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Polymers
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Polysaccharides in Food Industry
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Polysaccharides in Food Industry

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

Deadline for manuscript submissions: closed (5 November 2022) | Viewed by 31154

Special Issue Editors

Dr. Aleksandra Vojvodić Cebin

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Guest Editor
Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: cell wall polysaccharides; agro-industrial wastes; prebiotics; dietary fibre; carbohydrate analysis; functional food development; instrumental analysis; bioacive compounds; encapsulation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Draženka Komes

E-Mail Website
Guest Editor
Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
Interests: bioacive compounds; carbohydrate analysis; dietary fibre; encapsulation; functional food development; hydrocolloids; prebiotics; chemistry and technology of confectionery products, coffee and tea; valorisation of agro-industrial waste
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is a great pleasure to introduce the Special Issue of Polymers, entitled “Polysaccharides in the Food Industry.” Polysaccharides are widely used in the food industry due to their complex nature and the resulting physico-chemical properties on behalf of which they largely affect technological and/or sensorial aspects of food production. With the increasing consumer awareness of the physiological importance of various food components, polysaccharides in food systems have surpassed their role solely as thickeners, emulsifiers, or gelling agents and have become important components that promote health. Additionally, the new direction of sustainable food production, evolving around waste reutilisation within biorefinery concepts, largely falls on polysaccharides as dominant components in plant-origin solid wastes. Although still relatively undermined, the food-oriented application of the latter is especially important as it emphasises the reintroduction of discarded biomass in diet. For these reasons, novel findings of new and unconventional sources of polysaccharides with food potential, their recovery, characterisation, and implementation in different food systems, extending to their role in respective technology and everyday diet, are highly anticipated. We cordially invite you to contribute to this Special Issue with original research or comprehensive review articles covering the advances in food polysaccharides in the context described above.

Dr. Aleksandra Vojvodić Cebin
Prof. Dr. Draženka Komes
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. 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

  • Recovery from agro-wastes
  • Innovative food applications
  • Food processing impact
  • Carbohydrate analysis
  • Functional properties
  • Structure–function relation
  • Physiological activity
  • Dietary fiber
  • Bioactive carbohydrates

Published Papers (10 papers)

