Advancements in non-starch polysaccharides research for frozen foods and microencapsulation of probiotics

Abstract

Conventionally used in the food industry as stabilizing, thickening, gelling, and suspending or dispersing agents, non-starch polysaccharides such as xanthan gum are known to improve the texture of certain frozen products. Another polysaccharide that has received significant attention in recent years is chitosan, a natural biopolymer derived from chitin. In the wake of growing interest in finding ideal encapsulating agents for probiotics, non-starch polysaccharides have been investigated. Scattered research can be found on the effect of each individual polysaccharide, but there remains a void in the literature in terms of closely comparing the characteristics of nonstarch polysaccharides for these applications, especially when more than one biopolymer is employed. A good understanding of the tools capable of elucidating the underlying mechanisms involved is essential in ushering further development of their applications. Therefore, it is this review's intention to focus on the selection criteria of non-starch polysaccharides based on their rheological properties, resistance to harsh conditions, and ability to improve sensory quality. A variety of critical tools is also carefully examined with respect to the attainable information crucial to frozen food and microencapsulation applications.

Properties and applications of different probiotic delivery systems

“…The alginate coating prevented pepsin-induced degradation in simulated gastric juice (pH 2.0), resulting in 1.1 logs higher than without coating, which was similar to the result obtained from Mokarram et al (2009). The number of L. acidophilus ATCC 43121 cells was also increased when they were entrapped in xanthan-chitosan-xanthan beads by approximately 3 logs (Soma et al, 2009). Similar result was obtained from the studied of JimenezPranteda et al (2009), who encapsulated L. rhamnosus ATCC 53103 and B. longum ATCC BAA-999™ with the mixture of xanthan gum and gellan gum.…”

Characterization of Carrageenan Edible films Plasticized with Glycerol

“…Perbedaan utama yang mempengaruhi sifat jenis karaginan adalah jumlah dan posisi kelompok ester sulfat serta kandungan 3,6-anhidro-galaktosa (Necas dan Bartosikova 2013). Setiap jenis karagenan memiliki sejumlah karakteristik yang unik, termasuk kekuatan gel, viskositas, stabilitas suhu, sinergisme, dan daya larut (Soma et al 2009). Karagenan adalah polimer yang larut dalam air dari rantai linear sebagian galaktan sulfat yang memiliki potensi tinggi sebagai pembentuk edible film (Skurtys et al 2010).…”

The Effect of Freezing and Hydrocolloids on the Physical Parameters of Strawberry Mass-Based Desserts

“…2). By adding hydrocolloids XG and CMC, the density changes in the studied strawberry puree were not remarkable, which can be explained by the fact that hydrocolloids XG and CMC act as a thickener, stabiliser and dispersant (Sae-kang & Suphantharika, 2006; Soma, Williams, & Lo, 2009), but gelatine is a foam former (Olivares, Peirotti, & Deiber, 2006). There were no significant differences in the density of desserts if CMC or XG was used for their preparation.…”

“…This influence can be decreased by using adequate hydrocolloids. Thus, it is necessary to evaluate suitable hydrocolloids, which could be used in low concentration immediately after thawing of fruit puree, not influencing the taste, aroma and colour of the product (McKenna, 2003;Soma, Williams, & Lo, 2009). After addition of hydrocolloids (CMC, XG, and G), the apparent viscosity of fresh and frozen strawberry puree increased (Fig.…”

“…This influence can be decreased by using adequate hydrocolloids. Thus, it is necessary to evaluate suitable hydrocolloids that could be used in low concentrations immediately after thawing the fruit puree (Sae-kang & Suphantharika, 2006; Soma, Williams, & Lo, 2009).…”