Food‐Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

Abstract

Food proteins, polysaccharides, and polyphenols are 3 major food constituents with distinctly different functional attributes. Many proteins and polysaccharides are capable of stabilizing emulsions and foams, thickening solutions, and forming gels, although they differ considerably in their abilities to provide these functional attributes. Many plant polyphenols exhibit beneficial physiological functions, such as antitumor, antioxidant, antibacterial, and antiviral properties. Proteins, polysaccharides, and polyphenols can form complexes with each other, which leads to changes in the functional and nutritional properties of the combined systems. Recently, there has been considerable interest in understanding and utilizing covalent interactions between polyphenols and biopolymers (proteins and polysaccharides). The binary or tertiary conjugates formed may be designed to have physicochemical properties and functional attributes that cannot be achieved using the individual components. This article provides a review of the formation, characterization, and utilization of conjugates prepared using proteins, polysaccharides, and polyphenols. It also discusses the relationship between the structural properties and functionality of the conjugates, and it highlights the bioavailability of bioactive compounds loaded in conjugate-based delivery systems. In addition, it highlights the main challenges to be considered when preparing and analyzing conjugates. This article provides an improved understanding of the chemical reactions that occur between major food ingredients and how they can be utilized to develop biopolymer-based delivery systems with enhanced functional attributes.

Covalent Bonding of Chlorogenic Acid Induces Structural Modifications on Sunflower Proteins

“…Plant cells are confined spaces where a number of reactions are taking place. A major reaction between plant cell compounds is the bonding of proteins with phenols, which exhibits critical impact on properties of both reactants . Therefore, understanding these potential reactions are of high importance when valorization of proteins and phenols from plant sources is strived for.…”

“…Am ajor reactionb etweenp lant cell compounds is the bondingo fp roteins with phenols, whiche xhibits critical impact on properties of both reactants. [1] Therefore, understanding these potential reactions are of high importance when valorization of proteins and phenolsf rom plant sourcesisstrived for.I ngeneral, the bonding between proteins and phenols causes protein unfolding, [2] which can significantly influencet he protein properties like solubility and interfacial activity. [3,4] In the same way,c omplexation does not leave phenols unaffected since their potencyt oact as antioxidants is often negatively influenced by it.…”

Design principles of food gels

“…The mechanisms responsible for most responses to stimuli are ideally suited to operate on a macromolecular scale 139,140 , possibly including some food polymers as well. It is worth mentioning that ~20 amino acids and ~20 monosaccharides are found in commercial protein and polysaccharide systems 142,143 , offering a large playground in which to design responsive systems to foodgrade reactions allowed in food chemistry 144 . Combining stimuliresponsive gels with biological systems could also be of interest in the near future to enable responses to bacteria and viruses that are used to monitor food quality.…”

Protein‐oligosaccharide conjugates as novel prebiotics

“…Maillard‐type conjugates of proteins and polysaccharides have previously been described for improvement of functional properties of proteins, such as emulsifying, gelling and foaming properties, solubility, and thermal stability. These conjugates have been widely reviewed . We have previously reported the formation of similar self‐assembling Maillard conjugates of proteins and polysaccharides for the encapsulation and delivery of health‐promoting nutraceuticals and for selectively targeting anticancer drugs .…”

“…These conjugates have been widely reviewed. [31][32][33][34][35][36] We have previously reported the formation of similar self-assembling Maillard conjugates of proteins and polysaccharides for the encapsulation and delivery of health-promoting nutraceuticals 16 and for selectively targeting anticancer drugs. 14 These types of conjugates, however, have not yet been used or proposed for delivering functional peptides as prebiotics to the colonic microbiota.…”