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Application of Polymers in Food Sciences

This reprint focuses on the innovative application of polymers in the development and preservation of food products. The contributions are organized into two key themes. The first theme explores practical applications, such as the extraction of biopolymers for use as protective films, the developmen...

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Format: Online
Sprache:Englisch
Veröffentlicht: MDPI - Multidisciplinary Digital Publishing Institute 2025
Schlagworte:
avocado oil
Pickering emulsions
encapsulation
phosphorylated starch
functional
food
inulin
lactose
Bacillus clausii
equilibrium state diagram
functional food
polysaccharide blends
antioxidant activity
bacteria viabililty (Bacillus clausii)
co-microencapsulation
fixed oil
hot pressing machine
microwave irradiation
methylation
GC/MS
extrusion blow molding
municipal recovery facility
polypropylene
polymer recycling
post-consumer recycling
polymer processing
natural packaging
cactus pear mucilage
pectin
alginate
biopolymer films
cross-linked
mechanical properties
Opuntia ficus-indica
packaging
Opuntia ficus-indica
pH
polymer concentration
polymeric coating
essential oil
Lippia graveolens
nanoparticles
strawberries
storage stability
vegetal protein
by-products
physicochemical properties
gold nanoparticles
polymer
colorimetric indicator
sodium alginate
biogenic amines
ethylenediamine
tara gum
wall material
thermal properties
structural properties
rheological properties
biaxial viscosity
texture
cheese
nanoliposomes
tannins
biopolymer
biofilms
functional properties
rheology
mucilage extraction
quercetin microencapsulation
maltodextrins
dextrose equivalents
storage conditions
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PH Physics::PHH Thermodynamics and heat
Online-Zugang:ONIX_20250220_9783725821945_157
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Zusammenfassung:This reprint focuses on the innovative application of polymers in the development and preservation of food products. The contributions are organized into two key themes. The first theme explores practical applications, such as the extraction of biopolymers for use as protective films, the development of biopolymer-based packaging, and the integration of sensors that detect food deterioration. The second theme delves into the utilization of biopolymers and polysaccharides as carrier agents for microencapsulating active ingredients, the creation of functional foods, and optimizing storage conditions to extend shelf life. These studies collectively highlight the cutting-edge advancements in polymer applications in the food industry.

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