Open AccessExopolysaccharides and their Applications in Food Processing Industries
Author(s) -
Nisha Suryawanshi,
Sweta Naik,
Satya Eswari Jujjawarapu
Publication year - 2022
Publication title -
food science and applied biotechnology
Language(s) - English
Resource type - Journals
ISSN - 2603-3380
DOI - 10.30721/fsab2022.v5.i1.165
Subject(s) - food science , xanthan gum , food spoilage , food industry , food processing , curdlan , biochemical engineering , nisin , fermentation in food processing , pullulan , fermentation , gellan gum , microbiology and biotechnology , natural food , kefir , rheology , chemistry , polysaccharide , biology , bacteria , materials science , engineering , lactic acid , biochemistry , organic chemistry , antimicrobial , composite material , genetics
Production of exopolysaccharides (EPSs) has been reported in prokaryotes and eukaryotes. Microbial exopolysaccharides have increased interest as another category of microbial products utilized in the pharmaceutical, biomedical, and food industries. Investigators are considering replacing synthetic food stabilizers with organic ones by investigating EPS in fermentation-based dairy industries. Particularly for the enhancement of the rheology of fermented food items, EPS is being used. EPSs are considered a natural texturizer and a good alternative for other artificial or new biopolymers utilized in foodstuff as a gelling agent and for suspending and thickening food. These EPS are used abundantly in fermented food and dairy industrials for quality improvement. The main microbial exopolysaccharides viz. dextran, xanthan, pullulan, gellan, curdlan, and scleroglucan have a versatile reputation and various food processing applications in industries. The review discusses the distinctive physical properties of EPSs that mainly determine their application in food industries and the health benefits of EPSs.