Edible Coatings and Films in Grapevine By-Product Infusions and Freshly Processed Products | Chapter 7 | Research Perspectives of Microbiology and Biotechnology Vol. 1

This book chapter focuses on the environmental issues linked with the wine industry, mainly the amount of waste it generates. However, studies have shown that the by-products of this waste, including grapes, skins, seeds, and leaves, contain essential biocompounds and nutrients like phenolic compounds, flavonoids, procyanidins, and vitamin C that are beneficial to human health. These by-products have been found to possess antioxidant, anti-inflammatory, cardioprotective, anti-aging, and anti-cancer properties. However, due to their perishable nature, they need preservation methods. This chapter recommends using edible films and coatings, a novel and eco-friendly post-harvest preservation technique. This method helps maintain the quality of lightly processed foods, preserve essential nutrients, protect against microorganisms, and maintain their original appearance. Therefore, this review aims to explore different techniques and types of edible coatings like chitosan, agar-agar, gelatin, alginate, guar gum, soy lecithin, maltodextrin, inulin, and propolis for the preparation of grape by-products in foods and drinks. More research is required to optimize coating formulations for the best quality.

Author(s) Details:

Teresa Pinto,
CITAB, Department of Biology and Environment, Institute for Innovation, Capacity Building and Sustainability of Agrifood Production, School of Life and Environmental Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.

Ana Pinto,
University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.

Alice Vilela,
CQ-VR, Department of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.

Please see the link here: https://stm.bookpi.org/RPMAB-V1/article/view/13852

Assessment of Polysaccharides for Development of Pharmaceutical Drug Delivery Systems| Chapter 5 | New Innovations in Chemistry and Biochemistry Vol.7

 The purpose of this paper was to go through the physicochemical properties of a few polymers in order to see how they could be used in the development of traditional and modern pharmaceutical drug delivery systems. According to reports, polymers have become an essential material in the production of dosage forms for our pharmaceutical industry in the previous few decades. The majority of these polymers were used as a matrix or covering for both traditional and new dosage forms. These polymers were either hydrophilic or hydrophobic in nature, and when they came into contact with dissolving fluids or gastrointestinal fluids, they swelled and formed a viscous gel-like material. The physicochemical features of such polymers have been effectively utilised in the creation of novel controlled release, site specific drug delivery systems, extended drug release systems, and other modified released formulations for successfully targeting various drug candidates. Those drug(s) were administered at the target site of action in order to elicit pharmacological responses in the human body. In addition, an attempt was made in this article to describe the significance of the physicochemical features of certain polymers in terms of describing their potential detailed applications.

Author(s) Details:

S. K. Lanjhiyana,
Department of Pharmacy, Guru Ghasidas Vishwavidyalaya, Bilaspur (C.G.)- 495009, India.

Sanmati K. Jain,
Department of Pharmacy, Guru Ghasidas Vishwavidyalaya, Bilaspur (C.G.)- 495009, India.

Sweety Lanjhiyana,
School of Pharmacy, Chouksey Engineering College, Bilaspur (C.G.)- 495001, India.

Please see the link here: https://stm.bookpi.org/NICB-V7/article/view/5921

A Brief Review on Extraction and Use of Pectin from Natural Sources | Chapter 6 | Challenges and Advances in Chemical Science Vol. 5

Pectin of various strengths, as well as pectin of various standards or derivatives with simple qualities, are in high demand. Pectin is a biodegradable polymer with natural sources that is often used as a food component in jellies, syrups, and dairy products for its densification, gelling, and emulsifying characteristics. Some parameters, such as the extraction process requirements, must boost the stability of the reaction by releasing high solvent polymers with negative charges and hydrolyzing the glycoside or ester link to obtain a considerable yield of high-quality pectin. As a result, time, temperature, and HNO3 concentration are independent variables. This review will focus on contemporary investigations of pectin recovery from plant materials (purification and fractionation), as well as developments in the physical, chemical, and functional aspects of pectin.

Author (S) Details

Selma Yarligan Uysal

Department of Chemistry, Faculty of Art and Science, University of Osmangazi, Eskisehir, Turkey.

Robina Maihan

Department of Chemistry, Faculty of Art and Science, University of Osmangazi, Eskisehir, Turkey and Department of Chemical Engineering, Faculty of Chemical Technology, Kabul Polytechnic University, Kabul, Afghanistan.

View Book :- https://stm.bookpi.org/CACS-V5/article/view/3894