Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities

Although noncovalent interactions and covalent reactions between phenolic compounds and proteins have been investigated across diverse scientific disciplines, a comprehensive understanding and identification of their products remain elusive. This review will initially outline the chemical framework and, subsequently, delve into unresolved or debated chemical and functional food‐related implications, as well as forthcoming challenges in this topic. The primary objective is to elucidate the multiple aspects of protein–phenolic interactions and reactions, along with the underlying overwhelming dynamics and possibilities of follow‐up reactions and potential crosslinking between proteins and phenolic compounds. The resulting products are challenging to identify and characterize analytically, as interactions and reactions occur concurrently, mutually influencing each other. Moreover, they are being modulated by various conditions such as the reaction parameters and, obviously, the chemical structure. Additionally, this review delineates the resulting discrepancies and challenges of properties and attributes such as color, taste, foaming, emulsion and gel formation, as well as effects on protein digestibility and allergenicity. Ultimately, this review is an opinion paper of a group of experts, dealing with these challenges for quite a while and aiming at equipping researchers with a critical and systematic approach to address current research gaps concerning protein–phenolic interactions and reactions.