Recent advance in chemistry modified methods of natural polysaccharides and their applications

Polysaccharides are natural biomacromolecules that numerous applications particularly in food systems, owing to their remarkable properties including bioactivity, biocompatibility, and structural diversity. However, natural polysaccharides don't always meet the requirements of food systems. Chemical modifications are an efficient, novel, and straightforward strategy for altering natural polysaccharides, thereby conferring desirable properties and expanding their potential applications in food systems. Firstly, the chemical modification methods of polysaccharides and comprehensively discussed their advantage and disadvantage were reviewed. Next, the applications in advanced food fields of chemical modification polysaccharides and their safety for human health were reviewed. Furthermore, the future perspectives of chemical modification in polysaccharides used in food systems have been put forward, which provided a theoretical basis for the wider application of chemical modification polysaccharides. Chemical modification alters the structures of polysaccharides, changing their physicochemical and biological properties, including solubility in water, capacity to bind to cell receptors, viscosity and solution conformation. The extent of these changes depends on site selectivity and degree of substitution. Furthermore, the applications in food system of polysaccharides were broadened by chemical modification, such as increase the ability of gut microbiota regulation, enhance the stability of the emulsion, improve the quality food product and the antibacterial activity of food-based biofilms, and expand the application of 3D printing in the field of food industry. Overall, chemical modified technology holds enormous promise for enhancing the functionality polysaccharides.