Aug 2026· Comprehensive Reviews in Food Science and Food Safety· Vol 25 5, pp.
e70597
· 0 citations· 120 references
Medicine
Abstract
Pectin-protein complexes have emerged as promising functional ingredients in texture-modified foods (TMF) due to their multifunctional roles in gelation, emulsification, and water retention. These properties enable the design of customized textures for applications such as dysphagia-friendly products, plant-based meat analogs, and 3D food printing. However, their broader utilization remains limited by an incomplete understanding of formation mechanisms, regulatory factors, and challenges related to stability and industrial scalability. This review summarizes the formation mechanisms of pectin-protein complexes, including phase behavior, preparation approaches, interaction forces, and key factors influencing texture development. Their functional properties and applications in five representative areas (dysphagia-oriented foods, 3D printing structures, encapsulation systems, plant-based analogs, and fat replacers) are discussed. Recent advances highlighting structure-function relationships between molecular interactions and macroscopic textural properties are critically evaluated, along with the translational gap between fundamental research and scalable production. The formation of pectin-protein complexes is mainly governed by intermolecular forces such as electrostatic interactions, hydrophobic interactions, hydrogen bonding, and covalent cross-linking. These interactions can be regulated by adjusting pH, ionic strength, temperature, enzymatic treatment, and processing conditions, thereby controlling supramolecular structure, stability, and sensory attributes. Although pectin-protein complexes offer significant potential for texture engineering, industrial application is hindered by raw material variability, limited processing control, and economic considerations. Future research should focus on clarifying molecular mechanisms, establishing selection criteria for pectin, and developing sustainable extraction strategies to facilitate large-scale implementation.
The transition toward sustainable food packaging has driven intensified research into bio-based materials capable of reducing dependence on conventional plastics. Functional amyloid protein nanofibrils (PNFs) have emerged as a novel class of supramolecular biomaterials owing to their highly ordered β-sheet-rich structures. PNFs can be derived from multiple protein sources, including dairy, plant, egg, and underutilized agro-industrial protein sources, thereby supporting resource valorization and integration into the circular bioeconomy. PNFs exhibit great mechanical strength, barrier properties, and intrinsic biocompatibility. This review systematically analyzes recent advances in PNF-based materials for food packaging applications. It covers fundamental aspects of PNF molecular structure, self-assembly mechanisms, and fibrillation kinetics, along with fabrication and film-forming strategies. The influence of processing routes on mechanical, thermal, and barrier properties is critically discussed. In addition, emerging approaches for imparting active and smart functionalities are evaluated. It also identifies and covers the core challenges to scaling up production, safety, regulation, and public perception, and map out pathways for industrial adoption. PNF-based films exhibit outstanding mechanical performance and gas barrier properties, often exceeding those of conventional biopolymer packaging materials, while maintaining biodegradability. Despite these advantages, industrial translation is limited by processing efficiency and regulatory uncertainties. Future research should focus on scalable continuous fibrillation, low-cost protein side streams, hybrid composite systems, bioactive/smart functionalities, pilot-scale validation, and circular economy approaches for next-generation edible and biodegradable packaging solutions.
Priyadharshini S. R., R. Mahendran· Comprehensive Reviews in Foo...· 0 citations
In plant-based foods, polysaccharides rarely exist in isolation. During plant growth, processing, and storage, they can bind to or associate with proteins, polyphenols, lipids, metal ions, and small molecules via covalent or non-covalent interactions, forming plant-derived polysaccharide conjugates (PPCs). These conjugates play important roles in determining food structure, sensory attributes, and nutritional functionality. Although many studies have focused on purified polysaccharides or model biopolymer systems, naturally occurring PPCs in plant-based foods and their multifunctional roles remain insufficiently explored. This review discusses PPCs formed within plant tissues or generated during food processing, summarizing their major types, structural features, and formation pathways, and highlighting how conjugation modulates conformation, charge distribution, hydration, and self-assembly. Particular attention is given to their roles in regulating color stability, aroma generation and retention, taste perception (including bitterness masking and astringency reduction), and texture formation in foods such as wines, yogurts, low-fat creams, plant-based meat analogs, and active packaging films. In addition, their contributions to oxidative stability, gut microbiota modulation, glycemic response, and antitumor potential are discussed from a food science perspective. Finally, current analytical challenges, regulatory considerations, and technological limitations that hinder scale-up and industrial application are critically evaluated. By linking PPC structure with effects on taste, nutrition, and processing behavior, this review highlights their potential for developing foods that are healthier, more stable, and more palatable.
