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dc.contributor.author
Valencia, Germán Ayala
dc.contributor.author
Zare, Ehsan Nazarzadeh
dc.contributor.author
Makvandi, Pooyan
dc.contributor.author
Gutiérrez Carmona, Tomy José
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dc.date.available
2020-12-09T16:17:10Z
dc.date.issued
2019-11
dc.identifier.citation
Valencia, Germán Ayala; Zare, Ehsan Nazarzadeh; Makvandi, Pooyan; Gutiérrez Carmona, Tomy José; Self-Assembled Carbohydrate Polymers for Food Applications: A Review; Wiley Blackwell Publishing, Inc; Comprehensive Reviews In Food Science And Food Safety; 18; 6; 11-2019; 2009-2024
dc.identifier.issn
1541-4337
dc.identifier.uri
http://hdl.handle.net/11336/119991
dc.description.abstract
The self-assembled natural and synthetic polymers are booming. However, natural polymers obtained from native or modified carbohydrate polymers (CPs), such as celluloses, chitosan, glucans, gums, pectins, and starches, have had special attention as raw material in the manufacture of self-assembled polymer composite materials having several forms: films, hydrogels, micelles, and particles. The easy manipulation of the architecture of the CPs, as well as their high availability in nature, low cost, and being sustainable and green polymers have been the main positive points in the use of them for different applications. CPs have been used as building blocks for composite structures, and their easy orientation and ordering has given rise to self-assembled CPs (SCPs). These macromolecules have been little studied for food applications. Nonetheless, their research has grown mainly in the last 5 years as encapsulated food additive wall materials, food coatings, and edible films. The multifaceted properties (systems sensitive to pH, temperature, ionic strength, types of ions, mechanical force, and enzymes) of these devices are leading to the development of advanced food materials. This review article focused on the analysis of SCPs for food applications in order to encourage other research groups for their preparation and implementation.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ACTIVE SUBSTANCE CARRIERS
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ADVANCED FOOD MATERIALS
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CONTROLLED AND SUSTAINED RELEASE SYSTEMS
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ENCAPSULATION
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FOOD CARBOHYDRATE ARCHITECTURE
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FUNCTIONAL FOODS
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LAYER-BY-LAYER FILMS
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MODIFIED CARBOHYDRATES
dc.subject.classification
Compuestos
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dc.subject.classification
Ingeniería de los Materiales
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Self-Assembled Carbohydrate Polymers for Food Applications: A Review
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-11-27T18:29:29Z
dc.journal.volume
18
dc.journal.number
6
dc.journal.pagination
2009-2024
dc.journal.pais
Reino Unido
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dc.journal.ciudad
Londres
dc.description.fil
Fil: Valencia, Germán Ayala. Universidade Federal de Santa Catarina; Brasil
dc.description.fil
Fil: Zare, Ehsan Nazarzadeh. Damghan University; Irán
dc.description.fil
Fil: Makvandi, Pooyan. Consiglio Nazionale delle Ricerche; Italia
dc.description.fil
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
dc.journal.title
Comprehensive Reviews In Food Science And Food Safety
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/1541-4337.12499
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/1541-4337.12499
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