Tamarind seeds polysaccharide: Structure, properties, health benefits, modification and food applications

Polysaccharide hydrocolloids are important food additives to improve the quality of food. Tamarind seeds polysaccharide (TSP) is a typical xyloglucan derived from the byproducts of tamarind seeds. Due to its unique properties and extensive health benefits, TSP competes favorably with existing commercial polysaccharide hydrocolloids, offering promising applications in the food industry. However, there remains a wide gap between potential and actual utilization, primarily due to its unclear structure-function relationship and unresolved mysteries of its unique properties. In this review, the extraction, structural features, physicochemical properties and health benefits of TSP are overviewed. The molecular modifications by various techniques are discussed with the aim to enhance its properties. The typical applications of TSP in jelly/dressing products, flour products, frozen desserts, and food packaging are examined in light of its unique attributes. Lastly, the structure-function relationship and research trends of TSP are proposed. The unique gelling, filming, inhibition of ice recrystallization, and emulsifying properties, along with its diverse biological functions, are closely associated with factors of molecular weight (Mw) and galactose distribution. Modifications by chain tailoring or introduction of functional groups are explored as means to further enhance its properties and expand the industrial applications. In conclusion, TSP holds immense promise as a versatile hydrocolloid, capable of serving as a thickener, gelling agent, stabilizer, and filming material in the food industry.