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Functional Active Polysaccharides and Food Nutrition
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Functional Active Polysaccharides and Food Nutrition

A special issue of Materials (ISSN 1996-1944). This special issue belongs to the section "Materials Chemistry".

Deadline for manuscript submissions: closed (20 June 2023) | Viewed by 1205

Special Issue Editor

Prof. Dr. Jun Liu

E-Mail Website
Guest Editor
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
Interests: bioactive polysaccharides; structural modification; food analysis; food nutrition; food packaging
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Polysaccharides are a class of polymers that are widely distributed in plant, animal and microbial kingdoms. Due to non-toxicity, extensive accessibility and renewability, natural polysaccharides have received increasingly attention in recent years. Natural polysaccharides from different sources usually show remarkable rheological properties, such as thickening, stabilizing, gelling and emulsifying properties with application as in the food industry as texture modifiers. Moreover, natural polysaccharides possess several health-promoting effects, such as antitumor activity, antioxidant activity, immunomodulatory activity, antidiabetic activity, as well as the role of prebiotics. In particular, the functional and nutritional properties of natural polysaccharides are focused by scientists. The purpose of this Special Issue is to gather innovative ideas regarding functional active polysaccharides and food nutrition.

Topics of interest include but not limited to:

  • The extraction and purification of functional active polysaccharides;
  • The structural characterization of functional active polysaccharides;
  • The functional and nutritional evaluation of polysaccharides;
  • The structural modification of functional active polysaccharides;
  • The application of functional active polysaccharides.

Both research and review articles on these topics are welcomed.

Prof. Dr. Jun Liu
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Materials is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • polysaccharides
  • food
  • nutrition
  • bioactivity
  • structure
  • application

Published Papers (1 paper)

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Research

16 pages, 15478 KiB  
Article
Development of Shrimp Freshness Indicating Films by Embedding Anthocyanins-Rich Rhododendron simsii Flower Extract in Locust Bean Gum/Polyvinyl Alcohol Matrix
by Chenchen Li, Dawei Yun, Zeyu Wang, Fengfeng Xu, Chao Tang and Jun Liu
Materials 2022, 15(21), 7557; https://doi.org/10.3390/ma15217557 - 27 Oct 2022
Cited by 4 | Viewed by 1320
Abstract
Freshness indicating films containing anthocyanins are one type of smart packaging technology. Anthocyanins in the films can show visual color changes when food spoilage occurs, thereby indicating the freshness degree of food in real-time. Rhododendron simsii is a landscape plant with attractive flowers [...] Read more.
Freshness indicating films containing anthocyanins are one type of smart packaging technology. Anthocyanins in the films can show visual color changes when food spoilage occurs, thereby indicating the freshness degree of food in real-time. Rhododendron simsii is a landscape plant with attractive flowers that are abundant in anthocyanins. In this study, smart packaging films were prepared by embedding 2% and 4% R. simsii flower anthocyanins (RA) in locust bean gum- (LBG) and polyvinyl alcohol- (PVA) based matrices. The micro-structure, barrier, mechanical, thermal, antioxidant, and color-changeable properties of the films were determined. The potential application of the films in indicating the freshness of shrimp at 4 °C was also investigated. Results showed that the RA interacted with the LBG/PVA matrices through hydrogen bonds, which significantly improved the barrier, mechanical, thermal, antioxidant, pH-sensitive, and ammonia-sensitive properties of the films. Meanwhile, the performance of the films was remarkably influenced by the content of the RA. The film containing 4% RA had the highest light blocking ability, tensile strength (38.32 MPa), elongation at break (58.18%), and antioxidant activity, and also showed the lowest water vapor permeability (22.10 × 10−11 g m−1 s−1 Pa−1) and oxygen permeability (0.36 cm3 mm m−2 day−1 atm−1). The films containing 2% and 4% RA could effectively change their colors when the level of total volatile basic nitrogen in the shrimp exceeded the safe value, which demonstrated the suitability of the films for indicating the freshness degree of shrimp. Full article
(This article belongs to the Special Issue Functional Active Polysaccharides and Food Nutrition)
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