Bioactive Polysaccharides in Foods: Novel Sources, Characterization, Activity, and Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 20 July 2026 | Viewed by 680
Special Issue Editors
Interests: structure and functional activity of polysaccharides; intestinal health; gut microbiota; fermentation; synthesis; functional food
Special Issues, Collections and Topics in MDPI journals
Interests: polysaccharide; chromatography carbohydrate; proteins; phytochemicals; nutraceuticals; food science; antioxidants; immunomodulation; gut microbiota; functional food
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Bioactive food polysaccharides have emerged as crucial components in the realm of functional foods and nutraceuticals due to their health-promoting activities and relatively low toxicity. A growing number of researchers are increasingly interested in exploring novel resources from sustainable and unconventional sources, such as marine biomass, food processing by-products, novel plant extracts, and microbial fermentation. These novel polysaccharides exhibit superior biological activity due to their unique structural characteristics, including immunomodulatory, antioxidant, prebiotic, and metabolic regulatory effects. These findings suggest that they can be applied in the development of functional foods, nutritional supplements, and bioactive food packaging.
For this Special Issue, authors may submit original research articles and reviews. Topics may include, but are not limited to, novel sources, structure–activity relationships, action mechanisms, and the application of bioactive polysaccharides in food.
Dr. Liuming Xie
Prof. Dr. Jianhua Xie
Guest Editors
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 250 words) can be sent to the Editorial Office for assessment.
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
- bioactive polysaccharides
- novel sources
- sustainable ingredients
- characterization
- activity
- structure–activity relationship
- health benefits
- applications
- food technology
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