关键词: 细胞壁多糖, 酚类物质, 分子相互作用, 生物利用度, 果蔬

Abstract: 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.

Key words: cell wall polysaccharides, phenolic compounds, molecular interaction, bioavailability, fruits and vegetables