Hydrophobically modified polysaccharides and their self-assembled systems: A review on structures and food applications.

By reviewing the published literatures, especially from 2016 to 2021, preparative approaches of hydrophobically modified polysaccharides (HMP), mechanisms underlying their self-aggregation, and food applications of HMP and their self-aggregates, as well as perspectives and challenges, were discussed. Up to ten methods were reported for HMP preparations from various polysaccharides with different hydrophobic substituents. In contrast to their unmodified-counterparts, HMP displayed stronger assembling tendencies to form multimolecular self-aggregates. Different types of self-aggregates including micelles, polymersomes, hydrogels, and reverse-micelles, were analyzed and they were depended on structural parameters of HMP and their environmental conditions. Basically, their formation was mainly driven by intermolecular interactions of HMP such as hydrophobic, hydrogen-bonding, and electrostatic interactions. HMP and their self-aggregates could be used in food fields in different ways, such as carriers for targeted-delivery, controlled-release and stabilization of bioactive compounds, stabilizers for emulsions, and functional ingredients for antimicrobial films, improving nutrition and properties of foods.