Modifications and functional applications of cereal non-starch polysaccharides: Structure-property relationships and industrial potentials in food systems

Abstract

This review provides recent advancements in modification of cereal cell wall non-starch polysaccharides (NSPs) and their functional applications in food systems. NSPs, predominantly derived from cereal bran, play a critical role in food texture, functionality, and health-promoting properties. However, their natural characteristics often limit their direct application in foods. This article systematically examines various modification strategies, including chemical, physical, and enzymatic approaches, aimed at enhancing the solubility, viscosity, gelation, and emulsification properties of NSPs. Such modifications improve their performance as thickeners, stabilizers, and emulsifiers, while simultaneously boosting their biological activities, such as hypoglycemic, cholesterol-lowering, and antioxidant effects. The review also explores the molecular mechanisms behind these modifications and their interactions with other food components, to optimize food structure and stability. By summarizing recent innovations and outlining challenges and future research directions, this work offers valuable insights for advancing the use of modified cereal NSPs in food science.