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Research Progress on the Interaction Mechanism of Pectin and Polyphenol and Their Effect on Food Processing Characteristics

Authors :
Xuan ZHANG
Wen ZHAO
Zhe GAO
Meijiao LI
Mengying WU
Qian ZHOU
Source :
Shipin gongye ke-ji, Vol 45, Iss 1, Pp 378-386 (2024)
Publication Year :
2024
Publisher :
The editorial department of Science and Technology of Food Industry, 2024.

Abstract

The pectin and polyphenols that co-exist in plant-based food systems form complexes in natural conditions and interact quickly and spontaneously during food processing due to external forces, such as heating, high pressure, and drying. The interaction can affect the physicochemical properties and functional properties of foods. This review summarizes the mechanisms, multiple internal and external influencing factors, and main research methods involved in pectin and polyphenol interaction, while their adsorption behavior is described and quantitatively characterized using the isothermal adsorption model commonly used by Langmuir and Freundlich. In addition, the impact of pectin and polyphenol interaction on food processing characteristics and polyphenol bioavailability is also discussed, and the future research prospects and development trends in this field are analyzed.

Details

Language :
Chinese
ISSN :
10020306
Volume :
45
Issue :
1
Database :
Directory of Open Access Journals
Journal :
Shipin gongye ke-ji
Publication Type :
Academic Journal
Accession number :
edsdoj.2f8a222739334ca8a84a0036844a3dd3
Document Type :
article
Full Text :
https://doi.org/10.13386/j.issn1002-0306.2023030201