Submit to Special Issue Submit Abstract to Special Issue Review for Molecules Propose a Special Issue

Journal Browser

► Journal Browser

Food Polysaccharides: Structure, Properties and Application II

Print Special Issue Flyer
Special Issue Editors
Special Issue Information
Keywords
Published Papers

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Applied Chemistry".

Deadline for manuscript submissions: 30 April 2024 | Viewed by 14018

Share This Special Issue

Special Issue Editors

Prof. Dr. Lesław Juszczak

E-Mail Website
Guest Editor

Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Kraków, Poland
Interests: food analysis; food rheology; food additives; polysaccharides; starch; honey
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Janusz Kapusniak

E-Mail Website
Guest Editor

Department of Dietetics and Food Studies, Faculty of Science & Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15, 42-200 Czestochowa, Poland
Interests: chemical and biochemical modifications of polysaccharides; starch; dietary fiber; resistant starch resistant dextrins; prebiotics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Polysaccharides are an important group of natural polymers used in living organisms as a building and reserve material. This group is characterized by great diversity in terms of structure, place of occurrence and properties. Due to their complex nature and the resulting diversified physicochemical properties, polysaccharides play an important role in food production. They are a naturally occurring energy component in many foodstuffs, and at the same time, they play a structural role. Polysaccharides are commonly used as food ingredients and additives added to food during technological processes. They are also widely used as thickeners and gelling, emulsifying, filling and stabilizing substances. Their use has a positive effect on the structure, sensory characteristics and physical stability of many food products. Many natural polysaccharides are also subjected to various types of modifications in order to improve their functional properties. The health aspects related to the presence of polysaccharides in food are also important. Some of them are the basis of fat substitutes in the production of energy-reduced food, others possess prebiotic properties, and others still are individual fractions of dietary fiber, positively influencing many functions of the human body. Traditional polysaccharides, characteristic of foodstuffs, are also widely used outside direct food production, in industries related to food production and distribution, such as biotechnology or the production of biodegradable and active packaging.

The purpose of this Special Issue is to identify and review the latest research findings on polysaccharides present in food and used in the food and related industries. We cordially invite you to contribute to this Special Issue in the form of both review articles and original research results. They can cover all aspects related to food polysaccharides, including structure, properties, analysis, modifications, practical applications and impacts on human health.

Prof. Dr. Lesław Juszczak
Prof. Dr. Janusz Kapusniak
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. Molecules 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 polysaccharides
food gums
food additives
dietary fiber
structure
properties
functions
application
bioactivity

Published Papers (6 papers)

Download All Papers

Research

Jump to: Review

18 pages, 8939 KiB

Open AccessArticle

Acylated Inulin as a Potential Shale Hydration Inhibitor in Water Based Drilling Fluids for Wellbore Stabilization

by Kaihe Lv, Haokun Shen, Jinsheng Sun, Xianbin Huang and Hongyan Du

Molecules 2024, 29(7), 1456; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules29071456 - 24 Mar 2024

Viewed by 534

Abstract

Shale hydration dispersion and swelling are primary causes of wellbore instability in oil and gas reservoir exploration. In this study, inulin, a fructo-oligosaccharide extracted from Jerusalem artichoke roots, was modified by acylation with three acyl chlorides, and the products (C10-, C12-, and C14-inulin) were investigated for their use as novel shale hydration inhibitors. The inhibition properties were evaluated through the shale cuttings hot-rolling dispersion test, the sodium-based bentonite hydration test, and capillary suction. The three acylated inulins exhibited superb hydration-inhibiting performance at low concentrations, compared to the commonly used inhibitors of KCl and poly (ester amine). An inhibition mechanism was proposed based on surface tension measurements, contact angle measurements, Fourier-transform infrared analysis, and scanning electron microscopy. The acylated inulin reduced the water surface tension significantly, thus, retarding the invasion of water into the shale formation. Then, the acylated inulin was adsorbed onto the shale surface by hydrogen bonding to form a compact, sealed, hydrophobic membrane. Furthermore, the acylated inulins are non-toxic and biodegradable, which meet the increasingly stringent environmental regulations in this field. This method might provide a new avenue for developing high-performance and ecofriendly shale hydration inhibitors. Full article

(This article belongs to the Special Issue Food Polysaccharides: Structure, Properties and Application II)

► Show Figures

Figure 1

15 pages, 3554 KiB

Open AccessArticle

Mucilage from Yellow Pitahaya (Selenicereus megalanthus) Fruit Peel: Extraction, Proximal Analysis, and Molecular Characterization

by María Carolina Otálora, Andrea Wilches-Torres and Jovanny A. Gómez Castaño

Molecules 2023, 28(2), 786; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28020786 - 12 Jan 2023

