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Advancements in Microbial Polysaccharide Research for Frozen Foods and Microencapsulation of Probiotics

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Advances in Food Process Engineering Research and Applications

Part of the book series: Food Engineering Series ((FSES))

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Abstract

Conventionally used in the food industry as stabilizing, thickening, gelling, and suspending or dispersing agents, microbial polysaccharides such as xanthan gum are known to improve the texture of certain frozen products. The interactions of xanthan with other biopolymers have also received significant attention in recent years. In the wake of growing interest in finding ideal encapsulating agents for probiotics, microbial polysaccharides have been investigated. Scattered research can be found on the effect of each individual polysaccharide; however, there remains a void in the literature to closely compare the characteristics of microbial polysaccharides for these applications, especially when more than one biopolymer is employed. A good understanding of tools capable of elucidating the underlying mechanisms involved is essential in promoting further development of their applications. Therefore, it is this review’s intention to focus on the selection criteria of microbial polysaccharides based on their rheological properties, resistance to harsh conditions, and ability to improve sensory quality. A variety of critical tools is also carefully examined with respect to the attainable information crucial to frozen food and microencapsulation applications.

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Authors and Affiliations

  1. Department of Nutrition and Food Science, University of Maryland, College Park, MD, 20742, USA

    Pavan Kumar Soma, Patrick D. Williams & Y. Martin Lo

  2. Department of Food and Nutrition, Chung-Ang University, Anseoung, 456-756, South Korea

    BoKyung Moon

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  1. Pavan Kumar Soma
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  2. Patrick D. Williams
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  4. Y. Martin Lo
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Correspondence to Y. Martin Lo .

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Editors and Affiliations

  1. Agricultural University of Athens Dept. Food Science & Technology, Athens, Greece

    Stavros Yanniotis

  2. School of Chemical Engineering Laboratory of Food Chemistry and Technol, National Technical University of Athens Division IV-Product and Process Developm, Athens, Greece

    Petros Taoukis

  3. Department of Food Science and Technolog, Agricultural University of Athens, Athens, Greece

    Nikolaos G. Stoforos

  4. Department of Nutrition and Dietetics, Harokopion University, Kallithea, Athens, Greece

    Vaios T. Karathanos

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Soma, P.K., Williams, P.D., Moon, B., Lo, Y.M. (2013). Advancements in Microbial Polysaccharide Research for Frozen Foods and Microencapsulation of Probiotics. In: Yanniotis, S., Taoukis, P., Stoforos, N., Karathanos, V. (eds) Advances in Food Process Engineering Research and Applications. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7906-2_15

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