Food Polysaccharides: Chemistry, Technology and Applications
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 August 2025 | Viewed by 513
Special Issue Editors
Interests: starch; chemical and physical modifications of starch; resistant starch; food analysis; food additives; polysaccharides; dietary fiber
Interests: medicinal mushrooms; starch; polysaccharides; human nutrition/dietetics; rheology; extrusion of food
Special Issue Information
Dear Colleagues,
Polysaccharides are complex natural polymers of crucial importance in living organisms as structural and storage components. They are characterized by great diversity in terms of their structure and properties, which makes them important food components. In addition to the well-known plant starches, beta-glucans are an important group, especially those extracted from mushrooms, distinguished by their unique health-promoting properties. Polysaccharides act as both energetic and structural components in foods. In food technology, they are widely used as gelling agents, thickeners, stabilizers, and emulsifiers, helping to improve the texture, stability, and sensory characteristics of products. Modifying polysaccharides further expands their functionality. Moreover, many polysaccharides exhibit health-promoting properties. Among other things, they are fractions of dietary fiber, supporting the health of the digestive system; have prebiotic effects; and can replace fats in calorie-reduced products. Beta-glucans, especially from mushrooms, stand out for their strong immunomodulatory properties, which further increases their value in functional foods. Their application also goes beyond food production; they are used in biotechnology, the manufacture of active and biodegradable packaging, and other innovative solutions for the food industry.
The purpose of this Special Issue is to gather and present the latest research developments related to any polysaccharides found in food and their application in the food industry and related fields. We invite submissions of both review articles and articles presenting original research results. Publications can cover a wide range of topics related to polysaccharides, such as their structure, properties, analysis techniques, modifications, technological applications, or importance to human health. This issue aims not only to highlight the versatile role of polysaccharides in the food industry, but also to point out their potential in creating innovative solutions of health-promoting and functional importance.
Prof. Dr. Małgorzata Kapelko-Żeberska
Prof. Dr. Artur Gryszkin
Guest Editors
Manuscript Submission Information
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Keywords
- food polysaccharides
- food additives
- food gums
- dietary fiber
- functional food
- structure
- properties
- functions
- application
- bioactivity
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