The first guide devoted to the functions, structures, and applications of natural hydrocolloids
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.
Application of these novel hydrocolloids is, however, still underexplored. Emerging Natural Hydrocolloids 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:
- A comprehensive and up-to-date survey of the most significant research currently available on natural hydrocolloids
- Examinations of the major functions and rheological aspects of novel hydrocolloids
- Information on the potential applications of biopolymers within both foods and pharmaceutical systems
- Collaborations from an international team of food scientists
Emerging Natural Hydrocolloids: Rheology and Functions 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.
Table of Contents
About the Editor xxi
List of Contributors xxiii
Preface xxvii
1 Introduction to Emerging Natural Hydrocolloids 1
Seyed M.A. Razavi
1.1 Introduction 1
1.2 World Market of Hydrocolloids 2
1.3 Hydrocolloids Classification 4
1.4 Functions of Hydrocolloids 8
1.5 Overview of the Chapters 13
1.6 Conclusion 24
References 25
2 Dilute Solution Properties of Emerging Hydrocolloids 53
Ali R. Yousefi and Seyed M.A. Razavi
2.1 Introduction 53
2.2 Partial Specific Volume 54
2.3 Hydrogel Content 55
2.4 Molecular Weight 57
2.5 Intrinsic Viscosity 59
2.6 Coil Overlap Parameter and Molecular Conformation 65
2.7 Chain Flexibility Parameter 67
2.8 Stiffness Parameter 68
2.9 Coil Radius and Volume 69
2.10 Voluminosity and Shape Factor 70
2.11 Hydration Parameter 71
2.12 Conclusion and Future Trends 72
References 73
3 Steady Shear Rheological Properties of Emerging Hydrocolloids 81
Fataneh Behrouzian and Seyed M.A. Razavi
3.1 Introduction 81
3.2 Time-Independent Rheological Properties 83
3.3 Time-Dependent Rheological Properties 87
3.4 Yield Stress 92
3.5 Cluster Analysis 94
3.6 Conclusion and Future Trend 97
References 97
4 Transient and Dynamic Rheological Properties of Emerging Hydrocolloids 101
Ali Alghooneh and Seyed M.A. Razavi
4.1 Introduction 101
4.2 Viscoelastic Characteristics 103
4.3 Cluster Analysis 125
4.4 Conclusion and Future Trends 129
References 131
5 Hydrocolloids Interaction Elaboration Based on Rheological Properties 135
Ali Alghooneh, Fataneh Behrouzian, and Seyed M.A. Razavi
5.1 Introduction 135
5.2 Dilute Regime 136
5.3 Concentrated Regime 137
5.4 Thermodynamic 151
5.5 Miscibility 152
5.6 Conclusions and Future Trends 154
References 154
6 Sage(Salvia macrosiphon) Seed Gum 159
Seyed M.A. Razavi, Ali Alghooneh, and Fataneh Behrouzian
6.1 Introduction 159
6.2 Salvia macrosiphon Seed Mucilage 160
6.3 Rheological Properties 163
6.4 Textural Properties 177
6.5 Applications 177
6.6 Summary 179
References 179
7 Balangu (Lallemantia royleana) Seed Gum 183
Asad Mohammad Amini
7.1 Introduction 183
7.2 Extraction and Purification 184
7.3 Physicochemical and Structural Properties 185
7.4 Rheological Properties 187
7.5 Functional Properties 194
7.6 Conclusions and Future Trends 199
References 200
8 Qodume Shirazi (Alyssum homolocarpum) Seed Gum 205
Arash Koocheki and Mohammad Ali Hesarinejad
8.1 Introduction 205
8.2 Gum Extraction Optimization 205
8.3 Physicochemical Properties 207
8.4 Rheological Properties 209
8.5 Biological Activity 212
8.6 Applications 213
8.7 Conclusion and Future Trends 219
References 219
9 Espina Corona (Gleditsia amorphoides) Seed Gum 225
María J. Spotti, Martina Perduca, Paula Loyeau, Amelia Rubiolo, and Carlos Carrara
9.1 Introduction 225
9.2 Purification and Composition 226
9.3 Flow Behavior 227
9.4 Viscoelasticity 231
9.5 Applications of ECG in Colloidal Systems 233
9.6 Conclusions and Future Trends 244
References 245
10 Qodume Shahri (Lepidium perfoliatum) Seed Gum 251
Arash Koocheki and Mohammad A. Hesarinejad
10.1 Introduction 251
10.2 Gum Extraction Optimization 252
10.3 Chemical Compositions 253
10.4 Functional Properties 253
10.5 Rheological Properties 253
10.6 Applications 259
10.7 Conclusions and Future Trends 267
References 268
11 Persian Gum (Amygdalus scoparia Spach) 273
Soleiman Abbasi
11.1 Botanical Aspects and Importance 273
11.2 General Specifications 275
11.3 Production, Collection, and Processing 277
11.4 Physicochemical Properties 278
