Research progress in extraction, purification, structure of fruit and vegetable polysaccharides and their interaction with anthocyanins/starch

Abstract

Fruits and vegetables contain polysaccharides, polyphenols, antioxidant enzymes, and various vitamins, etc. Fruits and vegetables polysaccharides (FVPs), as an important functional factor in health food, have various biological activities such as lowering blood sugar, blood lipids, blood pressure, inhibiting tumors, and delaying aging, etc. In addition, FVPs exhibit good physicochemical properties including low toxicity, biodegradability, biocompatibility. Increasing research has confirmed that FVPs could enhance the stability and biological activities of anthocyanins, affecting their bioavailability to improve food quality. Simultaneously, the addition of FVPs in natural starch suspension could improve the physicochemical properties of natural starch such as viscosity, gelling property, water binding capacity, and lotion stability. Hence, FVPs are widely used in the modification of natural anthocyanins/starch. A systematic review of the latest research progress and future development prospects of FVPs is very necessary to better understand them. This paper systematically reviews the latest progress in the extraction, purification, structure, and analysis techniques of FVPs. Moreover, the review also introduces the potential mechanisms, evaluation methods, and applications of the interaction between polysaccharides and anthocyanins/starch. The findings can provide important references for the further in-depth development and utilization of FVPs.

Keywords:

• Fruits and vegetables polysaccharides
• extraction and purification
• structure
• anthocyanins/starch

Authors’ contributions

Hongkun Xue and Yuchao Gao: Formal analysis (supporting), Investigation (equal), Writing-original draft (equal). Liu Wu, Jianqing Liao, and Xu Cai: Formal analysis (supporting), Investigation (equal). Jiaqi Tan: Funding acquisition (equal), Project administration (equal), Writing-review & editing (equal).

Disclosure statement

No conflict of interest exits in the submission of this manuscript.

Additional information

Funding

This work was supported by grants from the Hebei University High-Level Talent Scientific Research Startup Project (521100221072) and Medical Science Foundation of Hebei University (2022B12 and 2023B11).