Polysaccharides and polyphenols coexist in many plant-based food products. Polyphenol–polysaccharide interactions may affect the physicochemical, functional, and physiological properties, such as digestibility, bioavailability, and stability, of plant-based foods. In this review, the interactions (physically or covalently linked) between the selected polysaccharides and polyphenols are summarized. The preparation and structural characterization of the polyphenol–polysaccharide conjugates, their structural–interaction relationships, and the effects of the interactions on functional and physiological properties of the polyphenol and polysaccharide molecules are reviewed. Moreover, potential applications of polyphenol–polysaccharide conjugates are discussed. This review aids in a comprehensive understanding of the synthetic strategy, beneficial bioactivity, and potential application of polyphenol–polysaccharide complexes. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
Pd as cathodic catalyst exhibits relatively low current density in mixing kinetic/diffusion controlled region. To improve catalytic activity of Pd, alloying Pd with another transition metal is an effective approach. Here, we prepared carbon-supported Pd-Ir nanoalloys (Pd-Ir/C) through impregnation method. Four types of Pd-Ir/C were designed and referred as Pd19Ir/C, Pd9Ir/C, Pd3Ir/C, and PdIr/C using nominal Pd/Ir atomic ratios of 19:1, 9:1, 3:1, and 1:1, respectively. The results showed that Pd and Ir formed the nanoalloy structures and Pd-Ir/C exhibited significantly improved catalytic activity for oxygen reduction reaction than Pd/C, indicating that Ir had important effect on Pd-Ir nanoalloys.
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