Abstract
Functional properties and biological activities of plant-derived polyphenolic compounds have gained great interest due to their epidemiologically proven health benefits and diverse industrial applications in the food and pharmaceutical industry. Moreover, the food processing conditions and certain chemical reactions such as pigmentation, acylation, hydroxylation, and glycosylation can also cause alteration in the stability, antioxidant activity, and structural characteristics of the polyphenolic compounds. Since the (poly)phenols are highly reactive, to overcome these problems, the formulation of a complex of polyphenolic compounds with natural biopolymers is an effective approach. Besides, to increase the bioavailability and bioaccessibility of polyphenolic compounds, milk proteins such as whey protein concentrate, sodium caseinate, and milk protein concentrate act as natural vehicles, due to their specific structural and functional properties with high nutritional value. Therefore, milk proteins are suitable for the delivery of polyphenols to parts of the gastrointestinal tract. Therefore, this review reports on types of (poly)phenols, methods for the analysis of binding interactions between (poly)phenols–milk proteins, and structural changes that occur during the interaction.
Highlights
It has been well studied that bioactive components include several compounds such as flavonoids, alkaloids, antibiotics, and phenolic acids, which can be obtained from different parts of the plants [2].phenolics play a major key role in the human diet due to their remarkable therapeutical and excellent biological properties
Over the past years, people have been moving towards natural food ingredients, and researchers explored the potential health benefits of plant-derived extracts, and these extracts are often utilized as a vital ingredient in food and nutraceutical products
Casein micelles contain many hydrophobic- and hydrophilic-bound bioactive compounds and metallic ions. It exerts excellent self-assembling, surface properties, and gelation properties that make the interaction of other macromolecules form a complex structure with distinctive properties, which are important for protecting sensitive payload [9–11]
Summary
Mansuri M. Tosif 1 , Agnieszka Najda 2, * , Aarti Bains 3 , Thummalacharla Chaitanya Krishna 1 , Prince Chawla 1, * , Magdalena Dyduch-Siemińska 4 , Joanna Klepacka 5 and Ravinder Kaushik 6 Citation: Tosif, M.M.; Najda, A.; Bains, A.; Krishna, T.C.; Chawla, P.; Dyduch-Siemińska, M.; Klepacka, J.; Kaushik, R. A Comprehensive Plant-Based Polyphenolics. Int. J. Mol. Department of Vegetable and Herbal Crops, University of Life Science in Lublin, Doświadczalna Street 51A, 20-280 Lublin, Poland Faculty of Agrobioengineering, Institute of Plant Genetics, Breeding and Biotechnology, University of Life
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