Natural hydrocolloids as biocompatible composite materials for food applications

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Abstract

Consumer demands for more sustainable approaches towards traditional food-related products made natural hydrocolloids a focus of the modern food industry. Featuring biocompatibility, availability and unique physicochemical properties, hydrocolloids are infiltrating the trending production of guilt-free food alternatives and biodegradable functional food packaging. Recent research has highlighted the challenges in creating these products, which can be solved by a deeper understanding of the interactions between the components of a complex hydrocolloid-based mixture. This review summarizes the applications of natural hydrocolloids as promising multifunctional materials for innovative technologies that prioritize safety and sustainability of food-related products. It also provides an overview of their features with a focus on the gelling behaviour and ways to improve the hydrocolloid matrix to produce the materials with the desired texture, smell, appearance and functional properties.Bibliography — 563 references.

About the authors

Alexandra Mikhailovna Pak

A. N. Nesmeyanov Institute of Organoelement Compounds of the Russian Academy of Sciences; Moscow Institute of Physics and Technology (National Research University)

ORCID iD: 0000-0001-9813-4987

Yulia Vladimirovna Nelyubina

A. N. Nesmeyanov Institute of Organoelement Compounds of the Russian Academy of Sciences

Email: unelya@xrlab.ineos.ac.ru
Doctor of chemical sciences

Valentin Vladimirovich Novikov

Moscow Institute of Physics and Technology (National Research University); New Diamond Technology LLC

Email: novikov84@ineos.ac.ru
Doctor of chemical sciences

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