Noncovalent Polyphenol–Macromolecule Interactions and Their Effects on the Sensory Properties of Foods

Abstract

Noncovalent interactions between food macromolecules like proteins and polysaccharides with polyphenols have a broad and extensive impact on the sensory properties of food. Because of the structural diversity of the interaction partners and the corresponding variety of binding mechanisms, the determination of the distinct sensorial consequences and the correlation with molecular features is complicated. Well-documented examples include the attenuation of astringency elicited by tannins in the presence of polysaccharides or the precipitation of anthocyanins by cell-wall polysaccharides during fruit juice processing. The proposed mechanism suggests that there exist additional intricate interactions including ternary complexes. The analytical characterization of the formed complexes is difficult due to the reversible nature of these interactions.

Seed Maturation Dynamics in Cabernet Sauvignon and Pinot Noir Grapes During Berry Ripening in Cool Climate Zones

“…Because the shape of tannins influences the potential for interactions with other molecules like proteins, CCS values might prospectively be useful to deduce the sensorial characteristics of tannins. Although the mouthfeel subqualities of tannins are not fully understood, their molecular structure can definitely be considered a major aspect. , Because of their size, tannins interact with salivary proteins depending on steric and other factors, such as polarity, which potentially leads to precipitation of the aggregates formed. The specific information about the conformation of the tannins provided by the CCS values makes them a potential indicator for these interactions.…”

Extraction Methods, Properties, Functions, and Interactions with Other Nutrients of Lotus Procyanidins: A Review

“…Figure illustrated the interaction between lotus procyanidins and other nutrient components. Polysaccharide functional groups such as carboxylic acid groups, hydroxyl and methoxy can interact with procyanidins through ionic, hydrophilic, or hydrophobic forces, respectively . In research on the effects of lotus procyanidins on starch retrogradation, it was discovered that lotus procyanidins could alter the crystallinity of rice starch, which, in turn, reduced the energy necessary for starch gelatinization.…”

“…Polysaccharide functional groups such as carboxylic acid groups, hydroxyl and methoxy can interact with procyanidins through ionic, hydrophilic, or hydrophobic forces, respectively. 118 In research on the effects of lotus procyanidins on starch retrogradation, it was discovered that lotus procyanidins could alter the crystallinity of rice starch, which, in turn, reduced the energy necessary for starch gelatinization. Additionally, lotus procyanidins improved the water holding capacity of rice starch, hindering the recrystallization.…”