Valencia Germán Ayala, Zare Ehsan Nazarzadeh, Makvandi Pooyan, Gutiérrez Tomy J
Dept. of Chemical and Food Engineering, Federal Univ. of Santa Catarina, Florianópolis, SC, 88040-900, Brazil.
School of Chemistry, Damghan Univ., P.O. Box: 36716-41167, Damghan, Iran.
Compr Rev Food Sci Food Saf. 2019 Nov;18(6):2009-2024. doi: 10.1111/1541-4337.12499. Epub 2019 Oct 1.
The self-assembled natural and synthetic polymers are booming. However, natural polymers obtained from native or modified carbohydrate polymers (CPs), such as celluloses, chitosan, glucans, gums, pectins, and starches, have had special attention as raw material in the manufacture of self-assembled polymer composite materials having several forms: films, hydrogels, micelles, and particles. The easy manipulation of the architecture of the CPs, as well as their high availability in nature, low cost, and being sustainable and green polymers have been the main positive points in the use of them for different applications. CPs have been used as building blocks for composite structures, and their easy orientation and ordering has given rise to self-assembled CPs (SCPs). These macromolecules have been little studied for food applications. Nonetheless, their research has grown mainly in the last 5 years as encapsulated food additive wall materials, food coatings, and edible films. The multifaceted properties (systems sensitive to pH, temperature, ionic strength, types of ions, mechanical force, and enzymes) of these devices are leading to the development of advanced food materials. This review article focused on the analysis of SCPs for food applications in order to encourage other research groups for their preparation and implementation.
自组装的天然和合成聚合物正在蓬勃发展。然而，从天然或改性碳水化合物聚合物（CPs）中获得的天然聚合物，如纤维素、壳聚糖、葡聚糖、树胶、果胶和淀粉，作为制造具有多种形式（薄膜、水凝胶、胶束和颗粒）的自组装聚合物复合材料的原料受到了特别关注。CPs结构易于操控，且在自然界中易于获取、成本低，是可持续的绿色聚合物，这些都是将它们用于不同应用的主要优点。CPs已被用作复合结构的构建单元，其易于取向和排列产生了自组装CPs（SCPs）。这些大分子在食品应用方面的研究较少。尽管如此，它们的研究主要在过去5年中有所增长，作为包封食品添加剂的壁材、食品涂层和可食用薄膜。这些材料的多方面特性（对pH值、温度、离子强度、离子类型、机械力和酶敏感的体系）正在推动先进食品材料的发展。这篇综述文章重点分析了用于食品应用的SCPs，以鼓励其他研究团队进行其制备和应用。
