Prolamins and polyphenols are two important components that usually coexist in foods. Both components play important roles in the sensory and functional properties and quality of food products. The interaction of prolamins and polyphenols is ubiquitous in the food system, which can influence their structures, functional properties and bioavailability. Firstly, this review describes the formation mechanism of protein-polyphenol complexes and the factors affecting the interactions between them including non-covalent and covalent interactions, which are closely related to the chemical structures of the two compounds and the external environmental conditions. Secondly, the effect of the interactions between prolamins and polyphenols on the functional properties of their complex including emulsifying properties, antioxidant activity, and thermal stability is discussed. Finally, the recent applications of prolamin-polyphenol complex in emulsions, films and delivery systems are reviewed, aiming at providing a theoretical basis for the high-value utilization of prolamins and polyphenols, the development of products based on them, and their applications in food and related fields.

Salmon, as a tasty deep-sea fish, has high nutritional value and is rich in polyunsaturated fatty acids, proteins and a variety of vitamins and minerals, which is beneficial to cardiovascular and cerebrovascular health. Smoked salmon, processed by smoking, possesses a distinctive flavor and retains the nutritional value of salmon, making it a popular choice among consumers. This review presents an overview of the processing techniques of smoked salmon, discusses the effects of these techniques on the quality and nutritional value of the product, and summarizes the methods for controlling harmful microorganisms during the processing of smoked salmon. Research on the processing of smoked salmon is crucial for improving its safety and quality, understanding its nutritional value and health advantages, promoting the sustainable development of marine fisheries, and satisfying market demands.

In this paper, tannic acid (TA) and Fe³⁺ were added to form a layer of metal-polyphenol network structure on the surface of the nanoparticles which were fabricated by zein and carbon quantum dots (CQDs) encapsulating phlorotannins (PTN). pH-Responsive nanoparticles were prepared successfully (zein-PTN-CQDs-Fe^III). Further, the formation of composite nanoparticles was conf irmed by a series of characterization methods. The zeta-potential and Fourier transform infrared spectroscopy data proved that electrostatic interaction and hydrogen bonding are dominant forces to form nanoparticles. The encapsulation efficiency (EE) revealed that metal-polyphenol network structure could improve the EE of PTN. Thermogravimetric analysis and differential scanning calorimetry experiment indicated the thermal stability of zein-PTN-CQDs-Fe^III nanoparticles increased because of metal-polyphenol network structure. The pH-responsive nanoparticles greatly increased the release rate of active substances and achieved targeted release.