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

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...

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Published inCritical reviews in food science and nutrition Vol. 64; no. 33; pp. 13024 - 13044
Main Authors Guo, Huan, Liu, Hong-Yan, Li, Hang, Wu, Ding-Tao, Zhong, Linda L. D., Gan, Ren-You, Gao, Hong
Format Journal Article
LanguageEnglish
Published United States Taylor & Francis 16.12.2024
Taylor & Francis Ltd
Subjects
Biological activity
Biological effects
Biological properties
Cell walls
Chemical composition
Chemical Phenomena
Composition effects
Desiccation - methods
Drying
Food composition
Food Handling - methods
Food plants
food science
Microwaves
molecular mechanisms
Molecular structure
nutrition
Physicochemical properties
Plant extracts
plant polysaccharides
Plants - chemistry
Polysaccharides
Polysaccharides - chemistry
radio waves
Raw materials
Saccharides
structural properties
structure-activity relationships
Structure-function relationships
temperature
Biological properties
structural properties
molecular mechanisms
drying
plant polysaccharides
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Abstract 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.
AbstractList 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.
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.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.
Author Liu, Hong-Yan
Li, Hang
Gao, Hong
Wu, Ding-Tao
Gan, Ren-You
Guo, Huan
Zhong, Linda L. D.
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plant polysaccharides
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Snippet Plant polysaccharides, as significant functional macromolecules with diverse biological properties, are currently receiving increasing attention. Drying...
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SubjectTerms Biological activity
Biological effects
Biological properties
Cell walls
Chemical composition
Chemical Phenomena
Composition effects
Desiccation - methods
Drying
Food composition
Food Handling - methods
Food plants
food science
Microwaves
molecular mechanisms
Molecular structure
nutrition
Physicochemical properties
Plant extracts
plant polysaccharides
Plants - chemistry
Polysaccharides
Polysaccharides - chemistry
radio waves
Raw materials
Saccharides
structural properties
structure-activity relationships
Structure-function relationships
temperature
Title Recent advances in the influences of drying technologies on physicochemical properties and biological activities of plant polysaccharides
URI https://www.tandfonline.com/doi/abs/10.1080/10408398.2023.2259983
https://www.ncbi.nlm.nih.gov/pubmed/37778371
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https://www.proquest.com/docview/2871655720
https://www.proquest.com/docview/3154255920
Volume 64
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