Critical review on alterations in physiochemical properties and molecular structure of natural polysaccharides upon ultrasonication

Abstract

Natural polymers, such as polysaccharides, cellulose, and starch, have been widely used in the chemical engineering, medicine, food, and cosmetics industries, which had a great many of biological activities. Natural polysaccharides origin from algae, fungi and plants were components of human diet since antique times. Ultrasonication achieved the breakage the polysaccharides reticulum in an ordered fashion. The factors of temperature, ratio of water/material, sonication frequency, time of exposure, pH of the sonication medium influenced the polysaccharide digestion. Sonication improved the enzyme catalysis over its substrate molecule. Positive health promoting slow digestive starch and resistant starch can be prepared quite easily by the sonication process. The aim of this review is to present the current status and scope of natural polymers as well as some emerging polymers with special characteristic. The physiochemical properties and molecular structure of natural carbohydrates under ultrasonic irradiation were also discussed. Moreover, Polysaccharide based films had industrial applications is formed by ultrasonication. Polysaccharide nanoparticles obtained by sonication had efficient water holding capacity. Sonication is an advanced method to improve the food quality. Hence, this review describes the effects of ultrasonication on physical, chemical, and molecular structure of natural polysaccharides.