Recent advances in the effect of ultrasound on the binding of protein−polyphenol complexes in foodstuff

• DOI: 10.1002/fft2.221
• Publication Date: 2023-03-01T07:09:10Z
• Authors: Jiayuan Liu; Gongshuai Song; Like Zhou; Yawen Yuan; Danli Wang; Tinglan Yuan; Ling Li; Haina Yuan; Gongnian Xiao; Jinyan Gong
• Keywords: complexes; ultrasound; Nutrition. Foods and food supply; TX341-641; TP368-456; protein; polyphenols; Food processing and manufacture

Abstract Foodstuff is a complex system that consists of variety nutrients. Protein the basis human life and health, which made up amino acids combined in different proportional orders. Polyphenols are class small molecule active substances with strong pro‐life health effects. It has been found protein polyphenols can be by covalent non‐covalent interactions to form delivery carriers. The interaction between two effectively improve physiological activities proteins enhance bio‐accessibility polyphenols. With maturation ultrasound technology, several studies have shown promote production protein−polyphenol complexes. To study protein–polyphenol foodstuff preparation methods complexes, effects on generation, analytical were systematically summarized based an extensive literature review, further research directions proposed. provides reference for