Protein-Phenolic Compounds Complexes - Positive or Negative Example of Interactions in Food?

Dear Colleagues,

The interactions between proteins and phenolic compounds in the food matrix are widespread. The significance of those interactions is often difficult to be unambiguously judged. This situation is related to the fact that the connection between proteins and phenolic compounds can be considered negatively, as a form of blocking the antioxidant properties of phenols, and on the other hand, reducing the digestibility/nutritional value of proteins. However, some scientific reports also indicate the potential positive effects of those interactions. In this case, proteins are perceived to be a kind of transport vehicle for phenolic compounds in the human body, leading to their safer transit through the gastrointestinal tract and delivery to the destination place.

Many different factors affect the formation of complexes between proteins and phenolic compounds. The complexity of protein molecules, a large number of naturally occurring phenolic compounds, and the multidimensionality of the food matrix in combination with the dynamics of the digestion and absorption process make the analysis of the interactions a great challenge for modern food science and nutrition. Fortunately, the currently available analytical methods allow scientists to effectively identify the potential complexes and gain insight into the mechanism underlying those interactions. Unfortunately, most of the identified and characterized protein-phenolic compounds complexes relate to model molecules, causing our knowledge of the natively occurring interactions to be quite limited. Food processing, during which various technologies are often used, can significantly contribute to the formation of complexes between proteins and phenolic compounds, adding another element of complexity to an already complicated system.

This Special issue is looking for recent and innovative contributions from scientists working in the following areas:

• identification and characterization of complexes formed between dietary phenolic compounds and food proteins;
• significant improvements to existing methods and novel methods used to identify and characterize protein-phenolic compounds interactions;
• analysis of changes in health-beneficial properties of phenolic compounds as a result of their interactions with proteins;
• application of proteins as specific vehicles for phenolic compounds transport and controlled release;
• assessment of digestibility and bioavailability of proteins after the formation of complexes with phenolic compounds;
• analysis of changes in techno-functional properties of proteins affected by the presence of polyphenols.

Dr. Jarosław Czubiński
Prof. Dr. Ryszard Amarowicz
Guest Editors

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• protein-phenolic compounds interactions
• flavonoids
• antioxidants
• health benefits
• nutraceuticals
• functional food
• digestibility
• processing
• fluorescence quenching