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Search Results (3)

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Keywords = polyphenol-grafted polysaccharides

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26 pages, 5262 KB  
Review
Improving the Properties of Polysaccharide-Based Films by Incorporation of Polyphenols Through Free Radical Grafting: A Review
by Karla Hazel Ozuna-Valencia, Francisco Rodríguez-Félix, Enrique Márquez-Ríos, María Jesús Moreno-Vásquez, Abril Zoraida Graciano-Verdugo, Miguel Ángel Robles-García, Santiago Pedro Aubourg-Martínez, Idania Emedith Quintero-Reyes, Betzabe Ebenhezer López-Corona and José Agustín Tapia-Hernández
Polysaccharides 2024, 5(4), 672-697; https://doi.org/10.3390/polysaccharides5040043 - 8 Nov 2024
Cited by 13 | Viewed by 5278
Abstract
The increasing demand for sustainable materials has propelled research into polysaccharide modifications for various applications, particularly in active packaging. This review aims to explore the incorporation of bioactive compounds such as polyphenols into polysaccharides, focusing on chemical modification through free radical grafting techniques. [...] Read more.
The increasing demand for sustainable materials has propelled research into polysaccharide modifications for various applications, particularly in active packaging. This review aims to explore the incorporation of bioactive compounds such as polyphenols into polysaccharides, focusing on chemical modification through free radical grafting techniques. The methods examined include enzymatic, physical, and chemical grafting techniques, highlighting their effectiveness in enhancing the properties of polysaccharide-based films. Recent studies have demonstrated that free radical grafting can significantly improve the mechanical, barrier, and antimicrobial properties of these films, extending their applicability in the food and pharmaceutical industries. However, challenges such as the stability of polyphenols and the understanding of grafting mechanisms remain critical areas for further investigation. This review discusses these advancements and outlines future research directions, emphasizing the potential of polysaccharide modifications to create innovative materials that meet the evolving needs of consumers and industries alike. Full article
(This article belongs to the Collection Current Opinion in Polysaccharides)
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17 pages, 2005 KB  
Review
An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions
by Bohan Ma, Majida Al-Wraikat, Qin Shu, Xi Yang and Yongfeng Liu
Foods 2024, 13(18), 2903; https://doi.org/10.3390/foods13182903 - 13 Sep 2024
Cited by 31 | Viewed by 6623
Abstract
Casein is among the most abundant proteins in milk and has high nutritional value. Casein’s interactions with polysaccharides, polyphenols, and metal ions are important for regulating the functional properties and textural quality of dairy foods. To improve the functional properties of casein-based foods, [...] Read more.
Casein is among the most abundant proteins in milk and has high nutritional value. Casein’s interactions with polysaccharides, polyphenols, and metal ions are important for regulating the functional properties and textural quality of dairy foods. To improve the functional properties of casein-based foods, a deep understanding of the interaction mechanisms and the influencing factors between casein and other food components is required. This review started by elucidating the interaction mechanism of casein with polysaccharides, polyphenols, and metal ions. Thermodynamic incompatibility and attraction are the fundamental factors in determining the interaction types between casein and polysaccharides, which leads to different phase behaviors and microstructural types in casein-based foods. Additionally, the interaction of casein with polyphenols primarily occurs through non-covalent (hydrogen bonding, hydrophobic interactions, van der Waals forces, and ionic bonding) or covalent interaction (primarily based on the oxidation of proteins or polyphenols by enzymatic or non-enzymatic (alkaline or free radical grafting) approaches). Moreover, the selectivity of casein to specific metal ions is also introduced. Factors affecting the binding of casein to the above three components, such as temperature, pH, the mixing ratio, and the fine structure of these components, are also summarized to provide a good foundation for casein-based food applications. Full article
(This article belongs to the Special Issue Physicochemical Characteristics of Food Polysaccharides, Starches, and Gels)
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22 pages, 1286 KB  
Review
Free Radical-Mediated Grafting of Natural Polysaccharides Such as Chitosan, Starch, Inulin, and Pectin with Some Polyphenols: Synthesis, Structural Characterization, Bioactivities, and Applications—A Review
by Wenting Zhang, Jian Sun, Qiang Li, Chanmin Liu, Fuxiang Niu, Ruixue Yue, Yi Zhang, Hong Zhu, Chen Ma and Shaoying Deng
Foods 2023, 12(19), 3688; https://doi.org/10.3390/foods12193688 - 8 Oct 2023
Cited by 53 | Viewed by 6940
Abstract
Polyphenols and polysaccharides are very important natural products with special physicochemical properties and extensive biological activities. Recently, polyphenol-polysaccharide conjugates have been synthesized to overcome the limitations of polysaccharides and broaden their application range. Grafted copolymers are produced through chemical coupling, enzyme-mediated, and free [...] Read more.
Polyphenols and polysaccharides are very important natural products with special physicochemical properties and extensive biological activities. Recently, polyphenol-polysaccharide conjugates have been synthesized to overcome the limitations of polysaccharides and broaden their application range. Grafted copolymers are produced through chemical coupling, enzyme-mediated, and free radical-mediated methods, among which the free radical-induced grafting reaction is the most cost-effective, ecofriendly, safe, and plausible approach. Here, we review the grafting reactions of polysaccharides mediated by free radicals with various bioactive polyphenols, such as gallic acid (GA), ferulic acid (FA), and catechins. A detailed introduction of the methods and their mechanisms for free radical-mediated grafting is given. Structural characterization methods of the graft products, including thin-layer chromatography (TLC), ultraviolet-visible (UV-vis) spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, nuclear magnetic resonance (NMR) analysis, and X-ray diffraction (XRD) are introduced. Furthermore, the biological properties of polyphenol-polysaccharide conjugates are also presented, including antioxidant, antibacterial, antidiabetic, and neuroprotection activities, etc. Moreover, the potential applications of polyphenol-polysaccharide conjugates are described. Finally, the challenges and research prospects of graft products are summarized. Full article
(This article belongs to the Special Issue The Benefits of Food Extracts for Human Health)
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