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

Polysaccharides and polyphenols coexist in many 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 (p...

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Bibliographic Details
Published in:Annual review of food science and technology 2022-03, Vol.13 (1), p.59-87
Main Authors: Guo, Qingbin, Xiao, Xingyue, Lu, Laifeng, Ai, Lianzhong, Xu, Meigui, Liu, Yan, Goff, H. Douglas
Format: Article
Language:English
Subjects:
Biological Availability
Dietary Carbohydrates
functional properties
interactions
physiological properties
Polyphenols
polysaccharides
Polysaccharides - chemistry
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Summary:Polysaccharides and polyphenols coexist in many 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.
ISSN:1941-1413
1941-1421
DOI:10.1146/annurev-food-052720-010354