This study comprehensively investigated the effects of ultrasonic power(0-600 W) on the formation, properties, and functionality of complexes between gellan gum (GG) and Lonicera caerulea polyphenols (LCP). Multiple characterization techniques revealed that ultrasonic treatment significantly enhanced the non-covalent interactions, primarily hydrogen bonding, between GG and LCP. Optimal power levels were identified for specific functionalities: 300 W yielded the highest polyphenol binding capacity (82.99%) and provided superior thermal stability, attributed to the formation of a uniform, porous lamellar microstructure. In contrast, 450 W treatment optimized the properties, producing complexes with the smallest particle size, highest absolute zeta potential (-4.34 mV), and consequently, the highest antioxidant activity (ABTS and FRAP assays) and intestinal bioaccessibility (53.17%), due to improved release characteristics. While most studies focus solely on functional evaluation, this work establishes a comprehensive mechanism from molecular interactions to macroscopic functionality and demonstrates tailored production. Crucially, the GG matrix conferred exceptional protection against polyphenol degradation during storage. The 450 W-treated complex in powder form exhibited the highest stability, with only 31.57% degradation after 4 weeks at -20°C, far superior to uncomplexed LCP (63.35% degradation). This tunable ingredient design strategy offers a versatile platform for developing functional food ingredients with customized properties for either enhanced stability or improved bioaccessibility. • Ultrasonic power directs GG-LCP complex functionality towards stability or release. • 300 W yields max binding (82.99%) and thermal stability via a lamellar structure. • 450 W optimizes for min particle size, high bioaccessibility and antioxidant activity. • GG matrix drastically slows polyphenol degradation during storage (31.57% vs 63.35%). • A clear trade-off between binding strength and release efficacy is identified.
Zhang et al. (Sun,) studied this question.