The corn protein zein has several advantages, such as low production cost, excellent biodegradability, good biocompatibility, and low allergenicity. However, the application of zein in the food industry is limited by its high hydrophobicity. To increase the functionality of zein and meet the diverse requirements of food systems, researchers have explored several methods to form complexes or conjugates through noncovalent or covalent interactions, respectively, with polyphenols. This paper comprehensively reviews the formation mechanisms, preparation methods, and influencing factors of zein-polyphenol complexes and conjugates. In addition, the paper presents the techniques used to characterize zein-polyphenol complexes and conjugates and their various new functional properties and bioactivities including water solubility, emulsification activity, in vitro antioxidant activity and antibacterial activity, as well as factors that affect these properties. Furthermore, the potential uses of these compounds in the food sector and future research areas are discussed.
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| http://dx.doi.org/10.1016/j.foodchem.2024.142309 | DOI Listing |
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