Please use this identifier to cite or link to this item:
http://hdl.handle.net/10397/105763
DC Field | Value | Language |
---|---|---|
dc.contributor | Research Institute for Future Food | en_US |
dc.contributor | Department of Food Science and Nutrition | en_US |
dc.creator | Zeng, Y | en_US |
dc.creator | Zhao, L | en_US |
dc.creator | Wang, K | en_US |
dc.creator | Renard, CMGC | en_US |
dc.creator | Le Bourvellec, C | en_US |
dc.creator | Hu, Z | en_US |
dc.creator | Liu, X | en_US |
dc.date.accessioned | 2024-04-23T01:37:52Z | - |
dc.date.available | 2024-04-23T01:37:52Z | - |
dc.identifier.uri | http://hdl.handle.net/10397/105763 | - |
dc.language.iso | en | en_US |
dc.publisher | Institute of Food Technologists | en_US |
dc.rights | © 2024 The Authors. Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists. | en_US |
dc.rights | This is an open access article under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits use, distribution and reproduction in any medium, provided the original work is properly cited. | en_US |
dc.rights | The following publication Zeng, Y., Zhao, L., Wang, K., Renard, C. M. G. C., Le Bourvellec, C., Hu, Z., & Liu, X. (2024). A-type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications. Comprehensive Reviews in Food Science and Food Safety, 23, e13352 is available at https://doi.org/10.1111/1541-4337.13352. | en_US |
dc.subject | Derivatives | en_US |
dc.subject | Flavanol | en_US |
dc.subject | Gut microbiota | en_US |
dc.subject | Plants | en_US |
dc.subject | Processing | en_US |
dc.title | A-type proanthocyanidins : sources, structure, bioactivity, processing, nutrition, and potential applications | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.spage | e13352 | en_US |
dc.identifier.volume | 23 | en_US |
dc.identifier.issue | 3 | en_US |
dc.identifier.doi | 10.1111/1541-4337.13352 | en_US |
dcterms.abstract | A-type proanthocyanidins (PAs) are a subgroup of PAs that differ from B-type PAs by the presence of an ether bond between two consecutive constitutive units. This additional C–O–C bond gives them a more stable and hydrophobic character. They are of increasing interest due to their potential multiple nutritional effects with low toxicity in food processing and supplement development. They have been identified in several plants. However, the role of A-type PAs, especially their complex polymeric form (degree of polymerization and linkage), has not been specifically discussed and explored. Therefore, recent advances in the physicochemical and structural changes of A-type PAs and their functional properties during extraction, processing, and storing are evaluated. In addition, discussions on the sources, structures, bioactivities, potential applications in the food industry, and future research trends of their derivatives are highlighted. Litchis, cranberries, avocados, and persimmons are all favorable plant sources. Α-type PAs contribute directly or indirectly to human nutrition via the regulation of different degrees of polymerization and bonding types. Thermal processing could have a negative impact on the amount and structure of A-type PAs in the food matrix. More attention should be focused on nonthermal technologies that could better preserve their architecture and structure. The diversity and complexity of these compounds, as well as the difficulty in isolating and purifying natural A-type PAs, remain obstacles to their further applications. A-type PAs have received widespread acceptance and attention in the food industry but have not yet achieved their maximum potential for the future of food. Further research and development are therefore needed. | en_US |
dcterms.accessRights | open access | en_US |
dcterms.bibliographicCitation | Comprehensive reviews in food science and food safety, May 2024, v. 23, no. 3, e13352 | en_US |
dcterms.isPartOf | Comprehensive reviews in food science and food safety | en_US |
dcterms.issued | 2024-05 | - |
dc.identifier.eissn | 1541-4337 | en_US |
dc.description.validate | 202404 bcch | en_US |
dc.description.oa | Version of Record | en_US |
dc.identifier.FolderNumber | OA_TA | - |
dc.description.fundingSource | Others | en_US |
dc.description.fundingText | National Natural Science Foundation of China; Science and Technology Planning Project of Guangzhou City of China; Guangzhou Key R&D Programme; Hong Kong Scholars Program; Guangdong Rural Revitalization Strategy | en_US |
dc.description.pubStatus | Published | en_US |
dc.description.TA | Wiley (2024) | en_US |
dc.description.oaCategory | TA | en_US |
Appears in Collections: | Journal/Magazine Article |
Files in This Item:
File | Description | Size | Format | |
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Zeng_A-type_Proanthocyanidins_Sources.pdf | 1.45 MB | Adobe PDF | View/Open |
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