The development prospects of morel polysaccharides as potential food functional factors: From acquisition routes to structural characteristics, derivatives, biological activity and beyond
Year: 2025
Type: review
Abstract: There is a need for new functional food sources to meet people's pursuit of high-quality life and maintain a healthier physique. Morel polysaccharides is considered to be a potential functional food factor considering their abundant material sources, high nutritional quality and reliable safety, which has attracted increasing attention. Therefore, this review describes the latest developments in the bioactivity and nutritional value of the polysaccharides, with a particular focus on the extraction techniques and chemical modifications of morel polysaccharides. Moreover, the similarities and differences in the structure, physicochemical properties, derivatives, and bioactivity of morel polysaccharides sourced from various origins were summarized. Finally, the challenges faced by the wide application of morel polysaccharides in the future were discussed. This review offers valuable perspectives for future research and practical utilization of morel polysaccharides.
Source: Current Research in Food Science
Authors: Weihong Guo, Yajie Zhang, Xueqi Zhao, Liang Yao, Jianmin Yun
Institution: Gansu Agricultural University
Language: English
Subfield: Pharmacology
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,170
OpenAlex ID: W4412448681