Details

Emerging Natural Hydrocolloids


Emerging Natural Hydrocolloids

Rheology and Functions
1. Aufl.

von: Seyed M.A. Razavi

268,99 €

Verlag: Wiley
Format: PDF
Veröffentl.: 14.02.2019
ISBN/EAN: 9781119418559
Sprache: englisch
Anzahl Seiten: 672

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Beschreibungen

<p><b>The first guide devoted to the functions, structures, and applications of natural hydrocolloids</b></p> <p>In today’s health-conscious climate, the demand for natural food products is growing all the time. Natural hydrocolloids, therefore, have never been more popular. With their thickening, stabilizing, gelling, fat replacing, and binding qualities, these naturally occurring, plant-based polymers can fulfil many of the same functions as commercial ingredients like xanthan, guar, gum Arabic, pectin, and starch. Moreover, certain health benefits have been linked with their often biological active compounds and high-fiber compositions, including potential prebiotic effects and the reduction of blood cholesterol levels.</p> <p>Application of these novel hydrocolloids is, however, still underexplored. <i>Emerging Natural Hydrocolloids</i> aims to remedy this by providing a thorough overview of their structure–function relationships, rheological aspects, and potential utility in mainly the food and pharmaceutical industries. This accessible, quick-reference guide features:  </p> <ul> <li>A comprehensive and up-to-date survey of the most significant research currently available on natural hydrocolloids</li> <li>Examinations of the major functions and rheological aspects of novel hydrocolloids</li> <li>Information on the potential applications of biopolymers within both foods and pharmaceutical systems</li> <li>Collaborations from an international team of food scientists</li> </ul> <p><i>Emerging Natural Hydrocolloids: Rheology and Functions</i> offers scientists, engineers, technologists, and researchers alike a unique and in-depth account of the uncharted world of novel hydrocolloids, their uses, properties, and potential benefits.</p>
<p>About the Editor xxi</p> <p>List of Contributors xxiii</p> <p>Preface xxvii</p> <p><b>1 Introduction to Emerging Natural Hydrocolloids 1<br /></b><i>Seyed M.A. Razavi</i></p> <p>1.1 Introduction 1</p> <p>1.2 World Market of Hydrocolloids 2</p> <p>1.3 Hydrocolloids Classification 4</p> <p>1.4 Functions of Hydrocolloids 8</p> <p>1.5 Overview of the Chapters 13</p> <p>1.6 Conclusion 24</p> <p>References 25</p> <p><b>2 Dilute Solution Properties of Emerging Hydrocolloids 53<br /></b><i>Ali R. Yousefi and Seyed M.A. Razavi</i></p> <p>2.1 Introduction 53</p> <p>2.2 Partial Specific Volume 54</p> <p>2.3 Hydrogel Content 55</p> <p>2.4 Molecular Weight 57</p> <p>2.5 Intrinsic Viscosity 59</p> <p>2.6 Coil Overlap Parameter and Molecular Conformation 65</p> <p>2.7 Chain Flexibility Parameter 67</p> <p>2.8 Stiffness Parameter 68</p> <p>2.9 Coil Radius and Volume 69</p> <p>2.10 Voluminosity and Shape Factor 70</p> <p>2.11 Hydration Parameter 71</p> <p>2.12 Conclusion and Future Trends 72</p> <p>References 73</p> <p><b>3 Steady Shear Rheological Properties of Emerging Hydrocolloids 81<br /></b><i>Fataneh Behrouzian and Seyed M.A. Razavi</i></p> <p>3.1 Introduction 81</p> <p>3.2 Time-Independent Rheological Properties 83</p> <p>3.3 Time-Dependent Rheological Properties 87</p> <p>3.4 Yield Stress 92</p> <p>3.5 Cluster