Interactions between polyphenols and macromolecules: quantification methods and mechanisms - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Critical Reviews in Food Science and Nutrition Year : 2012

Interactions between polyphenols and macromolecules: quantification methods and mechanisms

Abstract

Non-covalent and covalent associations of polyphenols with food macromolecules are two of the most fundamental factors affecting the quality of polyphenol-rich food products. This review therefore describes the biochemical bases of associations between polyphenols and macromolecules, that is, proteins and polysaccharides. Our intent is to provide a level of understanding that can be used to underpin future research directions. This will help to resolve existing issues that limit organoleptic and nutritional qualities of polyphenol-rich foods and drinks. It will also allow a better understanding of the functional consequences of these interactions on food/biological systems. The methods used to study non-covalent and covalent interactions are described, and the limiting factors of each method are emphasized. The biochemical mechanisms of interaction between polyphenols and macromolecules are also described. In processed food, non-covalent polyphenol/macromolecule interactions are largely due to weak associations, and result from a combination of hydrogen bonds and hydrophobic interactions. The biochemical mechanisms for covalent interactions involve oxidation of phenolic compounds, whether enzymatically mediated or not, with the formation of o-quinones or o-semi-quinones, or the cleavage of procyanidin interflavanic bonds in acid medium with the formation of carbocations. The effects of factors such as polyphenol structure, macromolecule structure, relative concentrations of both polyphenol and macromolecule, solvent composition, ionic strength, temperature, and pH are discussed.
No file

Dates and versions

hal-02650081 , version 1 (29-05-2020)

Identifiers

Cite

Carine Le Bourvellec-Samour, Catherine M.G.C. Renard. Interactions between polyphenols and macromolecules: quantification methods and mechanisms. Critical Reviews in Food Science and Nutrition, 2012, 52 (3), pp.213-248. ⟨10.1080/10408398.2010.499808⟩. ⟨hal-02650081⟩
26 View
0 Download

Altmetric

Share

Gmail Mastodon Facebook X LinkedIn More