Functionality improvement of ready to eat cook foods using microbial exo polysaccharides

Abstract

The increasing demand for the novel food products and ingredients with newlinehealth benefits has obtained attention in the recent decades leading to the newlineexploitation of potential food ingredients for functional applications. Microbial newlinepolysaccharides (MP) are mostly extracellular polymers secreted by a variety newlineof microbes having hydrocolloid properties. These microbial newlineexopolysaccharides (MEPS) are recognized as a renewable and most newlinesignificant source of compounds (stabilizers, thickeners, texturizers, gelling newlineagents and so on) with diversified applications in various fields including food newlineformulations, nutraceuticals, cosmetics etc., By understanding and utilizing the newlineinherent characteristics of these polysaccharides, it is evident that it is possible newlineto improve and expand the potential of new food ingredients in the industry, newlinewhich holds exciting prospects. The increasing market capacity, research newlineinterest and health benefits of these MEPS necessities to understand the newlineimportance to further explore the functional behaviour of industrially important newlineMEPS. The aim of the current study was to explore the functional properties of newlinegellan, pullulan and xanthan, exhibiting the prospective features for suitable newlinefood applications. Additionally, growth stimulation of probiotic organisms in newlinegut can explain the functional and metabolic benefits of these soluble newlinepolysaccharides upon formation of fermentative products in the large intestine. newlineInvestigating and applying the characteristics of the polysaccharides taken, newlinethree product formulations and their functionality improvement were studied newlineand discussed. The characterization of the MEPS pullulan, xanthan and gellan newlinegum and their potential in limiting nutrient digestion, availability and newlinepromoting the growth of probiotics in the gut was studied. newline newline