E. Allen Foegeding, Nathalie Plundrich, Margaret Schneider, Caroline Campbell, Mary Ann Lila (2017). Protein-polyphenol particles for delivering structural and health functionality. Food Hydrocolloids.
1 Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
2 Plants for Human Health Institute, North Carolina State University at the North Carolina Research Campus, Kannapolis, North Carolina, USA
Dietary proteins and polyphenols contribute both nutritive and extra-nutritional (disease-preventing and metabolism-enhancing) benefits, and can participate in food structure formation and stabilization. There is a desire to increase consumption of proteins and polyphenols based on health considerations, and one approach is to form protein-polyphenol particles that combine both health and structural functionality in food products. The roles of proteins and polyphenols individually, or when bound together, are discussed in terms of health benefits (nutrition, disease prevention, satiety, allergy alleviation) and impact on food structure. The overall goal should be a rational design of protein-polyphenol particles to ensure a positive contribution to food quality, protein nutrition, and delivery of a health-relevant dose of polyphenols to the gastrointestinal tract.