多酚与膳食成分的相互作用及应用研究进展  

Research Progress on the Interaction and Application between Polyphenols and Dietary Components

作　　者：代文婷 王世萍[1,2] 张晶 代佳慧 康效宁 吉建邦 陈静静[5] DAI Wenting;WANG Shiping;ZHANG Jing;DAI Jiahui;KANG Xiaoning;JI Jianbang;CHEN Jingjing(Institute of Processing&Design of Agroproducts,Hainan Academy of Agricultural Science,Haikou 570100,China;Haikou Areca Processing Research Key Laboratory,Haikou 570100,China;Sanya Research Institute,Hainan Academy of Agricultural Science,Sanya 572000,China;Key Laboratory of Hainan Tropical Fruit and Vegetable Cold Chain,Haikou 570100,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]海南省农业科学院农产品加工设计研究所,海南海口570100 [2]海口市槟榔加工研究重点实验室,海南海口570100 [3]海南省农业科学院三亚研究院,海南三亚572000 [4]海南省热带果蔬冷链研究重点实验室,海南海口570100 [5]江南大学食品学院,江苏无锡214122

出　　处：《保鲜与加工》2024年第6期120-130,共11页Storage and Process

基　　金：海南省自然科学基金(322QN422);海南省科协青年科技英才创新计划(QCQTXM202202);海南省财政科技计划(ZDYF2024XDNY230,ZDYF2021XDNY148,FW20230002)。

摘　　要：多酚具有多种生物活性,但由于其稳定性差,限制了应用。综述了多酚与膳食成分通过非共价和/或共价相互作用形成的二元和三元体系,包括膳食成分对酚类物质稳定性和生物利用度的影响,以及膳食成分的理化性质和功能性质等方面的变化,并总结了近年来多酚-膳食成分复合物在递送系统、乳液、包装材料和食品保鲜加工方面的应用,以期为多酚膳食化合物的设计与应用提供参考。Polyphenols have a variety of biological activities,but their application is limited because of their poor stability.This paper reviews the formation of binary and ternary systems of polyphenols with dietary components through non-covalent and/or covalent interactions,including the effects of dietary components on the stability and bioavailability of phenolic substances,as well as the changes in physicochemical and functional properties of dietary components.Furthermore,the applications of polyphenol-dietary components in delivery systems,emulsions,packaging materials,and food preservation processes in recent years were summarized in this paper,aiming to provide a reference for the design and application of polyphenol-dietary components.

关 键 词：多酚 蛋白质 脂质 碳水化合物 相互作用 应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]