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Elsevier

Advances in Biopolymers for Food Science and Technology

  • 1st Edition - May 31, 2024
  • Latest edition
  • Editors: Kunal Pal, Preetam Sarkar, Miguel Cerqueira
  • Language: English

Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials for novel food applic… Read more

Description

Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials for novel food applications. Sections introduce biopolymers and their various polysaccharide and protein sources, addressing biopolymers from marine sources in particular. Food design using biopolymers, and their preparation as gels and composites are then discussed in detail. This is followed by in-depth chapters that guide the reader through specific applications, including fat replacement products, delivery systems, food emulsions, micro- and nano-encapsulation, nanovehicles, nanostructures, nanofilms, antimicrobial peptides, food coatings, food packaging, smart monitoring, cryoprotection, and cultured meat production. Finally, the various challenges regarding sustainability of food packaging are addressed. This is a valuable resource for researchers and advanced students across polymer science, food science, chemistry, packaging, nanotechnology, and materials science, as well as industrial scientists and R&D professionals with an interest in biopolymers for advanced applications in food products and packaging.

Key features

  • Covers biopolymers from a range of sources and their preparation as composites, gels, and coatings
  • Explores applications across food structure design, smart packaging systems, encapsulation, and nutraceuticals
  • Offers case studies and analyzes experimental data on biopolymeric materials for food applications

Readership

Researchers and advanced students across polymer science, food science, chemistry, packaging, nanotechnology, and materials science, Engineers, scientists, and R&D professionals with an interest in biopolymers for advanced applications in food products and packaging

Table of contents

Part I General introduction

1. Introduction to biopolymers, functional biopolymers, and smart biopolymers

2. Marine biopolymers and food applications

3. Food design using biopolymers

Part II Biopolymeric formulations

4. Bigel-based nutraceutical delivery systems

5. Oleogelation: current developments and perspectives to lipid-based oil structuring

6. Biopolymers as fat mimetic alternatives

7. Extrusion of biopolymers for food applications

8. Biopolymeric formulations as delivery systems in food

9. Food emulsions with biopolymers

10. Microencapsulation with biopolymers—current/nextgeneration probiotics and impact of FODMAP materials

11. Nanoencapsulation with biopolymers

12. Nanovehicles for essential polyunsaturated lipids

13. Biopolymeric nanostructures for food applications

Part III Food packaging and product development

14. Sustainability of food packaging

15. Nanotechnology in food packaging

16. Essential oil-based antimicrobial food packaging systems

17. Electrospun biopolymers for food packaging applications

18. Cryoprotection of foods

19. Recent advances in the production of cultured meat

20. Effect of pumpkin seed powder on the properties of cake batter prepared with whole wheat flour

21. Influence of pumpkin seed powder on the characteristic properties of whole wheat cake

Product details

  • Edition: 1
  • Latest edition
  • Published: May 31, 2024
  • Language: English

About the editors

KP

Kunal Pal

Dr. Kunal Pal is a Professor in the Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, India. His major research interests revolve around biomedical signal processing, biomedical equipment design, soft materials, and controlled drug delivery. He has published more than 100 publications in SCI-cited journals of high repute.
Affiliations and expertise
Professor, Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Odisha, India

PS

Preetam Sarkar

Dr. Preetam Sarkar is an Assistant Professor of Food Sciences at the Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India. He completed his Ph.D. in Food Sciences from Purdue University, USA. The research at Dr. Sarkar’s lab at NIT Rourkela focuses on the development of delivery vehicles such as emulsions, films and coatings, for the protection of bioactive compounds such as antimicrobial agents for food safety applications. He has published 30 articles in SCI journals, 10 book chapters, and co-edited 3 books.
Affiliations and expertise
Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India.

MC

Miguel Cerqueira

Dr Miguel Cerqueira is a Staff Researcher at the International Iberian Nanotechnology Laboratory, Portugal. His research focuses on developing sustainable, plant-based materials; polymer gels, specifically, oleogels; and innovative technologies such as encapsulation of functional compounds. He is the principal investigator for several research projects and has supervised over 20 Masters and PhD students. Dr Cerqueira has published more than 120 articles and is the editor of 6 books. In 2014, he won the Young Scientist Award, and in 2018, he joined the list of "Highly Cited Researchers" presented by Clarivate Analytics.

Affiliations and expertise
Staff Researcher, International Iberian Nanotechnology Laboratory, Braga, Portugal.

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