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Polymers
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Polysaccharides in Food Industry II
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Polysaccharides in Food Industry II

A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Polymer Applications".

Deadline for manuscript submissions: 15 July 2024 | Viewed by 5803

Special Issue Editors

Dr. Aleksandra Vojvodić Cebin

E-Mail Website
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 this Special Issue of Polymers, entitled “Polysaccharides in the Food Industry.” Polysaccharides are widely used in the food industry due to their complex nature and physico-chemical properties, which enable them to significantly affect the technological and/or sensorial aspects of food production. As consumer awareness of the physiological importance of various food components grows, polysaccharides have surpassed their traditional roles in food systems as thickeners, emulsifiers, and gelling agents to become important components that promote health. Additionally, sustainable food production, which revolves around the idea of waste reutilisation, largely relies on polysaccharides as dominant components in plant-origin solid wastes. Though little-studied, the food-oriented application of the latter is especially important as it emphasises the reintroduction of discarded biomass in diet. For these reasons, we welcome novel findings on new and unconventional sources of polysaccharides with food potential, their recovery, characterisation, and implementation in different food systems, including their role in technology and diet. We would like to invite you to contribute original research or comprehensive review articles covering the latest advances in food polysaccharides to this Special Issue. 

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 (3 papers)

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Research

25 pages, 764 KiB  
Article
Physicochemical and Sensory Stability Evaluation of Gummy Candies Fortified with Mountain Germander Extract and Prebiotics
by Aleksandra Vojvodić Cebin, Magdalena Bunić, Ana Mandura Jarić, Danijela Šeremet and Draženka Komes
Polymers 2024, 16(2), 259; https://doi.org/10.3390/polym16020259 - 17 Jan 2024
Cited by 1 | Viewed by 1833
Abstract
Health-conscious consumers seek convenient ways of incorporating different functional ingredients into their diets. Gummy candies are among the most popular confectionery products but generally regarded as nutritionally empty. A gelatin–sugar matrix, providing a highly appreciated sensory experience of sweetness and chewiness, could be [...] Read more.
Health-conscious consumers seek convenient ways of incorporating different functional ingredients into their diets. Gummy candies are among the most popular confectionery products but generally regarded as nutritionally empty. A gelatin–sugar matrix, providing a highly appreciated sensory experience of sweetness and chewiness, could be used to deliver various bioactive compounds, especially those carrying an unpleasant taste. This work aimed to formulate gelatin gummies based on the mountain germander extract (MGe) as a source of phenylethanoid glycosides (PhEG). Sucrose and glucose syrup contents were partially or completely substituted with combinations of xylitol, maltitol and prebiotic poly- and oligosaccharides. Chemical, textural and sensory parameters were evaluated after production and 2 months of storage. Formulations containing fructooligosaccharides and xylooligosaccharides maintained a characteristic appearance during storage at all three levels of sugar (high, low and none), whereas inulin-added and plain (i.e., without prebiotic) candies suffered from mold contamination or appearance/textural changes. The color of the candies noticeably changed and appeared darker. The PhEG were shown to be stable during the candies’ production (approximately 90%) and generally maintained their contents during storage. Texture parameters, except hardness, exhibited high positive correlations and resembled the commercial product. Sensory-wise, a moderate bitterness intensity with a decreasing tendency, along with the high transparency and preservation of the characteristic shape facilitated high general acceptance. Gummy candies with prebiotics were shown to be a highly suitable matrix for the bitter MGe, delivering up to 40 mg of PhEG and 4.5 g of prebiotics in one serving size. This study provides a reference for implementing herbal extracts and emerging prebiotics (XOS) in functional confectionery. Full article
(This article belongs to the Special Issue Polysaccharides in Food Industry II)
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13 pages, 4292 KiB  
Article
The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects
by Ivana Nikolić, Jovana Petrović, Biljana Pajin, Ivana Lončarević, Drago Šubarić, Đurđica Ačkar, Borislav Miličević, Zita Šereš, Ljubica Dokić, Dragana Šoronja-Simović and Antun Jozinović
Polymers 2023, 15(14), 2982; https://0-doi-org.brum.beds.ac.uk/10.3390/polym15142982 - 08 Jul 2023
Viewed by 736
Abstract
Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose sweeteners on the development of functional [...] Read more.
Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose sweeteners on the development of functional properties of MCG fat mimetic, such as rheological and textural behavior. Fat mimetics made from Microcrystalline cellulose gel (MCG) consist of colloidal microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (NaCMC) and were observed in five different concentrations (1, 3, 5, 7, and 10%). The amount of starch sweetener in the mixture with the fat mimetics was 20%. The effect of pure crystalline fructose and a mixture of crystalline-fructose and high-fructose corn syrup in a ratio of 1:1 was analyzed. Rheological parameters significantly decreased with the application of starch sweeteners. By adding a mixture of starch sweeteners, this decrease was further increased by 10%. At higher gel concentrations of 5, 7, and 10%, the dominance of the elastic modulus G′ was preserved. Texture parameters such as firmness, consistency, cohesiveness, and viscosity index were reduced accordingly. The presence of starch sweeteners significantly disrupted the networking of the three-dimensional structure of the MCG gel and the proper hydration process during the formation of fat mimetics. Full article
(This article belongs to the Special Issue Polysaccharides in Food Industry II)
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17 pages, 2743 KiB  
Article
Astaxanthin-Loaded Pickering Emulsions Stabilized by Nanofibrillated Cellulose: Impact on Emulsion Characteristics, Digestion Behavior, and Bioaccessibility
by Supaporn Saechio, Ploypailin Akanitkul, Parunya Thiyajai, Surangna Jain, Nattapol Tangsuphoom, Manop Suphantharika and Thunnalin Winuprasith
Polymers 2023, 15(4), 901; https://0-doi-org.brum.beds.ac.uk/10.3390/polym15040901 - 11 Feb 2023
Cited by 3 | Viewed by 2185
Abstract
Astaxanthin (AX) is one of the major bioactives that has been found to have strong antioxidant properties. However, AX tends to degrade due to its highly unsaturated structure. To overcome this problem, a Pickering O/W emulsion using nanofibrillated cellulose (NFC) as an emulsifier [...] Read more.
Astaxanthin (AX) is one of the major bioactives that has been found to have strong antioxidant properties. However, AX tends to degrade due to its highly unsaturated structure. To overcome this problem, a Pickering O/W emulsion using nanofibrillated cellulose (NFC) as an emulsifier was investigated. NFC was used because it is renewable, biodegradable, and nontoxic. The 10 wt% O/W emulsions with 0.05 wt% AX were prepared with different concentrations of NFC (0.3–0.7 wt%). After 30 days of storage, droplet size, ζ-potential values, viscosity, encapsulation efficiency (EE), and color were determined. The results show that more stable emulsions are formed with increasing NFC concentrations, which can be attributed to the formulation of the NFC network in the aqueous phase. Notably, the stability of the 0.7 wt% NFC-stabilized emulsion was high, indicating that NFC can improve the emulsion’s stability. Moreover, it was found that fat digestibility and AX bioaccessibility decreased with increasing NFC concentrations, which was due to the limitation of lipase accessibility. In contrast, the stability of AX increased with increasing NFC concentrations, which was due to the formation of an NFC layer that acted as a barrier and prevented the degradation of AX during in vitro digestion. Therefore, high concentrations of NFC are useful for functional foods delivering satiety instead of oil-soluble bioactives. Full article
(This article belongs to the Special Issue Polysaccharides in Food Industry II)
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