A Review of Interactions between Cell Wall Polysaccharides and Polyphenols in Fruits and Vegetables

被引：1
|
作者：
Yi J. [1 ]
Zhao Y. [1 ]
Bi J. [1 ]
Lü J. [1 ]
Zhou M. [1 ]
机构：
[1] Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Beijing
来源：
Bi, Jinfeng (bijinfeng2010@163.com) | 1600年 / Chinese Chamber of Commerce卷 / 41期
关键词：
Bioavailability; Cell wall polysaccharides; Fruits and vegetables; Molecular interaction; Phenolic compounds;
D O I：
10.7506/spkx1002-6630-20190303-021
中图分类号：
学科分类号：
摘要：
In fruit- and vegetable-based food systems, cell wall polysaccharides and polyphenols co-exist and commonly interact during processing and digestion. The interactions between cell wall polysaccharides and polyphenols may greatly influence the physicochemical and nutritional properties of foods. The affinity of cell wall polysaccharides with polyphenols depends on both endogenous and exogenous factors. The endogenous factors include the structures, compositions, and concentrations of both polysaccharides and polyphenols, and the presence of other components such as proteins and fibers.The exogenous factors include pH, ironic strength and temperature. In addition, the interactions between polyphenols and polysaccharides play an important role in their digestive behavior and metabolism, as well as human health. Besides, quality attributes of various foods can be significantly affected by polysaccharides-polyphenol interactions. In this review, the main factors affecting polysaccharides-polyphenol interactions, and their implications for nutrition and health as well as food processing are illustrated, and future trends in this field of research are also analyzed. © 2020, China Food Publishing Company. All right reserved.
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页码：269 / 275
页数：6
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