Impact of molecular interactions with phenolic compounds on food polysaccharides functionality

Dobson, Corrine; Mottawea, Walid; Rodrigue, Alexane; Pereira, Bruna; Hammami, Riadh; Power, Krista A.; Bordenave, Nicolas

doi:10.1016/bs.afnr.2019.02.010

Cited by 48 publications

(38 citation statements)

References 200 publications

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“…Three of the mentioned dietary fiber constituents (Sol fuc, Sol xyl and Sol glc) are known as being the main parts of the complex soluble dietary fiber xyloglucan [57]. Previous studies have suggested a possibility that phenolic compounds are bound to the complex dietary fiber xyloglucan [58].…”

Section: Discussionmentioning

confidence: 99%

Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient

Berndtsson

Andersson

Johansson

et al. 2020

IJERPH

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Human consumption of fruits and vegetables are generally below recommended levels. Waste from the production, e.g., of un-used parts such as broccoli leaves and stem when producing broccoli florets for food, is a sustainability issue. In this study, broccoli leaves were analyzed for the content of various dietary fibre and phenolics, applying the Uppsala method and HPLC analyses, respectively. The results showed that broccoli leaves had comparable levels of dietary fibre (26%–32% of dry weight (DW)) and phenolic compounds (6.3–15.2 mg/g DW) to many other food and vegetables considered valuable in the human diet from a health perspective. A significant positive correlation was found among soluble dietary fibre and phenolic acids indicating possible bindings between these components. Seasonal variations affected mainly the content of conjugated phenolics, and the content of insoluble dietary fibre. This study verified the importance of the use of broccoli production side streams (leaves) as they may contribute with health promoting components to the human diet and also socio-economic and environmental benefits to the bioeconomic development in the society.

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Section: Discussionmentioning

confidence: 99%

Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient

Berndtsson

Andersson

Johansson

et al. 2020

IJERPH

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“…Furthermore, the functional properties of polysaccharides can also be altered by the presence of polyphenols, with effects reported on the texture, rheological properties, and stability of food systems (Dobson et al, 2019;Jin et al, 2020;X. Li, Liu, Tu, Li, & Yan, 2019;Tudorache & Bordenave, 2019;Tudorache, McDonald, & Bordenave, 2020).…”

Section: Plant Cell Wallsmentioning

confidence: 99%

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Liu

Bourvellec

2020

Comp Rev Food Sci Food Safe

148

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Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber complex in plant-based foods. Their digestion (by gut microbiota) and bioefficacy depend not only on their structure and quantity, but also on their intermolecular interactions. The composition and structure of these compounds vary with their dietary source (i.e., fruit or vegetable of origin) and can be further modified by food processing. Various components and structures of CPSs and polyphenols have been observed to demonstrate common and characteristic behaviors during interactions. However, at a fundamental level, the mechanisms that ultimately drive these interactions are still not fully understood. This review summarizes the current state of knowledge on the internal factors that influence CPS-polyphenol interactions, describes the different ways in which these interactions can be mediated by molecular composition or structure, and introduces the main methods for the analysis of these interactions, as well as the mechanisms involved. Furthermore, a comprehensive overview is provided of recent key findings in the area of CPS-polyphenol interactions. It is becoming clear that these interactions are shaped by a multitude of factors, the most important of which are the physicochemical properties of the partners: their morphology (surface area and porosity/pore shape), chemical composition (sugar ratio, solubility, and non-sugar components), and molecular architecture (molecular weight, degree of esterification, functional groups, and conformation). An improved understanding of the molecular mechanisms that drive interactions between CPSs and polyphenols may allow us to better establish a bridge between food processing and the bioavailability of colonic fermentation products from CPSs and antioxidant polyphenols, which could ultimately lead to the development of new guidelines for the design of healthier and more nutritious foods.

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“…Significant differences (p < 0.05) between κ samples and ι samples were found. This can be explained by the presence of natural extract (LE), which contains a high amount of phenolic compounds and new interactions can be formed between these polyphenols and polysaccharides, such as the hydrogen bonds [13].…”

Section: Textural Analysismentioning

confidence: 99%

“…On the other side, polysaccharides can interact with the polyphenolic compounds, and they can impact the properties of matrices consisting of these compounds. Food commodities represent mainly complex matrixes, in which interactions between the compounds are constantly taking place [13,14].The aim of the study was to observe differences between edible packaging prepared with κand ι-carrageenans and to assess changes of films' antioxidant properties due to the addition of lapacho extracts.…”

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confidence: 99%

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Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Jančíková

Đorđević

Jamróz

et al. 2020

Foods

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The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (ι-and κ-carrageenan). The κand ι-carrageenan, glycerol and the different addition of LE (5%, 10%, 20%) were used as ingredients for forming films. The pH and viscosity were measured for film forming solutions (before drying). The following analyses were performed on films: the total polyphenol content (TPC), Ferric Reducing Antioxidant Power (FRAP) and 2-Diphenyl-1-Picrylhydrazyl (DPPH). Optical parameters were analyzed by the determination of UV-Vis spectra. The structure of films was characterized by scanning electron microscopy. The gained results indicated that the use of different gelling agents (ι-and κ-carrageenan) resulted in statistically significant (p < 0.05) differences in textural properties (strength and breaking strain) of produced edible films. The highest antioxidant properties and TPC had a κ film with 20% LE (DPPH: 87.63 ± 0.03%; TPC: 233.75 ± 0.104 mg gallic acid/g). According to these results, it can be concluded that edible films with the highest concentrations of added lapacho extract can serve as a good source of antioxidant compounds. Certainly, these properties can be usefully incorporated into the wrapped food commodity.Foods 2020, 9, 357 2 of 15 but there is a high demand from consumers for less processed food and natural substances that can make produced food commodities even more functional [4].Carrageenans are polysaccharides produced by red seaweeds Rhodophyceae [5]. Kappa carrageenan has about 25% to 30% of sulfate content and iota carrageenan about 28 to 30% [6]. Commercial κand ι-carrageenans are gel-forming compounds and they are water soluble [5,7,8]. The physicochemical properties of carrageenans are highly affected by their chemical structures (helical structure formation). It was observed that edible films produced with the use of kappa carrageena were clear, with advantageous mechanical and structural properties [9].The lapacho tea is the inner bark and heartwood of the tree of different botanical names such as Tabebuia avellanedae and Tecoma impetiginosa. These trees are specific to the area of South America, where lapacho is traditionally used, and this tea is well known for its antitumor properties, mainly due to the presence of polyphenolic compounds [10].Polyphenolic compounds are common in fruit and vegetables, they are secondary metabolites, and they also have high antioxidant potential and can also work as anti-inflammatory, antimicrobial, antithrombotic and cardio protective compounds [11]. In natural extracts, there can also be a lot of aromatic compounds, which can work as a UV barrier [12]. On the other side, polysaccharides can interact with the polyphenolic compounds, and they can impact the properties of matrices consisting of these compounds. Food commodities represent mainly complex matrixes, in which interactions between the...

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Impact of molecular interactions with phenolic compounds on food polysaccharides functionality

Cited by 48 publications

References 200 publications

Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient

Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

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