Biopolymers have properties that make them suitable for use in increasing food shelf-life. At present, conventional polymers could be substituted with biobased food packaging materials in several areas such as meat products, fruits and vegetables, dairy products, frozen food, dry food, snacks, ready to eat food and drinks. In spite of the enormous amount of published scientific articles and reviews on polysaccharide employment in food shelf-life extension, there is a comparatively limited number of patents issued from industry. Several polysaccharides alone or in combination with other substances are proposed in the patents aimed to extend the food shelf-life of fresh food, reducing modifications in color, flavor and taste. In this review, we will focus on polysaccharides extracted from biomass and their applications in the food industry, in particular on food shelf-life extension. The patents issued in the last twenty years for polysaccharides and their applications in food shelf-life extension will be reviewed.