Fuente: Molecules - Revista científica (MDPI) Molecules, Vol. 31, Pages 1545: Polysaccharides: Nature’s Guardians of Freshness in Food Preservation
Molecules doi: 10.3390/molecules31091545
Authors:
Amanullah Sabir
Sadaqat Ali
Muhammad Zubair Khalid
Ashoka Shankarappa
V. J. Sangeetha
Samreen Ahsan
Anand Kumar
Kamran
Kit-Leong Cheong
Saiyi Zhong

Polysaccharides are structurally diverse biopolymers composed of multiple monosaccharide units linked through glycosidic bonds. Their complexity, biodegradability, and functional versatility make them integral to biological systems as well as modern industrial application. Sourced from plants, fungi, marine organisms, animals, and microbes, these natural polymers exhibit a broad spectrum of bioactivities, including antioxidant, antimicrobial, immunomodulatory, and physicochemical protective functions. In the context of food preservation, polysaccharides have gained significant attention as sustainable alternatives to synthetic preservatives and conventional packaging materials. This review summarizes the classification and structural attributes of polysaccharides that influence their functional performance, particularly their ability to scavenge free radicals, inhibit foodborne pathogens, and form protective barrier systems. Special emphasis is placed on their use in edible films, coatings, and encapsulation systems that enhance the shelf life of fruits, vegetables, meats, dairy, beverages, and bakery products. Challenges related to stability, sensory impact, and regulatory compliance are also discussed. Overall, polysaccharides demonstrate substantial potential as eco-friendly, bioactive packaging agents and controlled-release carriers, contributing to safer, greener, and more sustainable food preservation technologies.