24.1 Introduction

The term hydrocolloids includes all the polysaccharides and proteins that are widely used in industrial sectors. Hydrocolloids are important parts of our daily diet in food systems such as yogurt, mayonnaise and salad dressing, ice cream, dessert, bakery products, and so on [1,2]. The increasing occurrence of different diseases in the world has given rise to a demand for healthy foods containing natural compounds such as hydrocolloids (e.g., dietary fiber) and phytochemical compounds (e.g., antioxidants, and so on) with a high level of compounds with health benefits [3]. For many years, hydrocolloids have been used in food systems as functional ingredients for the control of microstructure, texture, flavor, and shelf life. In fact, these are a diverse group of high‐molecular‐weight polymers and may be named thickeners, gelling agents, stabilizers, bulking agents, and emulsifiers on the basis of their functionality [ 1,4]. Beside functional attributes, hydrocolloids are presently being reported to have many increasing applications in healthy foods.

The alteration of people's lifestyle has been caused by a growing awareness of the relationship between diet and health and new processing technologies. These changes have led to the production of novelty food with a high level of fiber and low‐fat content. Consequently, this has increased the demand for hydrocolloids in the food industry [5].

The term dietary fiber was first used in 1953 by Eben Hipsley in his observation publication noting that populations with diets high in fiber‐rich foods tended to also have lower rates of pregnancy toxemia [6]. Previously, the analytical term crude fiber had been used for the portion of plant foods that escaped solvent, acid, and alkali extractions [7]. The WHO (World Health Organization) and FAO (Food and Agriculture Organization) agree with the AACC (American Association of Cereal Chemists) definition but with a slight variation. They state that dietary fiber is a polysaccharide with 10 or more monomeric units which is not hydrolyzed by endogenous hormones in the small intestine [8].

Epidemiological evidence suggests that a high intake of dietary fiber is associated with numerous health benefits. The fiber hypothesis proposed by Burkitt and Trowel suggested some three decades ago that there was a link between the consumption of a diet rich in fiber and the level of protection against many of the “First World diseases” [ 7,9]. In previous research papers, the dietary fiber properties of various food hydrocolloids have been discussed. Intakes of food containing dietary fiber reduced the risk for developing different diseases such as coronary heart disease, diabetes, obesity, and so on [ 4 10–13]. In addition, it has been suggested that public awareness of these important ingredients will be required. Although several review papers have been published reporting on the health benefits of commercial food hydrocolloids [ 2, 4,14,15], none of them has addressed novel hydrocolloids in particular. So, the important points of this chapter are the investigation of the health aspects of novel hydrocolloids on the basis of recent publications.

24.2 Health Benefits of Hydrocolloids

With the spread of different disease in the world and the increasing demand for functional and healthy food products, scientists have conducted research to solve these problems. Hydrocolloids as food ingredients related to unique functional properties have been used for many years. These ingredients can be used as fibers with specific health benefits. The literature has examples of novel food hydrocolloids that exhibit important roles in foods as new dietary fiber sources in addition to their traditional applications as thickening, coating, gelling, and emulsifying agents.

Dietary fiber and whole grains are an abundant source of nutrients including vitamins, minerals, and slowly digestible carbohydrates. Also, they contain phytochemicals that are not classified as essential nutrients but may play important roles in human health [16].

First, researchers found that a diet with guar gum prolongs mouth to cecum transit time, delays gastric emptying, slows down the increase in postprandial glycemia, and aids colonic function [17–19]. In the following sections, the proposed health benefits of well‐known and novel food hydrocolloids as dietary fiber will be introduced. The health aspects of commercial hydrocolloids have been deeply studied, and some of them are summarized in Table 24.1. Numerous papers are annually published on the characterization of new hydrocolloids with health claims, and a wide range of novel hydrocolloids are reported to have health benefits in line with good functional properties in food systems. In Table 24.2, some recent studies on the possible health effects of novel hydrocolloids are presented.

