Polysaccharides in Food Industry

Dear Colleagues,

It is a great pleasure to introduce the Special Issue of Polymers, entitled “Polysaccharides in the Food Industry.” Polysaccharides are widely used in the food industry due to their complex nature and the resulting physico-chemical properties on behalf of which they largely affect technological and/or sensorial aspects of food production. With the increasing consumer awareness of the physiological importance of various food components, polysaccharides in food systems have surpassed their role solely as thickeners, emulsifiers, or gelling agents and have become important components that promote health. Additionally, the new direction of sustainable food production, evolving around waste reutilisation within biorefinery concepts, largely falls on polysaccharides as dominant components in plant-origin solid wastes. Although still relatively undermined, the food-oriented application of the latter is especially important as it emphasises the reintroduction of discarded biomass in diet. For these reasons, novel findings of new and unconventional sources of polysaccharides with food potential, their recovery, characterisation, and implementation in different food systems, extending to their role in respective technology and everyday diet, are highly anticipated. We cordially invite you to contribute to this Special Issue with original research or comprehensive review articles covering the advances in food polysaccharides in the context described above.

Dr. Aleksandra Vojvodić Cebin
Prof. Dr. Draženka Komes
Guest Editors

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