期刊
FOOD HYDROCOLLOIDS
卷 121, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2021.107018
关键词
Polyphenols; Condensed tannins; Polysaccharides; Adsorptions; Porosity; Composition
资金
- China Scholarship Council (CSC)
- Institut National de Recherche pour l'Agriculture, l'Ali-mentation, et l'Environnement (INRAE)
The study reveals complex interactions between cell wall polysaccharides and phenolic substances in fruits and vegetables, impacting food quality. Natural cell wall polysaccharides show higher affinity for procyanidins. Increasing the molecular size of procyanidins enhances their complexation with cell wall polysaccharides.
Cell wall polysaccharides (CWPs) and phenolic substances, e.g., procyanidins, widely co-exist in fruit and vegetables and interact in complex patterns during chewing, food processing and in vivo digestion, impacting the food physicochemical and nutritional qualities. Interactions were characterized between two procyanidins and heterogeneous CWPs (four native and twelve modified) from apple, beet and kiwifruit presenting various chemical compositions and physical structures. ATR-FTIR discriminated the complexes from the initial purified procyanidins and CWPs. Langmuir isotherms and ITC indicated that native CWPs, from all botanical origins, had a higher affinity for procyanidins than the modified ones, which were all poorer in pectins. The CWPs that interact more with procyanidins were characterized by their high pectin content and linearity, and high porosity. Increasing the molecular size of procyanidins increased their complexation with CWPs. This work is an important guide to the encapsulation and controlled release of active compounds and the subsequent respective digestive behavior and human health.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据