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

ZHANG Xuan; ZHAO Wen; GAO Zhe; LI Meijiao; WU Mengying; ZHOU Qian

doi:10.13386/j.issn1002-0306.2023030201

Volume 45 Issue 1

Dec. 2023

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Science and Technology of Food Industry > 2024 > 45(1): 378-386. > DOI: 10.13386/j.issn1002-0306.2023030201

ZHANG Xuan, ZHAO Wen, GAO Zhe, et al. Research Progress on the Interaction Mechanism of Pectin and Polyphenol and Their Effect on Food Processing Characteristics[J]. Science and Technology of Food Industry, 2024, 45(1): 378−386. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023030201.

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

1.
College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
2.
Engineering Technology Research Center for Agricultural Product Processing of Hebei, Baoding 071000, China

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Received Date: March 20, 2023
Available Online: November 02, 2023

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Abstract

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.
- pectin,
- polyphenol,
- interactions,
- isothermal adsorption models,
- bioavailability

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Science and Technology of Food Industry

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

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