Nonthermal Extraction Technologies of Polysaccharides: Principles, Techniques, Characterization, and Applications is an essential resource for researchers and professionals in the fields of food sciences, pharmacology, cosmeceuticals, and biomedical applications. This comprehensive volume explores cutting-edge nonthermal extraction technologies, including ultrasound, microwave, high-pressure, pulsed electric field, enzymatic extraction methods, and cold plasma technology and its effects on polysaccharide biofunctionalities, such as antioxidant and antimicrobial properties, and its potential applications. By highlighting how these advanced techniques significantly enhance polysaccharide yield, bioactivity, and purity compared to traditional approaches, this book provides invaluable insights for those engaged in the extraction and application of polysaccharides from diverse sources, including plants, animals, microorganisms, and marine environments. The initial chapters introduce the fundamental structures, sources, and importance of polysaccharides, setting the stage for a deeper understanding of their functionality and chemical characterization. Beyond extraction methodologies, Nonthermal Extraction Technologies of Polysaccharides: Principles, Techniques, Characterization, and Applications emphasizes the bioactive properties of polysaccharides, detailing their roles in functional foods, beverages, nutraceuticals, and pharmaceuticals. The text presents a thorough examination of the therapeutic benefits associated with these compounds, including anti-cancer, antioxidant, antimicrobial, anti-inflammatory, and anti-obesity properties. By offering both theoretical frameworks and practical guidance, this book equips professionals with the knowledge required to effectively incorporate polysaccharides into health-promoting products for advancing research and applications in the evolving landscape of functional foods and biomedical innovation. Offers an in-depth examination of emerging nonthermal extraction technologies such as ultrasound, microwave, high-pressure, pulsed electric field, and enzymatic extraction Highlights how these advanced methods significantly improve polysaccharide yield, bioactivity, and purity compared to traditional extraction methods Discusses the functionality, bioactivity, structure, and chemical characterization of extracted polysaccharides Provides insights into the bioactivity of extracted polysaccharides, emphasizing their roles in functional foods, beverages nutraceuticals, cosmeceuticals and pharmaceuticals Explores potential therapeutic benefits, such as anticancer, antioxidant, antimicrobial, anti-inflammatory, and anti-obesity properties, while presenting guidance on utilizing polysaccharides in health-promoting products