The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review

Plant polysaccharides, as prebiotics, fat substitutes, stabilizers, thickeners, gelling agents, thickeners and emulsifiers, have been immensely studied for improving the texture, taste and stability of fermented foods. However, their biological activities in fermented foods are not yet properly addr...

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Detalles Bibliográficos
Autores principales: Niyigaba, Theoneste, Liu, Diru, Habimana, Jean de Dieu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701727/
https://www.ncbi.nlm.nih.gov/pubmed/34945554
http://dx.doi.org/10.3390/foods10123004
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author Niyigaba, Theoneste
Liu, Diru
Habimana, Jean de Dieu
author_facet Niyigaba, Theoneste
Liu, Diru
Habimana, Jean de Dieu
author_sort Niyigaba, Theoneste
collection PubMed
description Plant polysaccharides, as prebiotics, fat substitutes, stabilizers, thickeners, gelling agents, thickeners and emulsifiers, have been immensely studied for improving the texture, taste and stability of fermented foods. However, their biological activities in fermented foods are not yet properly addressed in the literature. This review summarizes the classification, chemical structure, extraction and purification methods of plant polysaccharides, investigates their functionalities in fermented foods, especially the biological activities and health benefits. This review may provide references for the development of innovative fermented foods containing plant polysaccharides that are beneficial to health.
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spelling pubmed-87017272021-12-24 The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review Niyigaba, Theoneste Liu, Diru Habimana, Jean de Dieu Foods Review Plant polysaccharides, as prebiotics, fat substitutes, stabilizers, thickeners, gelling agents, thickeners and emulsifiers, have been immensely studied for improving the texture, taste and stability of fermented foods. However, their biological activities in fermented foods are not yet properly addressed in the literature. This review summarizes the classification, chemical structure, extraction and purification methods of plant polysaccharides, investigates their functionalities in fermented foods, especially the biological activities and health benefits. This review may provide references for the development of innovative fermented foods containing plant polysaccharides that are beneficial to health. MDPI 2021-12-04 /pmc/articles/PMC8701727/ /pubmed/34945554 http://dx.doi.org/10.3390/foods10123004 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Niyigaba, Theoneste
Liu, Diru
Habimana, Jean de Dieu
The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review
title The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review
title_full The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review
title_fullStr The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review
title_full_unstemmed The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review
title_short The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review
title_sort extraction, functionalities and applications of plant polysaccharides in fermented foods: a review
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701727/
https://www.ncbi.nlm.nih.gov/pubmed/34945554
http://dx.doi.org/10.3390/foods10123004
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