Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications

Abstract

BackgroundHyaluronic acid (HA), a glycosaminoglycan composed of d-glucuronic acid and N-acetylglucosamine, possesses unique molecular structure and physicochemical properties. It has been proven to be non-immunogenic, biocompatible, and biodegradable in physiological applications. In food processing, HA exhibits moisture absorption, viscoelasticity, film-forming abilities, and antioxidant properties. These remarkable attributes make it a highly promising candidate for enhancing the functional characteristics of food. Scope and approachThis article provides a comprehensive overview of HA, encompassing its physicochemical properties, solution properties, synthesis, and degradation. Additionally, it delves into the research advancements in HA modification, with a primary focus on the chemical modifications of its functional groups to produce a variety of HA derivatives, and enzymatic and physical modifications. Furthermore, the review explores the various applications of HA in the food industry. Key findings and conclusionsHA, renowned for its unique physical and chemical properties, finds widespread uses in non-food technological fields. Recently, its application has extended to the food industry. Through modifications to HA's functional groups, alterations in its conformation, or combination with biopolymers, a plethora of options are available for creating new derivatives. At present, HA has been approved by a number of countries as a novel food ingredient, additive, healthy food or dietary supplement. Furthermore, research has been delving deeper into HA's food applications, including nutritional supplementation, food safety testing, food packaging, food delivery system, and food quality enhancers. Overall, HA exhibits great potential in the food industry for enhancing the functional properties of food products.