Structure–Function–Stability Relationships of Polyphenol‐Based Food Preservation Systems Across Major Polyphenol Classes

ABSTRACT

Polyphenols are increasingly explored as functional components in active and intelligent food preservation systems because of their antioxidant, antimicrobial, and sensing properties. However, their practical performance remains highly variable due to differences in molecular structure, instability under realistic storage conditions, and complex interactions with heterogeneous food matrices. This review comparatively examines four major polyphenol classes, namely, flavonoids, phenolic acids, stilbenes, and tannins, and discusses how their structural features govern preservation functions, environmental stability, and material compatibility across meat, seafood, fruits, vegetables, and dairy products. Attention is given to the molecular basis of divergent behavior among structurally related compounds, including redox reactivity, protein and polysaccharide binding, pigment transformation, and release behavior in polymeric systems. Recent advances in encapsulation, covalent conjugation, supramolecular assembly, and biopolymer integration are critically evaluated as strategies to improve retention, regulate release, and enhance resistance to humidity, temperature fluctuations, and matrix‐induced deactivation. Current evidence also shows that many polyphenol‐based formulations are validated under simplified laboratory conditions but remain insufficiently characterized under the dynamic thermal, moisture, and compositional stresses encountered in real storage and distribution environments. By integrating evidence across major polyphenol classes and food categories, this review establishes a structure–function–stability framework for understanding polyphenol performance in preservation systems and highlights material design principles needed to develop more robust, predictable, and scalable solutions for practical food applications.