Recent advances in interactions between polyphenols and plant cell wall polysaccharides as studied using an adsorption technique

Polyphenols include flavonoids, phenolic acids, tannins and lignans which are known to have antioxidant, UV protection and antimicrobial properties. Among them the most commonly investigated are flavonoids and phenolic acids, which, due to their plant origin, may interact with the plant cell wall (PCW) components, specifically with its polysaccharides. Knowledge concerning the nature of the interactions between these components may be used in the production of functional food or in the development of food packaging materials with additional properties. The content of polyphenols in such products is responsible for their colour and taste, and may also act as a natural preservative. On the other hand, the PCW components may have protective role of polyphenols which has impact on their release in the human digestive system. Therefore, this review is an attempt to summarize the current state of knowledge that emerged after 2017 concerning the interaction of PCW components with polyphenols, with a particular focus on hemicellulose and pectin.

Automated summary

Polyphenols, including flavonoids and phenolic acids, have antioxidant, UV protection, and antimicrobial properties, and commonly interact with plant cell wall components, affecting the production of functional food and food packaging materials. They also serve as natural preservatives, with their release in the digestive system impacted by the protective role of cell wall components. This review focuses on the interactions of polyphenols with hemicellulose and pectin, summarizing knowledge post-2017.