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

• Published in: Critical 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
• Language: English
• 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

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...