Synthesis, structural modulation, and functional applications of Schiff bases in food science

Schiff bases have gained increasing academic interests due to their excellent tunability, dynamic reversibility, and multifunctionality. Although current researches have predominantly focused on their chemical applications, there is a lack of systematic studies on their optimization in food-grade materials and their impact on food functionalities. This review explores the formation mechanisms of Schiff bases, including chemical structure, composition, and functionality of components, with particular emphasis on the synergistic interactions between food-grade natural reactants (e.g., proteins, polysaccharides, and phytochemicals) and synthetic components, along with their mechanistic influence on the performance of materials. Furthermore, innovative applications in food colloids, functional materials, and delivery systems are discussed. Special attention is given on balancing the functionality, stability, and biocompatibility of the materials to meet practical demands in food industry applications. The study aims to provide valuable theoretical support for the applications of Schiff bases in food systems while offering novel insights into food preservation, nutrient delivery, and quality enhancement. Future studies are encouraged to explore diversified reaction conditions and broaden application scenarios, particularly in sustainable green food processing technologies, to unlock their full potential in the food fields.