The abundant structure of carbohydrates is an important determinant of biological activity, which in addition leads to abundant physicochemical properties and biological effects. Improved understanding and deeper research are driving the use of natural carbohydrates for new nutritional applications, such as when polysaccharides interact with sodium salt and the mucosal membrane on the tongue, which may improve or delay the salt release. In addition, nanoscale particles formed by polysaccharides and active ingredients, could improve the dispersion and stability of loaded natural products and help to promote the targeted release of active substances. To better utilize, formulate and process carbohydrates, a better understanding of the modification of carbohydrate structure and its impact on nutritional function is required.
The nutritional properties of polysaccharides depend on their chain conformation and chemical structure, thus, clarifying the structural information is helpful for further development and application in the food and pharmaceutical fields. The purpose of this research topic is to collect the contribution of dietary polysaccharides and oligosaccharides in structure and biological activity to better roles in human health and nutrition.
We welcome manuscripts of different types (Original Research, Reviews, Commentaries, and Opinion papers) from, but not limited to, the following themes:
• Multi-scale nanostructures formed by the interaction of carbohydrates with proteins, polyphenols, lipids, and other components provide nutrients for human life activities;
• Carbohydrates which are used as carriers for the targeted delivery of bioactive substances to specific sites in the gastrointestinal tract, or to modulate the release behavior of bioactive substances;
• Changes in carbohydrate structure and function under different processing regimes;
• Relevant applications of carbohydrates in food salt reduction uses.
The abundant structure of carbohydrates is an important determinant of biological activity, which in addition leads to abundant physicochemical properties and biological effects. Improved understanding and deeper research are driving the use of natural carbohydrates for new nutritional applications, such as when polysaccharides interact with sodium salt and the mucosal membrane on the tongue, which may improve or delay the salt release. In addition, nanoscale particles formed by polysaccharides and active ingredients, could improve the dispersion and stability of loaded natural products and help to promote the targeted release of active substances. To better utilize, formulate and process carbohydrates, a better understanding of the modification of carbohydrate structure and its impact on nutritional function is required.
The nutritional properties of polysaccharides depend on their chain conformation and chemical structure, thus, clarifying the structural information is helpful for further development and application in the food and pharmaceutical fields. The purpose of this research topic is to collect the contribution of dietary polysaccharides and oligosaccharides in structure and biological activity to better roles in human health and nutrition.
We welcome manuscripts of different types (Original Research, Reviews, Commentaries, and Opinion papers) from, but not limited to, the following themes:
• Multi-scale nanostructures formed by the interaction of carbohydrates with proteins, polyphenols, lipids, and other components provide nutrients for human life activities;
• Carbohydrates which are used as carriers for the targeted delivery of bioactive substances to specific sites in the gastrointestinal tract, or to modulate the release behavior of bioactive substances;
• Changes in carbohydrate structure and function under different processing regimes;
• Relevant applications of carbohydrates in food salt reduction uses.
