Lidong Pang , Runze Li , Zhen Huang , Xinyan Yang , Yujun Jiang
{"title":"Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties","authors":"Lidong Pang , Runze Li , Zhen Huang , Xinyan Yang , Yujun Jiang","doi":"10.1016/j.cofs.2024.101239","DOIUrl":null,"url":null,"abstract":"<div><div>Milk protein–polyphenol–saccharide (MPPS) ternary complexes are receiving increasing attention for their superior health and functional properties. This paper systematically reviews recent advancements in MPPS for improving health and functional properties and discusses the remaining challenges and future trends. Research has proven that MPPS ternary complexes are a promising raw food material. However, the formation mechanism involved in MPPS and the mechanism through which the preparation conditions, the source of raw materials, and the order of preparation affect MPPS still need to be studied in-depth. Additionally, covalent preparation methods, casein-based MPPS, increased health and functional properties, and safety will require extensive in-depth research.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101239"},"PeriodicalIF":8.9000,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799324001176","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Milk protein–polyphenol–saccharide (MPPS) ternary complexes are receiving increasing attention for their superior health and functional properties. This paper systematically reviews recent advancements in MPPS for improving health and functional properties and discusses the remaining challenges and future trends. Research has proven that MPPS ternary complexes are a promising raw food material. However, the formation mechanism involved in MPPS and the mechanism through which the preparation conditions, the source of raw materials, and the order of preparation affect MPPS still need to be studied in-depth. Additionally, covalent preparation methods, casein-based MPPS, increased health and functional properties, and safety will require extensive in-depth research.
期刊介绍：
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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