Functionalized tea polyphenols in food: from design to application

Area of Science:

• Food Science
• Biochemistry
• Materials Science

Background:

• Tea polyphenols (TPs) possess significant bioactivities but suffer from poor stability and low bioavailability.
• Research is shifting towards complexing TPs with food matrices to enhance their functionality.

Purpose of the Study:

• To systematically review molecular interaction mechanisms of functionalized TPs.
• To discuss how these interactions influence structural organization, stability, and properties.
• To highlight enhanced functionalities and applications of TPs complexes.

Main Methods:

• Review of literature on molecular interactions (covalent, noncovalent) between TPs and food matrices.
• Analysis of how these interactions affect physicochemical properties and bioactivities.
• Summary of applications in food preservation, stabilization, and enhancement.

Main Results:

• Functionalized TPs complexes exhibit improved antioxidant and antimicrobial activities.
• Enhanced stabilization of flavor compounds and nutrient protection.
• Increased bioavailability of TPs through complexation.

Conclusions:

• Functionalized TPs complexes are a key strategy to overcome limitations of free TPs.
• These complexes offer a foundation for next-generation functional foods and health products.
• Integrating AI and simulations can advance structure-oriented production.