ReviewMolecules (Basel, Switzerland)2026
Polysaccharides: Nature's Guardians of Freshness in Food Preservation.
Review in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Optimization of Crude Polysaccharide Extraction and Purification from the Black Outer Layer of theFoods (Basel, Switzerland) · 2026Article
- Sustainable proteins for future food systems: nutritional quality, environmental trade-offs, and consumer acceptance.Frontiers in nutrition · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.