The parallel lives of polysaccharides in food and pharmaceutical formulations

Vassilis Kontogiorgos, Alan M. Smith, Gordon A. Morris

Research output: Contribution to journalReview article

5 Citations (Scopus)

Abstract

The present opinion article discusses how polysaccharide structures can be used in both food and pharmaceutical formulations. We distinguish two regions depending on moisture content where polysaccharides form structures with distinct functional properties. Some trends in key areas of active research are assessed and in particular edible films, encapsulation, polycrystalline polysaccharides, protein-polysaccharide coacervation and fluid gels. We unveil that the physicochemical principles that are shared across the food and pharmaceutical disciplines provide a great opportunity for cross-disciplinary collaboration. We finally argue that such co-operation will help tackling polysaccharide functionality issues that are encountered in both areas.

LanguageEnglish
Pages13-18
Number of pages6
JournalCurrent Opinion in Food Science
Volume4
DOIs
Publication statusPublished - 1 Aug 2015

Fingerprint

drug formulations
Drug Compounding
Polysaccharides
polysaccharides
Food
edible films
encapsulation
functional properties
Gels
gels
water content
drugs
Research
Pharmaceutical Preparations
Proteins
proteins

Cite this

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The parallel lives of polysaccharides in food and pharmaceutical formulations. / Kontogiorgos, Vassilis; Smith, Alan M.; Morris, Gordon A.

In: Current Opinion in Food Science, Vol. 4, 01.08.2015, p. 13-18.

Research output: Contribution to journalReview article

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