Cited by 3 | Viewed by 2674

Abstract

Mucilage is a hydrophilic biopolymeric material of interest in the food industry due to its high content of dietary fiber, antioxidant activity, and gelling and thickening capacities, which is present in high concentration in agricultural by-products, such as the peel of cacti fruits. In this work, the powdered mucilage extracted from the peel of yellow pitahaya (Selenicereus megalanthus) fruit was characterized using a multi-technical approach that included proximal analysis (proteins, lipids, crude fiber, ash, and carbohydrates), as well as structural (FTIR, NMR, UPLC-QTOF-MS, and X-ray diffraction), colorimetric (CIELab parameters), morphological (SEM), and thermal (DSC/TGA) methods. Likewise, its total content of dietary fiber and polyphenols, as well as its antioxidant activity, were determined. This dried mucilage presented a light pale yellow-reddish color, attributed to the presence of betalains (bioactive pigments with high antioxidant activity). The FTIR spectrum revealed functional groups associated with a low presence of proteins (5.45 ± 0.04%) and a high concentration of oligosaccharides (55.26 ± 0.10%). A zeta potential of −29.90 ± 0.90 mV was determined, denoting an anionic nature that favors the use of this mucilage as a stable colloidal dispersion. UPLC-QTOF-MS analysis revealed a major oligosaccharide composition based on galacturonic acid units in anionic form. SEM micrographs revealed a cracked morphology composed of amorphous and irregular particles. According to the DSC/TGA results, this mucilage can be introduced as a new source of hydrocolloids in food processes since it has high thermal stability that has been manifested up to 373.87 °C. In addition, this biopolymer exhibited a high content of polyphenols (25.00 ± 0.01-g gallic acid equivalent (GAE)/100-g sample), dietary fiber (70.51%), and antioxidant activity (1.57 ± 0.01 mmol Trolox equivalents/kg of sample). It was concluded that this mucilaginous material presents sufficient physicochemical and functional conditions to be used as a nutritional ingredient, thus giving valorization to this agricultural by-product. Full article

(This article belongs to the Special Issue Food Polysaccharides: Structure, Properties and Application II)

► Show Figures

Figure 1

Review

Jump to: Research

19 pages, 1008 KiB

Open AccessReview

Chemically Modified Starches as Food Additives

by Dorota Gałkowska, Kamila Kapuśniak and Lesław Juszczak

Molecules 2023, 28(22), 7543; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28227543 - 11 Nov 2023

Cited by 3 | Viewed by 1898

Abstract

Starch is a renewable and multifunctional polysaccharide biopolymer that is widely used both in the food industry and other areas of the economy. However, due to a number of undesirable properties in technological processes, it is subjected to various modifications. They improve its functional properties and enable the starch to be widely used in various industries. A modified starch is a natural starch that has been treated in a way that changes one or more of its initial physical and/or chemical properties. Chemical modification consists of the introduction of functional groups into starch molecules, which result in specific changes in the physicochemical and functional properties of starch preparations. The bases of chemical modifications of starch are oxidation, esterification or etherification reactions. In terms of functionality, modified preparations include cross-linked and stabilized starches. These starches have the status of allowed food additives, and their use is strictly regulated by relevant laws. Large-scale scientific research is aimed at developing new methods of starch modification, and the use of innovative technological solutions allows for an increasingly wider use of such preparations. This paper characterizes chemically modified starches used as food additives, including the requirements for such preparations and the directions of their practical application. Health-promoting aspects of the use of chemically modified starches concerning resistant starch type RS4, encapsulation of bioactive ingredients, starch fat substitutes, and carriers of microelements are also described. The topic of new trends in the use of chemically modified starches, including the production of biodegradable films, edible coatings, and nanomaterials, is also addressed. Full article

(This article belongs to the Special Issue Food Polysaccharides: Structure, Properties and Application II)

► Show Figures

Figure 1

27 pages, 2308 KiB

Open AccessReview

Extraction, Purification, Structural Characteristics, Health Benefits, and Application of the Polysaccharides from Lonicera japonica Thunb.: A Review

by Xinpeng Yang, Aiqi Yu, Wenjing Hu, Zhaojiong Zhang, Ye Ruan, Haixue Kuang and Meng Wang

Molecules 2023, 28(12), 4828; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28124828 - 17 Jun 2023

