Valorización de biomasa acuática para el desarrollo de estructuras biopoliméricas de uso alimentario (2): aplicaciones como texturizantes de alimentos
- Cynthia Fontes-Candia
- Marta Martínez-Sanz
- Isaac Benito-González
- Vera Cebrian-Lloret 1
- Antonio Martínez-Abad
- Amparo López-Rubio
- 1 CSIC. Consejo Superior de Investigaciones Científicas
ISSN: 0034-8708
Ano de publicación: 2020
Título do exemplar: Polímeros naturales y de fuentes renovables
Volume: 119
Número: 757
Tipo: Artigo
Outras publicacións en: Revista de plásticos modernos: Ciencia y tecnología de polímeros
Resumo
Phycocolloids like agar, carrageenan or alginates, extracted from red and brown seaweed, are broadly used in the food industry as texturizing ingredients and they can be structured giving rise to different types of gels (hydrogels, oleogels and aerogels). In order to make phycocolloids extraction processes more efficient industrially, alternative protocols are being established which give rise to less purified extracts, but with additional functionalities. Understanding the gelling processes and how composition affects biopolymer structuring is key for the rational design aiming for a certain application. In this manuscript we describe, on one hand, simplified methodologies to extract the phycocolloids from seaweeds and, on the other hand, the use of the extracted biopolymers as texturizing food ingredients