Biological activities and potential health benefits of sulfated polysaccharides derived from marine algae

Chitosan is a modified, natural biopolymer derived by deacetylation of chitin, a major component of the shells of crustacean. Recently, chitosan has received increased attention for its commercial applications in the biomedical, food, and chemical industries. Use of chitosan in food industry is readily seen due to its several distinctive biological activities and functional properties. The antimicrobial activity and film-forming property of chitosan make it a potential source of food preservative or coating material of natural origin. This review focuses on the applications of chitosan for improvement of quality and shelf life of various foods from agriculture, poultry, and seafood origin.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1750-3841.2007.00383.x

Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review

Development and biological activities of marine-derived bioactive peptides: A review

Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review.

Edible coatings are an environmentally friendly technology that is applied on many products to control moisture transfer, gas exchange or oxidation processes. Edible coatings can provide an additional protective coating to produce and can also give the same effect as modified atmosphere storage in modifying internal gas composition. One major advantage of using edible films and coatings is that several active ingredients can be incorporated into the polymer matrix and consumed with the food, thus enhancing safety or even nutritional and sensory attributes. But, in some cases, edible coatings were not successful. The success of edible coatings for fresh products totally depends on the control of internal gas composition. Quality criteria for fruits and vegetables coated with edible films must be determined carefully and the quality parameters must be monitored throughout the storage period. Color change, firmness loss, ethanol fermentation, decay ratio and weight loss of edible film coated fruits need to b...

Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review

Determination of pectin degree of esterification by diffuse reflectance Fourier transform infrared spectroscopy

Ground beef patties (75% lean) containing synthetic antioxidants, or Fenugreek (Trigonella foenumgraecum) extracts were cooked to internal temperature 70°C, and evaluated for storage stability at 4°C. Thiobarbituric acid values of raw or cooked samples containing fenugreek extracts were lower than controls (P<0.05). Fenugreek extracts delayed the induction period of oxidative rancidity. No differences were observed in psychrotrophic bacterial counts, and samples containing fenugreek extracts had lower Hunterlab “a” and higher “b” values. Samples with Fenugreek extracts had better oxidative stability and Fenugreek may be a promising natural antioxidant source.

Natural Antioxidant Extract from Fenugreek (Trigonella foenumgraecum) for Ground Beef Patties

Preparation of soy hull pectin

Protein concentrates were prepared from commercially available unstabilized and heat stabilized rice bran by alkaline extraction and isoelectric precipitation. Stabilized rice bran had lower protein extractability at all particle sizes (75μ to 150μ). Both unstabilized rice bran protein concentrate (URBPC) and stabilized rice bran protein concentrate (SRBPC) showed maximum nitrogen solubility at pH 8.0. URBPC (71.5% protein) and SRBPC (50.9% protein) showed differences in amino acid contents. SDS-PAGE of protein concentrates revealed several common components and absence of certain components from SRBPC. Protein denaturation due to commercial heat stabilization impaired extractability of proteins and influenced its quality.

Protein Concentrates from Unstabilized and Stabilized Rice Bran: Preparation and Properties

Degradable films from spray-dried (SD) and flash-dried (FD) wheat gluten prepared at various pHs, salt levels, temperatures, and shearing times were compared. Differences were observed in properties of the films related to processing conditions. Films prepared from SD wheat gluten were thicker, and had higher tensile strengths and Young's moduli. SD wheat gluten solutions applied as coating material resulted in Grade A-quality shell eggs maintaining quality for 30 days at room temperature. Additionally, SD wheat gluten coating increased the water stability of starch-based packaging.

R. Gnanasambandam

Papers

Determination of pectin degree of esterification by diffuse reflectance Fourier transform infrared spectroscopy

Natural Antioxidant Extract from Fenugreek (Trigonella foenumgraecum) for Ground Beef Patties

Preparation of soy hull pectin

Protein Concentrates from Unstabilized and Stabilized Rice Bran: Preparation and Properties

Degradable wheat gluten films: preparation, properties and applications