Interactions of Polyphenolic Compounds with Gelling Agents: Health-Promoting Properties and Application in Food Systems

Despite their numerous advantages, polyphenolic compounds are characterized by low bioavailability during gastrointestinal digestion and high sensitivity to technological processes during food preparation and storage. Therefore, numerous studies conducted over the past decade have identified overcoming these challenges as the undisputed goal of fully utilizing their functional properties. One solution to these challenges is the use of gelling agents. Their use as carriers for polyphenolic compounds has improved their stability during digestion and subsequent technological applications. This study analyzed the latest available scientific reports to determine the effect of combining polyphenolic compounds with gelling agents on the bioavailability, biological activity, and subsequent technological applications of the resulting ingredients.