 Miscibility
    6. 5.6 Conclusions and Future Trends
    7. References
  10. 6 Sage (Salvia macrosiphon) Seed Gum
    1. 6.1 Introduction
    2. 6.2 Salvia macrosiphon Seed Mucilage
    3. 6.3 Rheological Properties
    4. 6.4 Textural Properties
    5. 6.5 Applications
    6. 6.6 Summary
    7. References
  11. 7 Balangu (Lallemantia royleana) Seed Gum
    1. 7.1 Introduction
    2. 7.2 Extraction and Purification
    3. 7.3 Physicochemical and Structural Properties
    4. 7.4 Rheological Properties
    5. 7.5 Functional Properties
    6. 7.6 Conclusions and Future Trends
    7. References
  12. 8 Qodume Shirazi (Alyssum homolocarpum) Seed Gum
    1. 8.1 Introduction
    2. 8.2 Gum Extraction Optimization
    3. 8.3 Physicochemical Properties
    4. 8.4 Rheological Properties
    5. 8.5 Biological Activity
    6. 8.6 Applications
    7. 8.7 Conclusion and Future Trends
    8. References
  13. 9 Espina Corona (Gleditsia amorphoides) Seed Gum
    1. 9.1 Introduction
    2. 9.2 Purification and Composition
    3. 9.3 Flow Behavior
    4. 9.4 Viscoelasticity
    5. 9.5 Applications of ECG in Colloidal Systems
    6. 9.6 Conclusions and Future Trends
    7. References
  14. 10 Qodume Shahri (Lepidium perfoliatum) Seed Gum
    1. 10.1 Introduction
    2. 10.2 Gum Extraction Optimization
    3. 10.3 Chemical Compositions
    4. 10.4 Functional Properties
    5. 10.5 Rheological Properties
    6. 10.6 Applications
    7. 10.7 Conclusions and Future Trends
    8. References
  15. 11 Persian Gum (Amygdalus scoparia Spach)
    1. 11.1 Botanical Aspects and Importance
    2. 11.2 General Specifications
    3. 11.3 Production, Collection, and Processing
    4. 11.4 Physicochemical Properties
    5. 11.5 Structural Characteristics
    6. 11.6 Rheological Properties
    7. 11.7 Interaction with Other Macromolecules
    8. 11.8 Surface Activity and Emulsifying Properties
    9. 11.9 Thermal Characteristics
    10. 11.10 Potential Applications
    11. 11.11 Concluding Remarks
    12. References
  16. 12 Gum Tragacanth (Astragalus gummifer Labillardiere)
    1. 12.1 Introduction
    2. 12.2 Structure
    3. 12.3 Thermal Properties
    4. 12.4 Functional Properties
    5. 12.5 Biological Activity
    6. 12.6 Antibacterial Activity
    7. 12.7 Effect of Pre‐treatment on GT: Physicochemical Properties
    8. 12.8 Food Applications
    9. 12.9 Conclusions and Future Trends
    10. References
  17. 13 Cashew Tree (Anarcadium occidentale L.) Exudate Gum
    1. 13.1 Introduction
    2. 13.2 Cashew Tree Gum
    3. 13.3 Application of Cashew Gum in Foods
    4. 13.4 Application of Cashew Gum in the Pharmaceutical Industry
    5. 13.5 Conclusion
    6. 13.6 Future Trends
    7. References
  18. 14 Brea Tree (Cercidium praecox) Exudate Gum
    1. 14.1 Introduction
    2. 14.2 Physicochemical Characteristics
    3. 14.3 Functional Properties
    4. 14.4 Applications
    5. 14.5 Conclusions
    6. 14.6 Future Trends
    7. Acknowledgments
    8. References
  19. 15 Chubak (Acanthophyllum glandulosum) Root Gum
    1. 15.1 Introduction
    2. 15.2 Chubak Root Extract (CRE)
    3. 15.3 Applications of CRE in Foods
    4. 15.4 Conclusions and Future Trends
    5. References
  20. 16 Marshmallow (Althaea officinalis) Flower Gum
    1. 16.1 Introduction
    2. 16.2 Extraction Optimization using RSM
    3. 16.3 Chemical Compositions
    4. 16.4 FT‐IR
    5. 16.5 Differential Scanning Calorimetry (DSC)
    6. 16.6 DPPH Radical‐Scavenging Activity
    7. 16.7 Steady Shear Rheological Properties
    8. 16.8 Intrinsic Viscosity
    9. 16.9 Conclusions and Future Trends
    10. References
  21. 17 Opuntia ficus‐‐indica Mucilage
    1. 17.1 Introduction
    2. 17.2 Opuntia ficus‐‐indica Plant Parts
    3. 17.3 Opuntia ficus‐‐indica Mucilage
    4. 17.4 Food Applications
    5. 17.5 Conclusion and Future Trends
    6. References
  22. 18 Emerging Technologies for Isolation of Natural Hydrocolloids from Mucilaginous Seeds
    1. 18.1 Introduction
    2. 18.2 Mucilaginous Seeds
    3. 18.3 Mucilage Isolation using Conventional Methods
    4. 18.4 Emerging Mucilage Isolation Technologies
    5. 18.5 Conclusions and Future Trends
    6. References
  23. 19 Purification and Fractionation of Novel Natural Hydrocolloids
    1. 19.1 Introduction
    2. 19.2 Purification of New Natural Hydrocolloids
    3. 19.3 Fractionation of New Natural Hydrocolloids
    4. 19.4 Conclusions and Future Trends
    5. References
  24. 20 Improving Texture of Foods using Emerging Hydrocolloids
    1. 20.1 Introduction
    2. 20.2 Influence of Hydrocolloids on Food Structure
    3. 20.3 Textural Attributes
    4. 20.4 Tribology (Body–Texture Interaction)
    5. 20.5 Consumer Perceptions of Food Hydrocolloids
    6. 20.6 Fractal Analysis
    7. 20.7 Microstructure of BSG
    8. 20.8 Conclusions and Future Trends
    9. References
  25. 21 New Hydrocolloids in Ice Cream
    1. 21.1 Introduction
    2. 21.2 New Sources of Hydrocolloids in Ice Cream
    3. 21.3 Functions of New Hydrocolloids in Ice Cream
    4. 21.4 Conclusions
    5. 21.5 Future Trends
    6. References
  26. 22 Novel Hydrocolloids for Future Progress in Nanotechnology
    1. 22.1 Introduction
    2. 22.2 Importance of Finding New Material Sources in Nanotechnology
    3. 22.3 Nanomaterials
    4. 22.4 Conclusions and Future Trends
    5. References
  27. 23 Edible/Biodegradable Films and Coatings from Natural Hydrocolloids
    1. 23.1 Introduction
    2. 23.2 Film Preparation
    3. 23.3 Film Characteristics
    4. 23.4 Applications
    5. 23.5 Conclusions and Future Trends
    6. References
  28. 24 Health Aspects of Novel Hydrocolloids
    1. 24.1 Introduction
    2. 24.2 Health Benefits of Hydrocolloids
    3. 24.3 Conclusions and Recommendations
    4. References
  29. Index
  30. End User License Agreement
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