Journal
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY
Volume 13, Issue -, Pages 59-87Publisher
ANNUAL REVIEWS
DOI: 10.1146/annurev-food-052720-010354
Keywords
polyphenols; polysaccharides; interactions; functional properties; physiological properties
Categories
Funding
- National Science Foundation of China [32072173]
- Project of Tianjin Science and Technology Program [19PTSYJC00040]
Ask authors/readers for more resources
This review summarizes the interactions between polysaccharides and polyphenols in plant-based foods, which can affect the physicochemical, functional, and physiological properties. The preparation and structural characterization of polyphenol-polysaccharide conjugates, as well as their effects on the properties of polyphenols and polysaccharides, are reviewed. Potential applications of polyphenol-polysaccharide conjugates are also discussed.
Polysaccharides and polyphenols coexist inmany 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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available