The material basis of astringency and the deastringent effect of polysaccharides: A review

[Display omitted] •This review mainly discussed the possibility of polysaccharides in moderating astringency.•The natural source of astringency and the mechanism of its generation are reviewed.•The interaction between polysaccharides and polyphenols to alleviate astringency was introduced.•The resea...

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Bibliographic Details
Published in:Food chemistry 2023-03, Vol.405, p.134946-134946, Article 134946
Main Authors: Liu, Jun, Xie, Jin, Lin, Junzhi, Xie, Xingliang, Fan, Sanhu, Han, Xue, Zhang, Ding-kun, Han, Li
Format: Article
Language:English
Subjects:
Astringency mechanism
Modifying the taste
Polyphenols
Polysaccharides
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Summary:[Display omitted] •This review mainly discussed the possibility of polysaccharides in moderating astringency.•The natural source of astringency and the mechanism of its generation are reviewed.•The interaction between polysaccharides and polyphenols to alleviate astringency was introduced.•The research direction of polysaccharide affecting astringency was prospected. Astringency is a feeling of dryness in the mouth. Microscopically, it is manifested in the diversity of ingredients and mechanisms that can cause astringency, astringent components are mainly flavonoids, phenolic acids, tannin and other polyphenols components. Macroscopically, it is manifested in the rich variety of foods with astringent taste, because polyphenols are common secondary metabolites of plants. With the improvement of people's living standards, the demand for reducing or removing astringency in food and medicine is also increasing, and polysaccharides, as commonly used flavoring agents and food additives, have become the ideal choice for decreasing astringency. In this paper, the material basis, molecular mechanism, possible pathways and related cases of polysaccharides moderating of astringency are mainly reviewed, so as to illustrate the feasibility of polysaccharides decreasing of astringency and provide a reference for reducing the astringency of food and drugs.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.134946