About this Research Topic
Natural biopolymers, including polysaccharides, proteins, and lipids are widely used in the food industry. They are polymers isolated from plants, animals, and microorganisms. Their unique properties enhance the texture, flavor, and nutritional value of food products. For example, cellulose-based biopolymers are valued for their functional properties such as emulsifying, gelling, and thickening. Biopolymer production is typically environmentally friendly, which is preferable over synthetic alternatives. The integration of biopolymers in food products can also enhance their health benefits. For instance, konjac glucomannan enhances satiety, reduces body weight, lowers cholesterol and glucose levels, and promotes cholesterol elimination.
This Research Topic aims to explore the properties of natural biopolymers, optimize their isolation methods, and investigate their potential applications. Understanding the unique properties of each natural biopolymer is essential to match them with the appropriate application. Meanwhile, investigating new methods for their isolation or modification will help reduce costs, maintain food safety, and introduce beneficial properties. Additionally, exploring more possibilities for biopolymer applications is crucial for innovations in the food industry. For example, health dietary foods can be developed based on customer demand, incorporating specific characteristics such as dietary fiber content, protein content, and total calories, while also ensuring desired flavor and texture.
The scope of this Research Topic focuses on the comprehensive discussion of natural biopolymers, including their properties, isolation methods, and potential applications. We welcome the submission of Original Research, Reviews, Mini Reviews, and Perspective articles on themes including, but not limited to:
- Novel methods for biopolymer isolation;
- Biopolymers' structure-property relationship;
- Chemical and physical properties of biopolymers;
- Modification of biopolymers and its effects on biopolymer properties;
- Integration of biopolymers into food products;
- New applications of biopolymers for the food industry.
This Research Topic aims to explore the properties of natural biopolymers, optimize their isolation methods, and investigate their potential applications. Understanding the unique properties of each natural biopolymer is essential to match them with the appropriate application. Meanwhile, investigating new methods for their isolation or modification will help reduce costs, maintain food safety, and introduce beneficial properties. Additionally, exploring more possibilities for biopolymer applications is crucial for innovations in the food industry. For example, health dietary foods can be developed based on customer demand, incorporating specific characteristics such as dietary fiber content, protein content, and total calories, while also ensuring desired flavor and texture.
The scope of this Research Topic focuses on the comprehensive discussion of natural biopolymers, including their properties, isolation methods, and potential applications. We welcome the submission of Original Research, Reviews, Mini Reviews, and Perspective articles on themes including, but not limited to:
- Novel methods for biopolymer isolation;
- Biopolymers' structure-property relationship;
- Chemical and physical properties of biopolymers;
- Modification of biopolymers and its effects on biopolymer properties;
- Integration of biopolymers into food products;
- New applications of biopolymers for the food industry.
Keywords: Polysaccharides, Proteins, Lipids, Biopolymers, Additives
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
