The structure-activity relationship of polysaccharides in fruits and vegetables and interaction between polysaccharides and anthocyanins/ proteins: A review

Fruits and vegetables polysaccharides (FVPs) have various biological activities including anti-oxidation, antitumor, hypoglycemic, hypolipidemic, and immunomodulatory activities. Currently, the structure-activity relationship of FVPs and the interaction between FVPs and anthocyanins/proteins have become a research hotspot. Clarifying the structure-activity relationship of FVPs is crucial for their development and utilization. However, anthocyanins with poor stability and low bioavailability greatly limit their application in different fields. Increasing studies have confirmed that FVPs could enhance anthocyanin stability via covalent/non-covalent interactions. Protein is susceptible to temperature, pH, and mechanical forces during processing, which results in reduced stability and function of protein. FVPs interact with proteins to improve their emulsifying, foaming, solubilizing, and thermal stability properties. This review systematically summarizes the relationship between the structure (molecular weight, monosaccharide composition, glycosidic bond types, and conformation) of FVPs and their biological activities. Moreover, this paper introduces the interactions between FVPs and anthocyanins/ proteins, and the impact of their interactions on their physicochemical properties. Furthermore, this article systematically summarizes the applications of interaction between FVPs and anthocyanins/proteins in the fields of food, medicine, and materials. With this wide coverage, a total of 260 scientific articles were searched from the database including Google Scholar, PubMed, Web of Science, and China Knowledge Network. The findings can provide a theoretical basis for developing of novel functional foods and drugs from FVPs, as well as expand the application fields of proteins and anthocyanins.