Food Polysaccharides: Sources, Functions, 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: 31 July 2026 | Viewed by 320
Special Issue Editors
Interests: dietary polysaccharides; hydrocolloids; polysaccharide functionality; gut microbiota, biological activity and precision nutrition
Interests: functional food; carbohydrate; polysaccharide functionality; prebiotics; food nutrition
Special Issues, Collections and Topics in MDPI journals
Interests: biomass waste; adsorbent materials; microalgae cultivation; anaerobic digestion; wastewater treatment; wine wastewater; resource recovery; bioproducts
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, the role of diet in preventing chronic diseases and promoting human health has become a central focus of scientific research. Within this context, food polysaccharides, particularly those with bioactive properties, have emerged as key functional ingredients. Derived from a vast array of sources, including plants, seaweeds, microorganisms, and food processing by-products, these biopolymers are not only indispensable for their techno-functional properties like thickening, gelling, and emulsification but are increasingly recognized for their significant health benefits.
A large body of evidence has revealed that bioactive polysaccharides, such as beta-glucans, pectin, and various non-digestible dietary fibers, exhibit a wide spectrum of physiological activities. These include prebiotic effects that modulate gut microbiota composition and production of short-chain fatty acids, immunomodulatory potential, antioxidant activity, and capabilities for glycemic control and cholesterol lowering. The specific biological functions are closely linked to their molecular weight, monosaccharide composition, glycosidic branching patterns, and three-dimensional structures. However, the precise mechanisms underlying their bioactivity and the complex interplay between their technological function in food matrices and their physiological fate in the host remain to be fully elucidated. Furthermore, the frontier of polysaccharide research is being pushed by the exploration of novel and underutilized sources (e.g., agricultural by-products, invasive species, and novel microbial strains), the development of green and efficient extraction techniques, and their innovative application in advanced food systems. These include their use as structuring agents in plant-based foods, bio-inks for 3D/4D printing, and encapsulating matrices for targeted nutrient delivery. These avenues present significant opportunities for developing sustainable and high-value food products.
This Special Issue aims to compile cutting-edge research and comprehensive reviews on food polysaccharides, focusing on the interconnection between their sources, functional properties, and advanced applications. We seek to deepen the understanding of structure-function relationships and foster the development of polysaccharide-based solutions for the future of food design, contributing to both food innovation and human health.
Dr. Xiaoxiao Song
Dr. Xian Cui
Dr. Qi Zhang
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
- food polysaccharides
- dietary fiber
- hydrocolloids
- bioactivity
- structure-function relationship
- applications
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.
Further information on MDPI's Special Issue policies can be found here.
