Recent Advances in the Production of Exopolysaccharide (EPS) from Lactobacillus spp. and Its Application in the Food Industry: A Review
| Autor: | Muhammad Umair, Muhammad Shahid Riaz Rajoka, Rana Muhammad Aadil, Mahtab Shoukat, Emanuele Radicetti, Muhammad Kashif Iqbal Khan, Hafiza Mahreen Mehwish, Amna Bibi, Yongai Xiong |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Food industry
Geography Planning and Development Organoleptic TJ807-830 Context (language use) Amaranth Management Monitoring Policy and Law Biology TD194-195 Renewable energy sources exopolysaccharide (EPS)-producing Lactobacillus chemistry.chemical_compound Economica Starter Lactobacillus GE1-350 Food science fermentation yoghurt Fermentation in food processing exopolysaccharide (EPS)‐producing Lactobacillus rheological activity functional foods texture and flavor enhancement fermentation yoghurt rheological activity functional foods Flavor Environmental effects of industries and plants LS9_6 exopolysaccharide (EPS)‐producing Lactobacillus Renewable Energy Sustainability and the Environment business.industry Ambientale food and beverages biology.organism_classification Environmental sciences chemistry texture and flavor enhancement business |
| Zdroj: | Sustainability, Vol 13, Iss 12429, p 12429 (2021) |
| ISSN: | 2071-1050 |
| DOI: | 10.3390/su132212429 |
| Popis: | Exopolysaccharide (EPS) show remarkable properties in various food applications. In this review paper, EPS composition, structural characterization, biosynthesis pathways, and recent advancements in the context of application of EPS-producing Lactobacillus spp. in different food industries are discussed. Various chemical and physical properties of Lactobacillus EPS, such as the structural, rheological, and shelf-life enhancement of different food products, are mentioned. Moreover, EPSs play a characteristic role in starter culture techniques, yogurt production, immunomodulation, and potential prebiotics. It has been seen that the wastes of fermented and non-fermented products are used as biological food for EPS extraction. The main capabilities of probiotics are the use of EPS for technological properties such as texture and flavor enhancement, juiciness, and water holding capacities of specific food products. For these reasons, EPSs are used in functional and fermented food products to enhance the healthy activity of the human digestive system as well as for the benefit of the food industry to lower product damage and increase consumer demand. Additionally, some pseudocereals such as amaranth and quinoa that produce EPS also play an important role in improving the organoleptic properties of food-grade products. In conclusion, more attention should be given to sustainable extraction techniques of LAB EPS to enhance structural and functional use in the developmental process of food products to meet consumer preferences. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|