Interaction of polyphenols, proteins, and lipids: Formation, characterization, and functional applications

Abstract

Polyphenols, proteins, and lipids interact through diverse noncovalent and covalent mechanisms that collectively influence nutritional quality, physicochemical stability, and bioavailability in food systems. This review systematically examines the formation, characterization, and functionality of polyphenol-protein and polyphenol-lipid binary complexes, which serve as the fundamental building blocks for higher-order ternary architectures. We critically analyze the key structural features and assembly pathways, highlighting noncovalent interactions (hydrogen bonding, hydrophobic forces, electrostatic attraction, π-π stacking) and covalent oxidative coupling. Both intrinsic factors (e.g., polyphenol structure, protein conformation, lipid composition) and extrinsic processing conditions (e.g., temperature, pH, ionic strength) are analyzed for their roles in modulating complex formation. Emerging fabrication strategies and integrated characterization approaches are summarized. Furthermore, we discuss how the strategic combination of binary interactions leads to emergent properties in ternary systems, such as enhanced interfacial stabilization and controlled release, enabling innovative applications in food emulsions, nutraceuticals, drug delivery, and biomaterials. By integrating insights from binary to ternary levels, this review establishes a mechanistic foundation for the rational design of next-generation polyphenol-protein-lipid hybrid systems with tailored functionalities.