Esterification of sugars and polyphenols with fatty acids: techniques, bioactivities, and applications

Biomolecules such as sugars and polyphenols are highly polar in nature owing to the abundance of hydroxyl moieties. Although these are employed for several applications in foods and pharmaceuticals, their compromised lipophilicity poses some limitations therein. One of the approaches to introduce lipophilicity in sugars and polyphenols, and consequently their functional properties, is through acylation. This has emerged as an area of extensive research in recent times. The current review highlights the significance of acylation of sugars and polyphenols, the various techniques used for acylation, and the effect of acylation on physicochemical properties of sugars and polyphenols. Lastly, recent studies on the biological activities of the acylated derivatives, and their food applications have been reviewed.

Automated summary

This review focuses on the significance of acylation of sugars and polyphenols in food and pharmaceutical applications, as well as the impact of acylation on their physicochemical properties. Recent studies on the biological activities and food applications of acylated derivatives are also reviewed.