How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?

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dc.authoridGultekin Subasi, Busra/0000-0002-5304-3157
dc.authoridRathnakumar, kaavya/0000-0002-5841-3559
dc.authoridKheto, Ankan/0000-0003-1516-8941
dc.contributor.authorRostamabadi, Hadis
dc.contributor.authorKaraca, Asli Can
dc.contributor.authorNowacka, Ma lgorzata
dc.contributor.authorMulla, Mehrajfatema Z.
dc.contributor.authorAl-attar, Hasan
dc.contributor.authorRathnakumar, Kaavya
dc.contributor.authorSubasi, Busra Gultekin
dc.date.accessioned2024-10-26T18:11:32Z
dc.date.available2024-10-26T18:11:32Z
dc.date.issued2023
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractPolysaccharides, as natural, biodegradable, biocompatible, non-allergen, and non-toxic polymers, have been utilized as potent ingredients in various food and pharmaceutical applications owing to their outstanding apti-tude in stabilizing emulsions/foams as well as generating gels/films/viscous dispersions. However, apart from these unique attributes, the widespread application of polysaccharides has been challenged by some obstacles resulted from their low thermal/shear resistibility, retrogradability as well as diminished gel/paste transparency. Hitherto, to tackle these shortcomings various enzymatic, chemical, and physical modification approaches have been developed. Taking advantages from being both a physical and non-thermal approach, High hydrostatic pressure (HHP) has been a promising tool for introducing novel applications to the realm of food. HHP is a compelling approach capable of manipulating structure and physicochemical attributes of polysaccharides comparable to the conventional thermal/chemical methods. It also demonstrated a prodigious potential in enhancing the nutritional attributes of modified components either through preserving the thermo-sensitive ingredients or enhancing the resistant starch content of starches. Accordingly, the application of HHP for manipulating chemical, physical, technofunctional and nutritional characteristics of various polysaccharides has been the focus of numerous researches. The basic theory of HHP as well as its influence on different physico-chemical/nutritional attributes of polysaccharides are reviewed in this study, in detail.
dc.identifier.doi10.1016/j.foodhyd.2022.108375
dc.identifier.issn0268-005X
dc.identifier.issn1873-7137
dc.identifier.scopus2-s2.0-85143706191
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2022.108375
dc.identifier.urihttps://hdl.handle.net/20.500.12418/30725
dc.identifier.volume137
dc.identifier.wosWOS:000894828800004
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Hydrocolloids
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectPhysical modification
dc.subjectNon -thermal processing
dc.subjectHigh pressure processing
dc.subjectCarbohydrates
dc.subjectBiopolymers
dc.subjectTechnofunctional characteristics
dc.titleHow high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?
dc.typeArticle

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