Green Extraction and Functional Characterization of Plant Polysaccharides for Frozen Food Applications
Keywords:
plant polysaccharides; green extraction; frozen food systems; cryoprotection; rheology; sustainability; food governanceAbstract
This paper advances a systems-level perspective on green extraction and functional characterization of plant polysaccharides for frozen food applications. It examines the architectural trade-offs among extraction technologies, the structural basis of cryoprotective behavior, and the integration of polysaccharides into frozen dough and dessert matrices. The analysis connects molecular weight distribution, branching, and gelation to product robustness, ice recrystallization inhibition, and water migration control. Governance and policy dimensions are treated as first-order constraints rather than externalities, with attention to circular bioeconomy pathways, life-cycle assessment, and equitable sourcing. The paper argues that scaling green polysaccharide platforms requires harmonized standardization, digital process control, and fair benefit-sharing arrangements. Illustrative comparisons across hydrocolloid systems and frozen food categories highlight the contingency of structure-function relationships and the need for multi-criteria decision frameworks. The discussion is anchored in recent evidence on sol-gel transitions in plant-derived polysaccharide fractions, while emphasizing that such mechanisms must be interpreted within broader socio-technical infrastructures.
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This article is published under the Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
