Cocrystallization: A tool to modulate physicochemical and biological properties of food-relevant polyphenols

Background: Polyphenols are an important group of bioactive compounds used as food ingredients and supplements. However, its application is limited because they have low water-solubility, bioavailability and stability in gastrointestinal fluids, aspects that can be modulated by polyphenols cocrystallization. Nevertheless, cocrystals have been mostly used in pharmaceutical field, with only few recent uses for food-related polyphenols. Scope and approach: cocrystallization is addressed as a powerful tool to modulate the properties of food-relevant polyphenols. As the first review concerning food related cocrystals, this review emphasizes cocrystals from foodgrade coformers, summarizing production routes, solvents used, and safety-related problems. Key findings and conclusions: Polyphenol-based cocrystals can be produced by slurry, liquid-assisted grinding and slow evaporation, and most recently by microwave assisted and supercritical solvent. The cocrystallization can modulate polyphenol properties such as dissolution, bioavailability, photoluminescence and tensile strength. The bioactivity can also be tuned, providing cocrystals with better antioxidant, antihemolytic, and anti-inflammatory properties. These combined attributes widespread the possible applications of these new materials.

Automated summary

Cocrystallization is considered a powerful tool to modulate the properties of food-related polyphenols, improving their solubility, bioavailability, and stability. Different methods can be used to produce polyphenol cocrystals, allowing for the modulation of their properties and bioactivity.