New trends in microbial gums production, patented technologies and applications in food industry

Abstract

AbstractThe market for microbial gums such as xanthan, gellan, dextran, and curdlan is continuously expanding, driven by their increasing application in various industries including petroleum, pharmaceuticals, cosmetics, and food, with the latter accounting for approximately 50% of global usage. To meet the growing demand and improve sustainability, there is a need to enhance production efficiency and reduce costs. This article addresses these issues by examining recent advancements and emerging trends in microbial gum production and application. By highlighting patented technologies and innovative approaches, the article aims to provide a comprehensive understanding of how the industry can achieve higher yields and economic viability. Despite being produced by different microorganisms, these gums are synthesized under similar conditions, such as pH, temperature, and medium composition. The purification or downstream processes for these gums are also comparable, primarily involving solvent precipitation, centrifugation for separation, and drying. Significant advances in gum production include genetic improvement of microbial strains to improve biopolymer performance. Additionally, alternative media are being explored, either by optimizing nutrient availability or deprivation, or by using agroindustrial by-products to reduce production costs. Engineering improvements are another strategy: bioreactor characteristics, fermentation conditions and modes of operation, and advances in downstream process are highlighted. Furthermore, the text explores emerging trends in the application of microbial gums in the food sector. Microbial gums applications are not limited to their traditional action as emulsifiers and stabilizers, but expands to new uses in biodegradable packaging films and as antioxidant and prebiotic food ingredient.