Advancing Blue Food Systems through Seaweed-Based Processing and Diversification | Chapter 3 | Food Science and Agriculture: Research Highlights Vol. 6

 

Traditional alkaline extraction methods for polysaccharides like alginate are often energy-intensive and involve unsustainable acidic and alkaline steps. Seaweed is widely recognised as a multifunctional ingredient that can enhance nutrition, texture, and flavour, and extend shelf life, while enabling the development of novel flavourings and functional foods. Seaweeds are broadly classified into the Brown (Phaeophyceae), Red (Rhodophyta), and Green (Chlorophyta) groups, each associated with distinct flagship products and expanding value chains. Brown and green seaweeds are mainly used for food,  fibre, and minerals, while red seaweeds lead the global hydrocolloid market with products like agar and carrageenan, along with related functional products. Seaweeds supply glutamates and nucleotides that impart strong umami and kokumi notes, and are used in broths, condiments, spice mixes, and reformulated savoury products. Seaweed provides a diverse set of resources, such as natural seasonings (notably umami), clean-label texturizers and preservatives, along with bioactive-rich components, to develop enhanced, truly functional food items. Safety (iodine, heavy metals, impurities) and sensory enhancement continue to be essential factors in product development.

 

 

Author(s) Details

Muhammad Yusuf
Department of Food Technology, Faculty of Science and Agricultural Technology, University of Muhammadiyah Semarang, Jl. Kendungmundu No.18, Kendungmundu, Tembalang District, Semarang City, Central Java, Indonesia.

 

Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v6/7040

 

Exploring the Potential of Chitosan-based Nanoparticles as Novel Carrier for Oral Delivery of Protein and Peptide Drugs | Chapter 8 | Pharmaceutical Science: New Insights and Developments Vol. 3

Therapeutic proteins represent an appreciable part of pharmaceuticals but oral delivery of protein via conventional methods faces barriers in permeability and stability. Polymeric nanoparticles overcome these barriers and act as nanocarriers. Chitosan is preferred as the polymer for nanoparticle formulation as it imparts advantages like biocompatible, biodegradable, and less toxic. So, this chapter explores the potential of chitosan nanoparticles as novel carriers for oral delivery of protein and peptide drugs. Chitosan-based nanoparticle shows favorable properties for the oral delivery of protein like protein encapsulation, improvement of protein stability and sustained release effect. They can be used as potential delivery carriers of protein and other pharmaceutical agents. Chitosan and modified chitosan can be used as polymers while preparing the formulation of polymeric nanoparticles via different methods ionic gelation techniques, emulsion solvent evaporation method, emulsification solvent diffusion etc. The chitosan-based nanoparticles may be used successfully for the oral delivery of therapeutic proteins. Chitosan-based nanoparticles have tremendous potential for improving protein delivery and promoting additional research and development in this field.

 

Author (s) Details

 

Ranu Biswas
Department of Pharmaceutical Technology, Jadavpur University, Kolkata-32, WB, India.

 

Md Ahesan Ansari
Department of Pharmaceutical Technology, Jadavpur University, Kolkata-32, WB, India.

 

Sourav Mondal
Department of Pharmaceutical Technology, Jadavpur University, Kolkata-32, WB, India.

 

Tanima Sarkar
Department of Pharmaceutical Technology, Jadavpur University, Kolkata-32, WB, India.

 

Pritam Kapat
Department of Pharmaceutical Technology, Jadavpur University, Kolkata-32, WB, India.

 

Arindam Ghosh
Department of Pharmaceutical Technology, Jadavpur University, Kolkata-32, WB, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/psnid/v3/4314

Utilization of Polysaccharides Extracted from Tofu Processing Wastewater for Microencapsulation Processes in the Food Industry: Experimental Investigation| Chapter 8 | Research Highlights in Agricultural Sciences Vol. 6

 The purpose concerning this research was to extract polysaccharides from tofu alter wastewater obtained from tofu factory situated at the outcast of Wuxi city, PR China. The feed sector working the extracted organic compound composed of carbon as a wall material for microencapsulation procedures. Due to the evidence that wastewater is transformed into advantageous polysaccharides that might be secondhand in the food manufacturing, this research strategy is anticipated expected ecologically friendly. Vegetable oil was the main component concerning this study, which dressed as a test case to see either a successful encapsulation process maybe accomplished, signifying the potential for the encapsulation of oil-dissolved vitamins and minerals. A successful result of microcapsules using the derived polysaccharides will serve as a inferior source of acquiring wall materials for encapsulation processes.  Polysaccharides culled from tofu processing wastewater were working as wall fabrics for vegetable fat load encapsulation. The fundamental approach secondhand in the microencapsulation process is that, upon the addition of polysaccharides, the interfacial coacervation between the protein and the sugar surrounding the lubricate droplets drives the result of microcapsules. On spray-dried microcapsules, the peroxide profit, microencapsulation effectiveness, and optic observation were examined.In order to create independent entities or microcapsules, the coating was thermally hardened to create microencapsulated capsules. To clearly display the microcapsules, photomicrographs were used. The microcapsules' microencapsulation effectiveness was investigated, and the judgments indicate that the maximum MEE (93.04%) was attained accompanying a comparably depressed vegetable fat content. This manifests a correlation between the portion fat load and MEE: the lower the microencapsulation efficiency, the larger the percentage fat load of herbs.  Studies on the peroxide content of the microcapsules told a reduced shelf-history at increased hotnesses of 38ºC in comparison to range temperature.

