Role of bacterial exopolysaccharides in edible films for food safety and sustainability. Current trends and future perspectives

Bacterial biopolymers are changing the concepts in the food industry as customer demands the addition of no artificial additives and want products “Clean labelled.” Exopolysaccharides (EPS) produced by some bacterial strains are the best replacements for these artificial additives. The monomeric composition, quality, quantity, structure, molecular weight, and charge on these bioparticles decide the qualities, that is, rheology, texture, shelf life, and physiochemical properties of the product. Exopolysaccharides are the best biothickeners and are being widely used in the food industry. They are widely used as coatings and edible films in food substances, especially fruits and vegetables. These consist of substances that are Generally Recognized as Safe. These coatings and edible films promise improved shelf life and better nutritional properties and act as a protective barrier for food items. Bacterial EPS are widely used in edible films, yogurt-like and plant-based beverages, the meat industry, and fermented low-fat meat, sourdoughs, and low-fat cheese. It interacts with other components and improves the texture, stabilization, viscosity, and mouthfeel of end products. The structural and functional properties of these substances still need to be explored. The main objective of this review is to focus on the importance of EPS produced by various strains, its structure and uses as edible coatings and films, functionality, and applications in various food products. Overall, the future of bacterial EPS in the food industry appears promising, with avenues for innovation and application across multiple facets of food production, including texture modification, nutritional enhancement, and sustainability.