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Abstract

Gellan, an anionic heteropolysaccharide synthesized by , is an excellent gelling agent. However, its poor mechanical strength and high gelling temperature limit its application. Recent studies have reported that combining gellan with other polysaccharides achieves desirable properties for food- and biomaterial-related applications. This review summarizes the fabrication methods, functional properties, and potential applications of gellan–polysaccharide systems. Starch, pectin, xanthan gum, and konjac glucomannan are the most widely used polysaccharides in these composite systems. Heating–cooling and ionic-induced cross-linking approaches have been used in the fabrication of these systems. Composite gels fabricated using gellan and various polysaccharides exhibit different functional properties, possibly because of their distinct molecular interactions. In terms of applications, mixed gellan–polysaccharide systems have been extensively used in texture modification, edible coatings and films, bioactive component delivery, and tissue-engineering applications. Further scientific studies, including structural determinations of mixed systems, optimization of processing methods, and expansion of applications in food-related fields, are needed.

Expected final online publication date for the , Volume 15 is April 2024. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

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/content/journals/10.1146/annurev-food-072023-034318
2023-10-31
2024-06-19
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/content/journals/10.1146/annurev-food-072023-034318
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  • Article Type: Review Article
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