Harnessing the structural dynamics of fructans: decoding hydrothermal processing effects on functional polymeric carbohydrates

Puntos clave

• The hydrothermal processing of fructans significantly alters their structural dynamics, enhancing functionality.
• Key evidence shows alterations in fructan properties leading to improved carbohydrate functionality in various applications.
• Observational analysis of structural dynamics across multiple processing temperatures indicates a strong influence of hydrothermal techniques.
• This analysis highlights the need for further exploration of hydrothermal processing on fructans to optimize their uses in food and bioproducts.