Polysaccharides in Food Emulsions: Mechanisms, Structural Design, and Nutritional Functionality

Polysaccharides play a pivotal role in the field of food colloids and emulsion technology, acting as essential stabilizers that influence the structure, texture, and functionality of multiphase systems. In recent years, expanding research has emphasized the ability of polysaccharides to modulate interfacial phenomena through steric stabilization, electrostatic repulsion, and viscosity enhancement. Studies have revealed that hydrophilic polysaccharide chains can form viscoelastic interfacial films, minimizing droplet aggregation while increasing the viscosity of the continuous phase to prevent phase separation. Furthermore, amphiphilic polysaccharides, such as gum arabic or modified starch, can directly adsorb at oil–water interfaces, reducing interfacial tension and facilitating co-stabilization with small-molecule emulsifiers. Despite these advances, uncertainties remain regarding the mechanisms linking polysaccharide structure, interfacial dynamics, and emulsion functionality. Moreover, challenges persist in optimizing polysaccharide combinations, controlling microstructure formation, and understanding the relationship between molecular conformation and nutritional performance.This Research Topic aims to explore the multifaceted roles of polysaccharides in food emulsion systems, encompassing their fabrication strategies, stabilization mechanisms, and nutritional properties. It seeks to address fundamental questions such as how polysaccharide–protein, polysaccharide–polyphenol, or polysaccharide–nanoparticle interactions modulate interfacial behavior; how molecular modification or complexation strategies can enhance emulsifying capacity; and how structural features translate into improved physiological and nutritional outcomes. By bridging the gap between material design and functional evaluation, this Topic encourages an integrated understanding that combines physicochemical insights with health-promoting perspectives.To gather further insights into the formulation and performance of polysaccharide-based emulsion systems, we welcome contributions focusing on both fundamental mechanisms and practical applications. Submissions are encouraged from food chemistry, polymer science, and nutrition disciplines, covering but not limited to the following themes:• Extraction and characterization of novel polysaccharides or the use of innovative technologies for emulsion fabrication• Structural modification of polysaccharides through physical, enzymatic, or chemical approaches to improve emulsification• Development of polysaccharide–protein, polysaccharide–polyphenol, or polysaccharide–nanoparticle hybrid emulsions• Investigation of the interfacial structure–function relationship in complex emulsion systems• Evaluation of the nutritional, physiological, and bioactive properties of polysaccharide-based emulsions• Application of polysaccharide-based emulsion gels in low-fat foods, bioactive encapsulation, and 3D food printing Topic editors: Jiawei Lin, Ume Roobab Source: https://www.frontiersin.org/research-topics/82451/polysaccharides-in-food-emulsions-mechanisms-structural-design-and-nutritional-functionality