Advances and prospects in the food applications of pectin hydrogels.

Pectin hydrogel is a soft hydrocolloid with multifaceted utilities in the food sector. Substantial knowledge acquired on the gelation mechanisms and structure-function relationship of pectin has led to interesting functions of pectin hydrogel. Food applications of pectin hydrogels can be categorized under four headings: food ingredients/additives, food packaging, bioactive delivery and health management.

Unraveling the science of coffee foam - a comprehensive review.

Coffee foam is the frothy layer that forms above the liquid phase of espresso and instant coffee beverages. While the carbon dioxide formed during roasting is responsible for crema formation in espresso, gasification is the established foaming approach in instant coffee. The protein-like fractions and polysaccharides extracted from roasted coffee promote foamability and foam stability, respectively.

Prebiotics: application in bakery and pasta products.

The concept of functional foods has markedly moved toward gastrointestinal health. The prebiotic approach aims at achieving favorable milieu in the human gut by stimulating beneficial bacteria. Several food products act as substrates for the application of prebiotic substances and bakery products are one such category.