Use and bioavaliability of polysaccharides from algal source as polymeric biomaterials in the food industry

Enzymes are readily inactivated in harsh micro-environment due to changes in pH, temperature, and ionic strength. Developing suitable and feasible techniques for stabilizing enzymes in food sector is critical for preventing them from degradation. This review provides an overview on chitosan (CS)-based enzymes encapsulation techniques, enzyme release mechanisms, and their applications in food industry. The challenges and future prospects of CS-based enzymes encapsulation were also discussed. CS-based encapsulation techniques including ionotropic gelation, emulsification, spray drying, layer-by-layer self-assembly, hydrogels, and films have been studied to improve the encapsulation efficacy (EE), heat, acid and base stability of enzymes for their applications in food, agricultural, and medical industries. The smart delivery design, new delivery system development, and in vivo releasing mechanisms of enzymes using CS-based encapsulation techniques have also been evaluated in laboratory level studies. The CS-based encapsulation techniques in commercial products should be further improved for broadening their application fields. In conclusion, CS-based encapsulation techniques may provide a promising approach to improve EE and bioavailability of enzymes applied in food industry.HighlightsEnzymes play a critical role in food industries but susceptible to inactivation.Chitosan-based materials could be used to maintain the enzyme activity.Releasing mechanisms of enzymes from encapsulators were outlined.Applications of encapsulated enzymes in food fields was discussed.

Hydrocolloids: Structure, preparation method, and application in food industry

L-Glutaminases are enzymes that catalyze the cleavage of the gamma-amido bond of L-glutamine residues, producing ammonia and L-glutamate. These enzymes have several applications in food and pharmaceutical industries. However, the L-glutaminases that hydrolyze free L-glutamine (L-glutamine glutaminases, EC 3.5.1.2) have different structures and properties with respect to the L-glutaminases that hydrolyze the same amino acid covalently bound in peptides (peptidyl glutaminases, EC 3.5.1.43) and proteins (protein-glutamine glutaminase, EC 3.5.1.44). In the food industry, L-glutamine glutaminases are applied to enhance the flavor of foods, whereas protein glutaminases are useful to improve the functional properties of proteins. This review will focus on structural backgrounds and differences between these enzymes, the methodology available to measure the activity as well as strengths and limitations. Production methods, applications, and challenges in the food industry will be also discussed. This review will provide useful information to search and identify the suitable L-glutaminase that best fits to the intended application.

Food nutrition, function, sensory quality and safety became major concerns to the food industry. As a novel technology application in food industry, low temperature plasma was commonly used in the sterilization of heat sensitive materials and is now widely used. This review provides a detailed study of the latest advancements and applications of plasma technology in the food industry, especially the sterilization field; influencing factors and the latest research progress in recent years are outlined and upgraded. It explores the parameters that influence its efficiency and effectiveness in the sterilization process. Further research trends include optimizing plasma parameters for different food types, investigating the effects on nutritional quality and sensory attributes, understanding microbial inactivation mechanisms, and developing efficient and scalable plasma-based sterilization systems. Additionally, there is growing interest in assessing the overall quality and safety of processed foods and evaluating the environmental sustainability of plasma technology. The present paper highlights recent developments and provides new perspectives for the application of low temperature plasma in various areas, especially sterilization field of the food industry. Low temperature plasma holds great promise for the food industry's sterilization needs. Further research and technological advancements are required to fully harness its potential and ensure safe implementation across various food sectors.

The use of natural polymers has increased due to concern about environmental pollution caused by plastics and emerging pollutants from fossil fuels. In this context, polysaccharides from macroalgae and microalgae arise as natural and abundant resources for various biological, biomedical, and food applications. Different nanomaterials are produced from these polysaccharides to act as effective carriers in the food and pharmaceutical industry: drug and nutrient carriers, active compound encapsulation, and delivery of therapeutic agents to tumor tissues. Polysaccharides-based nanomaterials applied as functional ingredients incorporated into foods can improve texture properties and decrease the caloric density of food products. These nanostructures also present the potential for developing food packaging with antioxidant and antimicrobial properties. In addition, polysaccharides-based nanomaterials are biocompatible, biodegradable, and safe for medical practices to prevent and manage various chronic diseases, such as diabetes, obesity, and cardiovascular disease. In this sense, this review article addresses the use of algal polysaccharides for manufacturing nanomaterials and their potential applications in food and biomedical areas. In addition, the paper discusses the general aspects of algae as a source of polysaccharides, the nanomaterials produced from these polymers, as well as recent studies and the potential use of algal polysaccharides for industries.

Chitin is the first identified, renewable and 2nd most prevalent polysaccharide after the cellulose on the earth. It serves as a primary component of fungi cell walls, exoskeletons of arthropods, insects, molluscs, scales of fish and cephalopod beaks. Chitosan is linear deacetylated polysaccharide form of chitin, composed of glucosamine and N-acetyl glucosamine residues linked by β-1,4 bonds. Network of molecules involved rather than just one polymer, which differ in their size, composition, monomer distribution and these properties influence the physicochemical, technical and biological performance of the polymer. Since 1970, chitosan has attracted various scientific and industrial attention because of its unique macromolecular structure, biodegradability, biocompatibility and its potential intrinsic functional characteristics such as antiviral, active element of the diet for weight loss, anticancer, antifungal activity, antimicrobial properties. Chitosan and its derivatives have a wider spectrum of applications in medicine, pharmacy, agriculture, textiles and food industries. Within the health sector, chitin and its derivatives are employed as functional fibers since they possess prebiotic properties, lower blood LDL cholesterol, improve (ameliorate, enhance) glucose intolerance, boost insulin production, alleviate dyslipidemia, and safeguard gut integrity. These unique and excellent structural properties (qualities, attributes) of chitosan and its derivatives permits chitosan for unlimited food applications.

