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Advancements in non-starch polysaccharides research for frozen foods and microencapsulation of probiotics

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Abstract

Conventionally used in the food industry as stabilizing, thickening, gelling, and suspending or dispersing agents, non-starch polysaccharides such as xanthan gum are known to improve the texture of certain frozen products. Another polysaccharide that has received significant attention in recent years is chitosan, a natural biopolymer derived from chitin. In the wake of growing interest in finding ideal encapsulating agents for probiotics, non-starch polysaccharides have been investigated. Scattered research can be found on the effect of each individual polysaccharide, but there remains a void in the literature in terms of closely comparing the characteristics of non-starch polysaccharides for these applications, especially when more than one biopolymer is employed. A good understanding of the tools capable of elucidating the underlying mechanisms involved is essential in ushering further development of their applications. Therefore, it is this review’s intention to focus on the selection criteria of non-starch polysaccharides based on their rheological properties, resistance to harsh conditions, and ability to improve sensory quality. A variety of critical tools is also carefully examined with respect to the attainable information crucial to frozen food and microencapsulation applications.

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  1. Department of Nutrition and Food Science, University of Maryland, College Park, MD, 20742, USA

    Pavan Kumar Soma, Patrick D. Williams & Y. Martin Lo

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  1. Pavan Kumar Soma
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  2. Patrick D. Williams
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Correspondence to Y. Martin Lo.

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Dr. Y. Martin Lo, Associate Professor of Food Bioprocess Engineering and Extension Specialist of Food Processing Safety, is the Director of Graduate Program in Food Science at the University of Maryland. Serving as the Editor-in-Chief of the Journal of Food Processing and Preservation, the only ISI-ranked journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, Dr. Lo is recognized by his extensive experiences in the development of novel food processing and preservation technologies. He has established active research programs in value-added applications of food and agriculture byproducts as well as development of whole-cell biosensors for food safety monitoring. Dr. Lo served as the President of the Chinese American Food Society and the Chair of Food Engineering Division in the Institute of Food Technologists (IFT). Dr. Lo was chosen as the 2007–2008 and 2008–2009 Distinguished Lecturer by IFT. Dr. Lo is also known for his efforts in building research-based extension programs. He serves as the Maryland Food Safety HACCP Coordinator for USDA FSIS and is a trainer for international workshops on Good Agriculture Practices (GAPs) while leading the Commercially Sterile Packaged Foods (CSPF) international training program for the Joint Institute of Food Safety and Applied Nutrition (JIFSAN).

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Soma, P.K., Williams, P.D. & Lo, Y.M. Advancements in non-starch polysaccharides research for frozen foods and microencapsulation of probiotics. Front. Chem. Eng. China 3, 413–426 (2009). https://doi.org/10.1007/s11705-009-0254-x

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