Abstract
The interactions between polyphenols and proteins have been long described from both nutritional and pharmaceutical perspectives, being relevant for some sensorial and biological properties. Several variables known to drive these interactions have been extensively assayed and are still being presently studied by some research groups. The different physical-chemical features influencing protein- polyphenol interactions make it difficult to clearly establish the mechanisms involved.
In a food context, those interactions will be decisive in modulating some organoleptic properties such as astringency of foodstuffs and beverages. This matter has been of a growing interest for the Food Industry.
The present review aims to provide the most relevant data gathered so far on the interactions between proteins and polyphenols, essentially from a food context.
Keywords: Polyphenol, Tannin, ellagitannin, Gallotannin, Proanthocyanidin, Protein, PRP, BSA, Astringency perception, Carbohydrates, pH, Food, anthocyanins, collagen, foodstuff
Call for Papers in Thematic Issues
Catalytic C-H bond activation as a tool for functionalization of heterocycles
The major topic is the functionalization of heterocycles through catalyzed C-H bond activation. The strategies based on C-H activation not only provide straightforward formation of C-C or C-X bonds but, more importantly, allow for the avoidance of pre-functionalization of one or two of the cross-coupling partners. The beneficial impact of ...read more
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