Fenton reaction-driven oxidative modification of natural polysaccharides: Insights and innovations on properties

文献类型： 外文期刊

第一作者： Xie, Ying

作者： Xie, Ying;Ding, Ke;Xu, Saiqing;Xu, Haishan;Shan, Yang;Ding, Shenghua;Xie, Ying;Ding, Ke;Xu, Saiqing;Xu, Haishan;Li, Huan;Shan, Yang;Ding, Shenghua;Zhang, Shikai;Wang, Rongrong

作者机构：

期刊名称：TRENDS IN FOOD SCIENCE & TECHNOLOGY （ 影响因子：15.4； 五年影响因子：18.4 ）

ISSN： 0924-2244

年卷期： 2025 年 156 卷

页码：

收录情况： SCI

摘要： Background: Polysaccharides are increasingly recognized as valuable ingredients in the food industry, driven by their inherent biological activities. However, a key challenge lies in enhancing their accessibility and utilization, as factors like complex structures, limited solubility, high molecular weight, and limited bioavailability can hinder their effectiveness. The Fenton reaction, a well-established advanced oxidation process utilizing hydroxyl radicals, has garnered considerable attention, providing a powerful and versatile tool for modifying polysaccharides. Scope and approach: This review describes the mechanism of action and typical types of Fenton reactions, as well as their application in modifying natural polysaccharides. This work focuses on the Fenton reaction-driven oxidative modification of natural polysaccharides, highlighting the enhancements in their structure and properties. We also explore cutting-edge research that showcases how these modifications enhance the versatility of polysaccharides in food applications, from functional foods development to packaging materials preparation and innovative medicines development, and strategic recommendations are made for future development. Key findings and conclusion: The hydroxyl radicals generated by the Fenton reaction efficiently modify polysaccharide structures without destroying their fundamental structural integrity, thus significantly enhancing their physicochemical properties. This simultaneously boosts the biological activities of polysaccharides and considerably widens the range of applications in foodstuffs. Therefore, the Fenton reaction, as a green, highly efficient, and mildly reactive oxidation reaction, has unrivaled advantages and prospects in modifying natural polysaccharides.

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