Jump to main content
Jump to site search

Issue 4, 2018
Previous Article Next Article

Safety considerations of plant polysaccharides for food use: a case study on phenolic-rich softwood galactoglucomannan extract

Author affiliations

Abstract

A growing population and concern over the sufficiency of natural resources for feeding this population have motivated researchers and industries to search for alternative and complementary sources of food ingredients and additives. Numerous plant species and parts of plants are explored as raw materials for food production. An interesting example is wood; to date, only a few wood-based additives or ingredients are authorized for food use. Wood hemicelluloses, such as softwood galactoglucomannans (GGM), constitute an abundant bioresource that shows a high potential functionality in edible materials. Spruce GGM acts as a multi-functional emulsion stabilizer, and it could be used in various processed food products, replacing less effective, conventional emulsifiers. Before new materials can be released into the food market, their safety must be evaluated, according to the Novel Food regulation. This review focuses on the safety aspects that must be considered before polysaccharide- and phenolic-rich plant extracts can be awarded the status of authorized food ingredients. In this review, GGM is presented as a case study and examples are given of plant-based polysaccharides that are already authorized for food purposes. The legislation regarding Novel Food ingredients in Europe is also briefly reviewed.

Graphical abstract: Safety considerations of plant polysaccharides for food use: a case study on phenolic-rich softwood galactoglucomannan extract

Back to tab navigation

Publication details

The article was received on 14 Sep 2017, accepted on 04 Mar 2018 and first published on 13 Mar 2018


Article type: Review Article
DOI: 10.1039/C7FO01425B
Citation: Food Funct., 2018,9, 1931-1943
  • Open access: Creative Commons BY license
  •   Request permissions

    Safety considerations of plant polysaccharides for food use: a case study on phenolic-rich softwood galactoglucomannan extract

    L. Pitkänen, M. Heinonen and K. S. Mikkonen, Food Funct., 2018, 9, 1931
    DOI: 10.1039/C7FO01425B

    This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. Material from this article can be used in other publications provided that the correct acknowledgement is given with the reproduced material.

    Reproduced material should be attributed as follows:

    • For reproduction of material from NJC:
      [Original citation] - Published by The Royal Society of Chemistry (RSC) on behalf of the Centre National de la Recherche Scientifique (CNRS) and the RSC.
    • For reproduction of material from PCCP:
      [Original citation] - Published by the PCCP Owner Societies.
    • For reproduction of material from PPS:
      [Original citation] - Published by The Royal Society of Chemistry (RSC) on behalf of the European Society for Photobiology, the European Photochemistry Association, and RSC.
    • For reproduction of material from all other RSC journals:
      [Original citation] - Published by The Royal Society of Chemistry.

    Information about reproducing material from RSC articles with different licences is available on our Permission Requests page.

Search articles by author

Spotlight

Advertisements