Study on mechanism of interaction between collagen and polyphenols and progress

  • GOU Yanjun ,
  • HU Xiaojun ,
  • LIN Dexian ,
  • CHEN Shujuan ,
  • HE Li
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  • (College of Food Science, Sichuan Agricultural University, Ya′an 625014, China)

Received date: 2023-07-11

  Revised date: 2023-08-23

  Online published: 2024-08-02

Abstract

Collagen and polyphenols are both important functional substances in food, and they can interact with each other to form complexes.The cross-linking of collagen and polyphenols improves the stability of polyphenols, thus improving their bioavailability.The process of complex formation is also accompanied by changes in collagen structure and valence bonds so that the properties of the complexes change accordingly on the basis of collagen.Collagen-polyphenol complexes have outstanding properties such as antioxidant, antibacterial, thermal stability, and mechanical properties, so they are a hot research topic in the food industry and biopharmaceuticals in recent years.In this paper, the interaction mechanism of collagen-polyphenol complexes and the internal and external factors influencing the interaction were mainly described, the research progress of biological activity and application of the complexes in recent years were summarized, and the outlook was based on the existing research.

Cite this article

GOU Yanjun , HU Xiaojun , LIN Dexian , CHEN Shujuan , HE Li . Study on mechanism of interaction between collagen and polyphenols and progress[J]. Food and Fermentation Industries, 2024 , 50(14) : 357 -363 . DOI: 10.13995/j.cnki.11-1802/ts.036735

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