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Recent Advances in Carbohydrate Functionality in Foods
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Recent Advances in Carbohydrate Functionality in Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 15 September 2025 | Viewed by 3481

Special Issue Editor

Dr. Mahsa Majzoobi

E-Mail Website
Guest Editor
Biosciences and Food Technology, School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia
Interests: starch; modified starches; carbohydrates; fibre; grains
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue of Foods explores the latest developments in understanding and utilising carbohydrates in food science. Carbohydrates, including starch, fibre and sugars, are the major component of many foods, playing crucial roles not only in nutrition, but also in determining the texture, flavour and overall quality of food products. This Special Issue covers various topics, including the following:

  • Innovative Extraction and Processing Methods: Advances in techniques for extracting and processing carbohydrates from different sources, aiming to enhance their functionality and applicability in food products.
  • Functional Properties: In-depth analysis of the functional properties of various carbohydrates, such as starches, fibres, and polysaccharides, and how these properties can be optimised for specific food applications.
  • Health Benefits: Exploration of the health benefits associated with different types of carbohydrates, including their role in gut health, blood sugar management and overall wellness.
  • Food Texture and Stability: Studies on how carbohydrates influence the texture and stability of food products, and the development of new carbohydrate-based ingredients that improve these qualities.
  • Flavour and Sensory Attributes: Research on the impact of carbohydrates on the flavour and sensory attributes of foods, and how they can be manipulated to enhance consumer acceptance.
  • Sustainability and Innovation: Examination of sustainable sources of carbohydrates and innovative uses in food formulations that align with environmental and economic goals.

Overall, this Special Issue highlights the critical role of carbohydrates in food science and technology, showcasing cutting-edge research that aims to improve food quality, health benefits and sustainability through advanced carbohydrate functionality.

This Special Issue presents an excellent opportunity to share your work with a broad audience and contribute to advancing the field of food science. We welcome original research articles, reviews and short communications that address these themes.

We look forward to your contributions and to the collective advancements in carbohydrate functionality in foods.

Dr. Mahsa Majzoobi
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • starch
  • modified starch
  • dietary fibre
  • soluble fibre
  • insoluble fibre
  • carbohydrates
  • sugars
  • non-fermentable sugars
  • diet
  • nutrition
  • health benefits
  • functional ingredients
  • food processing

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

18 pages, 4467 KiB  
Article
Comparison of Polygonatum sibiricum Polysaccharides from Different Extraction Methods
by Yan Chen, Hanchen Du, Wenjie Qu, Chaoqun Sun, Qu Chen, Yuping Du, Zhuoyuan Zhang, Yiran Guo, Chonglin Wang, Jian Huang and Jiyong Yin
Foods 2025, 14(13), 2188; https://doi.org/10.3390/foods14132188 - 23 Jun 2025
Abstract
Although our previous research has indicated that the ultrasound-assisted extraction–deep eutectic solvent method possessed the highest extraction yield for Polygonatum sibiricum Polysaccharide, it is uncertain whether the Polygonatum sibiricum Polysaccharide that was extracted by the ultrasound-assisted extraction–deep eutectic solvent method possesses the same [...] Read more.
Although our previous research has indicated that the ultrasound-assisted extraction–deep eutectic solvent method possessed the highest extraction yield for Polygonatum sibiricum Polysaccharide, it is uncertain whether the Polygonatum sibiricum Polysaccharide that was extracted by the ultrasound-assisted extraction–deep eutectic solvent method possesses the same performance as that extracted by other methods and whether separation and purification affect the performance of Polygonatum sibiricum Polysaccharide. This paper aimed to compare the differences in performance among the Polygonatum sibiricum Polysaccharides extracted using different methods, including the ultrasound-assisted extraction–deep eutectic solvent method, which was the first method used by our team to extract Polygonatum sibiricum Polysaccharide. This paper also aimed to compare the differences in Polygonatum sibiricum Polysaccharides before and after they were separated and purified. The extraction yield, structural composition, and antioxidant activity of Polygonatum sibiricum Polysaccharides were compared, respectively. The extraction yield (45.08%) obtained by the ultrasound-assisted extraction–deep eutectic solvent method was the highest (p < 0.05), the structural compositions of Polygonatum sibiricum Polysaccharides extracted using different methods were similar, and the separated and purified Polygonatum sibiricum Polysaccharide was a neutral polysaccharide. The 2,2–diphenyl–1–picrylhydrazyl and 2,20–azino–bis (3–ethylbenzothiazoline–6–sulfoniacid) levels in the Polygonatum sibiricum Polysaccharide extracted by the ultrasound-assisted extraction–deep eutectic solvent method were significantly higher than those obtained using other methods (p < 0.05), and the antioxidant activity of the Polygonatum sibiricum Polysaccharide extracted by this method was significantly higher after it was separated and purified (p < 0.05). This study not only proved that the ultrasound-assisted extraction–deep eutectic solvent method could increase the extraction yield and keep the structural composition and antioxidant activity of Polygonatum sibiricum Polysaccharide at the maximum levels but also confirmed that the extracted Polygonatum sibiricum Polysaccharide should not be further separated and purified, providing a potential technique to extract Polygonatum sibiricum Polysaccharide. This study will further promote the application of Polygonatum sibiricum Polysaccharides in the health product industry. Full article
(This article belongs to the Special Issue Recent Advances in Carbohydrate Functionality in Foods)
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21 pages, 7338 KiB  
Article
Investigating the Effects of Acid Hydrolysis on Physicochemical Properties of Quinoa and Faba Bean Starches as Compared to Cassava Starch
by Anthony Halim, Peter J. Torley, Asgar Farahnaky and Mahsa Majzoobi
Foods 2024, 13(23), 3885; https://doi.org/10.3390/foods13233885 - 1 Dec 2024
Cited by 2 | Viewed by 2762
Abstract
In response to the growing demand for high-quality food ingredients, starches from underutilised sources like quinoa and faba bean are gaining attention due to their unique properties and high tolerance to adverse environmental conditions. Acid hydrolysis is a well-established chemical method for producing [...] Read more.
In response to the growing demand for high-quality food ingredients, starches from underutilised sources like quinoa and faba bean are gaining attention due to their unique properties and high tolerance to adverse environmental conditions. Acid hydrolysis is a well-established chemical method for producing modified starch with improved solubility, lower gelatinisation temperature, and reduced pasting viscosity. However, various outcomes can be achieved depending on the type of starch and modification conditions. This study comparatively investigated the effects of acid hydrolysis on the functional and physicochemical properties of emerging starches from quinoa and faba bean, with cassava starch serving as a reference from a leading source. The results demonstrated increased dietary fibre content across all three starches, with faba bean starch showing the most significant rise. Acid treatment also enhanced the crystallinity of the starches, with faba bean starch exhibiting the highest increase in relative crystallinity, which led to a shift towards higher temperatures in their thermal properties. Additionally, water solubility and oil adsorption capacity increased, while swelling power decreased following acid treatment. The acid treatment reduced the pasting properties of all samples, indicating that the modified starches were more resistant to heating and shearing in the rapid visco analyser. While quinoa starch gel remained soft after acid hydrolysis, the gel strength of cassava and faba bean starches improved significantly, making them suitable as plant-based gelling agents. Full article
(This article belongs to the Special Issue Recent Advances in Carbohydrate Functionality in Foods)
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