Food-Derived Polysaccharides: Composition, Characterization and Functional Properties

Dear Colleagues,

Polysaccharides are complex carbohydrates widely present in food, playing pivotal roles in nutrition, texture modification, and health promotion. These biopolymers, derived from plants, animals, algae, and microorganisms, exhibit remarkable structural diversity and functional versatility. Major food-derived polysaccharides include starch, cellulose, hemicellulose and pectins, β-glucans, chitin and chitosan, algal polysaccharides and microbial exopolysaccharides.

Extensive research has revealed intricate structure–function relationships in polysaccharides, where molecular characteristics (including monosaccharide composition, glycosidic linkages, branching patterns and molecular weight) critically determine their rheological properties and physiological functions. These structure-dependent properties directly influence their applications across food technology, nutraceuticals, and pharmaceuticals. Comprehensive structural characterization using advanced analytical techniques (chemical assays, spectroscopy, chromatography, microscopy and thermal analysis) is therefore essential to elucidate the mechanisms underlying polysaccharide functionality.

Current research focuses on establishing fundamental connections between polysaccharide composition, structural features, and practical applications. This knowledge is vital for the targeted development and precision utilization of functional polysaccharides in food innovation and health-related fields. A deeper understanding of these structure–activity relationships will facilitate the rational design of polysaccharide-based ingredients with tailored properties for specific technological and nutritional applications.

Dr. Xiaoqi Xu
Dr. Zheng Xu
Guest Editors

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