2021
DOI: 10.1007/978-3-030-75289-7_8
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Exopolysaccharides in Food Processing Industrials

Abstract: Microbial exopolysaccharides are a class of extracellular carbohydrates based on biopolymeric materials produced and secreted by bacteria, yeast, molds, and microalgae. Cellulose, pullulan, xanthan gum, dextran, kefiran, curdlan, emulsan, alginate, gellan, carrageenans, hyaluronic acid, levan, colanic acid, welan, glucuronides, succinoglycans, and mutan are the exopolysaccharides (EPSs) of different microbial origin. Most of the available EPSs are non-toxic, biocompatible, biodegradable, and obtain from renewa… Show more

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Cited by 3 publications
(2 citation statements)
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“…Microbial polymers have been extensively utilized in the food industry as gelling agents, thickeners, emulsifiers, preservatives and coating material with different bioactive properties viz. antimicrobial, antioxidant, shelf life prolongation, antibrowning potential [57]. The antimicrobial activity of exopolysaccharides against six clinically important human pathogens was evaluated and the outcome revealed that it can govern growth inhibition of all six pathogens.…”
Section: Evaluation Of Bioactive Properties Of Eps 271 Antimicrobial ...mentioning
confidence: 99%
“…Microbial polymers have been extensively utilized in the food industry as gelling agents, thickeners, emulsifiers, preservatives and coating material with different bioactive properties viz. antimicrobial, antioxidant, shelf life prolongation, antibrowning potential [57]. The antimicrobial activity of exopolysaccharides against six clinically important human pathogens was evaluated and the outcome revealed that it can govern growth inhibition of all six pathogens.…”
Section: Evaluation Of Bioactive Properties Of Eps 271 Antimicrobial ...mentioning
confidence: 99%
“…Alginates are used in edible films preparation and equally as food additives because of their stabilizing, thickening and gelling properties [26]. Alginate forms stable gels over a wide temperature range and low pH [4]. Their gels are thermo-irreversible [11], which are produced by ionotropic gelation in the presence of divalent calcium cations [7].…”
Section: Introductionmentioning
confidence: 99%