Starch-polyphenol interactions in food systems: Molecular mechanisms, structural modulation and implications for nutrient delivery.

Abstract

Starch-polyphenol complexes (SPCs), owing to their food compatibility and structural tunability, are promising materials for the development of food-grade nutrient delivery systems. However, the intrinsic relationships among starch-polyphenol interactions, multiscale structural evolution, and delivery functions remain insufficiently understood. From the perspective of food-grade nutrient delivery, this review examines how starch molecular structure, polyphenol chemical characteristics, and preparation methods govern SPC formation, structural organization, gastrointestinal behavior, and performance in food formulations. Current evidence indicates that starch chain architecture and polyphenol molecular characteristics jointly determine inclusion and non-inclusion complexation modes and, by modulating chain organization, crystalline structure, and particle and interfacial properties, further influence starch digestion, polyphenol retention and release, and system stability. Although existing studies demonstrate the potential of SPCs for modulating digestion, protecting bioactive compounds, and developing food formulations, the causal relationships between structural changes and functional outcomes require more rigorous validation. Moreover, their effectiveness in real food matrices and under in vivo conditions, long-term safety, and feasibility for large-scale production remain unclear. Future research should integrate multiscale structural characterization with dynamic gastrointestinal evaluation, establish comparable frameworks for assessing structure-function relationships, and develop rational design strategies that balance food compatibility, processing feasibility, and delivery performance, thereby facilitating the practical application of SPCs in food systems.