The objective of this review was to evaluate the structural and functional role of Microbial exopolysaccharides (EPS) in food products. EPS are biologically produced natural macromolecules that provides distinctive rheological and physicochemical properties to food matrix. Understanding the interactions of EPS with food components at the molecular level enables the application in bakery products, dairy/non-dairybased functional products, processed meat, as probiotics delivery vehicles, etc. Further information at the biological level throws light on the potential use for immunomodulation, microbiota modulation, and gut-health management. At present, though the commercial applications of these polysaccharides are limited due to lower yield, the bio-thickening properties at lower concentrations increases its scope for structural and functional food production through ex-vivo/in-vivo applications. The information relating to the successful application of EPS for functional foods is scattered and the exploited structural-functional relationships are crucial for laying further investigations to develop futuristic products. This article discusses the application of EPS in functional food products and the prospective benefits.

The main aim of this study was to chemically modify mango kernel starch (MKS) and assess its impact on packaging film properties. MKS exhibited limited application due to low solubility, retrogradation, higher gelatinization temperature and hydrophilicity. These limitations could be effectually overcome by integrating modifications to native starch. Chemical modifications of MKS were performed by oxidation and benzylation with a low degree of substitution. X‐ray diffractogram presented A‐type pattern of crystal structure which was in accordance to endosperm starch. Fourier‐transform infrared (FTIR) spectra of the native and modified starch samples exhibited strong bands in the regions corresponding to OH and CH stretching. Additionally, absorption bands were found in the regions for carbonyl and aromatic phenyl vibrations signifying the substitution of functional groups within native starch. Modified starch films presented increased lightness L* representing that the films were lighter in colour than native film. Tensile strength (TS) of modified films was found to increase more than twice that of native starch film. Starch recrystallization was interrupted by oxidation thereby preventing retrogradation. Benzylation lowered the water vapour permeability by 58% and improved UV absorption by 80% when compared with native film.

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