Analysis 94</p> <p>3.6 Conclusion and Future Trend 97</p> <p>References 97</p> <p><b>4 Transient and Dynamic Rheological Properties of Emerging Hydrocolloids 101<br /></b><i>Ali Alghooneh and Seyed M.A. Razavi</i></p> <p>4.1 Introduction 101</p> <p>4.2 Viscoelastic Characteristics 103</p> <p>4.3 Cluster Analysis 125</p> <p>4.4 Conclusion and Future Trends 129</p> <p>References 131</p> <p><b>5 Hydrocolloids Interaction Elaboration Based on Rheological Properties 135<br /></b><i>Ali Alghooneh, Fataneh Behrouzian, and Seyed M.A. Razavi</i></p> <p>5.1 Introduction 135</p> <p>5.2 Dilute Regime 136</p> <p>5.3 Concentrated Regime 137</p> <p>5.4 Thermodynamic 151</p> <p>5.5 Miscibility 152</p> <p>5.6 Conclusions and Future Trends 154</p> <p>References 154</p> <p><b>6 Sage(<i>Salvia macrosiphon</i>) Seed Gum 159<br /></b><i>Seyed M.A. Razavi, Ali Alghooneh, and Fataneh Behrouzian</i></p> <p>6.1 Introduction 159</p> <p>6.2 <i>Salvia macrosiphon</i> Seed <i>Mucilage</i> 160</p> <p>6.3 Rheological Properties 163</p> <p>6.4 Textural Properties 177</p> <p>6.5 Applications 177</p> <p>6.6 Summary 179</p> <p>References 179</p> <p><b>7 Balangu (<i>Lallemantia royleana</i>) Seed Gum 183<br /></b><i>Asad Mohammad Amini</i></p> <p>7.1 Introduction 183</p> <p>7.2 Extraction and Purification 184</p> <p>7.3 Physicochemical and Structural Properties 185</p> <p>7.4 Rheological Properties 187</p> <p>7.5 Functional Properties 194</p> <p>7.6 Conclusions and Future Trends 199</p> <p>References 200</p> <p><b>8 Qodume Shirazi (<i>Alyssum homolocarpum</i>) Seed Gum 205<br /></b><i>Arash Koocheki and Mohammad Ali Hesarinejad</i></p> <p>8.1 Introduction 205</p> <p>8.2 Gum Extraction Optimization 205</p> <p>8.3 Physicochemical Properties 207</p> <p>8.4 Rheological Properties 209</p> <p>8.5 Biological Activity 212</p> <p>8.6 Applications 213</p> <p>8.7 Conclusion and Future Trends 219</p> <p>References 219</p> <p><b>9 Espina Corona (<i>Gleditsia amorphoides</i>) Seed Gum 225<br /></b><i>María J. Spotti, Martina Perduca, Paula Loyeau, Amelia Rubiolo, and Carlos Carrara</i></p> <p>9.1 Introduction 225</p> <p>9.2 Purification and Composition 226</p> <p>9.3 Flow Behavior 227</p> <p>9.4 Viscoelasticity 231</p> <p>9.5 Applications of ECG in Colloidal Systems 233</p> <p>9.6 Conclusions and Future Trends 244</p> <p>References 245</p> <p><b>10 Qodume Shahri (<i>Lepidium perfoliatum</i>) Seed Gum 251<br /></b><i>Arash Koocheki and Mohammad A. Hesarinejad</i></p> <p>10.1 Introduction 251</p> <p>10.2 Gum Extraction Optimization 252</p> <p>10.3 Chemical Compositions 253</p> <p>10.4 Functional Properties 253</p> <p>10.5 Rheological Properties 253</p> <p>10.6 Applications 259</p> <p>10.7 Conclusions and Future Trends 267</p> <p>References 268</p> <p><b>11 Persian Gum (<i>Amygdalus scoparia Spach</i>) 273<br /></b><i>Soleiman Abbasi</i></p> <p>11.1 Botanical Aspects and Importance 273</p> <p>11.2 General Specifications 275</p> <p>11.3 Production, Collection, and Processing 277</p> <p>11.4 Physicochemical Properties 278</p> <p>11.5 Structural Characteristics 279</p> <p>11.6 Rheological Properties 284</p> <p>11.7 Interaction with Other Macromolecules 286</p> <p>11.8 Surface Activity and Emulsifying Properties 290</p> <p>11.9 Thermal Characteristics 291</p> <p>11.10 Potential Applications 291</p> <p>11.11 Concluding Remarks 292</p> <p>References 293</p> <p><b>12 Gum Tragacanth (<i>Astragalus gummifer Labillardiere</i>) 299<br /></b><i>Zahra Emam-Djomeh, Morteza Fathi, and Gholamreza Askari</i></p> <p>12.1 Introduction 299</p> <p>12.2 Structure 300</p> <p>12.3 Thermal Properties 306</p> <p>12.4 Functional Properties 306</p> <p>12.5 Biological Activity 312</p> <p>12.6 Antibacterial Activity 312</p> <p>12.7 Effect of Pre-treatment on GT: Physicochemical Properties 313</p> <p>12.8 Food Applications 314</p> <p>12.9 Conclusions and Future Trends 319</p> <p>References 320</p> <p><b>13 Cashew Tree (<i>Anarcadium occidentale L.