New drying technologies for animal/plant origin polysaccharide-based future food processing: Research progress, application prospects and challenges

Natural polysaccharides of plant and animal origin include polysaccharides with nutritional effects but no pharmacological activity, and bioactive polysaccharides with pharmacological activity. Using polysaccharides and their derivatives as additives can impart unique consistency, structure and texture to food products to facilitate individualized design. Appropriate drying technologies will not only help preserve the inherent bio-logical activity and physicochemical properties of polysaccharides, but also to enhance the potential of polysaccharide-based materials for new applications; these include polysaccharide-based microencapsulation and food gel systems for encapsulating bioactive compounds and simulation of texture of future foods. In this review, we start with the applications of plant and animal-derived polysaccharides in future food products followed by discussion of conventional and innovative drying technologies used for different origin bioactive polysaccharides. Secondly, we analyze the drying technologies used for polysaccharide-based micro-and nanocapsules encapsulating bioactive compounds. Furthermore, we summarize prospects of innovative drying technologies for polysaccharide-based food gel systems-mainly oleogels and aerogels-involved in the develop-ment. Finally, we look at the opportunities and challenges of drying technology innovation for polysaccharide -based food packaging in anticipation of the development of superior packaging technologies for future foods based on polysaccharides.