Naslov
The interactions of polyphenols with β-glucan and cellulose

Autori
Jakobek, Lidija ; Matić, Petra

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of the 10th International Scientific and Professional Conference "With food to health" / Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli, 2017, 49-49

ISBN
978-953-7005-49-8

Skup
Book of abstracts of the 10th International Scientific and Professional Conference "With food to health"

Mjesto i datum
Osijek, Hrvatska, 12.10.2017. - 13.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Polyphenols, β-glucan, cellulose, interactions

Sažetak
Polyphenols are compounds found in plant foods, which show many potentially beneficial effects on the human health. One of their effects is their interaction with other food components, which can influence their actual bioaccessibility and bioavailability in the human organism. Dietary fibres are one of these compounds. Polyphenols can interact with dietary fibres, which can “carry” them to the lower parts of the digestive tract. Here, the polyphenols have the potential to show beneficial effects. The aim of this study was to describe the latest knowledge about the interactions between dietary fibres (-glucan and cellulose) and polyphenols: The importance of the food matrix (are fruits and vegetables consumed alone or with other foods), the importance of polyphenol solubility under physiological conditions, the binding possibilities between polyphenol molecules and dietary fibres (hydrogen bonds, Van der Waals forces, and hydrophobic interactions), and the binding energy. One of the aims of this study is also to show improvements of the experimental methodology needed to analyze and explain the interactions (extraction methods) and to describe future perspectives.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA