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投稿时间:2024-03-13
投稿时间:2024-03-13
中文摘要: 植物多酚与多糖具有多种重要的生物药理活性,在食品加工过程中,多酚与多糖之间的相互作用是不可避免的,成分之间相互作用对二者活性的影响可以用于功能性食品的开发和绿色食品包装材料的研发。一方面多酚与多糖的相互作用可以提高多酚在胃肠道的生物利用度;另一方面多酚的添加能够提高多糖基薄膜的抗菌、抗氧化和防腐功效;同时二者的复合物也具有较强的协同抗氧化性。该文主要综述多酚和多糖的生物活性以及二者相互作用对其活性的影响,并且分析相互作用机制和影响因素以及在食品加工领域发展的趋势。
Abstract:Plant polyphenols and polysaccharides have a variety of pharmacological activities.During food processing,the interactions between polyphenols and polysaccharides are inevitable. The effects of such interactions on the activity can be used for the development of functional food and the research and development of green food packaging materials. On the one hand,the interactions between polyphenols and polysaccharides can improve the bioavailability of polyphenols in the gastrointestinal tract. On the other hand,the addition of polyphenols can improve the antimicrobial,antioxidant,and antiseptic effects of polysaccharide-based films.Moreover,the complex of the two demonstrates strong synergistic resistance to oxidation. The bioactivities of polyphenols and polysaccharides and the effects of their interactions on activity were reviewed.In addition,the interaction mechanisms and influencing factors were analyzed,and the development trend in food processing was prospected.
文章编号:202423028 中图分类号: 文献标志码:
基金项目:国家自然科学基金项目(32101878);石家庄市科学技术研究与发展计划项目(211170272A)
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