http://dr.lib.sjp.ac.lk/handle/123456789/9853 Mon, 29 Dec 2025 06:21:41 GMT 2025-12-29T06:21:41Z http://dr.lib.sjp.ac.lk/handle/123456789/12760 Hydrocolloid and water soluble polymers used in the food industry and their functional properties: a review Jayakody, M. M.; Kaushani, K. G.; Vanniarachchy, M. P. G.; Wijesekara, I. Hydrocolloids in foods play a vital role in developing food systems with enhanced rheology, quality, organoleptic properties and nutritional value in food industry. Hydrocolloids possess the ability to modify viscosity and texture of a food system. Modification of viscosity and texture in a food will directly affect for the sensory attributes of a food product. Enhancement of these attributes leads to increased consumer acceptance towards the developed food product. Hydrocolloids of natural, semi-synthetic and synthetic origin could be used in the food industry. However, natural hydrocolloids are most preferred due to their inherent benefits. Hydrocolloids have the possibility to function as, thickeners, gelling agents, emulsifiers and stabilizers while they also have applications in development of edible films and edible coating formulations. Beside these inherent functional properties, hydrocolloids have become attractive due to their dietary fibre aspect which provide a wide array of health benefits to the consumer. Hence, hydrocolloids act as health promoters by reducing the risk of cardiovascular diseases, reducing the risk of obesity, regulating glycemic response and maintaining colonic health. This review provides a discussion on food hydrocolloids, their basic functionality, properties and applications in food industry Sat, 01 Jan 2022 00:00:00 GMT http://dr.lib.sjp.ac.lk/handle/123456789/12760 2022-01-01T00:00:00Z http://dr.lib.sjp.ac.lk/handle/123456789/12759 Seaweed derived alginate, agar, and carrageenan based edible coatings and films for the food industry: a review Jayakody, M. M.; Vanniarachchy, M. P. G.; Wijesekara, I. Accumulation of non-biodegradable plastics has adversely affected the environment. Hence, there is a need of promoting biodegradable polymer packages as substitutes for non-biodegradable plastic packages. Various studies have focused on utilisation of seaweed-derived polysaccharides in the development of coatings and films because of their renewability and sustainability for food packaging. Alginate, agar, and carrageenan are seaweed-derived polysaccharides that are widely used in the development of coatings and films due to their gelling ability. Alginates are mainly extracted from brown algae. Agar and Carrageenan are extracted from certain types of red algae. These developed coatings could be successfully utilized to extend the shelf life and maintain proper quality parameters of food during the shelf life. Films can be used to partially replace non-biodegradable polymer packages found in the market. Thus, the article reviews the basic information and applications of edible coatings and films from seaweed-derived polysaccharides in the food industry. Fri, 01 Jan 2021 00:00:00 GMT http://dr.lib.sjp.ac.lk/handle/123456789/12759 2021-01-01T00:00:00Z http://dr.lib.sjp.ac.lk/handle/123456789/12757 Mineral Content of Selected Seaweed Varieties in Southern and North Western Sea of Sri Lanka Jayakody, M.M.; Vanniarachchy, M.P.G.; Wijesekara, W.L.I. Seaweeds are a rich source of health beneficial bioactive nutraceuticals and currently, they are under-utilised in Sri Lanka. Thus, this study is to get an idea about the possibility of utilising seaweed in Sri Lankan food industry. In the present study, elemental composition analysis of Ulva fasciata obtained from 3 locations Mirissa (5°56/40.5// N: 80°27/20.2// E), Point Dondra (5°55/45.7// N: 80°35/02.5// E) and Galle (6°02/01.1// N: 80°12/52.2// E) and red algae varieties Gracilaria edulis and Gracilaria sp. obtained from Kalpitiya (8°15/40.8// N: 79°46/33.9// E and 8°13/35.0// N: 79°43/34.8// E) respectively. The elemental analysis was carried using X-ray fluorescence (XRF) analyzer. The results revealed that the predominant mineral of U. fasciata obtained from the 3 locations and Gracilaria sp. as calcium. While the predominant mineral in G. edulis was potassium. All the 5 varieties have various concentrations of elements such as K, Ca, Mn, Fe, Cu and Zn. Significantly high lead content was observed in U. fasciata obtained from Point Dondra. The elemental compositions showed variations among the same species obtained from different locations. The results also revealed that seaweed is a good source of certain essential and trace minerals. Fri, 01 Jan 2021 00:00:00 GMT http://dr.lib.sjp.ac.lk/handle/123456789/12757 2021-01-01T00:00:00Z http://dr.lib.sjp.ac.lk/handle/123456789/12756 Application of Alginate and Agar-based Edible Coatings to Pre-cut Jackfruit and Evaluation of the Flavor Compounds of Coated Pre-cut Jackfruit during Refrigerated Storage. Jayakody, M. M.; Vanniarachchy, M. P. G.; Wijesekara, I. Jackfruit (Artocarpus heterophyllus Lam) is in high demand by Asians. It is large and difficult to peel, therefore, consumers prefer to buy jackfruit as a ready to cook product. Jackfruit is highly perishable. It ripens faster during the shelf life, and soon become unfit for cooking. Development of volatile compounds which contribute to flavour and aroma takes place during the ripening process. The aim of this study was to investigate the effect of application of 1% alginate-based and agar-based edible coatings on retention of volatile compounds developed in pre-cut jackfruit during a shelf life of 5 days under refrigerated conditions (6+10C). The alginate coating was developed by dissolving alginate and glycerol in distilled water. CaCl2 was used as a cross-linking agent in the alginate-based coating. The agar coating was also developed by dissolving agar and glycerol in water. Jackfruit of initial brix 6.23 + 0.39 were selected for the study. Volatile compounds were detected by SPME-GC-MS technique on a DB-225MS column in uncoated, alginate coated and agar coated jackfruit on the 2nd day and 5th day of the shelf life. Esters, benzenic derivatives, pyridine derivatives, volatile alkanes, volatile alkenes, terpenes, aldehydes, ketones and alcohols were detected during the analysis. Compounds which were detected only from alginate coated samples were 1,2-dichlorobenzene, dimethyl(4- bromo-phenoxy)pentadecyloxy silane, 1,4-dihydro-1,4- methanonaphthalene, 4-(1-methyl-2-pyrrolyl)-2,6- diphenylpyridine, vanillin, trans-octahydro-1H-inden-1-one, and dimethyl-silanediol. These can be attributed as volatile compounds related to alginate. Compounds like 2,5-bis(1,1- dimethylethyl)phenol, tetradecanal, hexadecanal and transdodec- 5-enal were only detected from agar coated samples. These can be attributed as volatile compounds related to agar. Volatile compounds like 6-methyl-2-heptanone, naphthalene, tridecane, tetradecane, pentadecane and hexadecane were lost from the uncoated jackfruit sample during the shelf life and these compounds could be preserved in pre-cut jackfruit by the applied alginate and agar coatings. Fri, 01 Jan 2021 00:00:00 GMT http://dr.lib.sjp.ac.lk/handle/123456789/12756 2021-01-01T00:00:00Z