Polyphenol-Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health.

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2022-01-18 DOI:10.1146/annurev-food-052720-010354

Qingbin Guo, Xingyue Xiao, Laifeng Lu, Lianzhong Ai, Meigui Xu, Yan Liu, H Douglas Goff

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引用次数: 27

Abstract

Polysaccharides and polyphenols coexist in many plant-based food products. Polyphenol-polysaccharide interactions may affect the physicochemical, functional, and physiological properties, such as digestibility, bioavailability, and stability, of plant-based foods. In this review, the interactions (physically or covalently linked) between the selected polysaccharides and polyphenols are summarized. The preparation and structural characterization of the polyphenol-polysaccharide conjugates, their structural-interaction relationships, and the effects of the interactions on functional and physiological properties of the polyphenol and polysaccharide molecules are reviewed. Moreover, potential applications of polyphenol-polysaccharide conjugates are discussed. This review aids in a comprehensive understanding of the synthetic strategy, beneficial bioactivity, and potential application of polyphenol-polysaccharide complexes.

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多酚-多糖复合物:制备、表征及其在食品和保健中的潜在应用。

多糖和多酚在许多植物性食品中共存。多酚-多糖的相互作用可能影响植物性食品的理化、功能和生理特性，如消化率、生物利用度和稳定性。本文综述了所选多糖与多酚之间的物理或共价相互作用。综述了多酚-多糖缀合物的制备、结构表征、结构相互作用关系以及相互作用对多酚-多糖分子功能和生理特性的影响。此外，还讨论了多酚-多糖缀合物的潜在应用。本文综述了多酚-多糖复合物的合成策略、有益的生物活性和潜在的应用。

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来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.