Recent Advances in the Characterization of Food Biomacromolecules: Polysaccharide, Protein, and Lipid

Abstract

Polysaccharides, proteins, and lipids are indispensable biomacromolecules that underpin the structure, functionality, and nutritional quality of food systems. Their multifaceted roles, from imparting stability and texture to enabling bioactive functions, are pivotal in the formulation of innovative and sustainable food products. Yet, their structural complexity, diverse conformations, and dynamic behaviors present formidable challenges in characterization. Recent breakthroughs in advanced analytical techniques-spanning spectroscopic, chromatographic, and imaging modalities-have revolutionized our ability to probe these molecules at unprecedented resolutions. Tools such as multidimensional nuclear magnetic resonance, cutting-edge mass spectrometry, and state-of-the-art microscopy have illuminated the intricate branching of polysaccharides, the conformational dynamics of proteins, and the amphiphilic properties of lipids. This review delves into these technological advancements, explores their transformative impact on understanding food biomacromolecules, and addresses the enduring challenges posed by heterogeneous food matrices. By shaping future directions, this work aims to foster innovation and expand the scientific understanding of food systems.