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Applications of Microbial Polysaccharides in Food Industry

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Applications of Microbial Polysaccharides in Food Industry Int. J. Pharm. Sci. Rev. Res., 27(1), July – August 2014; Article No. 58, Pages: 322-324 ISSN 0976 – 044X Research Article Applications of Microbial Polysaccharides in Food Industry Dr Ramalingam C*1, Jhanu Priya1, Shraddha Mundra1 School of biosciences and technology, VIT University, Vellore, Tamilnadu, India. *Corresponding author’s E-mail: [email protected] Accepted on: 27-05-2014; Finalized on: 30-06-2014. ABSTRACT Microbial polysaccharides are important sources in food industry. Among the profound variety of polysaccharides some of them are approved by the FDA as food additives and are extensively used in food processing industry. This paper gives a review on some microbial polysaccharides that are most commonly used such as Xanthan gum, Gellan gum, Dextran and Pullulan. Most of these find their application as stabilize, thickener, emulsifier, texturizer and as gelling agents. The addition of these microbial polysaccharides as food additives enhances the overall food quality. Keywords: FDA, Food industry, Food additives, Microbial polysaccharides. INTRODUCTION Table 1: Microbial polysaccharides and their sources olysaccharides are the carbon sources which are Microbial Polysaccharide Organism(s) found in huge amount in the biosphere.1 Most of Xanthan Xanthomonas Campestris these polysaccharides have found their importance P Gellan Sphingomonas paucimobilis in fields such as pharmaceutical industries, food industries, medical industries and various other related Pullulan Aureobasidium pullulans 2 industries. Microbial polysaccharides are secreted by the Leuconostoc Mesenteroides and Dextran micro-organisms. They are of two types; Leuconostoc Dextranicum Xylinan/Acetobacter xylinum a) Capsular polysaccharides Acetobacter xylinum cellulose b) Exo-polysaccharides Azotobacter chroococcum and Alginates Capsular polysaccharides are the ones which form a Azotobacter vinelandii protective capsule and thus prevent the pathogenic Curdlan Alcaligenes faecalis micro-organism from immune system defenses.1 Exo- polysaccharides are the polysaccharides that are secreted Brief Description of Major Microbial Polysaccharides in out by the micro-organisms. They have the capacity to Food Industry form solutions of high viscosity even at low Xanthan gum concentrations.1 Based on their position of polysaccharide secreted these microorganisms are termed exo- Xanthan is a microbial polysaccharide secreted by polysaccharides and capsular polysaccharides.2 These exo- organism Xanthomonas campestris (Table 1). Xanthan is polysaccharides act as barrier in preventing the harmful produced in tones in aerobic fermentation process for 2 intruders and capsular polysaccharides are however commercial uses in food and pharmaceutical industries. evolved to avoid any antibody responses.2 As extracting The high viscosity at very low concentrations makes it an these polysaccharides at low cost in larger quantities excellent agent as food additive for syruping, stabilizer makes it more useful in any research industries. Bulk and as a thickening agent. Another property that makes amount of these microbial polysaccharides are used in xanthan so suitable in food industry is the high shear 2 food industry such as xanthan to dextran.2 Some of the thinning i.e. good pourability. Xanthan is replaced in microbial polysaccharides play an important role in the many low calorie drinks which increase the thinning food industry. Due to their unique structure and physical consistency where the total or partial sugars are replaced 3 properties they are widely used as emulsifiers, stabilizers, by artificial sweetners. Xanthan acts like a stabilizer in thickeners, viscosifiers, film-formers and gelling agents.4 most liquid and semi-liquid foods and gives a body form to most dairy products.3 Since xanthan suspension have Mentioned below are some of the microbial freeze thaw stability its major food additive in frozen food polysaccharides that are commonly used in the food industries.3 Xanthan is extensively used in bakery industry and the organisms from which they are obtained. products to help retention of water in baking food and 3 therefore increases the shelf life of the food. It’s used in low fat food to increase the viscosity of the aqueous 3 phase and stabilize the food system. Such as International Journal of Pharmaceutical Sciences Review and Research Available online at www.globalresearchonline.net 322 © Copyright protected. Unauthorised republication, reproduction, distribution, dissemination and copying of this document in whole or in part is strictly prohibited. © Copyright protected. Unauthorised republication, reproduction, distribution, Int. J. Pharm. Sci. Rev. Res., 