24.2.5 Anti‐obesity

Obesity has become a worldwide epidemic affecting people on every continent. More than just obesity itself, the major drawback of being obese is the high incidence of the associated health risks, like metabolic syndrome, type‐2 diabetes, and cardiovascular problems. It is generally accepted that a disruption in the balance between energy intake and energy expenditure is an extremely important factor in the incidence of obesity [90]. Its rate is increasing dramatically, and it has been estimated that 58% of the world population will become obese by 2030 [91]. So, one of the interesting approaches of the food industry for the prevention of weight gain is to provide products with high satiating capacities and low‐energy densities. Dietary fibers seem to be ideal candidates for the achievement of this function [74]. Increasing dietary fiber consumption may decrease energy absorption by diluting a diet's energy availability while maintaining other important nutrients [8]. Calame et al. found that blends of gum arabic (EmulGold® and PreVitae®) are able to satiety enhancement and decrease the caloric intake significantly after consumption [90].

Several studies have been performed that suggest a link between seafood consumption and obesity‐related disorders [92,93]. Several actions have been proposed for the mechanism linking seaweed's polysaccharides and obesity disorders. One of them is the action of fiber in the seaweed's biomass, and another is attributed to antioxidants, minerals, and omega 3 fatty acids that interfere in obesity prevention [75].

Generally, the capability of dietary fiber to decrease body weight could be related to the following:

1. (A) Fermentation of soluble fiber resulting in the production of GLP‐1 (glucagon‐like peptide) and peptide YY (PYY), which play a satiety role.
2. (B) Dietary fiber also may significantly decrease energy intake.
3. (C) Dietary fiber may decrease the dietary metabolizable energy, which is the gross energy minus the energy lost in the feces, urine, and combustible gases [8].

In Figure 24.1, the effect of hydrocolloids on the passage rate and enzyme digestion processes of foods during small intestine transfer is shown. Hydrocolloids can play a key role in modulating small intestinal behavior [94]. As seen in Figure 24.1, enzymes and bile are secreted into the first section (duodenum), digestion/absorption and water/salt uptake occur in parallel throughout the rest of the small intestine, and bile is re‐absorbed at the end of the jejunum and in the ileum. The concentration of non‐digested hydrocolloids increases along the small intestine due to the uptake of both water and nutrients [12].

The presence of hydrocolloids in either viscous soluble form or as an encapsulating matrix is likely to have a major effect on the rate of small intestinal enzymatic digestion of starch, proteins, and lipids. This could be due to one or more of (1) slow transport or restricted access of enzyme to its substrate, (2) direct inhibition of enzyme activity through site‐specific binding, and (3) slow or restricted transport of products from the enzyme to the site of absorption. Recent modeling and experimental data suggest that factor (3) may be important in viscous solutions [95].

24.2.6 Blood Pressure and Cholesterol‐Lowering Effects (Cardiovascular Health)

Despite significant development in its prevention, cardiovascular disease remains the leading cause of death in the United States and most Western countries. Saturated fat, cholesterol intake, and increasing cis‐saturated fat intake are the major parameters in the risk of cardiovascular diseases [20]. High consumption of whole grains is associated with a significant reduction in cardiovascular diseases. Psyllium gum and oat β‐glucan are the most widely used sources of soluble fiber and have been approved for health benefits related to protection from cardiovascular diseases by the FDA. The mechanisms for an association between fiber linkage and cardiovascular disease are unclear, but it is suggested that fiber can reduce blood cholesterol levels by altering cholesterol and bile acid absorption and by its effects on hepatic lipoprotein production and cholesterol synthesis [ 74, 10]. The relationship between water‐soluble fibers and decreasing serum LDL cholesterol concentrations are summarized in Figure 24.2. The viscous water‐soluble fibers form a thick unstirred water layer in the intestinal lumen, thereby decreasing the (re)absorption of cholesterol and bile acids. This leads to an increased fecal output of these two components. As a result, hepatic conversion of cholesterol into bile acids increases, hepatic pools of free cholesterol decrease, and – to reach a new steady state – endogenous cholesterol synthesis will increase. This leads to increased activities of 7‐α‐hydroxylase and HMG‐CoA reductase to compensate for the losses of bile acids and cholesterol from the liver stores. In addition, hepatic LDL cholesterol receptors are upregulated to re‐establish hepatic free cholesterol stores. These processes will ultimately lead to decreased serum LDL cholesterol concentrations [20].

