Food Bioprocessing Lab, Department of Food Engineering and Technology, Tezpur University, Assam, India.
Food Bioprocessing Lab, Department of Food Engineering and Technology, Tezpur University, Assam, India.
Carbohydr Res. 2024 Sep;543:109225. doi: 10.1016/j.carres.2024.109225. Epub 2024 Jul 31.
The importance of Gellan gum has been increasing gradually and its unique characteristics are suitable for various advanced food technologies. This review outlines recent developments in gellan gum production, modification, and newer applications focusing on food printing and bioactive delivery applications, in the last three years. The yield and production condition of gellan gum is a major factor that affects the cost and its applications. Moreover, modified Gellan gum has been shown to have superior characteristics and functionality as compared to native one. The viscosifying, thermosensitive, gelling etc. characteristics of gellan gum makes it an crucial ingredient in case of preparation of 3D printing ink. Further, gellan gum is also found to be important wall material in case of bioactive delivery application through encapsulation. Optimized methods of production, sustainable feedstock, and stress conditions are critical for the desired functionality and yield of the Gellan gum.
结冷胶的重要性逐渐增加，其独特的特性适合各种先进的食品技术。本文综述了近三年来结冷胶生产、修饰和新型应用的最新进展，重点介绍了食品打印和生物活性递送应用。结冷胶的产率和生产条件是影响成本和应用的主要因素。此外，与天然结冷胶相比，改性结冷胶具有更优越的特性和功能。结冷胶的增稠、热敏、胶凝等特性使其成为 3D 打印墨水制备的关键成分。此外，结冷胶在通过包封进行生物活性递送应用时也是重要的壁材。生产的优化方法、可持续的原料和压力条件对于获得所需的结冷胶功能和产率至关重要。
