Chemical modification of microbial exopolysaccharides toward enhanced application in prepared pasta products

Microbial exopolysaccharides (EPS) are high-molecular-weight polysaccharides secreted by environmental microorganisms. Their unique physicochemical properties and bioactivities offer significant application potential in the food industry. However, the inherent limitations of native EPS restrict their use in prepared pasta products. Chemical modification, therefore, offers an effective strategy to alter the structure of EPS, enhance their physicochemical and bioactive properties, and improve their functionality in food systems, particularly in prepared pasta products. Although nearly one hundred related studies have been published since the 20th century, comprehensive summaries and critical evaluations in this area remain limited. This review summarizes recent advances in the chemical modification of EPS, focusing on how these alterations affect their functions. It also highlights relevant case studies of modified EPS in prepared pasta products and discusses associated safety considerations, aiming to provide a theoretical foundation and practical guidance for the development and application of EPS in the food industry.