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Research

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9 pages, 1122 KiB  
Communication
Agglomerate Growth of Xanthan Gum Powder during Fluidized-Bed Agglomeration Process
by Donghyeon Lee and Byoungseung Yoo
Polymers 2022, 14(19), 4018; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14194018 - 26 Sep 2022
Cited by 1 | Viewed by 2057
Abstract
Xanthan gum (XG) powder was agglomerated via a fluidized-bed agglomeration process using water and maltodextrin (MD) binder solution, after which the products were examined. The agglomerated XG samples were collected every 10 min during agglomeration (50 min) to characterize particle growth behavior. Here, [...] Read more.
Xanthan gum (XG) powder was agglomerated via a fluidized-bed agglomeration process using water and maltodextrin (MD) binder solution, after which the products were examined. The agglomerated XG samples were collected every 10 min during agglomeration (50 min) to characterize particle growth behavior. Here, we investigated the particle size distribution, morphological characteristics, and rheological properties of agglomerates obtained at different agglomeration times. The particle size gradually increased with agglomeration time from 0 to 50 min. The porous agglomerates showed rapid growth after 40 min. The particle size of the final products tended to decrease in the dry phase for 10 min due to particle attribution during drying. Using MD as a binder solution instead of water resulted in larger XG particles. The dynamic moduli (G′ and G″) of the final product with water binder were higher than those of the native powder, whereas those of the final product with MD binder solution were lower. The G′ values of the agglomerates with MD increased gradually with agglomeration time. Native XG powders exhibited small and dense particles with a smooth surface, whereas the XG agglomerates had large and porous particles with rough surfaces and became more irregular and rougher as the agglomeration progressed. Full article
(This article belongs to the Special Issue Polysaccharides in Food Industry)
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12 pages, 2231 KiB  
Article
Physical Properties of Starches Modified by Phosphorylation and High-Voltage Electrical Discharge (HVED)
by Đurđica Ačkar, Marijana Grec, Ivanka Grgić, Artur Gryszkin, Marzena Styczyńska, Antun Jozinović, Borislav Miličević, Drago Šubarić and Jurislav Babić
Polymers 2022, 14(16), 3359; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14163359 - 17 Aug 2022
Viewed by 1270
Abstract
High-voltage electrical discharge (HVED) is considered as a novel, non-thermal process and is currently being researched regarding its effect on microorganisms (decontamination of food), waste water treatment, and modification of different compounds and food components. In this paper, four native starches (maize, wheat, [...] Read more.
High-voltage electrical discharge (HVED) is considered as a novel, non-thermal process and is currently being researched regarding its effect on microorganisms (decontamination of food), waste water treatment, and modification of different compounds and food components. In this paper, four native starches (maize, wheat, potato, and tapioca) were treated with HVED, phosphorylated with Na2HPO4 and Na5P3O10, and modified by a combination of HVED with each phosphorylation reaction both prior and after chemical modification. Pasting properties, swelling power, solubility, gel texture, and particle size were analyzed. Although HVED induced lower contents of P in modified starches, it had an effect on analyzed properties. The results revealed that HVED treatment alone had a limited effect on pasting properties of starches, but it had an effect on properties of phosphorylated starches, both when it was conducted prior and after the chemical modification, reducing the influence of Na5P3O10 and Na2HPO4 on the decrease of pasting temperature. With minor exceptions, the gel strength of starches increased, and the rupture strength decreased by all modifications. HVED treatment resulted in a decrease of the particle size after the modification of maize and wheat starches, while potato and tapioca starches were not significantly influenced by the treatment. Full article
(This article belongs to the Special Issue Polysaccharides in Food Industry)
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21 pages, 5999 KiB  
Article
Rheological Behavior of Pectin Gels Obtained from Araçá (Psidium cattleianum Sabine) Fruits: Influence of DM, Pectin and Calcium Concentrations
by Sarah da Costa Amaral, Denis Christophe D. Roux, François Caton, Marguerite Rinaudo, Shayla Fernanda Barbieri and Joana Léa Meira Silveira
Polymers 2022, 14(16), 3285; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14163285 - 12 Aug 2022
Viewed by 1597
Abstract
In this work, purified pectins from Araçá fruits (Psidium cattleianum Sabine) were obtained and characterized after partial demethylation. On each prepared sample, the carboxylic yield was obtained by titration, the degree of methylation (DM) by 1H-NMR, and the molecular weight distribution [...] Read more.
In this work, purified pectins from Araçá fruits (Psidium cattleianum Sabine) were obtained and characterized after partial demethylation. On each prepared sample, the carboxylic yield was obtained by titration, the degree of methylation (DM) by 1H-NMR, and the molecular weight distribution by steric exclusion chromatography (SEC). Then, the gelation ability in the presence of calcium counterions was investigated and related to DM (59–0%); the pectin concentration (2–10 g L−1); and the CaCl2 concentration (0.1–1 mol L−1) used for dialysis. The critical pectin concentration for homogeneous gelation was above 2 g L−1 when formed against 1 mol L−1 CaCl2. The elastic modulus (G′) increased with pectin concentration following the relationship G′~C2.8 in agreement with rigid physical gel network predictions. The purified samples APP and APP-A with DM ≥ 40% in the same conditions released heterogeneous systems formed of large aggregates. Gels formed against lower concentrations of CaCl2 down to 0.1 mol L−1 had a higher degree of swelling, indicating electrostatic repulsions between charged chains, thus, counterbalancing the Ca2+ cross-linkage. Compression/traction experiments demonstrated that an irreversible change in the gel structure occurred during small compression with an enhancement of the G′ modulus. Full article
