A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications

• Published in: Comprehensive reviews in food science and food safety 2024-05, Vol.23 (3), p.e13352-n/a
• Main Authors: Zeng, Yu, Zhao, Lei, Wang, Kai, Renard, Catherine M. G. C., Le Bourvellec, Carine, Hu, Zhuoyan, Liu, Xuwei
• Format: Article
• Language: English
• Subjects: Biological activity; derivatives; Dietary supplements; flavanol; Food; Food and Nutrition; Food industry; Food plants; Food processing; Food sources; Fruit - chemistry; gut microbiota; Humans; Hydrophobicity; Life Sciences; Nutrition; Nutritional Status; Plants; Polymerization; Proanthocyanidins; Proanthocyanidins - analysis; Proanthocyanidins - chemistry; processing; R&D; Research & development; Structure-function relationships; Toxicity
• ISSN: 1541-4337; 1541-4337
• DOI: 10.1111/1541-4337.13352

A‐type proanthocyanidins (PAs) are a subgroup of PAs that differ from B‐type PAs by the presence of an ether bond between two consecutive constitutive units. This additional C–O–C bond gives them a more stable and hydrophobic character. They are of increasing interest due to their potential multiple nutritional effects with low toxicity in food processing and supplement development. They have been identified in several plants. However, the role of A‐type PAs, especially their complex polymeric form (degree of polymerization and linkage), has not been specifically discussed and explored. Therefore, recent advances in the physicochemical and structural changes of A‐type PAs and their functional properties during extraction, processing, and storing are evaluated. In addition, discussions on the sources, structures, bioactivities, potential applications in the food industry, and future research trends of their derivatives are highlighted. Litchis, cranberries, avocados, and persimmons are all favorable plant sources. Α‐type PAs contribute directly or indirectly to human nutrition via the regulation of different degrees of polymerization and bonding types. Thermal processing could have a negative impact on the amount and structure of A‐type PAs in the food matrix. More attention should be focused on nonthermal technologies that could better preserve their architecture and structure. The diversity and complexity of these compounds, as well as the difficulty in isolating and purifying natural A‐type PAs, remain obstacles to their further applications. A‐type PAs have received widespread acceptance and attention in the food industry but have not yet achieved their maximum potential for the future of food. Further research and development are therefore needed.