Non-Covalent Interactions of Polyphenols and Polysaccharides – Friend or Foe?

Fabian Weber - PolyphenolsIt is a great pleasure to announce that Dr. Fabian Weber, from the University of Bonn, Germany, will join the Polyphenols Applications 2021 Congress this September as a major speaker. Dr. Weber will give a talk about "Non-Covalent Interactions of Polyphenols and Polysaccharides – Friend or Foe?" where he will mainly discuss the importance of non-covalent interactions of polyphenols and polysaccharides and the balance between keeping and breaking them.

To fulfill their technological, sensorial, and nutritional functions, polyphenols must be released from the plant material. Consequently, one of the main goals during food processing is their extraction. This implies the breaking of non-covalent bonds between polyphenols and cell wall polysaccharides. But these interactions tend to be very firm and resistant to breakage, thereby causing a decrease in the actual amount of released polyphenols. The downside of this release is that polyphenols are confronted with detrimental conditions, causing a rapid loss and a corresponding reduction in the nutritional and sensorial quality of the food. Simultaneously, interactions of polyphenols with polysaccharides can have protective effects. There seems to exist a balance between the need to break these interactions in order to increase their yield and to maintain these interactions in order to increase stability. It is worth mentioning that they also have an influence on the concentration of dietary fiber. The directed degradation of cell wall material can also be a tool to increase the content in soluble dietary fiber and the recovery of cell wall material from side streams can yield food ingredients that are abundant in dietary fiber and antioxidant phenolics, but also exhibit intense and vibrant hues.

Polyphenols Applications 2021 Congress
September 22-24, 2021 - Digital Congress

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