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

Abstract

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.

Novel Hydrocolloids Obtained from Mango (Mangifera indica) var. Hilaza: Chemical, Physicochemical, Techno-Functional, and Structural Characteristics

“…The biopolymeric structures present a hydroxyl group which increases the hydrophilic capacity, producing viscous aqueous dispersions. The characteristics of hydrocolloids allow their use as dietary fibers, thickeners, gelling agents, emulsifiers, stabilizers, fat substitutes, clarifying agents, flocculating agents, and clouding agents [ 2 ]. In addition, hydrocolloids have applications in research and industrial areas to develop edible films, encapsulating properties, and substance crystallization inhibitors, allowing them to be used in beverages, confectionery, dairy-based products, and bakeries [ 3 , 4 ].…”

Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese

“…Furthermore, the observed results were compared with those of Zhang [8] who investigated the effect of inulin on Lactobacillus plantarum survivability as well as the physicochemical and sensory characteristics and gave it the same mouthfeel and texture as full-fat cheese of cheddar cheese. Inulin is especially suitable for substituting fat in lowfat cheese due to its interaction with whey protein and caseinates, as it may contribute to the strengthening of the texture of the cheese as well as its ability to maintain the aqueous phase structure, enhancing the creamy mouth texture [29]. On the other hand, Salvatore [30] discovered that adding inulin improved texture in low-fat cheese by reducing hardness and gumminess while keeping cohesiveness, adhesiveness, and springiness.…”

Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation

“…The increase in total sugar levels was mainly due to N. aurantialba metabolism, which utilized a large amount of glucose as a matrix to generate 8.68 g/L of NAPS (Table 1 and Figure S1). Because of their unique health properties, polysaccharides are frequently used to improve the health value of beverages [49]. In Caenorhabditis elegans, a beverage rich in polysaccharides of Cyclocarya paliurus can protect against oxidative stress and reduce fat deposition without affecting critical physiological activities [50].…”