</i>) Exudate Gum 327<br /></b><i>Esther Gyedu-Akoto, FrankM. Amoah, and Ibok Oduro</i></p> <p>13.1 Introduction 327</p> <p>13.2 Cashew Tree Gum 328</p> <p>13.3 Application of Cashew Gum in Foods 336</p> <p>13.4 Application of Cashew Gum in the Pharmaceutical Industry 339</p> <p>13.5 Conclusion 342</p> <p>13.6 Future Trends 342</p> <p>References 343</p> <p><b>14 Brea Tree (<i>Cercidium praecox</i>) Exudate Gum 347<br /></b><i>María A. Bertuzzi and Aníbal M. Slavutsky</i></p> <p>14.1 Introduction 347</p> <p>14.2 Physicochemical Characteristics 349</p> <p>14.3 Functional Properties 352</p> <p>14.4 Applications 358</p> <p>14.5 Conclusions 364</p> <p>14.6 Future Trends 365</p> <p>Acknowledgments 365</p> <p>References 366</p> <p><b>15 Chubak (<i>Acanthophyllum glandulosum</i>) Root Gum 371<br /></b><i>Hojjat Karazhiyan</i></p> <p>15.1 Introduction 371</p> <p>15.2 Chubak Root Extract (CRE) 372</p> <p>15.3 Applications of CRE in Foods 374</p> <p>15.4 Conclusions and Future Trends 388</p> <p>References 389</p> <p><b>16 Marshmallow (<i>Althaea officinalis</i>) Flower Gum 397<br /></b><i>Seyedeh Fatemeh Mousavi, Seyed M.A. Razavi, and Arash Koocheki</i></p> <p>16.1 Introduction 397</p> <p>16.2 Extraction Optimization using RSM 398</p> <p>16.3 Chemical Compositions 407</p> <p>16.4 FT-IR 408</p> <p>16.5 Differential Scanning Calorimetry (DSC) 409</p> <p>16.6 DPPH Radical-Scavenging Activity 409</p> <p>16.7 Steady Shear Rheological Properties 411</p> <p>16.8 Intrinsic Viscosity 416</p> <p>16.9 Conclusions and Future Trends 417</p> <p>References 418</p> <p><b>17 Opuntia ficus-indica Mucilage 425<br /></b><i>Elnaz Salehi, Zahra Emam-Djomeh, Morteza Fathi, and Gholamreza Askari</i></p> <p>17.1 Introduction 425</p> <p>17.2 Opuntia ficus-indica Plant Parts 428</p> <p>17.3 Opuntia ficus-indica Mucilage 431</p> <p>17.4 Food Applications 441</p> <p>17.5 Conclusion and Future Trends 443</p> <p>References 444</p> <p><b>18 Emerging Technologies for Isolation of Natural Hydrocolloids from Mucilaginous Seeds 451<br /></b><i>Asgar Farahnaky, Mahsa Majzoobi, and Shaahin Bakhshizadeh-Shirazi</i></p> <p>18.1 Introduction 451</p> <p>18.2 Mucilaginous Seeds 451</p> <p>18.3 Mucilage Isolation using Conventional Methods 452</p> <p>18.4 Emerging Mucilage Isolation Technologies 461</p> <p>18.5 Conclusions and Future Trends 469</p> <p>References 469</p> <p><b>19 Purification and Fractionation of Novel Natural Hydrocolloids 473<br /></b><i>Somayeh Razmkhah</i></p> <p>19.1 Introduction 473</p> <p>19.2 Purification of New Natural Hydrocolloids 474</p> <p>19.3 Fractionation of New Natural Hydrocolloids 482</p> <p>19.4 Conclusions and Future Trends 494</p> <p>References 496</p> <p><b>20 Improving Texture of Foods using Emerging Hydrocolloids 499<br /></b><i>Ali Rafe</i></p> <p>20.1 Introduction 499</p> <p>20.2 Influence of Hydrocolloids on Food Structure 499</p> <p>20.3 Textural Attributes 502</p> <p>20.4 