Recent advances in the application of polysaccharides to enhance the functional properties and extend the shelf life of milk proteins: A review

Milk proteins are vital to dairy products, providing essential functional properties like thickening, gelling, and emulsification, along with high nutritional value. However, their stability, sensitivity to environmental conditions, and texture control pose challenges. Polysaccharides enhance milk protein functionality by improving texture, stability, and nutritional quality through mechanisms such as co-solubility, phase separation, and complex coacervation. The strength of protein-polysaccharide interactions depends on factors like pH, ionic strength, and processing conditions. Polysaccharides stabilize protein structures, reduce denaturation, and improve texture retention. This knowledge aids in developing dairy products that meet the growing demand for healthier, sustainable, and high-quality foods. Moreover, polysaccharides, particularly those from natural sources, contribute to sustainability by reducing waste and promoting biodegradable packaging. Future research on optimizing polysaccharide-protein interactions could further enhance the functionality and nutritional benefits of dairy products, catering to health-conscious and environmentally aware consumers. • Polysaccharides enhance milk protein functionality, supporting clean-label dairy. • Recent polysaccharide techniques improve milk protein functions and stability. • Focus on mechanisms enhancing milk protein texture, emulsification, and gelation. • Polysaccharides support sustainability by reducing waste and enabling eco-packaging. • Aimed at advancing high-quality dairy products that meet consumer demands.