Recent Insights into Protein-Polyphenol Complexes: Molecular Mechanisms, Processing Technologies, Synergistic Bioactivities, and Food Applications

Modifying proteins through grafting with polyphenols has received much attention recently due to its immense application potential. This stems from the formation of protein-polyphenol complexes, altering the structural and functional properties of the constituent molecules. In food systems, the interaction between proteins and polyphenols, including covalent and non-covalent binding, represents a green, simple, and effective strategy to transform difficult-to-process protein sources into high-value functional ingredients. In addition, the complexes formed can increase stability, biological activity, and bioavailability of polyphenols, thereby expanding their applications. Gaining insight into…

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  National Science and Technology Council