Can Karaca Asli, Tan Chen, Assadpour Elham, Jafari Seid Mahdi
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey.
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education. China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Adv Colloid Interface Sci. 2025 Jan;335:103339. doi: 10.1016/j.cis.2024.103339. Epub 2024 Nov 14.
Proteins from plant sources including legumes, cereals and oilseeds are gaining attention due to their suitability for sustainable production, functionality, and positive consumer perception. On the other hand, polyphenols (PPs) are receiving considerable attention as natural ingredients in the human diet due to their potent antioxidant and anti-inflammatory properties. Recent studies indicate that the emulsifying properties of plant proteins (PLPs) can be improved after modification through covalent and/or non-covalent interactions with PPs due to the changes in the conformation and/or the surface chemistry of the proteins. Complexes formed between PLPs-PPs can serve as innovative ingredients for developing novel food products with modified textural properties. Also, Pickering emulsions, multiple emulsions, multilayer emulsions, nanoemulsions, and high internal phase emulsions can be stabilized by such systems to deliver bioactive compounds. This paper reviews the most recent research on the PLP-PP interactions and their role in the stabilization of various emulsion-based systems. A special emphasis is given to modifying the structure and functionality of PLPs and PPs. The challenges and opportunities of applying PLP-PP interactions in emulsion-based systems are also highlighted.
来自豆类、谷物和油籽等植物来源的蛋白质因其适合可持续生产、具有功能性以及良好的消费者认知度而受到关注。另一方面，多酚（PPs）作为人类饮食中的天然成分，因其强大的抗氧化和抗炎特性而备受关注。最近的研究表明，由于蛋白质构象和/或表面化学的变化，植物蛋白（PLPs）通过与PPs的共价和/或非共价相互作用进行改性后，其乳化性能可以得到改善。PLPs-PPs之间形成的复合物可作为创新成分，用于开发具有改良质地特性的新型食品。此外，皮克林乳液、多重乳液、多层乳液、纳米乳液和高内相乳液可以通过此类体系得到稳定，以递送生物活性化合物。本文综述了关于PLP-PP相互作用及其在各种乳液基体系稳定化中作用的最新研究。特别强调了对PLPs和PPs结构与功能的改性。还突出了在乳液基体系中应用PLP-PP相互作用的挑战和机遇。
