Cited by 289Polysaccharides Composition and ApplicationsProbiotics and Fermented FoodsProteins in Food Systems

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Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits

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Lynch, Kieran M., Zannini, Emanuele, Coffey, Aidan, Arendt, Elke K.·2018·Annual Review of Food Science and Technology

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Abstract

Exopolysaccharides produced by lactic acid bacteria are a diverse group of polysaccharides produced by many species. They vary widely in their molecular, compositional, and structural characteristics, including mechanisms of synthesis. The physiochemical properties of these polymers mean that they can be exploited for the sensorial and textural enhancement of a variety of food and beverage products. Traditionally, lactic acid bacteria exopolysaccharides have an important role in fermented dairy products and more recently are being applied for the improvement of bakery products. The health benefits that are continually being associated with these polysaccharides enable the development of dual function, added-value, and clean-label products. To fully exploit and understand the functionality of these exopolysaccharides, their isolation, purification, and thorough characterization are of great importance. This review considers each of the above factors and presents the current knowledge on the importance of lactic acid bacteria exopolysaccharides in the food and beverage industry.

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Background
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See all 289

Authors: Lynch, K. M., Zannini, E., Coffey, A., & Arendt, E. K.
Affiliations: University College Cork (IE)
Munster Technological University (IE)
Corresponding author: Arendt, Elke K.
ORCID: Lynch, Kieran M.
Zannini, Emanuele
Coffey, Aidan
Arendt, Elke K.
Venue: Annual Review of Food Science and Technology
Publisher: Annual Reviews
Published: 2018-03-25
Volume: 9
Issue: 1
Pages: 155-176
ISSN: 1941-1421 (ISSN-L)
1941-1413
DOI: 10.1146/annurev-food-030117-012537
OpenAlex: W2625308032
Cited by: 289
References: 122
Citations by year: 2026: 34 · 2025: 35 · 2024: 43 · 2023: 38 · 2022: 37 · 2021: 34 · 2020: 39 · 2019: 18 · 2018: 9
FWCI: 2.52
Type: journal article
Language: en
Open access: bronze
doi.org
Locations: Annual Review of Food Science and Technology (publishedVersion)
PubMed (publishedVersion)
IRIS Research product catalog (Sapienza University of Rome) (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords: lactic acid bacteria, exopolysaccharides, fermented dairy products, bakery products, food texture, sensory augmentation, polysaccharide extraction and purification, polysaccharide characterization, health benefits, clean-label food, functional food ingredients
MeSH terms: Beverages, Colloids, Fermentation, Food, Food Microbiology, Food Technology, Humans, Polysaccharides, Bacterial, Lactobacillales, Prebiotics

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Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits

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