Recent Advances in the Production of Exopolysaccharide (EPS) from <i>Lactobacillus</i> spp. and Its Application in the Food Industry: A Review

Exopolysaccharide (EPS) show remarkable properties in various food applications. In this review paper, EPS composition, structural characterization, biosynthesis pathways, and recent advancements in the context of application of EPS-producing <i>Lactobacillus</i> spp. in different food i...

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Autores principales:	Amna Bibi, Yongai Xiong, Muhammad Shahid Riaz Rajoka, Hafiza Mahreen Mehwish, Emanuele Radicetti, Muhammad Umair, Mahtab Shoukat, Muhammad Kashif Iqbal Khan, Rana Muhammad Aadil
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	exopolysaccharide (EPS)-producing <i>Lactobacillus</i> rheological activity functional foods texture and flavor enhancement fermentation yoghurt Environmental effects of industries and plants TD194-195 Renewable energy sources TJ807-830 Environmental sciences GE1-350
Acceso en línea:	https://doaj.org/article/0ddd6d7ec8f445a699806ac816ce39f1
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spelling	oai:doaj.org-article:0ddd6d7ec8f445a699806ac816ce39f12021-11-25T19:00:58ZRecent Advances in the Production of Exopolysaccharide (EPS) from <i>Lactobacillus</i> spp. and Its Application in the Food Industry: A Review10.3390/su1322124292071-1050https://doaj.org/article/0ddd6d7ec8f445a699806ac816ce39f12021-11-01T00:00:00Zhttps://www.mdpi.com/2071-1050/13/22/12429https://doaj.org/toc/2071-1050Exopolysaccharide (EPS) show remarkable properties in various food applications. In this review paper, EPS composition, structural characterization, biosynthesis pathways, and recent advancements in the context of application of EPS-producing <i>Lactobacillus</i> spp. in different food industries are discussed. Various chemical and physical properties of <i>Lactobacillus</i> EPS, such as the structural, rheological, and shelf-life enhancement of different food products, are mentioned. Moreover, EPSs play a characteristic role in starter culture techniques, yogurt production, immunomodulation, and potential prebiotics. It has been seen that the wastes of fermented and non-fermented products are used as biological food for EPS extraction. The main capabilities of probiotics are the use of EPS for technological properties such as texture and flavor enhancement, juiciness, and water holding capacities of specific food products. For these reasons, EPSs are used in functional and fermented food products to enhance the healthy activity of the human digestive system as well as for the benefit of the food industry to lower product damage and increase consumer demand. Additionally, some pseudocereals such as amaranth and quinoa that produce EPS also play an important role in improving the organoleptic properties of food-grade products. In conclusion, more attention should be given to sustainable extraction techniques of LAB EPS to enhance structural and functional use in the developmental process of food products to meet consumer preferences.Amna BibiYongai XiongMuhammad Shahid Riaz RajokaHafiza Mahreen MehwishEmanuele RadicettiMuhammad UmairMahtab ShoukatMuhammad Kashif Iqbal KhanRana Muhammad AadilMDPI AGarticleexopolysaccharide (EPS)-producing <i>Lactobacillus</i>rheological activityfunctional foodstexture and flavor enhancementfermentationyoghurtEnvironmental effects of industries and plantsTD194-195Renewable energy sourcesTJ807-830Environmental sciencesGE1-350ENSustainability, Vol 13, Iss 12429, p 12429 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	exopolysaccharide (EPS)-producing <i>Lactobacillus</i> rheological activity functional foods texture and flavor enhancement fermentation yoghurt Environmental effects of industries and plants TD194-195 Renewable energy sources TJ807-830 Environmental sciences GE1-350
spellingShingle	exopolysaccharide (EPS)-producing <i>Lactobacillus</i> rheological activity functional foods texture and flavor enhancement fermentation yoghurt Environmental effects of industries and plants TD194-195 Renewable energy sources TJ807-830 Environmental sciences GE1-350 Amna Bibi Yongai Xiong Muhammad Shahid Riaz Rajoka Hafiza Mahreen Mehwish Emanuele Radicetti Muhammad Umair Mahtab Shoukat Muhammad Kashif Iqbal Khan Rana Muhammad Aadil Recent Advances in the Production of Exopolysaccharide (EPS) from <i>Lactobacillus</i> spp. and Its Application in the Food Industry: A Review
description	Exopolysaccharide (EPS) show remarkable properties in various food applications. In this review paper, EPS composition, structural characterization, biosynthesis pathways, and recent advancements in the context of application of EPS-producing <i>Lactobacillus</i> spp. in different food industries are discussed. Various chemical and physical properties of <i>Lactobacillus</i> EPS, such as the structural, rheological, and shelf-life enhancement of different food products, are mentioned. Moreover, EPSs play a characteristic role in starter culture techniques, yogurt production, immunomodulation, and potential prebiotics. It has been seen that the wastes of fermented and non-fermented products are used as biological food for EPS extraction. The main capabilities of probiotics are the use of EPS for technological properties such as texture and flavor enhancement, juiciness, and water holding capacities of specific food products. For these reasons, EPSs are used in functional and fermented food products to enhance the healthy activity of the human digestive system as well as for the benefit of the food industry to lower product damage and increase consumer demand. Additionally, some pseudocereals such as amaranth and quinoa that produce EPS also play an important role in improving the organoleptic properties of food-grade products. In conclusion, more attention should be given to sustainable extraction techniques of LAB EPS to enhance structural and functional use in the developmental process of food products to meet consumer preferences.
format	article
author	Amna Bibi Yongai Xiong Muhammad Shahid Riaz Rajoka Hafiza Mahreen Mehwish Emanuele Radicetti Muhammad Umair Mahtab Shoukat Muhammad Kashif Iqbal Khan Rana Muhammad Aadil
author_facet	Amna Bibi Yongai Xiong Muhammad Shahid Riaz Rajoka Hafiza Mahreen Mehwish Emanuele Radicetti Muhammad Umair Mahtab Shoukat Muhammad Kashif Iqbal Khan Rana Muhammad Aadil
author_sort	Amna Bibi
title	Recent Advances in the Production of Exopolysaccharide (EPS) from <i>Lactobacillus</i> spp. and Its Application in the Food Industry: A Review
title_short	Recent Advances in the Production of Exopolysaccharide (EPS) from <i>Lactobacillus</i> spp. and Its Application in the Food Industry: A Review
title_full	Recent Advances in the Production of Exopolysaccharide (EPS) from <i>Lactobacillus</i> spp. and Its Application in the Food Industry: A Review
title_fullStr	Recent Advances in the Production of Exopolysaccharide (EPS) from <i>Lactobacillus</i> spp. and Its Application in the Food Industry: A Review
title_full_unstemmed	Recent Advances in the Production of Exopolysaccharide (EPS) from <i>Lactobacillus</i> spp. and Its Application in the Food Industry: A Review
title_sort	recent advances in the production of exopolysaccharide (eps) from <i>lactobacillus</i> spp. and its application in the food industry: a review
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/0ddd6d7ec8f445a699806ac816ce39f1
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Recent Advances in the Production of Exopolysaccharide (EPS) from <i>Lactobacillus</i> spp. and Its Application in the Food Industry: A Review

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