Polysaccharides have a wide range of applications in the food industry as food additives to improve the taste and structure of food and play a major role in food preservation. Preparation methods include microbial fermentation, plant extraction, and chemical synthesis, each affecting their structural and functional properties. The activities of polysaccharides, such as antioxidant, antimicrobial and humectant, are key factors for their application in food preservation. With the increasing consumer demand for healthy and natural food additives, it is particularly important to study the preparation and activity of polysaccharides and their application strategies in food preservation. This will not only help to develop new food preservation technologies, but also promote the sustainable development of the food industry.

Preparation, Activities, and Application Strategies of Polysaccharides in Food Preservation provides an in-depth discussion on the preparation techniques, activity evaluation and application strategies of polysaccharides in food preservation, which can provide a theoretical basis and practical guidance for researchers and food industry professionals. This book explores the preparation methods, activity characteristics and application strategies of polysaccharides in food preservation. This text can be used to promote the development and application of natural preservatives in the food industry, as well as providing a valuable reference for researchers and engineers in related fields.

Jiaqi Tan  is an Experimentalist  at Hebei University in China

Hongkun Xue  is an Assistant professor at Hebei University in China

Jian Ju is a Professor at Qingdao Agricultural University in China