Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods,...

Area of Science:

• Food Science
• Nutritional Biochemistry
• Chemical Engineering

Background:

• Proteins and polyphenols are key dietary components influencing food characteristics.
• Interactions between proteins and polyphenols include non-covalent and irreversible covalent types.
• Covalent interactions significantly alter food texture, flavor, and nutrient bioavailability.

Purpose of the Study:

• To systematically review covalent polyphenol-protein interactions in food processing.
• To summarize methods for characterizing these covalent complexes.
• To explore the impact on food quality, nutritional value, and health benefits.

Main Methods:

• Literature review of scientific publications on polyphenol-protein interactions.
• Analysis of mechanisms underlying covalent complex formation.
• Evaluation of processing effects and characterization techniques.

Main Results:

• Covalent interactions are powerful and irreversible, affecting protein structure and function.
• Food processing methods influence the extent and nature of covalent interactions.
• Characterization methods reveal complex formation and structural changes.
• Covalent complexes exhibit health benefits like antioxidant and anti-allergic properties.

Conclusions:

• Covalent polyphenol-protein interactions are crucial in food systems.
• These interactions offer potential for developing functional foods and novel ingredients.
• Further research is needed on in vivo effects and applications.