Physicochemical Properties, Characterizations, and Quantitative Analysis of Biopolymer-based Functional Foods and Nutraceuticals on an Industrial Scale

Abstract

Proteins, carbohydrates, and lipids not only represent the most important nutritional elements in the food industry but, whenever specifically designed and fabricated into biopolymer particles systems, may add smart functionalities or turn themselves into advanced and safe nutraceutical delivery systems or become an interesting option to replace polluting food packaging. In the following chapter, the most relevant and investigated biopolymer particles systems, either protein, polysaccharide or lipid-based, will be analyzed and critically discussed in terms of their physicochemical properties, characterization methods, and quantification evaluation. Starting from their physicochemical features, such as size and morphology, optical properties, binding ability and stability, and mechanical features, that strongly affect their exploitation in the development of new food-grade systems, the most advanced and promising specifically designed biopolymer-based colloidal particulate systems will be characterized through microscopy, spectroscopic, and rheological techniques. Organoleptic properties and sensorial attributes of the final functional product will be evaluated as well. Besides qualitative assessment of biopolymer-derived functional foods and nutraceuticals, quantitative analysis provides significant and valuable information regarding the content of the active materials loaded, protected, and delivered properly. This chapter represents an up-to-date overview of the applications of food-grade biopolymer particulate systems focusing on the critical physicochemical properties, characterization, and quantitative analysis of biopolymer-derived functional foods and nutraceuticals on an industrial scale.