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dc.contributor.author
Ragavan, K. V.  
dc.contributor.author
Hernandez Hernandez, Oswaldo  
dc.contributor.author
Martinez, Mario M.  
dc.contributor.author
Gutiérrez Carmona, Tomy José  
dc.date.available
2023-08-31T16:29:56Z  
dc.date.issued
2022-01  
dc.identifier.citation
Ragavan, K. V.; Hernandez Hernandez, Oswaldo; Martinez, Mario M.; Gutiérrez Carmona, Tomy José; Organocatalytic esterification of polysaccharides for food applications: A review; Elsevier Science London; Trends In Food Science & Technology (regular Ed.); 119; 1-2022; 45-56  
dc.identifier.issn
0924-2244  
dc.identifier.uri
http://hdl.handle.net/11336/210059  
dc.description.abstract
Background: The esterification of carbohydrate polymers for food applications has been extensively investigated and reviewed. Despite this, the ability of esterified carbohydrate polymers as dietary fiber, as well as bio-based food packaging material makes this research area still of great interest. However, many of the reagents used during esterification lead to moderate to severe environmental pollution. Scope and approach: The objective of this review manuscript was to provide an overview of the reaction mechanisms of organocatalytic esterification of carbohydrate polymers destined for food applications. Key findings and conclusions: Organocatalytically esterified polysaccharides (OEPs) have generally been synthesized via green catalyst-assisted esterification reactions, with the main objective of grafting short-chain fatty acids (SCFAs), simple organic acids and small hydrophobic moieties onto the backbone of carbohydrate polymers. These SCFA-grafted OEPs, including SFCA-grafted starch, escape digestion and can efficiently deliver SCFAs in the lower gut. SCFA-grafted OEPs can also influence colonic bacteria and derived catabolites in a manner that provides cardiometabolic benefits. OEPs can also be used for the development of food packaging with improved hydrophobicity and thermal stability. Remarkably, their degree of substitution (DS) underlies their improved functionality as dietary compounds and/or food contact materials, with DS values between 0.01 and 0.2 when OEPs are designed for human consumption. It should be noted that the DS of the OEPs is limited by the steric hindrances related to the structure of the native carbohydrate polymers and the grafted functional group, as well as the reaction conditions.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier Science London  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
DIETARY FIBER  
dc.subject
ESTERIFIED STARCHES  
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FOOD PACKAGING  
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GREEN CHEMISTRY  
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RESISTANT STARCH  
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SHORT-CHAIN FATTY ACIDS  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Organocatalytic esterification of polysaccharides 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
2023-06-23T16:38:32Z  
dc.journal.volume
119  
dc.journal.pagination
45-56  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Ragavan, K. V.. Academy Of Scientific And Innovative Research; India. National Institute For Interdisciplinary Science And Technology; India  
dc.description.fil
Fil: Hernandez Hernandez, Oswaldo. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; España  
dc.description.fil
Fil: Martinez, Mario M.. University Aarhus; Dinamarca  
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
Trends In Food Science & Technology (regular Ed.)  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0924224421006415  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.tifs.2021.11.028