A review of current and future food applications of natural hydrocolloids

Yemenicioglu A., Farris S., Turkyilmaz M., Gulec S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.55, sa.4, ss.1389-1406, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 55 Sayı: 4
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1111/ijfs.14363
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.1389-1406
  • Anahtar Kelimeler: Encapsulation, food applications, functional properties, health benefits, nanotechnology, Natural hydrocolloids, packaging, PROTEIN ISOLATE COATINGS, LACTIC-ACID BACTERIA, OXYGEN BARRIER, STARCH NANOCRYSTALS, AMYLOID FIBRILS, DIETARY FIBER, PLASTIC FILMS, GASTROINTESTINAL DIGESTION, POLYPROPYLENE FILMS, THERMAL-PROPERTIES
  • Ankara Üniversitesi Adresli: Evet

Özet

The main aim of this review paper was to focus on current and potential future sources and food applications of natural hydrocolloids in the food industry. The emerging research trends, problems, new methods and alternative approaches in production, environmental concerns, market trends and newly discovered health benefits have been discussed for natural hydrocolloids of commercial relevance. The rheological and surface active properties, interactions, functional properties, films and coatings, encapsulation applications and nanotechnology uses of natural hydrocolloids have been discussed in the light of recent developments. This review also reflected the most up-to-date concepts of applying natural hydrocolloids to meet consumer's and food sector's sophisticated demands related to food products.