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Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry.
Ozogul, Fatih; Elabed, Nariman; Ceylan, Zafer; Ocak, Elvan; Ozogul, Yesim.
Afiliación
  • Ozogul F; Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey. Electronic address: fozogul@cu.edu.tr.
  • Elabed N; Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia.
  • Ceylan Z; Department of Gastronomy and Culinary Arts, Faculty of Tourism, Van Yüzüncü Yil University, Van, Turkey.
  • Ocak E; Faculty of Engineering, Department of Food Engineering, Yuzuncu Yil University, Van, Turkey.
  • Ozogul Y; Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
Adv Food Nutr Res ; 97: 187-236, 2021.
Article en En | MEDLINE | ID: mdl-34311900
Novel food preservation methods, along with preservatives have been employed to prevent food products from spoilage. There is an increasing demand to substitute synthetic preservatives with natural bioactive compounds since they are safe and environmentally friendly. Bioactive compounds with functional and therapeutic properties are found in foods and have also beneficial physiological and immunological health effects. However, there are some issues associated with bioactive compounds, such as low stability, solubility, and permeability. Encapsulation techniques, especially nano-encapsulation, are a promising technique to overcome these restrictions. A range of the plants' constituents can be converted into bio-nanomaterials. Major plant constituents are polysaccharides which have good biocompatibility properties and therapeutic activities, such as antioxidant, antiviral, anti-inflammatory, anti-allergic, and anti-tumor. Among plant and marine-based polysaccharides, cellulose, starch, alginates, chitosan, and carrageenans have been used as carrier materials to preserve core material. Moreover, many studies indicated that favorable sources such as plant and marine based polysaccharides are emerging. This chapter will cover plant and marine-based polysaccharides for nano-encapsulation and their application in the food industry.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisacáridos / Nanoestructuras Idioma: En Revista: Adv Food Nutr Res Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2021 Tipo del documento: Article Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisacáridos / Nanoestructuras Idioma: En Revista: Adv Food Nutr Res Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2021 Tipo del documento: Article Pais de publicación: Estados Unidos