Polysaccharides and polyphenols are the main bioactive ingredients in food, which are widely found in vegetables, fruits and other foods. Many studies have shown that polysaccharides and polyphenols offer versatile health-promoting properties, such as anti-inflammation, anti-oxidation, immunomodulatory, anti-diabetic, and anti-obesity. Studies have shown that different food processing methods have different effects on the active ingredients such as polysaccharides and polyphenols. Physical processing such as microwave treatment and biological processing such as microbial fermentation have different effects on the physical properties and chemical structure of polysaccharides and polyphenols. The physical properties and chemical structure of polysaccharides or polyphenols profound influenced their bioactivities and health effects. However, the mechanism of influence of processing on the structure and bioactivity of polysaccharides and polyphenols, and their structure-activity relationship are not clear. Therefore, it is necessary to pay attention to the effects of processing on structure and bioactivity of dietary polysaccharides and polyphenols.
This Research Topic aims to focus on the effects of processing on structure and bioactivity of dietary polysaccharides and polyphenols, mainly including how processing treatment affect the structure and biological activity of polysaccharides and polyphenols, and their digestion, fermentation and bioaccessibility, as well as their structure-activity relationship, how polysaccharides and polyphenols interact during processing. Understanding these basic scientific questions can help develop the processing methods to improve the bioactivity of polysaccharides and polyphenols.
● The changes and their mechanism in the structure and biological activity of dietary polysaccharides and/or polyphenols during processing
● Study on the effects of different processing methods on dietary polysaccharides and/or polyphenols
● Interaction between dietary polysaccharides and polyphenols during processing
● In vitro digestion, fermentation and bioaccessibility of dietary polysaccharides and/or polyphenols
Keywords:
Polysaccharides, Polyphenols, Processing, Structure, Biological activity
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
Polysaccharides and polyphenols are the main bioactive ingredients in food, which are widely found in vegetables, fruits and other foods. Many studies have shown that polysaccharides and polyphenols offer versatile health-promoting properties, such as anti-inflammation, anti-oxidation, immunomodulatory, anti-diabetic, and anti-obesity. Studies have shown that different food processing methods have different effects on the active ingredients such as polysaccharides and polyphenols. Physical processing such as microwave treatment and biological processing such as microbial fermentation have different effects on the physical properties and chemical structure of polysaccharides and polyphenols. The physical properties and chemical structure of polysaccharides or polyphenols profound influenced their bioactivities and health effects. However, the mechanism of influence of processing on the structure and bioactivity of polysaccharides and polyphenols, and their structure-activity relationship are not clear. Therefore, it is necessary to pay attention to the effects of processing on structure and bioactivity of dietary polysaccharides and polyphenols.
This Research Topic aims to focus on the effects of processing on structure and bioactivity of dietary polysaccharides and polyphenols, mainly including how processing treatment affect the structure and biological activity of polysaccharides and polyphenols, and their digestion, fermentation and bioaccessibility, as well as their structure-activity relationship, how polysaccharides and polyphenols interact during processing. Understanding these basic scientific questions can help develop the processing methods to improve the bioactivity of polysaccharides and polyphenols.
● The changes and their mechanism in the structure and biological activity of dietary polysaccharides and/or polyphenols during processing
● Study on the effects of different processing methods on dietary polysaccharides and/or polyphenols
● Interaction between dietary polysaccharides and polyphenols during processing
● In vitro digestion, fermentation and bioaccessibility of dietary polysaccharides and/or polyphenols
Keywords:
Polysaccharides, Polyphenols, Processing, Structure, Biological activity
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.