The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review
Polysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility, biodegradability, and high acceptance as food additives....
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-01-01
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| Online Access: | https://www.mdpi.com/2310-2861/11/1/55 |
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| author | Hanxiao Bao Yuxi Wang Yue Huang Yuhao Zhang Hongjie Dai |
| author_facet | Hanxiao Bao Yuxi Wang Yue Huang Yuhao Zhang Hongjie Dai |
| author_sort | Hanxiao Bao |
| collection | DOAJ |
| description | Polysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility, biodegradability, and high acceptance as food additives. This review focuses on the application of polysaccharide hydrocolloids and their beneficial roles in meat products by focusing on several commonly used polysaccharides (i.e., cellulose, chitosan, starch, sodium alginate, pectin, and carrageenan). Firstly, the recent advancements of polysaccharide hydrocolloids used in meat products are briefly introduced, along with their structure and potential application prospects. Then, the beneficial roles of polysaccharide hydrocolloids in meat products are comprehensively summarized and highlighted, including retarding lipid and protein oxidation, enhancing nutritional properties, improving texture and color quality, providing antibacterial activity, monitoring freshness, acting as a cryoprotectant, improving printability, and ensuring security. Finally, the challenges and opportunities of polysaccharide hydrocolloids in meat products are also introduced. |
| format | Article |
| id | doaj-art-2677486632ce445ebfc8e02fb26c88c7 |
| institution | Kabale University |
| issn | 2310-2861 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj-art-2677486632ce445ebfc8e02fb26c88c72025-01-24T13:33:56ZengMDPI AGGels2310-28612025-01-011115510.3390/gels11010055The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A ReviewHanxiao Bao0Yuxi Wang1Yue Huang2Yuhao Zhang3Hongjie Dai4College of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaChongqing Sericulture Science and Technology Research Institute, Chongqing 400700, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaPolysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility, biodegradability, and high acceptance as food additives. This review focuses on the application of polysaccharide hydrocolloids and their beneficial roles in meat products by focusing on several commonly used polysaccharides (i.e., cellulose, chitosan, starch, sodium alginate, pectin, and carrageenan). Firstly, the recent advancements of polysaccharide hydrocolloids used in meat products are briefly introduced, along with their structure and potential application prospects. Then, the beneficial roles of polysaccharide hydrocolloids in meat products are comprehensively summarized and highlighted, including retarding lipid and protein oxidation, enhancing nutritional properties, improving texture and color quality, providing antibacterial activity, monitoring freshness, acting as a cryoprotectant, improving printability, and ensuring security. Finally, the challenges and opportunities of polysaccharide hydrocolloids in meat products are also introduced.https://www.mdpi.com/2310-2861/11/1/55polysaccharide hydrocolloidscellulosestarchmeat productsapplication |
| spellingShingle | Hanxiao Bao Yuxi Wang Yue Huang Yuhao Zhang Hongjie Dai The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review Gels polysaccharide hydrocolloids cellulose starch meat products application |
| title | The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review |
| title_full | The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review |
| title_fullStr | The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review |
| title_full_unstemmed | The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review |
| title_short | The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review |
| title_sort | beneficial role of polysaccharide hydrocolloids in meat products a review |
| topic | polysaccharide hydrocolloids cellulose starch meat products application |
| url | https://www.mdpi.com/2310-2861/11/1/55 |
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