(This article belongs to the Special Issue Polysaccharides in Food Industry)
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18 pages, 32124 KiB  
Article
Encapsulation of β-Carotene in Oil-in-Water Emulsions Containing Nanocellulose: Impact on Emulsion Properties, In Vitro Digestion, and Bioaccessibility
by Ichlasia Ainul Fitri, Wiphada Mitbumrung, Ploypailin Akanitkul, Numphung Rungraung, Varongsiri Kemsawasd, Surangna Jain and Thunnalin Winuprasith
Polymers 2022, 14(7), 1414; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14071414 - 30 Mar 2022
Cited by 11 | Viewed by 3286
Abstract
The objective of this study was to explore the influence of nanocellulose type (nanocrystalline cellulose (NCC) and nanofibrillated cellulose (NFC)) and concentrations (0.05–0.20%, w/w) on the physicochemical properties, microstructure, and in vitro digestion of β-carotene loaded emulsions and β-carotene bioaccessibility. [...] Read more.
The objective of this study was to explore the influence of nanocellulose type (nanocrystalline cellulose (NCC) and nanofibrillated cellulose (NFC)) and concentrations (0.05–0.20%, w/w) on the physicochemical properties, microstructure, and in vitro digestion of β-carotene loaded emulsions and β-carotene bioaccessibility. The optimum conditions for the formation of stable β-carotene loaded emulsions were found when NCC was used as a stabilizer at a concentration of 0.2% w/w. This was due to the rod-shaped structure of NCC, which led to more stable emulsions with smaller droplet size and reduced flocculation. During the in vitro gastrointestinal digestion, NFC emulsions at increased concentrations were found to retard free fatty acid (FFA) release from the emulsions and reduce the bioaccessibility of β-carotene. On the other hand, NCC emulsions at concentrations of 0.2% w/w promoted lipolysis and demonstrated highest β-carotene bioavailability. Hence, these emulsions could be used for the delivery of β-carotene with potential applications in the development of functional foods and nutraceuticals. Full article
(This article belongs to the Special Issue Polysaccharides in Food Industry)
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14 pages, 1273 KiB  
Article
Development and Validation of HPLC-DAD Method with Pre-Column PMP Derivatization for Monomeric Profile Analysis of Polysaccharides from Agro-Industrial Wastes
by Aleksandra Vojvodić Cebin, Draženka Komes and Marie-Christine Ralet
Polymers 2022, 14(3), 544; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14030544 - 28 Jan 2022
Cited by 12 | Viewed by 5625
Abstract
The instrumental analysis of complex mixtures of sugars often requires derivatization to enhance the method’s selectivity and sensitivity. 1-Phenyl-3-methyl-5-pyrazolone (PMP) is a common sugar derivatization agent used in high-performance liquid chromatography (HPLC). Although many C18 column applications for PMP–sugar derivative analysis have been [...] Read more.
The instrumental analysis of complex mixtures of sugars often requires derivatization to enhance the method’s selectivity and sensitivity. 1-Phenyl-3-methyl-5-pyrazolone (PMP) is a common sugar derivatization agent used in high-performance liquid chromatography (HPLC). Although many C18 column applications for PMP–sugar derivative analysis have been developed, their transferability is not straightforward due to variations in column chemistry and preparation technology. The aim of this study was to develop and validate an application for Zorbax Extend C18 columns for the analysis of 8 neutral and 2 acidic sugars commonly found in plant polysaccharides. The method was further compared to well-established alditol acetates and m-hydroxydiphenyl methods and employed for sugar profiling of selected agro-industrial wastes. The most influential separation factors were the mobile-phase pH and acetonitrile content, optimized at 8.0 and a 12–17% gradient, respectively. The method showed excellent linearity, repeatability and intermediate precision. High sensitivity was achieved, especially for neutral sugars, with an accuracy error range of 5–10% relative standard deviation. The sugar profiling results were highly correlated to the reference method for neutral sugars. The HPLC method was highly applicable for the evaluation of polysaccharides in selected wastes and showed advantages in terms of simplicity, accuracy in acidic sugar determination and suitability for their simultaneous analysis with neutral sugars. Full article
(This article belongs to the Special Issue Polysaccharides in Food Industry)
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15 pages, 2486 KiB  
Article
Approaches for Extracting Nanofibrillated Cellulose from Oat Bran and Its Emulsion Capacity and Stability
by Wiphada Mitbumrung, Numphung Rungraung, Niramol Muangpracha, Ploypailin Akanitkul and Thunnalin Winuprasith
Polymers 2022, 14(2), 327; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14020327 - 14 Jan 2022
Cited by 12 | Viewed by 2206
Abstract
The pretreatment process is an essential step for nanofibrillated cellulose production as it enhances size reduction efficiency, reduces production cost, and decreases energy consumption. In this study, nanofibrillated cellulose (NFC) was prepared using various pretreatment processes, either chemical (i.e., acid, basic, and bleach) [...] Read more.
The pretreatment process is an essential step for nanofibrillated cellulose production as it enhances size reduction efficiency, reduces production cost, and decreases energy consumption. In this study, nanofibrillated cellulose (NFC) was prepared using various pretreatment processes, either chemical (i.e., acid, basic, and bleach) or hydrothermal (i.e., microwave and autoclave), followed by disintegration using high pressure homogenization from oat bran fibers. The obtained NFC were used as an emulsifier to prepare 10% oil-in-water emulsions. The emulsion containing chemically pretreated NFC exhibited the smallest oil droplet diameter (d32) at 3.76 μm, while those containing NFC using other pretreatments exhibited d32 values > 5 μm. The colors of the emulsions were mainly influenced by oil droplet size rather than the color of the fiber itself. Both NFC suspensions and NFC emulsions showed a storage modulus (G′) higher than the loss modulus (G″) without crossing over, indicating gel-like behavior. For emulsion stability, microwave pretreatment effectively minimized gravitational separation, and the creaming indices of all NFC-emulsions were lower than 6% for the entire storage period. In conclusion, chemical pretreatment was an effective method for nanofiber extraction with good emulsion capacity. However, the microwave with bleaching pretreatment was an alternative method for extracting nanofibers and needs further study to improve the efficiency. Full article
