Food Polysaccharides: Structure, Properties and Application

Dear Colleagues,

Polysaccharides are an important group of natural polymers used in living organisms as a building and reserve material. This group is characterized by great diversity in terms of structure, place of occurrence and properties. Due to their complex nature and the resulting diversified physicochemical properties, polysaccharides play an important role in food production. They are a naturally occurring energy component in many foodstuffs, and at the same time, they play a structural role. Polysaccharides are commonly used as food ingredients and additives added to food during technological processes. They are also widely used as thickeners and gelling, emulsifying, filling and stabilizing substances. Their use has a positive effect on the structure, sensory characteristics and physical stability of many food products. Many natural polysaccharides are also subjected to various types of modifications in order to improve their functional properties. The health aspects related to the presence of polysaccharides in food are also important. Some of them are the basis of fat substitutes in the production of energy-reduced food, others possess prebiotic properties, and others still are individual fractions of dietary fiber, positively influencing many functions of the human body. Traditional polysaccharides, characteristic of foodstuffs, are also widely used outside direct food production, in industries related to food production and distribution, such as biotechnology or the production of biodegradable and active packaging.

The purpose of this Special Issue is to identify and review the latest research findings on polysaccharides present in food and used in the food and related industries. We cordially invite you to contribute to this Special Issue in the form of both review articles and original research results. They can cover all aspects related to food polysaccharides, including structure, properties, analysis, modifications, practical applications and impacts on human health.

Prof. Dr. Lesław Juszczak
Prof. Dr. Janusz Kapusniak
Guest Editors

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