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

Amna Bibi, Yongai Xiong, Muhammad Shahid Riaz Rajoka, Hafiza Mahreen Mehwish, Emanuele Radicetti, Muhammad Umair, Mahtab Shoukat, Muhammad Kashif Iqbal Khan and Rana Muhammad Aadil
Additional contact information
Amna Bibi: National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
Yongai Xiong: College of Pharmacy, Zunyi Medical University, Zunyi 563000, China
Muhammad Shahid Riaz Rajoka: Health Science Center, Shenzhen University, Shenzhen 518060, China
Hafiza Mahreen Mehwish: Health Science Center, Shenzhen University, Shenzhen 518060, China
Emanuele Radicetti: Department of Chemical, Pharmaceutical and Agricultural Sciences (DOCPAS), University of Ferrara, 44121 Ferrara, Italy
Muhammad Umair: Department of Food Science and Engineering, College of Chemistry and Engineering, Shenzhen University, Shenzhen 518000, China
Mahtab Shoukat: Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
Muhammad Kashif Iqbal Khan: National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
Rana Muhammad Aadil: National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan

Sustainability, 2021, vol. 13, issue 22, 1-19

Abstract: 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 Lactobacillus spp. in different food industries are discussed. Various chemical and physical properties of Lactobacillus 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.

Keywords: exopolysaccharide (EPS)-producing Lactobacillus; rheological activity; functional foods; texture and flavor enhancement; fermentation; yoghurt (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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