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

被引：81
作者：
Guo, Qingbin [1 ]
Xiao, Xingyue [1 ]
Lu, Laifeng [1 ]
Ai, Lianzhong [2 ]
Xu, Meigui [3 ]
Liu, Yan [1 ]
Goff, H. Douglas [4 ]
机构：
[1] Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Minist Educ, Tianjin, Peoples R China
[2] Univ Shanghai Sci & Technol, Shanghai Engn Res Ctr Food Microbiol, Sch Med Instruments & Food Engn, Shanghai, Peoples R China
[3] Fujian Normal Univ, Coll Life Sci, Fuzhou, Peoples R China
[4] Univ Guelph, Dept Food Sci, Guelph, ON, Canada
来源：
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY | 2022年 / 13卷
基金：
美国国家科学基金会;
关键词：
polyphenols; polysaccharides; interactions; functional properties; physiological properties; ACID-GRAFTED CHITOSAN; CELL-WALL MATERIAL; GALLIC ACID; DIETARY FIBER; FERULIC ACID; STRUCTURAL-CHARACTERIZATION; ANTIOXIDANT ACTIVITY; MEDICINAL-PLANTS; PHYSICOCHEMICAL CHARACTERIZATION; NONCOVALENT INTERACTION;
D O I：
10.1146/annurev-food-052720-010354
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：59 / 87
页数：29
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