Aug 2026· Journal of food process engineering· 1 citation· 210 references
Abstract
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.
Global shifts in protein supply and demand are reshaping food systems toward sustainability and multifunctionality. Benefiting from its microbial biosynthesis advantage, balanced amino acid profile, and tunable molecular structure, yeast protein exhibits distinctive interfacial, colloidal, and bioactive functionalities...
Polyphenols are increasingly explored as functional components in active and intelligent food preservation systems because of their antioxidant, antimicrobial, and sensing properties. However, their practical performance remains highly variable due to differences in molecular structure, instability under realistic st...
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Gellan gum (GG) is an anionic microbial polysaccharide widely used in foods because of its efficient gelation, thermal stability, and ion-responsive structuring. However, the contrasting limitations of high- and low-acyl GG, together with their sensitivity to molecular weight, ions, pH, thermal history, and food-matrix...
Yong Zhou, Shi-Yi Chen, Yan Jiang et al.· Foods· 0 citations
Plant mucilage is considered here as a tunable polysaccharide platform for drug delivery within a circular approach to materials and manufacturing. Its biphasic architecture of neutral arabinoxylan domains interwoven with an uronate-rich pectic matrix governs hydration, gelation, viscoelastic behavior, and mucoadhesion...
Jirapornchai Suksaeree, P. Maneewattanapinyo· The Scientist· 0 citations
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...
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This review synthesizes recent advances in physical processing of aquatic gel systems from a process-structure-function perspective, comparing the mechanisms, benefits, and limitations of major technologies.
Yantong Li, Ce-Wen Yang, Xin-Yi Zhang et al.· Comprehensive Reviews in Foo...· 0 citations
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