EXOPOLISSACARÍDEOS PRODUZIDOS POR BACTERIAS LÁTICAS COMO AGENTES FUNCIONAIS NA FORMULAÇÃO DE ALIMENTOS SUSTENTÁVEIS E SAUDÁVEIS

Abstract

Microbial exopolysaccharides (EPS) have gained prominence in the food industry due to their functional properties and health benefits. This work aims to explore the potential of these natural compounds in formulating sustainable and healthy foods, as well as analyzing their impact on the food industry through a literature review. The bibliographical research carried out in this study covers publications between the years 2001 and 2024, national and international, which highlight the application of EPS in different food categories, such as dairy, meat and bakery products. EPS are carbohydrate polymers secreted by microorganisms such as lactic acid bacteria (LAB) and yeast strains that play a crucial role in the rheology and stability of foods, acting as natural thickening, emulsifying and stabilizing agents. Furthermore, these compounds have been highlighted in other sectors, such as pharmaceuticals and nutraceuticals, due to their biocompatibility and biodegradability characteristics, demonstrating bioactive properties, including antioxidant, anti-inflammatory and immunomodulatory activities, which can contribute to health promotion. The growing concern about sustainability in the food industry has led to the search for alternative ingredients and more eco-efficient production processes, and EPS stand out as a viable option, since their production requires fewer natural resources and generates less waste compared to conventional ingredients. The impact of these polysaccharides on the texture, flavor and sensory quality of foods is also discussed, as well as the technological challenges associated with their incorporation. Topics were covered on lactic acid bacteria responsible for the EPS production and potential applications in the food industry, the main functional products using EPS in their formulation, the main health benefits and its impact on sustainability. It was possible to confirm that microbial EPS represent a promising class of functional ingredients for the formulation of sustainable and healthy foods and its use can contribute to reducing the environmental impact of the food industry, while offering health benefits to consumers. However, it is critical that additional research and appropriate regulations continue to support its development and widespread use in the food industry.