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Functional Polysaccharides for Innovative Applications in Food Systems and Food-Related Systems

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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 (10 November 2021) | Viewed by 9204

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Special Issue Editor

Dr. Kelvin Kim Tha Goh

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Guest Editor

School of Food & Advanced Technology, Massey University, Private Bag 11 222 Palmerston North, New Zealand
Interests: polysaccharide characterization and functionality; novel polysccharides from New Zealand native plants, lactic acid bacteria, mushroom, seeds, etc.; polysaccharide interactions with proteins and starches; food systems with satiety function; dairy foods, e.g., yoghurt and ice cream
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Special Issue Information

Dear Colleagues,

Polysaccharides are biopolymers commonly found in foods. Their varied and complex macromolecular structures from different sources such as plants, fungi, algae bacteria, etc. set them apart as highly useful biomaterials in many applications, such as in food products, packaging materials, and pharmaceutical products.

In recent years, polysaccharides have played a major role in structuring foods to create unique sensorial (including textural and rheological) properties and have helped to improve the nutritional properties of foods. The assembly of food structures using polysaccharides and their interactions with food components has broad food applications. Examples of such applications are reducing glycemic response; provide satiety; facilitate controlled-release of micronutrients and flavor compounds; serve as a “scaffold” for 3D food printing; act as a base material for coatings and bio-based food packaging; etc.

This Special Issue focuses on recent advances in the functional properties of natural and modified polysaccharides (including starch); their structures and functions; their interactions with components present in foods, and innovation in potential food and food-related applications.

Dr. Kelvin Kim Tha Goh
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. 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

Polysaccharide
Starch
Polysaccharide interactions
Polysaccharide complexes
Structure–function
In vitro digestion
3D food printing
Bio-based packaging and coatings

Published Papers (3 papers)

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Research

17 pages, 2681 KiB

Open AccessArticle

Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread

by Zawanah Yassin, Yin Li Tan, Akila SRV, John Monro, Lara Matia-Merino, Kaiyang Lim, Allan Hardacre, Suman Mishra and Kelvin Kim Tha Goh

Foods 2022, 11(10), 1513; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11101513 - 23 May 2022

Cited by 5 | Viewed by 2637

Abstract

White bread contains a high proportion of easily digestible starch, which contributes to an undesirable rapid increase in blood glucose concentration. This study investigated the effects of nonstarch polysaccharides (NSP) -xanthan gum, lambda-carrageenan and psyllium husk on the physical functionality and glycaemic potency of white bread. The amount of water for each formulation was adjusted based on DoughLab set at a target torque value of ~500 FU for sufficient dough development. Adding NSP generally resulted in significantly increased loaf volumes and decreased hardness. The glycaemic potency (glycaemic glucose equivalents (GGE) g) of bread was found to be reduced with the addition of NSP at all levels (1, 3 and 5% w/w based on flour weight). Increasing the concentration of xanthan gum and lambda-carrageenan did not show any further decrease in the glycaemic potency. Notably, adding 5% w/w psyllium husk significantly reduced the glycaemic potency from ~49 GGE/100 g in the reference bread to 32 GGE/100 g. The reduction in the glycaemic potency was attributed to viscosity effects (for xanthan) and starch–NSP interactions (for psyllium husk). Overall, the 5% w/w psyllium husk bread sample was most promising in terms of both physical characteristics and its effect on in vitro glucose release. Full article

(This article belongs to the Special Issue Functional Polysaccharides for Innovative Applications in Food Systems and Food-Related Systems)

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Graphical abstract

11 pages, 1756 KiB

Open AccessArticle

Purification, Characterization, and Self-Assembly of the Polysaccharide from Allium schoenoprasum

by Fengrui Zhang, Jun Zheng, Zeyu Li, Zixuan Cai, Fengqiao Wang and Dong Yang

Foods 2021, 10(6), 1352; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061352 - 11 Jun 2021

Cited by 8 | Viewed by 2622

Abstract

The major polysaccharide component from the stalk of Allium schoenoprasum (AssP) was extracted and purified. Gel filtration chromatography purified AssP exhibited a molecular weight of around 1.7 kDa, which was verified by MALDI-ToF-MS. The monosaccharide analysis revealed its composition as rhamnose: arabinose: galactose: glucose: mannose: fructose with a molar ratio of 0.03:2.46:3.71:3.35:1.00:9.93, respectively. The Congo-red assay indicated that there was no tertiary structure of this polysaccharide, however, it self-assembled into a homogenous nanoparticle with a diameter of ~600 nm as revealed by the dynamic light scattering measurement. The solution behavior of this polysaccharide was simulated. The association of this polysaccharide was both time dependent and concentration dependent. AssP forms spherical particles spontaneously as time passes by, and when the AssP concentration increased, the spherical particles increased their sizes and eventually merged into cylindrical micelles. The diversity of AssP hydrodynamic behavior endowed potential versatility in its future applications. Full article

(This article belongs to the Special Issue Functional Polysaccharides for Innovative Applications in Food Systems and Food-Related Systems)

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Graphical abstract

17 pages, 20389 KiB

Open AccessArticle

Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch

by Jihyun Kang, Ye-Hyun Kim, Soo-Jin Choi, Shin-Joung Rho and Yong-Ro Kim

Foods 2021, 10(1), 150; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010150 - 13 Jan 2021

Cited by 17 | Viewed by 3213

Abstract

In this study, 4-α-glucanotransferase (4αGTase)-treated rice starch (GS) was added after 1-h (1 GS) and 96-h (96 GS) treatments to the aqueous phase of a curcumin-loaded emulsion to produce filled hydrogels (1 GS-FH and 96 GS-FH, respectively). The relative protective effects of the FH system, native rice starch-based filled hydrogel (RS-FH), and emulsion without starch (EM), on curcumin were evaluated based on ultraviolet (UV) stability and simulated gastrointestinal studies. The UV stability and curcumin retention after in vitro digestion of the filled hydrogels (FH) samples were greater than those of the EM samples. RS-FH showed a 2.28-fold improvement in UV stability over EM due to the higher viscosity of RS. 1 GS-FH and 96 GS-FH increased curcumin retention by 2.31- and 2.60-fold, respectively, and the microstructure of 96 GS-FH, determined using confocal laser microscopy, remained stable even after the stomach phase. These effects were attributed to the molecular structure of GS, with decreased amylopectin size and amylose content resulting from the enzyme treatment. The encapsulation of lipids within the GS hydrogel particles served to protect and deliver the curcumin component, suggesting that GS-FH can be applied to gel-type food products and improve the chemical stability of curcumin. Full article

(This article belongs to the Special Issue Functional Polysaccharides for Innovative Applications in Food Systems and Food-Related Systems)

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