11.5 Structural Characteristics 279
11.6 Rheological Properties 284
11.7 Interaction with Other Macromolecules 286
11.8 Surface Activity and Emulsifying Properties 290
11.9 Thermal Characteristics 291
11.10 Potential Applications 291
11.11 Concluding Remarks 292
References 293
12 Gum Tragacanth (Astragalus gummifer Labillardiere) 299
Zahra Emam-Djomeh, Morteza Fathi, and Gholamreza Askari
12.1 Introduction 299
12.2 Structure 300
12.3 Thermal Properties 306
12.4 Functional Properties 306
12.5 Biological Activity 312
12.6 Antibacterial Activity 312
12.7 Effect of Pre-treatment on GT: Physicochemical Properties 313
12.8 Food Applications 314
12.9 Conclusions and Future Trends 319
References 320
13 Cashew Tree (Anarcadium occidentale L.) Exudate Gum 327
Esther Gyedu-Akoto, FrankM. Amoah, and Ibok Oduro
13.1 Introduction 327
13.2 Cashew Tree Gum 328
13.3 Application of Cashew Gum in Foods 336
13.4 Application of Cashew Gum in the Pharmaceutical Industry 339
13.5 Conclusion 342
13.6 Future Trends 342
References 343
14 Brea Tree (Cercidium praecox) Exudate Gum 347
María A. Bertuzzi and Aníbal M. Slavutsky
14.1 Introduction 347
14.2 Physicochemical Characteristics 349
14.3 Functional Properties 352
14.4 Applications 358
14.5 Conclusions 364
14.6 Future Trends 365
Acknowledgments 365
References 366
15 Chubak (Acanthophyllum glandulosum) Root Gum 371
Hojjat Karazhiyan
15.1 Introduction 371
15.2 Chubak Root Extract (CRE) 372
15.3 Applications of CRE in Foods 374
15.4 Conclusions and Future Trends 388
References 389
16 Marshmallow (Althaea officinalis) Flower Gum 397
Seyedeh Fatemeh Mousavi, Seyed M.A. Razavi, and Arash Koocheki
16.1 Introduction 397
16.2 Extraction Optimization using RSM 398
16.3 Chemical Compositions 407
16.4 FT-IR 408
16.5 Differential Scanning Calorimetry (DSC) 409
16.6 DPPH Radical-Scavenging Activity 409
16.7 Steady Shear Rheological Properties 411
16.8 Intrinsic Viscosity 416
16.9 Conclusions and Future Trends 417
References 418
17 Opuntia ficus-indica Mucilage 425
Elnaz Salehi, Zahra Emam-Djomeh, Morteza Fathi, and Gholamreza Askari
17.1 Introduction 425
17.2 Opuntia ficus-indica Plant Parts 428
17.3 Opuntia ficus-indica Mucilage 431
17.4 Food Applications 441
17.5 Conclusion and Future Trends 443
References 444
18 Emerging Technologies for Isolation of Natural Hydrocolloids from Mucilaginous Seeds 451
Asgar Farahnaky, Mahsa Majzoobi, and Shaahin Bakhshizadeh-Shirazi
18.1 Introduction 451
18.2 Mucilaginous Seeds 451
18.3 Mucilage Isolation using Conventional Methods 452
18.4 Emerging Mucilage Isolation Technologies 461
18.5 Conclusions and Future Trends 469
References 469
19 Purification and Fractionation of Novel Natural Hydrocolloids 473
Somayeh Razmkhah
19.1 Introduction 473
19.2 Purification of New Natural Hydrocolloids 474
19.3 Fractionation of New Natural Hydrocolloids 482
19.4 Conclusions and Future Trends 494
References 496
20 Improving Texture of Foods using Emerging Hydrocolloids 499
Ali Rafe
20.1 Introduction 499
20.2 Influence of Hydrocolloids on Food Structure 499
20.3 Textural Attributes 502
20.4 Tribology (Body-Texture Interaction) 506
20.5 Consumer Perceptions of Food Hydrocolloids 510
20.6 Fractal Analysis 511
20.7 Microstructure of BSG 515
20.8 Conclusions and Future Trends 517
References 518
21 New Hydrocolloids in Ice Cream 525
Fatemeh Javidi and Seyed M.A. Razavi
21.1 Introduction 525
21.2 New Sources of Hydrocolloids in Ice Cream 526
21.3 Functions of New Hydrocolloids in Ice Cream 530
21.4 Conclusions 541
21.5 Future Trends 542
References 543
22 Novel Hydrocolloids for Future Progress in Nanotechnology 549
Sara Naji-Tabasi
22.1 Introduction 549
22.2 Importance of Finding New Material Sources in Nanotechnology 550
22.3 Nanomaterials 550
22.4 Conclusions and Future Trends 563
References 564
23 Edible/Biodegradable Films and Coatings from Natural Hydrocolloids 571
Younes Zahedi
23.1 Introduction 571
23.2 Film Preparation 572
23.3 Film Characteristics 573
23.4 Applications 593
23.5 Conclusions and Future Trends 594
References 595
24 Health Aspects of Novel Hydrocolloids 601
Jafar M.Milani and Abdolkhalegh Golkar
24.1 Introduction 601
24.2 Health Benefits of Hydrocolloids 602
24.3 Conclusions and Recommendations 614
References 615
Index 623
