Current Trends in the Use of Biologically Active Gel-forming Polysaccharides in the Food Industry, Cosmetology and Medicine
Year: 2025
Type: article
Abstract: The article reviews current trends in the use of biologically active gel-forming polysaccharides in the food industry, cosmetology and medicine. It is shown that polysaccharides and their derivatives of natural origin have recently acquired important importance for technologies related to human health care. A wide range of possibilities and examples of the application of some of these substances is due to their ability to form stable spatial structures with the participation of water and, as a result, increase viscosity, stabilize dispersions, and form gels. The state of the system in each case is governed by both the nature of the polysaccharides themselves and external factors: the action of “crosslinking agents”, temperature, and pH of the environment. One of the main sources of polysaccharides with the above properties is microalgae (Regnum Protista), from which agar, alginate, and carrageenan are obtained. An important role is played by products of plant origin: pectin and various gums (or gums): guar, tragacanth, locust bean gum, gum arabic. An equally important characteristic of these polysaccharides is their biocompatibility with the human body. In technologies based on a fast, reliable and controlled gelation process, alginate is often the main polysaccharide, which forms strong gels by forming bonds between guluronic acid blocks and calcium ions. The very diverse application of gel-forming polysaccharides in different industries is based on the same properties and effects, taking into account the possibilities of the internal or external gelation technique and is primarily determined by the tasks typical for the field of application. The effects of internal gelation are used to control the rheological properties, bulk texture of food products such as yogurts, sauces, meat analogues, and ultimately to achieve the desired organoleptic properties, as well as to increase the physical, chemical and microbiological stability of the product. Porous gels allow the creation of low-density food products and, as a result, reduce the calorie content of the diet. It has been proven that alginate and other polysaccharides also have great potential for the creation of skin care products and biomaterials that promote tissue regeneration, including with the involvement of 3D printing technologies.
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4411000699