Polysaccharides as active ingredients, nutraceuticals and functional foods

Abstract

Nowadays, the development of novel products in the field of foods, nutraceuticals, cosmeceuticals, medicines and packaging materials have been actively investigated. Particularly, polysaccharides in the medicinal industry are mostly used as a potential in personalised active biomaterials in many functional foods (Surayot et al., 2021a, 2021b), and also applications in antimicrobial activity (Surin et al., 2018). Recently, researchers have been interested in the use of polysaccharides to mediate carbohydrate digestion and, thus, manipulate the nutritional quality of foods (Chaisuwan et al., 2020). This special issue presents comprehensive and interesting review and original research articles related to several aspects in relevant to polysaccharides as active ingredients, nutraceuticals and functional foods including (i) Molecular modification and derivatisation of polysaccharides using functional groups or other techniques (ii) Novel extractions to obtain bioactive polysaccharides by enzymes, ultrasound and unique methods (iii) Biological activities and potential health benefits of polysaccharides related to their structural characteristics (iv) Structure-function relationships in the development of novel products in the fields of food, and packaging materials and (v) Sustainable perspective of usage of polysaccharides as active ingredients and food packaging materials. This issue was strongly reported in novelty and impact of polysaccharides as active ingredients, nutraceuticals and functional foods. Authors from around the world have contributed to this special issue. Comprehensive update reviews including microbial exopolysaccharide in functional food and gut health in industrial applications have been mentioned (Abarquero et al., 2021). Polysaccharides from different sources give different bioactivities at different levels. The activities might influence on their molecular weight (MW), monosaccharide composition, structural conformation and functional groups of polysaccharides (Chaiwong et al., 2020). The MW of polysaccharides produced by Weissella confusa significantly influenced the biological activities of EPS (Seesuriyachan et al., 2014). Surayot et al. (2021a) investigated the effect of partially hydrolysed EPS on immunomodulatory activity in RAW264.7, a murine macrophage cell line, compared to non-hydrolysed EPS. The low MW of polysaccharide can stimulate RAW264.7 cells and induced production of NO and cytokines, such as TNF-α, IL-1β, IL-6 and IL-10, whereas native EPS could not activate the cells. The low MW might easily bind cell receptors and penetrate into cytoplasm of cells that show better bioactivities than the higher MW of polysaccharide (Li et al., 2016). Additionally, types of monosaccharides in polysaccharides also influence their bioactivities, for example, high content of galactose in polysaccharides produced by Lactobacillus reuteri Mh-001 showed the greatest anti-inflammatory activity for macrophages (Chen et al., 2019), and also anti-inflammation of bioactive compounds from ethanolic extracts of edible bamboo mushroom (Dictyophora indusiata) as functional health promoting food ingredients has been presented in a good sample applications (Ruksiriwanich et al., 2021). Furthermore, location and number of sulphate groups affect bioactivities of sulphated polysaccharide (Surin et al., 2017; Surayot et al., 2021b). Improvement of sulphonation in polysaccharides enhanced antioxidant activity compared to a native EPS in purple glutinous rice bran, polysaccharides produced by W. confusa (Surayot et al., 2014). In addition, there are several reports that selenium influences physiological functions in humans and the combination of selenium or trace elements, and polysaccharides increase several biological activities such as antioxidant, anti-inflammatory, antitumor, immunomodulatory and hepatoprotective activities (Cheng et al., 2018). Pre- and probiotics are also very interesting topics, that can refer to the prebiotic functions from fruit polysaccharides (Surin et al., 2012), pectic polysaccharide and functions in intestinal microbiota, α-glucosidase inhibitor polysaccharide, prebiotics from inulin-like fructooligosaccharides of Dioscorea alata L. tuber, and the yoghurt containing galactooligosaccharides with having low lactose level, calcium absorption and retention during growth (Seijo et al., 2021). Advanced research in effect of pectin polysaccharide in terms of digestion (Wang et al., 2021), and also a novel alpha-glucosidase inhibitor of polysaccharide from Sargassum fusiforme (Zhang et al., 2021) have been presented to show the potential in food models. In addition, biological activities and pharmacological potential of glycosaminoglycans and oligosaccharides are highly concerned (Sharma et al., 2021). The anti-inflammation of bioactive compounds from ethanolic extracts of edible bamboo mushroom (Ruksiriwanich et al., 2021) has been reported as good sources of functional ingredients in the future food technology. In addition, high-value applications of polysaccharides in post-harvest technology and active packaging have also been reported clearly (Homsaard et al., 2021). Three new prototypes including the active pectin edible coatings (Naqash et al., 2021), chitosan/astaxanthin active film for improving moisture barrier properties (Inthamat et al., 2021), and chitosan-based films with curcumin nanoemulsion and its physicochemical properties are invented and generated (Luangapai et al., 2021). On behalf of Guest Editor team, it is our pleasure to express sincere appreciation to all the contributions to this special issue. This special issue includes innovative applications of polysaccharides in many aspects. The special issue is reviewing novel information dealing with the extraction, nutraceuticals and so on. It is also connected with the project of our research group, namely, ‘Agro-BCG’ by supporting from Chiang Mai University to promote global frontier research collaboration. Finally, I appreciate the invitation and opportunity given to us to edit this special issue by great support of the editorial team of the International Journal of Food Science and Technology, especially Editor in Chief Professor Charles Brennan and Office Manager Mr. Noel McGlinchey. Yuthana Phimolsiripol: Conceptualization (equal); Project administration (equal); Supervision (equal); Writing-original draft (equal); Writing-review & editing (equal). Phisit Seesuriyachan: Conceptualization (equal); Project administration (equal); Supervision (equal); Writing-original draft (equal); Writing-review & editing (equal). The peer review history for this article is available at https://publons.com/publon/10.1111/ijfs.15439.

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