Dendrobium Polysaccharides in Alcoholic Beverage Matrices Structure Stability Functionality and Processing Strategies.

Dendrobium 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-rich, and functionalized alcoholic beverages has stimulated exploratory research on Dendrobium-fortified rice wines, prepared wines, liqueurs, and blended liquors. However, the translation of Dendrobium polysaccharides from aqueous extracts into ethanol-containing beverage matrices remains technically challenging because ethanol can alter polysaccharide solubility, chain conformation, colloidal interactions, flavor release, and long-term stability. This review summarizes recent progress in the extraction, purification, and structural characterization of Dendrobium 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-liver 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-life prediction, safety assessment, and regulatory compliance are reviewed. Current evidence suggests that Dendrobium polysaccharides may act as both bioactive ingredients and natural macromolecular modulators in alcoholic beverage matrices, but direct studies in high-ethanol products remain limited. Future research should focus on ethanol-induced conformational transitions, polysaccharide-polyphenol-protein interactions, standardized functionality evaluation, realistic dose translation, and responsible product claims. This review provides a scientific basis for developing reproducible, stable and industrially scalable Dendrobium polysaccharide-enriched alcoholic beverages.