Theoretical aspects of the interaction of plant polyphenols with macromolecules in functional food systems

Prognostic studies of possible interactions of polyphenolic compounds in food systems are carried out on the basis of a review of world practice in the field of the theory of interaction between plant polyphenols and macromolecules of proteins, lipids and carbohydrates. A significant number of studies have shown that interactions between polyphenols and components of the food system are mainly based on non-covalent interactions, including hydrophobic, van der Waals interaction, the occurrence of hydrogen bridges, and ionic interactions. Less often, the formation of covalent bonds is possible. The interaction of polyphenols with proteins and carbohydrates is mainly based on the occurrence of hydrogen bonds. It is established that many macromolecules have a significant effect on the bioavailability and bioactivity of polyphenols, and this effect can be both positive and negative. In particular, proteins, lipids and carbohydrates are able to form a protective shell for polyphenolic biologically active substances, thereby ensuring their safety in the process of gastrointestinal digestion of food. However, in some cases, the interaction of polyphenols with macromolecules of the food system can lead to a significant biotransformation of the former and, as a result, a decrease or complete loss of their biological activity. Data are presented that indicate the mutual influence of polyphenols and macromolecules of food systems, in particular, polyphenolic substances are able to block individual amino acids, reducing the degree of their assimilation. In addition, polyphenols, interacting with enzymes, can reduce the degree of fermentation of proteins, lipids and carbohydrates, thereby slowing or blocking their absorption in the human organism. Therefore, the interaction between polyphenols and macromolecules of the food system is very important and should be taken into account when developing enriched, functional and specialized products based on biologically active substances of polyphenolic nature. Multiple studies conducted by scientists from different countries show the need to understand the principles of embedding polyphenols in the food system of the product, as well as to assess the preservation of their bioavailability and bioactivity, taking into account the physical and chemical properties of food.