Panlasigui et al. found that carrageenan‐enriched diets are beneficial for lipid balance in regard to lowering the risk of the cardiovascular disease [96]. In addition, Paxman et al. proposed that alginate has indirect cardiovascular beneficial effects by modulating glucose and cholesterol uptake from the small intestine [97]. Researchers reported that Acacia (sen) SUPERGUM™ is suitable for diabetes mellitus patients and could assist in the control of the systolic blood pressure to reduce the risk of renal impairment [98].

Oat β‐glucan influences the blood cholesterol levels, and LDL cholesterol‐lowering effects depend on viscosity, which is controlled by the molecular weight and amount of oat β‐glucan solubilized in the intestine [99].

24.2.10 Other Benefits

Some hydrocolloids can be applied to prevent the human enamel from erosion (dissolution and softening). For examples, Beyer et al. [120] reported that pectin, alginate, and gum arabic have potential to reduce citric acid erosion in soft drinks. The suggested interactions of such biopolymers with the enamel surface and between biopolymers are graphically shown in Figure 24.3. In the case of enamel erosion, two interactions are proposed: (1) interaction between negatively charged carboxyl groups of polymers and Ca²⁺‐ions of the enamel surface and (2) interaction between negatively charged carboxyl groups of different polymer molecules in the presence of positively charged Ca²⁺‐ions by forming a chelate complex [120].

In addition, some fiber‐containing foods may need to be avoided in certain allergies. In fact, dietary fiber is fermented in the colon by anaerobic bacteria into short‐chain fatty acids, mainly acetate, butyrate, and propionate. These short‐chain fatty acids bind metabolite‐sensing G‐protein‐coupled receptors. These receptors are expressed on epithelial cells as well as on immune cells [121].

Moreover, seaweeds contain a variety of polysaccharides and fibers that can be used in the prevention and treatment of various diseases in humans [75]. For examples, fucoidans are fucose‐containing sulfated heteropolysaccharides [122]; fucoxanthin is a metabolite [123]; carrageenans [35] are extracted from red seaweeds, where this substance plays a structural function; and laminarin is an active component from the brown seaweeds [124]. They have been documented in various biological activities including antiviral, anti‐inflammatory, anticoagulant, antiangiogenic, immunomodulatory, and anti‐adhesive activity. Moreover, the anti‐constipation effect of some hydrocolloids such as psyllium, gellan gum, karaya gum, and xanthan have been reported [2].

24.3 Conclusions and Recommendations

There has been an extremely alarming growth in chronic diseases such as cardiovascular disease, diabetes mellitus, and cancer, which has been connected to the overconsumption of high‐fat as well as high‐calorie foods. Also, the immoderate consumption of food carbohydrates has been a source of concern, and a joint FAO/WHO report has required people to decrease the consumption of sugars and to correspondingly increase dietary fiber consumption [125]. Hydrocolloids are the most important groups of food components that, in addition to functionality, have beneficial characteristics in the digestive tract and subsequent nutritional and health outcomes. Food industries are changing the production approach in response to people's awareness and increasing demand for healthy food products. Nowadays, hydrocolloids (particularly dietary fiber) as one of the health components have been considered. As mentioned above and on the basis of published data, it can be suggested that usually, bioactive polysaccharides of natural origin such as algae have several biological effects in both in vitro and in vivo experiments. The information reviewed here may be helpful to design product formulations with novel hydrocolloids in view of their potential for therapeutic use or for use as ingredients in functional foods. In fact, the application of novel hydrocolloids as dietary fibers and functional ingredients is vital for the future studies and development of food industries.

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