Application of Starch/Exopolysaccharide-Based Polymers in Food Industry

Dear Colleagues,

Microbial exopolysaccharides are known for their safety, non-toxic nature, and excellent tissue compatibility. They exhibit a diverse range of biological functions, including antioxidant and antibacterial properties, making them valuable in industries such as food, chemical, and pharmaceuticals as thickeners, sweeteners, additives, and stabilizers. Their molecular structure, characterized by multiple hydroxyl groups and unique folds, imparts remarkable hydrophilicity, high viscosity, strong emulsifying properties, and the ability to form gels easily in aqueous solutions. This enables the production of thin films with superior breathability and extensibility. Therefore, obtaining novel microbial exopolysaccharides and exploring their structure–function relationships will contribute to the application of exopolysaccharides in the food industry and other fields. However, as standalone film-forming matrices, microbial exopolysaccharides often display lower mechanical performance, brittleness, and susceptibility to moisture compared to conventional plastics. To enhance their properties, they typically require blending with other substances. Using microbial exopolysaccharides as a matrix to construct new composite materials with other nanomaterials, such as nanocellulose or nano-oxides, offers excellent biocompatibility, antimicrobial properties, biodegradability, and mechanical strength. These materials are suitable for various applications, including medical supplies, packaging materials, and environmental remediation, which greatly expands their potential applications in the biomedical and food packaging fields. Furthermore, starch, which is easily produced at a low cost and derived from renewable and biodegradable sources, has garnered widespread popularity. By compounding starch with various chemicals and biodegradable polymers, it is possible to create food additives, compatibilizers, stabilizers, and packaging materials that not only improve the texture and taste of food but also promote sustainable packaging solutions. Starch-based polymers exhibit a higher rate of viscosity increase and peak viscosity compared to regular starch. In contrast, synthetic polymers, widely used across various industries, are often disposed of irresponsibly, posing significant harm to the environment and terrestrial and marine ecosystems. Consequently, there is a growing emphasis on non-toxic, biodegradable polymeric materials such as polysaccharides, polyphenols, and enzymes. However, the reported information available on the properties of these alternative polymers is limited. In order to expand the application range of starch and exopolysaccharides in the food industry, the physicochemical properties of starch/exopolysaccharide-based polymers should be further studied because they are the basis for the potential application of starch and exopolysaccharides.

Dr. Renpeng Du
Dr. Dan Zhao
Dr. Shanshan Sun
Guest Editors

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• starch
• polymer
• exopolysaccharide
• cellulose
• microbial enzymes
• composite materials
• structure and properties
• food applications