(This article belongs to the Special Issue Polysaccharides in Food Industry)
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16 pages, 1045 KiB  
Article
Screening of Lignocellulolytic Enzyme Activities in Fungal Species and Sequential Solid-State and Submerged Cultivation for the Production of Enzyme Cocktails
by Nenad Marđetko, Antonija Trontel, Mario Novak, Mladen Pavlečić, Blanka Didak Ljubas, Marina Grubišić, Vlatka Petravić Tominac, Roland Ludwig and Božidar Šantek
Polymers 2021, 13(21), 3736; https://0-doi-org.brum.beds.ac.uk/10.3390/polym13213736 - 28 Oct 2021
Cited by 6 | Viewed by 2693
Abstract
Various fungal species can degrade lignocellulolytic materials with their enzyme cocktails composed of cellulolytic and lignolytic enzymes. In this work, seven fungal species (Mucor indicus DSM 2185, Paecilomyces variotii CBS 372.70, Myceliophthora thermophila CBS 663.74, Thielavia terrestris CBS 456.75, Botryosphaeria dothidea JCM [...] Read more.
Various fungal species can degrade lignocellulolytic materials with their enzyme cocktails composed of cellulolytic and lignolytic enzymes. In this work, seven fungal species (Mucor indicus DSM 2185, Paecilomyces variotii CBS 372.70, Myceliophthora thermophila CBS 663.74, Thielavia terrestris CBS 456.75, Botryosphaeria dothidea JCM 2738, Fusarium oxysporum f.sp. langenariae JCM 9293, and Fusarium verticillioides JCM 23107) and four nutrient media were used in the screening for effective lignocellulose degrading enzymes. From the seven tested fungi, F. oxysporum and F. verticilliodes, along with nutrient medium 4, were selected as the best medium and producers of lignocellulolytic enzymes based on the determined xylanase (>4 U mg−1) and glucanase activity (≈2 U mg−1). Nutrient medium 4 supplemented with pretreated corn cobs was used in the production of lignocellulolytic enzymes by sequential solid-state and submerged cultivation of F. oxysporum, F. verticilliodes, and a mixed culture of both strains. F. oxysporum showed 6 times higher exoglucanase activity (3.33 U mg−1) after 5 days of cultivation in comparison with F. verticillioides (0.55 U mg−1). F. oxysporum also showed 2 times more endoglucanase activity (0.33 U mg−1). The mixed culture cultivation showed similar endo- and exoglucanase activities compared to F. oxysporum (0.35 U mg−1; 7.84 U mg−1). Maximum xylanase activity was achieved after 7 days of cultivation of F. verticilliodes (≈16 U mg−1), while F. oxysporum showed maximum activity after 9 days that was around 2 times lower compared to that of F. verticilliodes. The mixed culture achieved maximum xylanase activity after only 4 days, but the specific activity was similar to activities observed for F. oxysporum. It can be concluded that both fungal strains can be used as producers of enzyme cocktails for the degradation of lignocellulose containing raw materials, and that corn cobs can be used as an inducer for enzyme production. Full article
(This article belongs to the Special Issue Polysaccharides in Food Industry)
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0 pages, 4692 KiB  
Article
Physicochemical and Biological Properties of Polysaccharides from Dictyophora indusiata Prepared by Different Extraction Techniques
by Ding-Tao Wu, Yun-Xuan Zhao, Huan Guo, Ren-You Gan, Lian-Xin Peng, Gang Zhao and Liang Zou
Polymers 2021, 13(14), 2357; https://0-doi-org.brum.beds.ac.uk/10.3390/polym13142357 - 19 Jul 2021
Cited by 19 | Viewed by 2359
Abstract
In this study, different extraction techniques, including traditional hot water extraction (HWE), microwave-assisted extraction (MAE), pressurized assisted extraction (PAE), and ultrasonic-assisted extraction (UAE), were used to extract Dictyophora indusiata polysaccharides (DFPs), and their physicochemical and biological properties were compared. Results revealed that extraction [...] Read more.
In this study, different extraction techniques, including traditional hot water extraction (HWE), microwave-assisted extraction (MAE), pressurized assisted extraction (PAE), and ultrasonic-assisted extraction (UAE), were used to extract Dictyophora indusiata polysaccharides (DFPs), and their physicochemical and biological properties were compared. Results revealed that extraction yields of D. indusiata polysaccharides prepared by different extraction techniques ranged from 5.62% to 6.48%. D. indusiata polysaccharides prepared by different extraction techniques possessed similar chemical compositions and monosaccharide compositions, while exhibited different molecular weights (Mw), apparent viscosities, and molar ratios of constituent monosaccharides. In particularly, D. indusiata polysaccharides prepared by HWE (DFP-H) had the highest Mw and apparent viscosity among all DFPs, while D. indusiata polysaccharides extracted by UAE (DFP-U) possessed the lowest Mw and apparent viscosity. In addition, the in vitro antioxidant effects of D. indusiata polysaccharides prepared by PAE (DFP-P) and DFP-U were significantly higher than that of others. Indeed, both DFP-P and DFP-H exhibited much higher in vitro binding properties, including fat, cholesterol, and bile acid binding properties, and lipase inhibitory effects than that of D. indusiata polysaccharides prepared by MAE (DFP-M) and DFP-U. These findings suggest that the PAE technique has good potential for the preparation of D. indusiata polysaccharides with desirable bioactivities for the application in the functional food industry. Full article
(This article belongs to the Special Issue Polysaccharides in Food Industry)
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Review

