Plant Polysaccharides and Food Applications

Dr. Maya Raman is an Associate Professor & Head in the Department of Food Science and Technology, Faculty of Ocean Science and Technology at Kerala University of Fisheries and Ocean Studies in Kerala, IndiaDr. Jenny Ann John is an Assistant Professor in the Department of Food Science and Technology, Faculty of Ocean Science and Technology at Kerala University of Fisheries and Ocean Studies in Kerala, India

• Part 1. Plant polysaccharides and their chemistry.- Chapter 1: Introduction to polysaccharides.- Overview of polysaccharides.- Historical perspectives on the use of polysaccharides in food.- Classification of polysaccharides.- Chapter 2: Structural chemistry and chemical modifications of polysaccharides.- Basic chemical structure of polysaccharides.- Glycosidic bonds and polymerization.- Monosaccharide composition and their linkages.- Esterification, etherification, and oxidation.- Grafting and crosslinking reactions.- Impacts of chemical modifications on properties and applications.- Chapter 3: Chemistry and properties of terrestrial and marine plant polysaccharide.- Chemistry of terrestrial and marine plant polysaccharides.- Physical and chemical properties.- Different types of polysaccharides.- Rheological properties: viscosity, gelation, and texture.- Solubility and water retention.- Thermal properties: gelatinization, melting, and stability.- Part 2. Isolation, purification and characterization.- Chapter 4: Methods of polysaccharide isolation.- Mechanical extraction techniques.- Solvent extraction methods.- Enzymatic extraction approaches.- Factors influencing the extraction process.- Chapter 5: Purification of polysaccharides.- Filtration and centrifugation methods.- Chromatographic techniques (size-exclusion, ion-exchange).- Precipitation and dialysis methods.- Chapter 6: Characterization Techniques for Polysaccharides.- Spectroscopic methods (FTIR, NMR, Raman).- Chromatographic analysis (HPLC, GC-MS).- Molecular weight determination (GPC, viscometry).- X-ray diffraction and crystallography.- NMR spectroscopy for structural analysis.- Advanced techniques: Mass spectrometry and microscopy.- Part 3. Properties and applications.- Chapter 7: Biological applications of polysaccharides.- Antioxidant and anti-inflammatory properties.- Polysaccharides in drug delivery systems.- Applications in pharmaceuticals and cosmetics.- Emerging roles in bioengineering and tissue scaffolding.- Polysaccharides in gut microbiota modulation.- Applications in functional foods and nutraceuticals.- Chapter 8: Food applications of polysaccharides.- Use as thickeners, stabilizers, and emulsifiers.- Role in texture modification and mouthfeel enhancement.- Applications in low-fat and gluten-free foods.- Biodegradable films and packaging.