Quinoa Polysaccharides: Extraction, Purification, Structure, Functional Properties, and Applications in Food Science and Health.

Abstract

Quinoa polysaccharides have attracted significant research interest in recent years due to their diverse biological activities, including antiviral, anti-inflammatory, antioxidant, and immunoregulatory properties. These attributes align with the growing global demand for natural, functional food ingredients, positioning quinoa polysaccharides as a valuable resource in food science and technology. This review presents an overview of the various bioactivities of quinoa polysaccharides, critically evaluates the methods used for their extraction and purification, describes their structural characteristics, and discusses their practical applications across multiple areas within the food industry, including food additives, meat products, health foods, and innovative food packaging. This study examines the relationship between the preparation methods and the structural characteristics of quinoa polysaccharides, as well as their versatile applications in the food industry, such as improving product quality and shelf life, enhancing nutritional value and antioxidant activity, and providing health benefits in functional foods. This review also emphasizes the need for further research on the emulsification and gelation properties of quinoa polysaccharides and highlights their significant market potential, driven by their diverse functional properties. From our perspective, quinoa polysaccharides, with their wide range of functional and health benefits, hold a promising future in the food and health industries, driven by technological advancements and consumer demands.