Polyphenol interactions

Dangles, O and Brouillard, R., Polyphenol interactions. The copigmentation case — thermodynamic data from temperature-variation and relaxation kinetics. Medium effect. Can. J. Chem.-Rev. Can. Chim., 70, 2174, 1992. 

While most of the previously mentioned causes of haze can create product defects, they do not normally occur if a process is carried out properly. The most frequent cause of haze in clear beverages is protein-polyphenol interaction (Bamforth, 1999 Siebert, 1999). This occurs normally and even when a beverage is properly stabilized, protein-polyphenol haze usually develops eventually. The objective is to delay its onset so that any haze produced is imperceptible until after a product s intended shelf life. 

Siebert, K. J. (1999). Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis. J. Agric. Food Chem. 47, 353-362. 

Siebert, K. J. and Lynn, P. Y. (1998). Comparison of polyphenol interactions with PVPP and haze-active protein. ]. Am. Soc. Brew. Chem. 56, 24431. 

Liao, FI., Cai, Y., and Haslam, E., Polyphenol interactions. Anthocyanins co-pigmentation and colour changes in red wines. J. Sci. Food Agric. 59, 299, 1992. 

McManus, J.P. et ak. Polyphenol interactions. Part 1. Introduction some observations on the reversible complexation of polyphenols with proteins and polysaccharides. J. Chem. Soc. Perkin Trans. II1429, 1985. 

Beart, J.E., Lilley, T.H., and Haslam, E. 1985. Polyphenol interactions. Part 2. Covalent binding of procyanidins to proteins during acid-catalysed decomposition observations on some pol ymeri c proanthocyanidins../. Chem. Soc. Perkin Trans. II 1439-1443. 

During the processing of foods, several chemical reactions affect the structure of some amino acids reactions with reducing sugars and polyphenols, interaction of the side chains of the amino acids, oxidation, etc. In some cases, these chemical modifications do not seem to change the nutritional availability of the amino acids involved, while in other cases, they do. In all cases, the presence of the newly formed molecules induces biochemical and physiological changes. 

It should be noted that this chapter has been limited to physical-chemical interactions between food macromolecules in model systems. The main reason is that in food systems, chemical protein-polysaccharide and protein-polyphenols interactions have not yet been sufficiently studied. A new trend in this area is covalent protein-polysaccharide hybrids (conjugates natural and synthetic) that are of great interest as functional additives and food ingredients... 

Ozawa, T., Lilley, T. H., Haslam, E. (1987). Polyphenol interactions - astringency and the loss of astringency in ripening fruit. Phytochemistry, 26, 2937-2942. 

In our study, no macroaggregates were found after experimental models were suspended in water. However, the various clayAf/- or Fe-/polyphenol interactions produced aggregates characterized by widely different texture and mechanical stability, as evaluated by the Particle-Size Distribution (PSD) of the solid phases determined before and after sonication treatments. 

Nifli A, Kampa M, Alexaki V, Notas G, Castanas E (2005b) Polyphenol interaction with the T47D human breast cancer cell Une. J Dairy Res 72 1-7... 

---