Polymeric Hydrocolloids for Functional Food: A Review

Authors

  • Rajesh Kannan
  • Revathi Kasturi
  • Anandhi Danave

Keywords:

Functional food, Nutraceuticals, Gelatin, Chitosan.

Abstract

Nutraceuticals add healthier options to food, helping consumers reach health and wellness goals. Evidence-based research on nutraceuticals and functional foods will reassure consumers and reinforce regulators. This nutraceutical's preparation, stability, and safety are key. Due to growing demand in the Indian and international markets, scientists are developing nutraceuticals. The review finds natural polymers effective for nutraceuticals and functional foods, which needs more validation. Nutritional research on these polymers shows promise for treating non-communicable and chronic diseases. These natural polymers would improve the nutraceuticals needed worldwide for disease management and prevention.

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Published

2022-07-27

How to Cite

Rajesh Kannan, Revathi Kasturi, & Anandhi Danave. (2022). Polymeric Hydrocolloids for Functional Food: A Review. International Journal of Progressive Research in Science and Engineering, 3(07), 92–96. Retrieved from https://journals.grdpublications.com/index.php/ijprse/article/view/669

Issue

Section

Articles