How High Hydrostatic Pressure Treatment Modifies the Physicochemical and Nutritional Attributes of Polysaccharides?

How High Hydrostatic Pressure Treatment Modifies the Physicochemical and Nutritional Attributes of Polysaccharides? Publisher

Rostamabadi H¹ ; Can Karaca A² ; Nowacka M³ ; Mulla MZ⁴ ; Alattar H⁴ ; Rathnakumar K⁵ ; Gultekin Subasi B^{6, 7} ; Sehrawat R⁸ ; Kheto A⁸ ; Falsafi SR⁹

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1. Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, 81746–73461, Iran
2. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, 34469, Turkey
3. Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, 02-787, Poland
4. Food and Nutrition Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, P.O. Box 24885, Safat, 13109, Kuwait
5. Department of Food Science, University of Wisconsin, Madison, 53706, WI, United States
6. Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
7. Hafik Kamer Ornek MYO, Sivas Cumhuriyet University, Sivas, Turkey
8. Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, 769008, India
9. Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Food Hydrocolloids Published:2023

Abstract

Polysaccharides, 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 aptitude 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 physicochemical/nutritional attributes of polysaccharides are reviewed in this study, in detail. © 2022 Elsevier Ltd

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Hadis Rostamabadi (11)

Somayeh Taymouri (1)

Style	Citing Format
MLA	Rostamabadi H, et al.. "How High Hydrostatic Pressure Treatment Modifies the Physicochemical and Nutritional Attributes of Polysaccharides?." Food Hydrocolloids, vol. 137, no. , 2023, pp. -.
APA	Rostamabadi H, Can Karaca A, Nowacka M, Mulla MZ, Alattar H, Rathnakumar K, Gultekin Subasi B, Sehrawat R, Kheto A, Falsafi SR (2023). How High Hydrostatic Pressure Treatment Modifies the Physicochemical and Nutritional Attributes of Polysaccharides?. Food Hydrocolloids, 137(), -.
Chicago	Rostamabadi H, Can Karaca A, Nowacka M, Mulla MZ, Alattar H, Rathnakumar K, Gultekin Subasi B, Sehrawat R, Kheto A, Falsafi SR. "How High Hydrostatic Pressure Treatment Modifies the Physicochemical and Nutritional Attributes of Polysaccharides?." Food Hydrocolloids 137, no. (2023): -.
Harvard	Rostamabadi H et al. (2023) 'How High Hydrostatic Pressure Treatment Modifies the Physicochemical and Nutritional Attributes of Polysaccharides?', Food Hydrocolloids, 137(), pp. -.
Vancouver	Rostamabadi H, Can Karaca A, Nowacka M, Mulla MZ, Alattar H, Rathnakumar K, et al.. How High Hydrostatic Pressure Treatment Modifies the Physicochemical and Nutritional Attributes of Polysaccharides?. Food Hydrocolloids. 2023;137():-.
BibTex	@article{ author = {Rostamabadi H and Can Karaca A and Nowacka M and Mulla MZ and Alattar H and Rathnakumar K and Gultekin Subasi B and Sehrawat R and Kheto A and Falsafi SR}, title = {How High Hydrostatic Pressure Treatment Modifies the Physicochemical and Nutritional Attributes of Polysaccharides?}, journal = {Food Hydrocolloids}, volume = {137}, number = {}, pages = {-}, year = {2023} }
RIS	TY - JOUR AU - Rostamabadi H AU - Can Karaca A AU - Nowacka M AU - Mulla MZ AU - Alattar H AU - Rathnakumar K AU - Gultekin Subasi B AU - Sehrawat R AU - Kheto A AU - Falsafi SR TI - How High Hydrostatic Pressure Treatment Modifies the Physicochemical and Nutritional Attributes of Polysaccharides? JO - Food Hydrocolloids VL - 137 IS - SP - EP - PY - 2023 ER -

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