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This article is cited in 1 scientific paper (total in 1 paper)
Natural hydrocolloids as biocompatible composite materials for food applications
A. M. Pakab, Yu. V. Nelyubinaa, V. V. Novikovbc a A.N. Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, Moscow, Russian Federation
b Moscow Institute of Physics and Technology (National Research University), Dolgoprudnyi, Moscow Region, Russian Federation
c Departament de Química Inorgànica i Orgànica, Secció Química Inorgànica, Universitat de Barcelona, Barcelona, Spain
Abstract:
Consumer demands for more sustainable approaches towards traditional food-related products made natural hydrocolloids a focus of the modern food industry. Featuring biocompatibility, availability and unique physicochemical properties, hydrocolloids are infiltrating the trending production of guilt-free food alternatives and biodegradable functional food packaging. Recent research has highlighted the challenges in creating these products, which can be solved by a deeper understanding of the interactions between the components of a complex hydrocolloid-based mixture. This review summarizes the applications of natural hydrocolloids as promising multifunctional materials for innovative technologies that prioritize safety and sustainability of food-related products. It also provides an overview of their features with a focus on the gelling behaviour and ways to improve the hydrocolloid matrix to produce the materials with the desired texture, smell, appearance and functional properties. Bibliography — 563 references.
Keywords:
hydrocolloids; gelling behavior; biocomposites; functional food packaging; food alternatives.
Received: 31.08.2023
Citation:
A. M. Pak, Yu. V. Nelyubina, V. V. Novikov, “Natural hydrocolloids as biocompatible composite materials for food applications”, Usp. Khim., 92:11 (2023), RCR5102; Russian Chem. Reviews, 92:11 (2023), RCR5102
Linking options:
https://www.mathnet.ru/eng/rcr4446https://doi.org/10.59761/RCR5102
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