Polysaccharides as Functional Ingredients: Technology, Bioactivity, and Health Benefits

Dear Colleagues,

In recent years, polysaccharides derived from natural food sources have garnered significant attention as key functional ingredients due to their diverse biological activities and broad application potential. Beyond their role as dietary fibers and textural modifiers in food systems, polysaccharides have demonstrated a range of physiological benefits, including antioxidant, anti-inflammatory, immunomodulatory, antitumor, hypoglycemic, hypolipidemic, and gut microbiota regulatory effects. Advances in extraction technologies such as aqueous two-phase extraction, ultrasound-assisted extraction, and enzymatic modification, coupled with sophisticated structural characterization techniques, have deepened our understanding of structure–activity relationships, paving the way for applications in functional foods, pharmaceuticals, and novel materials. This Special Issue aims to compile cutting-edge research on polysaccharides, with a focus on green extraction technologies, structural properties, mechanisms of bioactivity, health benefit assessments, and practical applications in promoting human health.

We invite the submission of original research articles, comprehensive reviews, and insightful perspectives addressing, but not limited to, the following topics:

• Green extraction and purification technologies;
• Structural characterization and modification;
• Mechanistic studies on bioactivities;
• Functional properties and applications;
• Gut health and microbiome interactions;
• Safety, toxicology, and regulatory considerations;
• Integration of emerging technologies.

This Special Issue will serve as a platform for innovative research on the use of polysaccharides as functional ingredients, fostering their sustainable development in the health industry.

Dr. Anxiang Su
Prof. Dr. Xiaoxiong Zeng
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-anonymized 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.