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Recent advances in the influences of drying technologies on physicochemical properties and biological activities of plant polysaccharides

文献类型：期刊论文

作者Guo, Huan1,2,3; Liu, Hong-Yan3; Li, Hang4; Wu, Ding-Tao5; Zhong, Linda L. D.6; Gan, Ren-You7; Gao, Hong1,2
刊名CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
出版日期2023-09-23
页码21
关键词Biological properties drying molecular mechanisms plant polysaccharides structural properties
ISSN号1040-8398
DOI10.1080/10408398.2023.2259983
通讯作者Gan, Ren-You(ganry@sifbi.a-star.edu.sg) ; Gao, Hong(gao523@hotmail.com)
英文摘要Plant polysaccharides, as significant functional macromolecules with diverse biological properties, are currently receiving increasing attention. Drying technologies play a pivotal role in the research, development, and application of various foods and plant polysaccharides. The chemical composition, structure, and function of extracted polysaccharides are significantly influenced by different drying technologies (e.g., microwave, infrared, and radio frequency) and conditions (e.g., temperature). This study discusses and compares the principles, advantages, disadvantages, and effects of different drying processes on the chemical composition as well as structural and biological properties of plant polysaccharides. In most plant-based raw materials, molecular degradation, molecular aggregation phenomena along with intermolecular interactions occurring within cell wall components and cell contents during drying represent primary mechanisms leading to variations in chemical composition and structures of polysaccharides. These differences further impact their biological properties. The biological properties of polysaccharides are determined by a combination of multiple relevant factors rather than a single factor alone. This review not only provides insights into selecting appropriate drying processes to obtaining highly bioactive plant polysaccharides but also offers a fundamental theoretical basis for the structure-function relationship of these compounds.
WOS关键词CELL-WALL POLYSACCHARIDES ; ANTIOXIDANT ACTIVITY ; STRUCTURAL CHARACTERISTICS ; INFRARED RADIATION ; PREBIOTIC ACTIVITY ; LENTINUS-EDODES ; L. ; BEHAVIOR ; FERMENTATION ; MICROWAVE
资助项目National Natural Science Foundation of China[32072321] ; Science and Technology Plan Project of Sichuan Province of China[2022ZHXC0107] ; Sichuan University and Luzhou City Strategic Cooperation Project[2021CDLZ-20] ; Sichuan University and Dazhou City Strategic Cooperation Project[2021CDDZ-18] ; Local Financial Funds of National Agricultural Science and Technology Center, Chengdu[NASC2023ST04] ; Agricultural Science and Technology Innovation Program[ASTIP-IUA-2023003]
WOS研究方向Food Science & Technology ; Nutrition & Dietetics
语种英语
WOS记录号WOS:001076735500001
出版者TAYLOR & FRANCIS INC
源URL[http://ir.qdio.ac.cn/handle/337002/181755]  
专题海洋研究所_实验海洋生物学重点实验室
通讯作者Gan, Ren-You; Gao, Hong
作者单位1.Sichuan Univ, Coll Biomass Sci & Engn, Chengdu, Peoples R China
2.Sichuan Univ, Hlth Food Evaluat Res Ctr, Chengdu, Peoples R China
3.Chinese Acad Agr Sci, Inst Urban Agr, Res Ctr Plants & Human Hlth, Natl Agr Sci & Technol Ctr, Chengdu, Peoples R China
4.Chinese Acad Sci, Inst Oceanol, Ctr Ocean Mega Sci, CAS & Shandong Prov Key Lab Expt Marine Biol, Qingdao, Peoples R China
5.Chengdu Univ, Sichuan Engn & Technol Res Ctr Coarse Cereal Indus, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc,Minist Agr & Rural Affa, Chengdu, Peoples R China
6.Nanyang Technol Univ, Sch Biol Sci, Biomed Sci & Chinese Med, Singapore, Singapore
7.ASTAR, Singapore Inst Food & Biotechnol Innovat SIFBI, Singapore, Singapore
推荐引用方式
GB/T 7714		 Guo, Huan,Liu, Hong-Yan,Li, Hang,et al. Recent advances in the influences of drying technologies on physicochemical properties and biological activities of plant polysaccharides[J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2023:21.
APA Guo, Huan.,Liu, Hong-Yan.,Li, Hang.,Wu, Ding-Tao.,Zhong, Linda L. D..,...&Gao, Hong.(2023).Recent advances in the influences of drying technologies on physicochemical properties and biological activities of plant polysaccharides.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,21.
MLA Guo, Huan,et al."Recent advances in the influences of drying technologies on physicochemical properties and biological activities of plant polysaccharides".CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023):21.

入库方式： OAI收割

来源：海洋研究所

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