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<p>Tamarind seed polysaccharides (TSP), with branched (1→4)-β-D-glucan backbones as their primary component, have a distinctive structure and functionality that render them potential natural food thickeners. Extraction techniques of TSP, such as aqueous, enzymatic, and alcohol precipitation methods, play critical roles in determining yield, purity, and functional properties. Their rheological performance is influenced directly by the physicochemical properties of TSP molecular weight, branching type, and monosaccharide composition, and their viscosity can be sensitive to pH and temperature. TSP has demonstrated excellent performance in foods, especially as a stabilizer and thickener in sauces, bakery, and acid-sugar gels. Adding TSP enhances texture, mouthfeel, and product uniformity. Moreover, TSP has been used in formulating pH-sensitive films and edible coatings, showing promise beyond conventional thickening applications. Such applications conform to the increasing demand for clean-label, plant-based food additives. Besides its functional roles, newly emerged evidence provides potential health-related attributes and shelf-life extension activities, extending its significance to nutrition and food preservation. Continued development of TSP applications is based on teamwork exploring interactions with other biopolymers, active compounds, and food matrices. This review provides a comprehensive report of tamarind seed polysaccharides, such as their extraction process, structural organization, rheological properties, and multidisciplinary applications in food systems, with particular reference to their use as natural thickeners.</p>

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Extraction and functional applications of tamarind seed polysaccharides as natural thickening agents in food systems

  • 期刊论文

  • 发表日期：

    2026年3月16日

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  • Farheen Nasir,
  • Muhammad Asad Javaid,
  • Uswa Hanif,
  • Gaurav Sanghvi,
  • M. M. Rekha,
  • Karthikeyan Jayabalan,
  • Rajashree Panigrahi,
  • Musarrat Rasheed,
  • Catherine Tamale Ndagire

摘要

Tamarind seed polysaccharides (TSP), with branched (1→4)-β-D-glucan backbones as their primary component, have a distinctive structure and functionality that render them potential natural food thickeners. Extraction techniques of TSP, such as aqueous, enzymatic, and alcohol precipitation methods, play critical roles in determining yield, purity, and functional properties. Their rheological performance is influenced directly by the physicochemical properties of TSP molecular weight, branching type, and monosaccharide composition, and their viscosity can be sensitive to pH and temperature. TSP has demonstrated excellent performance in foods, especially as a stabilizer and thickener in sauces, bakery, and acid-sugar gels. Adding TSP enhances texture, mouthfeel, and product uniformity. Moreover, TSP has been used in formulating pH-sensitive films and edible coatings, showing promise beyond conventional thickening applications. Such applications conform to the increasing demand for clean-label, plant-based food additives. Besides its functional roles, newly emerged evidence provides potential health-related attributes and shelf-life extension activities, extending its significance to nutrition and food preservation. Continued development of TSP applications is based on teamwork exploring interactions with other biopolymers, active compounds, and food matrices. This review provides a comprehensive report of tamarind seed polysaccharides, such as their extraction process, structural organization, rheological properties, and multidisciplinary applications in food systems, with particular reference to their use as natural thickeners.