A Critical Review of the Characterization of Polyphenol-Protein Interactions and of Their Potential Use for Improving Food Quality

Background: Interest in protein-phenol interactions in biological systems has grown substantially in recent decades.

Methods: The interest has focused largely on food systems in response to reports on the prominent roles of phenolic compounds in nutrition and health.

Results: Phenolic compounds can have both favourable and adverse nutritional effects. Polyphenols are widely known for their antioxidant, anti-inflammatory, anticancer and antiaging properties; however, they have also been ascribed anti-nutritional effects resulting from interactions with some proteins and enzymes. Interactions between proteins and polyphenols can additionally influence food quality by altering some physical-chemical and sensory properties of foods. These effects may be useful to develop new products in food science and technology provided the nature of physical-chemical interactions between proteins and phenols is accurately elucidated. In this paper, we review the different possible modes of interaction between selected food proteins and phenolic compounds.

Conclusion: Existing knowledge on the mechanisms behind polyphenol-protein reactions, the structures of the resulting products and their potential uses is reviewed.