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

Author

Listed:
  • Amna Bibi

    (National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
    These authors contributed equally to this work.)

  • Yongai Xiong

    (College of Pharmacy, Zunyi Medical University, Zunyi 563000, China
    These authors contributed equally to this work.)

  • Muhammad Shahid Riaz Rajoka

    (Health Science Center, Shenzhen University, Shenzhen 518060, China
    Department of Food Science and Engineering, College of Chemistry and Engineering, Shenzhen University, Shenzhen 518000, China
    Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan)

  • 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)

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.

Suggested Citation

  • Amna Bibi & Yongai Xiong & Muhammad Shahid Riaz Rajoka & Hafiza Mahreen Mehwish & Emanuele Radicetti & Muhammad Umair & Mahtab Shoukat & Muhammad Kashif Iqbal Khan & Rana Muhammad Aadil, 2021. "Recent Advances in the Production of Exopolysaccharide (EPS) from Lactobacillus spp. and Its Application in the Food Industry: A Review," Sustainability, MDPI, vol. 13(22), pages 1-19, November.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:22:p:12429-:d:676269
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    Cited by:

    1. Azola Siwaphiwe Mpeluza & Stephen Abiola Akinola & Tinotenda Shoko & Fabienne Remize & Dharini Sivakumar, 2023. "Efficacy of Lactic Acid Bacteria as a Biocontrol Agent against Anthracnose ( Persea americana Miller) Decay in Avocado ( Persea americana) cv Fuerte Fruit," Agriculture, MDPI, vol. 13(2), pages 1-16, January.

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