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dc.contributor.authorAlbuquerque, Priscilla B. S.por
dc.contributor.authorCoelho, Luana C. B. B.por
dc.contributor.authorTeixeira, J. A.por
dc.contributor.authorCarneiro-da-Cunha, M. G.por
dc.date.accessioned2016-09-05T10:34:35Z-
dc.date.available2016-09-05T10:34:35Z-
dc.date.issued2016-
dc.identifier.citationAlbuquerque, Priscilla B. S.; Coelho, Luana C. B. B.; Teixeira, J. A.; Carneiro-da-Cunha, M. G., Approaches in biotechnological applications of natural polymers. AIMS Molecular Science, 3(3), 386-425, 2016por
dc.identifier.issn2372-0301por
dc.identifier.urihttps://hdl.handle.net/1822/42428-
dc.description.abstractNatural polymers, such as gums and mucilage, are biocompatible, cheap, easily available and non-toxic materials of native origin. These polymers are increasingly preferred over synthetic materials for industrial applications due to their intrinsic properties, as well as they are considered alternative sources of raw materials since they present characteristics of sustainability, biodegradability and biosafety. As definition, gums and mucilages are polysaccharides or complex carbohydrates consisting of one or more monosaccharides or their derivatives linked in bewildering variety of linkages and structures. Natural gums are considered polysaccharides naturally occurring in varieties of plant seeds and exudates, tree or shrub exudates, seaweed extracts, fungi, bacteria, and animal sources. Water-soluble gums, also known as hydrocolloids, are considered exudates and are pathological products; therefore, they do not form a part of cell wall. On the other hand, mucilages are part of cell and physiological products. It is important to highlight that gums represent the largest amounts of polymer materials derived from plants. Gums have enormously large and broad applications in both food and non-food industries, being commonly used as thickening, binding, emulsifying, suspending, stabilizing agents and matrices for drug release in pharmaceutical and cosmetic industries. In the food industry, their gelling properties and the ability to mold edible films and coatings are extensively studied. The use of gums depends on the intrinsic properties that they provide, often at costs below those of synthetic polymers. For upgrading the value of gums, they are being processed into various forms, including the most recent nanomaterials, for various biotechnological applications. Thus, the main natural polymers including galactomannans, cellulose, chitin, agar, carrageenan, alginate, cashew gum, pectin and starch, in addition to the current researches about them are reviewed in this article.. }por
dc.description.sponsorshipTo the Conselho Nacional de Desenvolvimento Cientfíico e Tecnológico (CNPq) for fellowships (LCBBC and MGCC) and the Coordenação de Aperfeiçoamento de Pessoal de Nvíel Superior (CAPES) (PBSA). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit, the Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462) and COMPETE 2020 (POCI-01-0145-FEDER-006684) (JAT).por
dc.language.isoengpor
dc.publisherAIMS Presspor
dc.relationinfo:eu-repo/grantAgreement/FCT/5876/147337/PTpor
dc.relationinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/126270/PTpor
dc.relationinfo:eu-repo/grantAgreement/FCT/COMPETE/126270/PTpor
dc.rightsopenAccesspor
dc.subjectagarosepor
dc.subjectalginatepor
dc.subjectcarrageenanpor
dc.subjectchitinpor
dc.subjectgalactomannanpor
dc.subjectgumpor
dc.subjecthydrocolloidspor
dc.subjectmucilagespor
dc.subjectpolysaccharidespor
dc.subjectstarchpor
dc.titleApproaches in biotechnological applications of natural polymerspor
dc.typearticle-
dc.peerreviewedyespor
dc.relation.publisherversionhttp://www.aimspress.com/journal/Molecularpor
dc.commentsCEB40148por
sdum.publicationstatusinfo:eu-repo/semantics/publishedVersionpor
oaire.citationStartPage386por
oaire.citationEndPage425por
oaire.citationIssue3por
oaire.citationTitleAIMS Molecular Sciencepor
oaire.citationVolume3por
dc.date.updated2016-08-20T18:45:44Z-
dc.identifier.eissn2372-0301-
dc.identifier.doi10.3934/molsci.2016.3.386por
dc.subject.wosScience & Technologypor
sdum.journalAIMS Molecular Sciencepor
Aparece nas coleções:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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