Jinrui Liu, Yanqing Zhang, Xiaotong Zhao et al.· Comprehensive Reviews in Foo...· 0 citations
Polysaccharide hydrocolloids are fundamental to modern food design because their molecular architecture dictates techno‐functional performance. This review synthesizes current knowledge on sources, structural features and functional roles, establishing clear links between monomer identity, substitution patterns (degree of esterification, sulfation, acetylation), molar‐mass distributions and hydration, rheology, gelation and interfacial behavior. Integrated characterization using SEC‐MALS, HPAEC‐PAD, 1D/2D NMR, scattering, rheology, tribology and interfacial measurements enables predictive performance specifications. Application spaces include beverages, cultured matrices, gel confectionery, emulsions, encapsulation and edible films. Performance is interpreted stepwise: viscosity facilitates product transport and stability during processing and storage, while gut fermentation of non‐digestible fractions produces short‐chain fatty acids with health implications. Stability and packaging are evaluated using accelerated protocols, acceptance criteria and barrier targets. Sustainability is assessed using life cycle metrics (ISO 14040/14044) and circular feedstocks from intensified extraction routes. Key industrial translation issues include mixing, heat transfer, fouling, membrane filtration, spray drying and biorefinery integration within techno‐economic reality. Cross‐cutting challenges encompass raw material variability, uneven reporting of analytical data, scale‐up limitations of intensified processes, interaction complexity in multicomponent food products and long‐term safety considerations for some modified polymers. Practical recommendations focus on performance‐based specifications, harmonized analytics, shelf‐life model integration with packaging, solvent loop closure verification for green processes and dataset standardization with sharing to enable predictive formulation and credible sustainability claims.
C. Osei Tutu, R. Acheampong, P. Akonor et al.· Journal of food process engi...· 0 citations
Meat products, as an important component of the human diet, have attracted widespread attention due to their high nutritional value. However, they often face challenges such as allergenicity, short shelf life, and nutritional loss. In recent years, the interaction between natural polysaccharides and muscle proteins (MP) to improve functional properties has emerged rapidly, demonstrating significant potential in MP modification. Natural polysaccharides are renewable, safe, highly biocompatible, and possess excellent biological activities. They can form MP-polysaccharide complexes through covalent and/or non-covalent interactions with MP. The formation of these complexes can improve the health and functional properties of MP, such as enhanced antioxidant activity, solubility, emulsifying properties, reduced allergenicity, foaming properties, and thermal stability. This review systematically summarizes the categories and functional properties of natural polysaccharides, with a focus on their applications in improving meat product texture, water-holding capacity, emulsification, and extending shelf life. Natural polysaccharide-protein complexes can significantly enhance the density of gel networks and improve product sensory and nutritional value while meeting consumer demands for low-fat, low-salt healthy foods. Furthermore, the antioxidant and antimicrobial properties of natural polysaccharides provide feasible alternatives to traditional preservatives, which conform to the industrial trends of clean label and sustainable development.
Unknown authors· Food Quality and Safety· 0 citations
The transition toward a circular economy has established biodegradable polymer composites as a critical platform for active food packaging. This review systematically examines the structural design, functional mechanisms, and application performance of natural biopolymer matrices, including polysaccharides and proteins. Physicochemical coupling among polymer-network architecture, interfacial interactions, and active-agent dispersion governs the integration of antimicrobial, antioxidant, gas-barrier, UV-shielding, moisture-regulating, and stimuli-responsive functions. Particular emphasis is placed on controlled mass transfer and release kinetics at active packaging interfaces. Active-agent delivery is governed by molecular diffusion, polymer-network relaxation, carrier structure, and microenvironmental triggers such as pH, humidity, and temperature, which collectively determine the effective concentration and duration of antimicrobial and antioxidant activity. These structure–release–function relationships are further evaluated in high-moisture foods, respiring fruits and vegetables, and low-moisture or lipid-rich products. In addition, this review discusses the major constraints on industrial translation, including the migration and regulatory compliance of intentionally and non-intentionally added substances, nanoparticle safety, environment-dependent biodegradation, life cycle impacts, and thermomechanical challenges associated with continuous processing. Future development should move beyond passive material substitution toward the integrated design of active and intelligent packaging, scalable manufacturing, food-specific performance validation, and multi-objective optimization of functionality, safety, cost, and end-of-life behavior.
Yawei Cai, Na Sun, Qixuan Lin et al.· BioResources· 0 citations
Understanding the interaction between proteins and polysaccharides is fundamental for designing food structures, yet the potential of ultrasound to precisely modulate these interactions has not been systematically reviewed. This review critically examines the mechanistic role of acoustic cavitation and its associated physical and chemical effects in driving the formation of protein-polysaccharide complexes. We highlight how ultrasound-induced shear forces, micro-turbulence, and free radical generation not only accelerate covalent conjugation via the Maillard reaction but also reinforce non-covalent forces, such as hydrophobic interactions, hydrogen bonding, and electrostatic contacts, by inducing conformational changes in biopolymers. These ultrasound-mediated structural modifications result in significantly improved techno-functional properties, including solubility, emulsification, and foaming performance. We further discuss how these enhanced complexes are enabling innovations across emulsion stabilization, gel fabrication, bioactive compound encapsulation, and edible film formation. Finally, we identify critical research priorities, particularly the correlation between ultrasonic parameters and molecular interaction mechanisms, the structural characterization of conjugates, and the evaluation of their safety for food applications. By providing a comprehensive framework that bridges fundamental sonochemistry with food material science, this review positions ultrasound as a versatile and sustainable tool for engineering advanced food systems.
Qiufang Liang, Panpan Cao, Yunxia Du et al.· Ultrasonics sonochemistry· 0 citations
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