Cited by 2 | Viewed by 2576

Abstract

Lonicera japonica Thunb. is a widely distributed plant with ornamental, economic, edible, and medicinal values. L. japonica is a phytoantibiotic with broad-spectrum antibacterial activity and a potent therapeutic effect on various infectious diseases. The anti-diabetic, anti-Alzheimer’s disease, anti-depression, antioxidative, immunoregulatory, anti-tumor, anti-inflammatory, anti-allergic, anti-gout, and anti-alcohol-addiction effects of L. japonica can also be explained by bioactive polysaccharides isolated from this plant. Several researchers have determined the molecular weight, chemical structure, and monosaccharide composition and ratio of L. japonica polysaccharides by water extraction and alcohol precipitation, enzyme-assisted extraction (EAE) and chromatography. This article searched in the Chinese Pharmacopoeia, Flora of China, Web of Science, PubMed, and CNKI databases within the last 12 years, using “Lonicera. japonica polysaccharides”, “Lonicera. japonica Thunb. polysaccharides”, and “Honeysuckle polysaccharides” as the key word, systematically reviewed the extraction and purification methods, structural characteristics, structure-activity relationship, and health benefits of L. japonica polysaccharides to provide insights for future studies. Further, we elaborated on the potential applications of L. japonica polysaccharides in the food, medicine, and daily chemical industry, such as using L. japonica as raw material to make lozenges, soy sauce and toothpaste, etc. This review will be a useful reference for the further optimization of functional products developed from L. japonica polysaccharides. Full article

(This article belongs to the Special Issue Food Polysaccharides: Structure, Properties and Application II)

► Show Figures

Graphical abstract

28 pages, 2521 KiB

Open AccessReview

Extraction, Purification, Structural Characteristics, Biological Activity and Application of Polysaccharides from Portulaca oleracea L. (Purslane): A Review

by Meng Wang, Caijiao Li, Jiaye Li, Wenjing Hu, Aiqi Yu, Haipeng Tang, Jiayan Li, Haixue Kuang and Huijie Zhang

Molecules 2023, 28(12), 4813; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28124813 - 16 Jun 2023

Cited by 3 | Viewed by 2139

Abstract

Portulaca oleracea L. (purslane) is a widely distributed plant with a long history of cultivation and consumption. Notably, polysaccharides obtained from purslane exhibit surprising and satisfactory biological activities, which explain the various benefits of purslane on human health, including anti-inflammatory, antidiabetic, antitumor, antifatigue, antiviral and immunomodulatory effects. This article systematically reviews the extraction and purification methods, chemical structure, chemical modification, biological activity and other aspects of polysaccharides from purslane collected in the Chinese Pharmacopoeia, Flora of China, Web of Science, PubMed, Baidu Scholar, Google Scholar and CNKI databases in the last 14 years, using the keywords “Portulaca oleracea L. polysaccharides” and “purslane polysaccharides”. The application of purslane polysaccharides in different fields is also summarized, and its application prospects are also discussed. This paper provides an updated and deeper understanding of purslane polysaccharides, which will provide useful guidance for the further optimization of polysaccharide structures and the development of purslane polysaccharides as a novel functional material, as well as a theoretical basis for its further research and application in human health and manufacturing development. Full article

(This article belongs to the Special Issue Food Polysaccharides: Structure, Properties and Application II)

► Show Figures

Figure 1

22 pages, 2380 KiB

Open AccessReview

Extraction, Purification, Structural Characteristics, Biological Activities, and Applications of the Polysaccharides from Zingiber officinale Roscoe. (Ginger): A Review

by Wenjing Hu, Aiqi Yu, Shuang Wang, Qianxiang Bai, Haipeng Tang, Bingyou Yang, Meng Wang and Haixue Kuang

Molecules 2023, 28(9), 3855; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28093855 - 02 May 2023

Cited by 6 | Viewed by 3254

Abstract

Zingiber officinale Roscoe. (ginger) is a widely distributed plant with a long history of cultivation and consumption. Ginger can be used as a spice, condiment, food, nutrition, and as an herb. Significantly, the polysaccharides extracted from ginger show surprising and satisfactory biological activity, which explains the various benefits of ginger on human health, including anti-influenza, anti-colitis, anti-tussive, anti-oxidant, anti-tumor effects. Here, we systematically review the major studies on the extraction and purification of polysaccharides from ginger in recent years, the characterization of their chemical structure, biological activity, and structure–activity relationships, and the applications of ginger polysaccharides in different fields. This article will update and deepen the understanding of ginger polysaccharide and provide a theoretical basis for its further research and application in human health and product development. Full article

(This article belongs to the Special Issue Food Polysaccharides: Structure, Properties and Application II)

► Show Figures