Microbial Polysaccharides in Food Industry: Production, Applications, Legislative and Toxicological Affairs
Tanveer Singh
University Institute of Agriculture Science, Chandigarh University, Mohali 140413, Punjab, India.
Reshu Rajput *
University Institute of Agriculture Science, Chandigarh University, Mohali 140413, Punjab, India.
*Author to whom correspondence should be addressed.
Abstract
Microbial polysaccharides, including exopolysaccharides (EPS)’ plays significant roles in various industries due to their functional properties. This review discusses the extraction and purification techniques of microbial polysaccharides from bacteria, emphasizing centrifugation, ultracentrifugation, heat treatment and specific chemical treatments based on the polysaccharide’s association with cells. Techniques vary depending on whether the polysaccharides are capsular or slime forming. Notable microbial polysaccharides such as dextran, curdlan, xanthan, alginic acid, bacterial cellulose, levanand algal polysaccharides highlighted, detailing their sources, applications, and benefits in food production, stabilization, and thickening. The diverse application of these polysaccharides underlines their importance in food technology and other industries, their potential for innovation in product formulation and quality enhancement.
Keywords: Polysaccharides, medical applications, cellulose, glycosaminoglycans