Marine Polysaccharides: Food Applications

by: Vazhiyil Venugopal

Book Description:

Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While the ocean is known as a conventional source of fish proteins and lipids, it is yet to be tapped as a source of polysaccharides. A clear exposition on how these resources can be developed, Marine Polysaccharides: Food Applications compiles recent data on the food applications of marine polysaccharides from such diverse sources as fishery products, seaweeds, microalgae, microorganisms, and corals. The book begins with discussions on the isolation of polysaccharides from marine sources and their properties, particularly those important from a food technology point of view. It then focuses on the actual food applications of these compounds and concludes with a brief examination of biomedical applications. The author presents an overview of the general functional properties of polysaccharides, including their structure; their hydration, gelation, emulsification, and rheological properties; and interactions among themselves and with other food components such as proteins that are relevant to food processing. He then explores the isolation and food-related properties of various marine polysaccharides, use of these polysaccharides in food product and biopackaging, recent developments in composite films and nanotechnology, and safety and regulatory issues. While there are many books available on polysaccharides, few address the applications of marine polysaccharide food product development. Written from a realistic, practical point of view avoiding technical jargon, this book highlights the ocean not as a conventional source of fish protein and lipids, but as a major supplier of versatile carbohydrates that can have diverse food applications.

Table of Contents:

Preface
Author
Section I. Isolation and Properties of Marine Polysaccharides
     Chapter 1. Polysaccharides: Their Characteristics and Marine Sources
     Chapter 2. Functional Properties Relevant to Food Product Development
     Chapter 3. Crustacean Polysaccharides: Chitin and Chitosan
     Chapter 4. Polysaccharides from Seaweed and Microalgae
     Chapter 5. Extracellular Polysaccharides from Marine Microorganisms
Section II. Food Applications
     Chapter 6. Crustacean Polysaccharides: Food Applications
     Chapter 7. Seaweed, Microalgae, and Their Polysaccharides: Food Applications
     Chapter 8. Extracellular Polysaccharides from Non-Marine and Marine Microorganisms: Food Applications
     Chapter 9. Edible Films and Carrier Matrices from Marine Polysaccharides
     Chapter 10. Safety and Regulatory Aspects
Section III. Biomedical Applications
     Chapter 11. Biomedical Applications of Marine Polysaccharides: An Overview

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