Recent advances in pressurized hot water extraction/modification of polysaccharides: Structure, physicochemical properties, bioactivities, and applications

IF 12 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-15 DOI:10.1111/1541-4337.70104

Jiangfei Li, Guanjun Ye, Junwen Wang, Ting Gong, Jianlong Wang, Deyong Zeng, Alejandro Cifuentes, Elena Ibañez, Haitian Zhao, Weihong Lu

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Abstract

Pressurized hot water, as a green and efficient physical treatment technology, has been widely utilized for the extraction and modification of polysaccharides, with the objective of enhancing the physicochemical properties and biological activities of polysaccharides applied in food systems. This article reviews the recent advances regarding the effects of pressurized hot water treatment (extraction and modification) on polysaccharide extraction rates, structure, physicochemical properties, and bioactivities. The potential modes and mechanisms of polysaccharides subjected to pressurized hot water treatment and the relevant applications of these treated polysaccharides are also thoroughly discussed. Finally, the challenges that it may encounter in commercial applications are analyzed, and the future trends in this field are envisioned. This article will be of great value for the scientific elucidation of polysaccharides treated with pressurized hot water and their potential food applications.

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加压热水提取/改性多糖的研究进展：结构、理化性质、生物活性及应用。

加压热水作为一种绿色高效的物理处理技术，已被广泛用于多糖的提取和改性，目的是提高食品体系中多糖的理化性质和生物活性。本文综述了加压热水处理（提取和改性）对多糖提取率、结构、理化性质和生物活性影响的最新进展。文章还深入讨论了加压热水处理多糖的潜在模式和机制，以及这些处理过的多糖的相关应用。最后，分析了其在商业应用中可能遇到的挑战，并展望了该领域的未来发展趋势。这篇文章对科学阐明加压热水处理多糖及其潜在的食品应用具有重要价值。

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来源期刊

Comprehensive Reviews in Food Science and Food Safety 工程技术-食品科技

CiteScore

26.20

自引率

2.70%

发文量

182

期刊介绍： Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.