27(1), July – August 2014; Article No. 58, Pages: 322-324 ISSN 0976 – 044X mayonnaise, cheese, ready-to-eat meals etc.3 Xanthan time of gelling such as starch jellies.4 In addition it gives a was approved by FDA as food additive few decades ago suitable structure, mouth feel and also prevents the and since then it’s widely used in commercial food moisture loss in these sugary foods. Gellan gums are also industry. used in dessert gels to bring out the high clarity and increase in melting temperature to keep these foods soft Gellan and juicy.4 Gellan can replace pectin in jams with low Gellan is a microbial polysaccharide synthesized by concentrations use when compared to pectins. Gellan are bacterium Sphingomonas paucimobilis (Table 1) and also used in modified starch food to increase the stability as by different strains of the same bacteria. It’s majorly stabilizer and water binding agent preventing the manufactured by C.P KELCO in Japan.4 It was approved by “blunting effect” of the starch can have on food flavor.4 It FDA as a food additive in the year 1992.4 It is basically is also used in many fabricated food to provide matrix and used as stabilizer, gelling agent and as thickening agent in structure after heating and cooling. Fabricated food like many food sources. It provides structure; texture and meat, fruits, confectioneries fall into this category. Its mouth feel in many food substances rather than gelatin. potential use in food industry replacing gelatin makes it It’s mostly used in confectionary units to reduce the set an important polysaccharide.4 Table 2: Concentration usage of polysaccharides in food processing industry Polysaccharide Food in which it is used Concentration required (%) Functionality References Emulsion stabilizer; suspending Salad dressings 0.1-0.5 agent, dispersant Eases dispersion in hot or cold Dry mixes 0.05-0.2 water Syrups, toppings, relishes, Thickener; heat stability and 0.05-0.2 Xanthan gum sauces uniform viscosity 8 Beverages (fruit and non-fat 0.05-0.2 Stabilizer dry milk) Dairy products 0.2-0.5 Stabilizer; viscosity control of mix Baked foods 0.1-0.4 Stabilizer; Frozen foods 0.05-0.2 Improves freeze thaw stability Jellies 0.15-0.2 Gelling-agent Jams 0.12-0.3 Low calorie spreads Confectionery 0.8-1 Gelling in fruits vegetables Gellan Processed foods 0.2-0.3 Texture modification 7 Processed meats 0.1-1 Coating agent Icings 0.05-0.12 Texturizer Pie fillings 0.25-0.35 Edible films with low oxygen Edible Films in confectionary permeability, Bioadhesive Pullulan decoration 5-10 Stability to high pH and NaCl 9 Snack Foods Low viscosity Bakery products 2% Unique dough mixing properties Beneficial viscosity properties Dextran Ice cream, Frozen and dried 10 2-4% Film of dextran used in frozen foods foods Xylinan/Acetobacter Confectionary product-Nata Gelling agent 2 xylinum cellulose de coco Viscocifier Confectionary, Dairy Thickener products Alginates 0.3 Stabilizer 6,9 Beverages, Jams, Soups, Gelling agent Sauces, Meat, Fish, Gellies 1-5 Gelling agent Processed foods 1-10 Gelling agent Curdlan Processed meats 0.1-1 Texture modification 7 Sauces 0.2-0.7 Improved viscosity Freeze-dried foods 0.5-1 Improved rehydration International Journal of Pharmaceutical Sciences Review and Research Available online at www.globalresearchonline.net 323 © Copyright protected. Unauthorised republication, reproduction, distribution, dissemination and copying of this document in whole or in part is strictly prohibited. © Copyright protected. Unauthorised republication, reproduction, distribution, Int. J. Pharm. Sci. Rev. Res., 27(1), July – August 2014; Article No. 58, Pages: 322-324 ISSN 0976 – 044X Pullulan addition they possess anti-inflammatory and detoxifying properties.6 Pullulan is a type of exo-polysaccharide which is derived from a fungus Aureobasidium pullulans (Table 1).5 A white Curdlan to off-white tasteless, odorless powder that forms a Curdlan is a high molecular weight polysaccharide viscous non-hygroscopic solution when dissolved in water obtained from Alcaligenes faecalis (Table 1) but at 5-10%.5 It can be made into films of high tensile nowadays commercially produced by non-pathogenic strength and low oxygen permeability .It is mainly used as strain of Agrobacterium i.e. Agrobacterium biobar.2 The a matrix for edible flavored films (breath fresheners) and use of this polysaccharide is limited to the boundaries of also used in the production of capsule shells as well as Japan where they consider microbial polysaccharides as coated tablets for the preparation of dietary natural products and can be employed in food industry.7 supplements.5 It has particularly used to make snack It is the improved version of the gums providing viscosity, foods in Japan which are based on cod roe and powdered rehydration, gelling and texture-modification properties.7 cheese.2 But
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