Tribology (Body–Texture Interaction) 506</p> <p>20.5 Consumer Perceptions of Food Hydrocolloids 510</p> <p>20.6 Fractal Analysis 511</p> <p>20.7 Microstructure of BSG 515</p> <p>20.8 Conclusions and Future Trends 517</p> <p>References 518</p> <p><b>21 New Hydrocolloids in Ice Cream 525<br /></b><i>Fatemeh Javidi and Seyed M.A. Razavi</i></p> <p>21.1 Introduction 525</p> <p>21.2 New Sources of Hydrocolloids in Ice Cream 526</p> <p>21.3 Functions of New Hydrocolloids in Ice Cream 530</p> <p>21.4 Conclusions 541</p> <p>21.5 Future Trends 542</p> <p>References 543</p> <p><b>22 Novel Hydrocolloids for Future Progress in Nanotechnology 549<br /></b><i>Sara Naji-Tabasi</i></p> <p>22.1 Introduction 549</p> <p>22.2 Importance of Finding New Material Sources in Nanotechnology 550</p> <p>22.3 Nanomaterials 550</p> <p>22.4 Conclusions and Future Trends 563</p> <p>References 564</p> <p><b>23 Edible/Biodegradable Films and Coatings from Natural Hydrocolloids 571<br /></b><i>Younes Zahedi</i></p> <p>23.1 Introduction 571</p> <p>23.2 Film Preparation 572</p> <p>23.3 Film Characteristics 573</p> <p>23.4 Applications 593</p> <p>23.5 Conclusions and Future Trends 594</p> <p>References 595</p> <p><b>24 Health Aspects of Novel Hydrocolloids 601<br /></b><i>Jafar M.Milani and Abdolkhalegh Golkar</i></p> <p>24.1 Introduction 601</p> <p>24.2 Health Benefits of Hydrocolloids 602</p> <p>24.3 Conclusions and Recommendations 614</p> <p>References 615</p> <p>Index 623</p>
<p><b>About the Editor</b> <p><b>Seyed M.A. Razavi,</b> is Professor of Food Physics and Engineering at Ferdowsi University of Mashhad, Iran.
<p><b>The first guide devoted to the functions, structures, and applications of natural hydrocolloids</b> <p>In today's health-conscious climate, the demand for natural food products is growing all the time. Natural hydrocolloids, therefore, have never been more popular. With their thickening, stabilizing, gelling, fat replacing, and binding qualities, these naturally occurring, plant-based polymers can fulfil many of the same functions as commercial ingredients like xanthan, guar, gum Arabic, pectin, and starch. Moreover, certain health benefits have been linked with their often biological active compounds and high-fiber compositions, including potential prebiotic effects and the reduction of blood cholesterol levels. <p>Application of these novel hydrocolloids is, however, still underexplored. <i>Emerging Natural Hydrocolloids</i> aims to remedy this by providing a thorough overview of their structure–function relationships, rheological aspects, and potential utility in mainly the food and pharmaceutical industries. This accessible, quick-reference guide features: <ul> <li>A comprehensive and up-to-date survey of the most significant research currently available on natural hydrocolloids</li> <li>Examinations of the major functions and rheological aspects of novel hydrocolloids</li> <li>Information on the potential applications of biopolymers within both foods and pharmaceutical systems</li> <li>Collaborations from an international team of food scientists</li> </ul> <p><i>Emerging Natural Hydrocolloids: Rheology and Functions</i> offers scientists, engineers, technologists, and researchers alike a unique and in-depth account of the uncharted world of novel hydrocolloids, their uses, properties, and potential benefits.

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