<p>This paper systematically reviews polysaccharide aerogel microspheres (PAMs) and explores their application prospects in the food industry, with the primary aim of elucidating the relationships among structural features, preparation technologies, and functional properties. Recent relevant literatures are comprehensively summarized, focusing on typical biodegradable polysaccharide substrates such as sodium alginate, cellulose, and chitosan. Meanwhile, mainstream fabrication approaches for PAMs are outlined, including emulsification, spray drying, electrospray, membrane emulsification, and microfluidic technologies. The results indicate that PAMs effectively integrate the high specific surface area of aerogels with the controllable size and morphology of microspheres. Various modification strategies, including physical treatments, chemical crosslinking, and composite blending, are discussed to enhance their overall performance. Their key applications in the food field are highlighted, such as delivery systems for natural bioactive compounds, active food packaging, and intelligent freshness monitoring. This review provides theoretical reference and strategic guidance for the functional design of PAMs, and lays a solid foundation for further expansion of their development and application in the food industry.</p> Graphical Abstract <p></p>