Using polysaccharides for the enhancement of functionality of foods: A review
Rea, Mary C.
Food functional ingredients
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CitationLu, X., Chen, J., Guo, Z., Zheng, Y., Rea, M., Su, H., Zheng, X., Zheng, B. and Miao, S. Using polysaccharides for the enhancement of functionality of foods: A review. Trends in Food Science & Technology, 2019, 86, 311-327. doi: https://doi.org/10.1016/j.tifs.2019.02.024
AbstractBackground: Flavor, taste and functional ingredients are important ingredients of food, but they are easily lost or react during heating and are not stable. Carbohydrate-carbohydrate interactions (CCIs) and carbohydrate-protein interactions (CPIs) are involved in a variety of regulatory biological processes in nature, including cell differentiation, proliferation, adhesion, inflammation and immune responses. Polysaccharides have high molecular weights and many intramolecular hydrogen bonds, can be easily modified chemically and biochemically to enhance bioadhesive and biostability of tissues. Therefore, polysaccharides are the foundation for building complex and stable biosystems that are non-toxic with highydrophilicity and easily biodegradable. Scope and approach: In this review, we summarize the principles and applications of polysaccharide delivery systems in a variety of foods. Key findings and conclusions: This review focuses on the self-assembly of carbohydrates with complex structures and discusses the latest advances in self-assembly systems. The host-guest complexes formed by polyvalent sugar conjugates have the potential to provide, control or target delivery or release systems. They can also extend the shelf life of food and prevent oxidation and isomerization during food storage. Moreover, very few studies have outlined a comprehensive overview of the use of various types of food polysaccharide matrixes for the assembly and protection of food ingredients, which is a very important area for further study.
FunderNational Natural Science Foundation of China; China-Ireland International Cooperation Centre; Science and Technology Major Project of Fujian Province; Natural Science Foundation of Fujian Province; Spark Plan; Fujian Agriculture and Forestry University; Fujian Province University
Grant Number31601473; KXGH17001; 2018NZ0003-1; 2018J01697; 2017S0008; 612014042; KF2015099; cxtd12009; 2012–03
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