An introduction to biopolymer applications in food engineering

Abstract

The class of biopolymers encompasses all the polymeric compounds produced by living organisms and are mainly represented by polysaccharides, proteins, and nucleic acids. Polysaccharides and proteins have traditionally played a major role in the food industry, presenting an extensive range of accomplished applications. Biopolymer nonfood applications are also widespread and in constant development, chiefly in medicine— where tissue engineering strategies are focused on the development of improved supportive scaffolds and new drug delivery systems—as well as in nanotechnology.