{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:55:58Z","timestamp":1790567758381,"version":"4.1.0"},"reference-count":90,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,27]],"date-time":"2026-09-27T00:00:00Z","timestamp":1790467200000},"content-version":"vor","delay-in-days":26,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      <jats:italic>Dendrobium<\/jats:italic>\n                      spp. are widely recognized as medicinal and edible botanical resources in East Asia, and their polysaccharides have attracted increasing attention as bioactive macromolecules with antioxidant, immunomodulatory, gastrointestinal protective, and hepatoprotective potential. In parallel, consumer interest in botanical, sensory\u2010rich, and functionalized alcoholic beverages has stimulated exploratory research on\n                      <jats:italic>Dendrobium<\/jats:italic>\n                      \u2010fortified rice wines, prepared wines, liqueurs, and blended liquors. However, the translation of\n                      <jats:italic>Dendrobium<\/jats:italic>\n                      polysaccharides from aqueous extracts into ethanol\u2010containing beverage matrices remains technically challenging because ethanol can alter polysaccharide solubility, chain conformation, colloidal interactions, flavor release, and long\u2010term stability. This review summarizes recent progress in the extraction, purification, and structural characterization of\n                      <jats:italic>Dendrobium<\/jats:italic>\n                      polysaccharides, with particular emphasis on molecular weight distribution, acetylation, monosaccharide composition, viscosity, and alcohol compatibility. The behavior of these polysaccharides in alcoholic systems is then discussed from the viewpoints of antioxidant retention, immune and gut\u2013liver axis regulation, rheological modification, aroma release, mouthfeel improvement and precipitation control. Key formulation strategies, including base liquor selection, addition mode, hydroalcoholic extraction, ultrasonication, clarification, sterilization, aging, and packaging, are critically evaluated. Furthermore, analytical methods for polysaccharide quantification, molecular fingerprinting, shelf\u2010life prediction, safety assessment, and regulatory compliance are reviewed. Current evidence suggests that\n                      <jats:italic>Dendrobium<\/jats:italic>\n                      polysaccharides may act as both bioactive ingredients and natural macromolecular modulators in alcoholic beverage matrices, but direct studies in high\u2010ethanol products remain limited. Future research should focus on ethanol\u2010induced conformational transitions, polysaccharide\u2013polyphenol\u2013protein interactions, standardized functionality evaluation, realistic dose translation, and responsible product claims. This review provides a scientific basis for developing reproducible, stable and industrially scalable\n                      <jats:italic>Dendrobium<\/jats:italic>\n                      polysaccharide\u2010enriched alcoholic beverages.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71510","type":"journal-article","created":{"date-parts":[[2026,9,27]],"date-time":"2026-09-27T13:41:22Z","timestamp":1790516482000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["<i>Dendrobium<\/i>\n                    Polysaccharides in Alcoholic Beverage Matrices Structure Stability Functionality and Processing Strategies"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4580-6377","authenticated-orcid":false,"given":"Wei","family":"Cheng","sequence":"first","affiliation":[{"name":"Anhui Engineering Research Center for Functional Fruit Drink and 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