Review on the Regulation of Plant Polyphenols on the Stability of Polyunsaturated-Fatty-Acid-Enriched Emulsions: Partitioning Kinetic and Interfacial Engineering

Abstract

The plant polyphenols are normally presented as natural functional antioxidants, which also possess the potential ability to improve the physicochemical stability of polyunsaturated fatty acid (PUFA)-enriched emulsions by interface engineering. This review discussed the potential effects of polyphenols on the stability of PUFA-enriched emulsions from the perspective of the molecular thermodynamic antioxidative analysis, the kinetic of interfacial partitioning, and the covalent and non-covalent interactions with emulsifiers. Recently, research studies have proven that the interfacial structure of emulsions can be concurrently optimized via promoting interfacial partitioning of polyphenols and further increasing interfacial thickness and strength. Moreover, the applied limitations of polyphenols in PUFA-enriched emulsions were summarized, and then some valuable and constructive viewpoints were put forward in this review to provide guidance for the use of polyphenols in constructing PUFA-enriched emulsions.

Role of Driving Force on Engineering Layer-by-Layer Protein/Polyphenol Coating with Flexible Structures and Properties

“…Unfortunately, the interaction mechanism between polyphenols and proteins is still not fully explained due to the structural complexity, species diversity of proteins and polyphenols, and the limitations of detection techniques . Noncovalent interactions between polyphenols and proteins have been proven to be the source of a variety of biological effects, as well as the kinetic and thermodynamic drivers of LbL assembly . However, real-time detection of the coating structure during the assembly process remains a challenge, although many attempts have been made to explore the effects of noncovalent interactions between polyphenols and proteins on the structure and function of LbL-assembled coatings .…”

“…19 Noncovalent interactions between polyphenols and proteins have been proven to be the source of a variety of biological effects, as well as the kinetic and thermodynamic drivers of LbL assembly. 20 However, real-time detection of the coating structure during the assembly process remains a challenge, although many attempts have been made to explore the effects of noncovalent interactions between polyphenols and proteins on the structure and function of LbL-assembled coatings. 21 Quartz crystal microbalance with dissipation monitoring (QCM-D) and spectroscopic ellipsometry (SE) are common techniques for monitoring the LbL assembly process and characterizing film structures.…”

Unravelling the effect of phenolic compounds in the design of a yeast protein‐based emulsions

“…So, when considering the replacement of egg protein with alternative proteins, such as YPE, it would be anticipated the need to also counterbalance or improve the emulsifying ability. In this context, phenolic compounds (PCs) are appealing compounds in the formulation of (functional) food‐bearing emulsifying properties (Quan et al ., 2019; Cheng et al ., 2022). The natural ability of some PCs to bind to proteins can bring new technological roles into the use of protein–PCs complex as emulsifier agents (D. Li et al ., 2020; Rodríguez et al ., 2015).…”

Effect of tannic acid modification on the interface and emulsification properties of zein colloidal particles

“…These phenomena were caused by zein's substantial quantity of non‐polar hydrophobic amino acid residues that negatively affected the interfacial performance of its particles. Given that the physicochemical properties are closely bound up with the molecular structure, the hydrophobicity of zein can be ameliorated by structural modification or non‐covalent binding with other biopolymers 9,10 …”