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

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.

Automated summary

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.