@article{JIAO2022, 
author = {Ting JIAO and Wenhang WANG and Yun CHENG and Haiyan ZHANG and Wenhui ZHANG and Hongjie ZHANG},
title = {Construction and Functional Characterization of Metal-Polyphenol Network and Its Application in Food Field: A Review of Recent Literature},
year = {2022},
journal = {Food Science},
volume = {43},
number = {1},
pages = {232-239},
keywords = {metal-polyphenol network, film, tannin acid, iron ion},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20200814-182},
doi = {10.7506/spkx1002-6630-20200814-182},
abstract = {The metal-polyphenol network (MPN) formed by polyphenols and metal ions combines the specific functions of metal ions and high affinity of polyphenol structures to various surfaces synergistically. MPN can be adsorbed on various surfaces such as nanomaterials and biological interfaces, with more stable structure. In recent years, MPN has developed rapidly and been widely used in many fields. This article summarizes the assembly mechanism and components (mainly tannic acid and iron ion) of MPN, and briefly introduces readers to the common assembly methods of one-step blending deposition and layer-by-layer assembly, as well as the common characterization methods. Particularly, the antimicrobial activity, antioxidant effect, adsorptive property and pH response of MPN are discussed, with focus on its application in food field. Finally, this article gives an outlook on future trends in the development of MPN.}
}