Rice bran: Nutritional values and its emerging potential for development of functional food—A review

Biosurfactants, a surface-active molecule produced by microorganisms, have gained significant attention for their eco-friendly nature and versatile applications. This review explores the diversity and physicochemical properties of biosurfactants thus focus on their production, characterization, and applications in food industry. The production process involves isolation of microbes with high yielding capabilities, physico-chemical analyses and spectroscopic methods are used to identify structural and functional characteristics. Depending on the substrate and raw materials, yields can range from low to high. For instance, Candida bombicola URM 3718 yields 25 g/L of glycolipid, while Bacillus cereus UCP 1615 produces 4.70 g/L of biosurfactant. Subsequently, emulsifying (0.075% (w/w) concentration improve bread texture), foaming, antimicrobial properties, and antioxidant activities (90.4% showed Geobacillus stearothermophilus strain OR911984) the food industry arises a promising sector for biosurfactants. In food industry, biosurfactants are useful in enhancing the stability and texture while lowering the requirement for artificial additives as well as antimicrobial activity enhances food safety. This paper offers a comprehensive understanding of biosurfactants, covering the production process, microbial genetics, cost efficacy and application in food industry. The opportunities and challenges of biosurfactants that applies industrial feasibility and public health safety aspects have also been analyzed and discussed extensively here.

The enzyme β-galactosidase can be obtained from a wide variety of sources such as microorganisms, plants, and animals. The use of β-galactosidase for the hydrolysis of lactose in milk and whey is one of the promising enzymatic applications in food and dairy processing industries. The enzyme can be used in either soluble or immobilized forms but the soluble enzyme can be used only for batch processes and the immobilized form has the advantage of being used in batch wise as well as in continuous operation. Immobilization has been found to be convenient method to make enzyme thermostable and to prevent the loss of enzyme activity. This review has been focused on the different types of techniques used for the immobilization of β-galactosidase and its potential applications in food industry.

Pomelo pectin and fiber: Some perspectives and applications in food industry

Tyramine-derived hydroxycinnamic acid amines (HCAAT) are naturally occurring group of secondary metabolites present in various plant genera, such as Allium, Cannabis, Lycium, Polyganotum and Solanum. It belongs to the neutral, water-insoluble compounds and plays a role in plant growth, development and defence mechanism. The past two decades have seen a shift in the study of HCAAT from its role in plants to its potent biological activities. This review highlights the sources, roles in plants, biosynthetic pathways, metabolic engineering and chemical synthesis of HCAAT. The biological properties of HCAAT remain the focus in this paper, including antioxidant, anti-inflammatory, anti-cancer, anti-diabetic, anti-melanogenesis and neuroprotective properties. The effects of food processing and technology on HCAAT are also discussed. Given the current research gap, this review proposes future directions on the study of HCAAT, as well as its potential applications in food and pharmaceutical industry.

The preparation of modified nano-starch and its application in food industry

Hydrothermal treatment of lignocellulose waste for the production of polyhydroxyalkanoates copolymer with potential application in food packaging

Zymomonas mobilis is a gram-negative facultative anaerobic spore, which is generally recognized as a safe. As a promising ethanologenic organism for large-scale bio-ethanol production, Z. mobilis has also shown a good application prospect in food processing and food additive synthesis for its unique physiological characteristics and excellent industrial characteristics. It not only has obvious advantages in food processing and becomes the biorefinery chassis cell for food additives, but also has a certain healthcare effect on human health. Until to now, most of the research is still in theory and laboratory scale, and further research is also needed to achieve industrial production. This review summarized the physiological characteristics and advantages of Z. mobilis in food industry for the first time and further expounds its research status in food industry from three aspects of food additive synthesis, fermentation applications, and prebiotic efficacy, it will provide a theoretical basis for its development and applications in food industry. This review also discussed the shortcomings of its practical applications in the current food industry, and explored other ways to broaden the applications of Z. mobilis in the food industry, to promote its applications in food processing.

Throughout history, nature has been acknowledged for being a primordial source of various bioactive molecules in which human macular carotenoids are gaining significant attention. Among 750 natural carotenoids, lutein, zeaxanthin and their oxidative metabolites are selectively accumulated in the macular region of living beings. Due to their vast applications in food, feed, pharmaceutical and nutraceuticals industries, the global market of lutein and zeaxanthin is continuously expanding but chemical synthesis, extraction and purification of these compounds from their natural repertoire e.g., plants, is somewhat costly and technically challenging. In this regard microbial as well as microalgal carotenoids are considered as an attractive alternative to aforementioned challenges. Through the techniques of genetic engineering and gene-editing tools like CRISPR/Cas9, the overproduction of lutein and zeaxanthin in microorganisms can be achieved but the commercial scale applications of such procedures needs to be done. Moreover, these carotenoids are highly unstable and susceptible to thermal and oxidative degradation. Therefore, esterification of these xanthophylls and microencapsulation with appropriate wall materials can increase their shelf-life and enhance their application in food industry. With their potent antioxidant activities, these carotenoids are emerging as molecules of vital importance in chronic degenerative, malignancies and antiviral diseases. Therefore, more research needs to be done to further expand the applications of lutein and zeaxanthin.