Preparation and functional properties of ferulic acid–protein complexes from wheat bran

Ferulic acid, a prominent polyphenol with notable antioxidant and anti-inflammatory properties, is often limited by its poor solubility and stability. To overcome these drawbacks and enhance its practical utility, various stabilization techniques have been developed, particularly the formation of complexes with proteins such as coconut protein, sesame protein, and rice protein. This review highlights that ferulic acid-protein complexes offer promising applications in the food industry due to their excellent biocompatibility, improved bioaccessibility, and versatile functional properties, positioning them as a key driver in the development of active substances from natural products. Initially, the review discusses diverse preparation methods for forming these complexes, including alkaline treatment-induced covalent conjugation and enzymatic cross-linking with laccase. It then summarizes how molecular interactions between ferulic acid and proteins-whether through covalent or non-covalent bonding-affect their structural and functional attributes. Subsequent sections explore the applications of ferulic acid-protein complexes in food systems, including their use as nutritional additives, components in food packaging, and integral ingredients in functional foods. Finally, the review identifies future research directions, such as the development, characterization, and application of 3D printing inks based on ferulic acid-protein complexes.