Consumer concern about human and environmental health is encouraging food manufacturers to use more natural and sustainable food ingredients. In particular, there is interest in replacing synthetic ingredients with natural ones, and in replacing animal-based ingredients with plant-based ones. This article provides a review of the various types of natural emulsifiers with potential application in the food industry, including phospholipids, biosurfactants, proteins, polysaccharides, and natural colloidal particles. Increased utilization of natural emulsifiers in food products may lead to a healthier and more sustainable food supply. However, more research is needed to identify, isolate, and characterize new sources of commercially viable natural emulsifiers suitable for food use.

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions.

Pectins are plant cell wall natural heteropolysaccharides composed mainly of α-1-4 d-galacturonic acid units, which may or may not be methyl esterified, possesses neutral sugars branching that harbor functional moieties. Physicochemical features as pH, temperature, ions concentration, and cosolute presence, affect directly the extraction yield and gelling capacity of pectins. The chemical and structural features of this polysaccharide enables its interaction with a wide range of molecules, a property that scientists profit from to form new composite matrices for target/controlled delivery of therapeutic molecules, genes or cells. Considered a prebiotic dietary fiber, pectins meetmany regulations easily, regarding health applications within the pharmaceutical industry as a raw material and as an agent for the prevention of cancer. Thus, this review lists many emergent pectin-based composite materials which will probably palliate the impact of obesity, diabetes and heart disease, aid to forestall actual epidemics, expand the ken of food additives and food products design.

Pectin and Pectin-Based Composite Materials: Beyond Food Texture

Physicochemical, functional, and biological properties of water-soluble polysaccharides from Rosa roxburghii Tratt fruit.

Pectin, a plant cell wall polysaccharide, is a natural multifunctional ingredientwhich imparts textural and rheological properties to a wide range of food systems. Up to the last decade, most pectin blank applications stemmed from its gel-forming ability. Nowadays, pectin is gradually gaining acceptance as an effective emulsifier in numerous food applications. Accordingly, the emulsifying and emulsion-stabilizing properties of this hydrocolloid are increasingly being assessed. These pectin functionalities are controlled by both the properties of the carbohydrate moieties and of the often attached protein groups. Generally, the protein moiety, feruloyl, and acetyl groups, play a major role in pectin emulsifying activities, while the emulsion-stabilizing properties of the polymer are controlled by the homogalacturonan (HG) domain and the neutral sugar side chains of the rhamnogalacturonan-I (RGI) structural element. However, the neutral sugar side chains might obstruct the accessibility of pectin hydrophobic species to the oil/water interface, thereby hampering emulsification. In addition, the contribution of HG to emulsion stabilization might be dependent on the polymer HG:RGI ratio. Hence, the influence of pectin structural features on the polymer emulsifying potentials is yet to be fully unraveled, as identified in this review. Furthermore, the emulsifying and emulsion-stabilizing properties of pectin are influenced by the composition of emulsions.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12160

The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

Drug delivery is attractive approach for medicine fi eld, as more potent and specifi c drugs are being developed. With the integration of nanotechnology, socalled smart drug-delivery systems integrate biosensing functionalities which sustain independently in vivo reaction control that resulting in part unique features of the term Nanomedicine. Nanotechnology is one of the very frontiers of science today. Current polymeric research is dominantly participating in the advancement of nanotechnology by offering the controlled release of therapeutic agents in constant doses over prolong periods, cyclic dosage, and tunable release of both hydrophilic and hydrophobic drugs. Many biomaterials can be used to this end, offering extensive chemical diversity and the potential for further modifi cation using nanoparticles. Conventional methods of drug delivery present several disadvantages, mainly due to off-target effects that may originate severe side and toxic effect to healthy tissues. New drug delivery systems based on nanoscale devices showing new and improved properties and developed as promising solutions for achieving desirable therapeutic effi cacy. Here, we provide a broad overview of novel nanoparticle based drug delivery systems, covering its innovations, applications and commercialization systems using both natural and synthetic polymers.

Natural Polymer Drug Delivery Systems

Structural modifications of sugar beet pectin and the relationship of structure to functionality

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Structural modifications of sugar beet pectin and the relationship of structure to functionality