Advances in Research on the Interaction of Food-derived Polysaccharide and Polyphenol
Polysaccharides and polyphenols are important active substances in many foods and their raw materials. The interaction of polysaccharide and polyphenol may affect their physicochemical properties and functional activity respective, which also alter the nutritional and sensory qualities of food. This...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020265 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832592604734160896 |
|---|---|
| author | Jun HE Mengdie WANG Xiaoqiang CHEN Miaomiao YING |
| author_facet | Jun HE Mengdie WANG Xiaoqiang CHEN Miaomiao YING |
| author_sort | Jun HE |
| collection | DOAJ |
| description | Polysaccharides and polyphenols are important active substances in many foods and their raw materials. The interaction of polysaccharide and polyphenol may affect their physicochemical properties and functional activity respective, which also alter the nutritional and sensory qualities of food. This paper describes the means of characterizing food-derived polysaccharide and polyphenol interactions, including Fourier transform infrared (FT-IR) spectroscopy and nuclear magnetic resonance (NMR) spectroscopy, and interaction mechanisms such as enzyme-catalyzed reactions and free radical-induced reactions was also summarized. In addition, this paper focuses on the effects of concentration, pH, temperature and ionic strength on the interaction between polysaccharides and polyphenols, and further generalizes the alteration of physicochemical properties such as solubility and crystallinity, as well as bioactivities such as antioxidant and antimicrobial activities of polysaccharides and polyphenols under the interaction. Numerous research indicated that the formation of polysaccharide-polyphenol complexes had excellent biological activity and stability, promising good application prospects in food industry, healthcare, and other fields. |
| format | Article |
| id | doaj-art-df35c3950da54208880c7b7c91b0c710 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-df35c3950da54208880c7b7c91b0c7102025-01-21T07:24:08ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146340341410.13386/j.issn1002-0306.20240202652024020265-3Advances in Research on the Interaction of Food-derived Polysaccharide and PolyphenolJun HE0Mengdie WANG1Xiaoqiang CHEN2Miaomiao YING3School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, ChinaSchool of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, ChinaSchool of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, ChinaCollege of Landscape and Hydraulic Engineering, Wenzhou Vocational College of Science and Technology, Wenzhou 325006, ChinaPolysaccharides and polyphenols are important active substances in many foods and their raw materials. The interaction of polysaccharide and polyphenol may affect their physicochemical properties and functional activity respective, which also alter the nutritional and sensory qualities of food. This paper describes the means of characterizing food-derived polysaccharide and polyphenol interactions, including Fourier transform infrared (FT-IR) spectroscopy and nuclear magnetic resonance (NMR) spectroscopy, and interaction mechanisms such as enzyme-catalyzed reactions and free radical-induced reactions was also summarized. In addition, this paper focuses on the effects of concentration, pH, temperature and ionic strength on the interaction between polysaccharides and polyphenols, and further generalizes the alteration of physicochemical properties such as solubility and crystallinity, as well as bioactivities such as antioxidant and antimicrobial activities of polysaccharides and polyphenols under the interaction. Numerous research indicated that the formation of polysaccharide-polyphenol complexes had excellent biological activity and stability, promising good application prospects in food industry, healthcare, and other fields.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020265polysaccharidepolyphenolinteraction mechanismsinfluencing factorsfunctional properties |
| spellingShingle | Jun HE Mengdie WANG Xiaoqiang CHEN Miaomiao YING Advances in Research on the Interaction of Food-derived Polysaccharide and Polyphenol Shipin gongye ke-ji polysaccharide polyphenol interaction mechanisms influencing factors functional properties |
| title | Advances in Research on the Interaction of Food-derived Polysaccharide and Polyphenol |
| title_full | Advances in Research on the Interaction of Food-derived Polysaccharide and Polyphenol |
| title_fullStr | Advances in Research on the Interaction of Food-derived Polysaccharide and Polyphenol |
| title_full_unstemmed | Advances in Research on the Interaction of Food-derived Polysaccharide and Polyphenol |
| title_short | Advances in Research on the Interaction of Food-derived Polysaccharide and Polyphenol |
| title_sort | advances in research on the interaction of food derived polysaccharide and polyphenol |
| topic | polysaccharide polyphenol interaction mechanisms influencing factors functional properties |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020265 |
| work_keys_str_mv | AT junhe advancesinresearchontheinteractionoffoodderivedpolysaccharideandpolyphenol AT mengdiewang advancesinresearchontheinteractionoffoodderivedpolysaccharideandpolyphenol AT xiaoqiangchen advancesinresearchontheinteractionoffoodderivedpolysaccharideandpolyphenol AT miaomiaoying advancesinresearchontheinteractionoffoodderivedpolysaccharideandpolyphenol |