Author(s) Details:

T. S. Sonda,
Institute of Food Technology, Nutrition & Consumer Studies, School of Agriculture & Food Sciences, Njala University, Njala Campus, Sierra Leone.

Memuna K. Sawi,
Institute of Food Technology, Nutrition & Consumer Studies, School of Agriculture & Food Sciences, Njala University, Njala Campus, Sierra Leone.

Abigail Nyamawa,
Institute of Food Technology, Nutrition & Consumer Studies, School of Agriculture & Food Sciences, Njala University, Njala Campus, Sierra Leone.

M. S. Sonda,
Department of Agriculture Communication & Media, School of Agriculture & Food Sciences, Njala University, Sierra Leone.

Please see the link here: https://stm.bookpi.org/RHAS-V6/article/view/8847

Colon Drug Targeting: Overview on Formulation Excipient Aspects | Book Publisher International

 Colon mean delivery methods incorporating polymers that were loaded accompanying active drug(s) are with current trends for the treatment of any of local colonic diseases. The incident of prodrugs, coating of pH-delicate polymers, the use of biodegradable polymers particular to the colon are among few of bureaucracy for colon targeting policies. These biodegradable polymers that were exploited particularly by colonic bacteria offers huge promise among the many plans to accomplish address drug release to the colon. In the production of nanoparticles promoted in colon-targeted drug delivery structures, polysaccharide biomaterials have enhance more important. These procedures are spoken non-invasive medicine used to treat a variety of ailments. The chemical, enzymatic, and mucoadhesive obstacles inside the gastrointestinal (GI) tract must be checked in order to successfully transport a drug through the colon. The nanoparticles will within financial means get past these barriers and enter the colon as a result. For colon-particular drug release, many polysaccharides have been intentional as drug carrier or excipients. Among those polymers few were establish with biodegradable and non referring to practices or policies that do not negatively affect the environment types, while others are classification under water soluble or water mysterious types having particular physico-chemical traits suitable for colon targeting accompanying loaded alive drug moieties. The fact that these materials are granted to be secondhand as pharmaceutical excipients is their best property.

Author(s) Details:

Vipul Kumar,
Department of Pharmaceutical Chemistry, Delhi Institute of Pharmaceutical Sciences and Research (DIPSAR), New Delhi–110017, India.

Reena Kaushik,
Department of Pharmacy, Guru Ghasidas Vishwavidyalaya, Bilaspur (C.G.) - 495009, India.

Kantrol Kumar Sahu,
Institute of Pharmaceutical Research, GLA University, Mathura, UP–110017, India.

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

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

Please see the link here: https://stm.bookpi.org/CDTOFEA/article/view/8637

Study on Functional Oligosaccharides Technical Aspects, Properties, Applications, Regulations, and Health Benefits | Chapter 01 | Emerging Challenges in Agriculture and Food Science Vol. 3

 Carbohydrates with two to ten monosaccharide units connected together by glycosidic linkages are known as functional oligosaccharides. Maltose, sucrose, and lactose are disaccharides that are bonded together by glycosidic linkages from two monosaccharides. These three disaccharides are not categorised as functional oligosaccharides because they are digestible sugars by gastrointestinal enzymes. Functional oligosaccharides are generally non-digestible by stomach enzymes and act as fibres and prebiotics, providing health advantages [1]. Fructo-oligosaccharides, galacto-oligosaccharides, lactosucrose, malto-oligosaccharides, isomalto-oligosaccharides, trehalose, cyclodextrins, xylo-oligosaccharides, and soy-oligosaccharides are the most well-known functional oligosaccharides. The goal of this work is to emphasise the physiologic roles of these functional oligosaccharides that are advantageous to human and animal health. The flavour of functional oligosaccharides is somewhat sweet, and they have a pleasant mouth feel. The food industry is interested in incorporating these functional oligosaccharides into foods as a partial replacement for fat and carbohydrates, as well as to improve food texture. Functional oligosaccharides, with the exception of malto-oligosaccharides and trehalose, are non-digestible by gut digestive enzymes in the small intestine and reach the large intestine (colon), where they act as a growth factor (prebiotics) to promote the growth of beneficial bacteria (probiotics) and inhibit the growth of pathogenic bacteria via a competitive exclusion system. These benefits to colon and other health benefits in addition to the unique chemical and physical qualities of function oligosaccharides expanded their global market uses in foods, pharmaceuticals, and in other industries. Furthermore, cyclodextrins and trehalose, two of these functional oligosaccharides, have essential pharmacological applications in drug delivery systems, as well as cryoprotectants for biological materials, living cells, and foods. Functional oligosaccharides are being synthesised enzymatically at higher yield and cheaper cost from various natural sources of carbohydrates as an alternative for costly plant extraction methods due to increased demand for their health advantages and other characteristics.

Author(S) Details

Osama O. Ibrahim
Department of Biotechnology, 7434 Korbel, Dr. Gurnee IL-60031, USA.

View Book:- https://stm.bookpi.org/ECAFS-V3/article/view/5507