Jump to: Research

30 pages, 2580 KiB  
Review
Chemical Modification, Characterization, and Activity Changes of Land Plant Polysaccharides: A Review
by Zhi-Wei Li, Zhu-Mei Du, Ya-Wen Wang, Yu-Xi Feng, Ran Zhang and Xue-Bing Yan
Polymers 2022, 14(19), 4161; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14194161 - 04 Oct 2022
Cited by 24 | Viewed by 2375
Abstract
Plant polysaccharides are widely found in nature and have a variety of biological activities, including immunomodulatory, antioxidative, and antitumoral. Due to their low toxicity and easy absorption, they are widely used in the health food and pharmaceutical industries. However, low activity hinders the [...] Read more.
Plant polysaccharides are widely found in nature and have a variety of biological activities, including immunomodulatory, antioxidative, and antitumoral. Due to their low toxicity and easy absorption, they are widely used in the health food and pharmaceutical industries. However, low activity hinders the wide application. Chemical modification is an important method to improve plant polysaccharides’ physical and chemical properties. Through chemical modification, the antioxidant and immunomodulatory abilities of polysaccharides were significantly improved. Some polysaccharides with poor water solubility also significantly improved their water solubility after modification. Chemical modification of plant polysaccharides has become an important research direction. Research on the modification of plant polysaccharides is currently increasing, but a review of the various modification studies is absent. This paper reviews the research progress of chemical modification (sulfation, phosphorylation, acetylation, selenization, and carboxymethylation modification) of land plant polysaccharides (excluding marine plant polysaccharides and fungi plant polysaccharides) during the period of January 2012–June 2022, including the preparation, characterization, and biological activity of modified polysaccharides. This study will provide a basis for the deep application of land plant polysaccharides in food, nutraceuticals, and pharmaceuticals. Full article
(This article belongs to the Special Issue Polysaccharides in Food Industry)
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44 pages, 3124 KiB  
Review
Valorization of Starch to Biobased Materials: A Review
by Kehinde James Falua, Anamol Pokharel, Amin Babaei-Ghazvini, Yongfeng Ai and Bishnu Acharya
Polymers 2022, 14(11), 2215; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14112215 - 30 May 2022
Cited by 29 | Viewed by 6165
Abstract
Many concerns are being expressed about the biodegradability, biocompatibility, and long-term viability of polymer-based substances. This prompted the quest for an alternative source of material that could be utilized for various purposes. Starch is widely used as a thickener, emulsifier, and binder in [...] Read more.
Many concerns are being expressed about the biodegradability, biocompatibility, and long-term viability of polymer-based substances. This prompted the quest for an alternative source of material that could be utilized for various purposes. Starch is widely used as a thickener, emulsifier, and binder in many food and non-food sectors, but research focuses on increasing its application beyond these areas. Due to its biodegradability, low cost, renewability, and abundance, starch is considered a “green path” raw material for generating porous substances such as aerogels, biofoams, and bioplastics, which have sparked an academic interest. Existing research has focused on strategies for developing biomaterials from organic polymers (e.g., cellulose), but there has been little research on its polysaccharide counterpart (starch). This review paper highlighted the structure of starch, the context of amylose and amylopectin, and the extraction and modification of starch with their processes and limitations. Moreover, this paper describes nanofillers, intelligent pH-sensitive films, biofoams, aerogels of various types, bioplastics, and their precursors, including drying and manufacturing. The perspectives reveal the great potential of starch-based biomaterials in food, pharmaceuticals, biomedicine, and non-food applications. Full article
(This article belongs to the Special Issue Polysaccharides in Food Industry)
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