Structure, function and advance application of microwave-treated polysaccharide: A review

As a natural macromolecular polymer, polysaccharides are widely existed in plants, marine and microorganisms, and have attracted attention due to their functions. Their functions are determined by their own structure and physical and chemical characteristics. Microwave as a way applied in the modifications of polysaccharide functionalities has become more and more popular. This method can alter the structure, improve the physicochemical properties and enhance the biological activities of polysaccharides for food applications. This review aimed to summarize the advances in microwave processing on structure, physicochemical properties, biological activities and application. Trends of microwave-treatment polysaccharide are discussed. The challenges facing the expansion of production and application of microwave processing polysaccharides are analyzed. Polysaccharides extracted by microwave-assisted extraction have higher yield ratio, shorter reaction time and a less chemical use. Microwave treatment will change the structure of polysaccharides. Changes in the structure of polysaccharides lead to changes in their physiochemical properties and biological activity. The extents of these structural changes depend on the source of polysaccharides and the conditions of microwave processes. Microwave processing involve in the nanoparticles formed by polysaccharides more stable and has higher activity. And this processing improves the stability of the emulsion and increases the moldability. Overall, microwave as a green technology is very promising in expanding food applications and functions.