Pectin–polyphenol interactions: a system with enhanced functionalities and bioavailabilities

Pectin–polyphenol interactions have garnered increasing interest for their roles in functional foods, food processing, and cosmetics. This review summarizes recent advancements over the past five years, focusing on the structures, classifications, and functionalities of pectins and polyphenols, with an emphasis on their interactions. Key influencing factors, including molecular weight, methylation degree, spatial conformation, pH, temperature, and ionic strength, are systematically analyzed. The mechanisms of covalent and non-covalent interactions are explored, highlighting their impact on emulsification, gelation, antioxidant activity, and gut microbiota modulation. Applications in functional food development, processing, and preservation are discussed, particularly in reducing astringency and stabilizing anthocyanins. Future research directions are outlined, emphasizing advanced processing technologies, and the sustainable utilization of agricultural by-products. By elucidating fundamental mechanisms and practical applications, this review aims to facilitate the broader integration of pectin–polyphenol interactions in the food and health industries.