Marine Polysaccharides: Food Applications

ISOLATION AND PROPERTIED OF MARINE POLYSACCHARIDES Polysaccharides: Their Characteristics and Marine Sources Introduction Carbohydrates Polysaccharides Marine Sources of Polysaccharides Summary References Functional Properties Relevant to Food Product Development Introduction Major Functions of Polysaccharides in a Food System Food Texture Interactions of Polysaccharides with Food Components Major Food Applications of Polysaccharides Factors to Be Considered When Using Polysaccharides in Food Systems Commercial Status of Food Polysaccharides as Additives References Crustacean Polysaccharides: Chitin and Chitosan Introduction Crustacean Processing Wastes as Source of Chitin Isolation of Chitin Chitosan Summary References Polysaccharides from Seaweed and Microalgae Introduction Seaweed Species Important as Food Seaweed Polysaccharides Agar Alginate Carrageenans Other Seaweed Hydrocolloids Polysaccharides from Microalgae References Extracellular Polysaccharides from Marine Microorganisms Introduction Functions of Exopolysaccharides in Microbial Cells Examples of Exopolysaccharides Produced by Microorganisms from Non-Marine Sources Fermentation of Microorganisms for Exopolysaccharides Characteristics of Some Typical Commercial Microbial Exopolysaccharides Exopolysaccharides from Marine Microorganisms Marine Biotechnology Summary References FOOD APPLICATIONS Crustacean Polysaccharides: Food Applications Introduction Properties Important to Food Applications Food Applications of Chitin and Chitosan Glucosamine Commercial Aspects References Seaweed, Microalgae, and Their Polysaccharides: Food Applications Introduction Functional Value of Seaweed as Dietary Supplement Agar Alginic Acid and Alginates Carrageenan Furcellaran Fucoidan and Laminarin Ulvan Floridean Starch from Red Seaweed Microalgae Commercial Aspects References Extracellular Polysaccharides from Non-Marine and Marine Microorganisms: Food Applications Introduction Functional Properties of Exopolysaccharides Influencing Their Uses in Food Food Applications for Non-Marine Exopolysaccharides Microbial Emulsifiers Exopolysaccharides from Marine Organisms Comparison of Marine Exopolysaccharides and Commercial Polysaccharides Food Applications of Marine Exopolysaccharides Commercial Status References Edible Films and Carrier Matrices from Marine Polysaccharides Introduction Advantages of Polysaccharides as Packaging Material Some Recent Concepts and Techniques Edible Films Edible, Biodegradable Films from Marine Polysaccharides Chitosan Alginate Carrageenan Agar Microbial Polysaccharides Marine Polysaccharides as Encapsulation Matrices Multicomponent Edible Films Nanotechnology Conclusion References Safety and Regulatory Aspects Introduction Safety of Food Additives Regulation of Food Additives Polysaccharides Marine Polysaccharides Regulatory Aspects of Polysaccharide-Based Edible Films Commercial Status References BIOMEDICAL APPLICATIONS Biomedical Applications of Marine Polysaccharides: An Overview Introduction Marine Polysaccharides for Biomedical Applications Seaweed and Seaweed Polysaccharides Potentials of Nanotechnology Commercial Aspects References Index