This invention discloses a
starch-
plant polyphenol cocrystal, its preparation method, and its application in functional foods, relating to the field of
functional food technology. The preparation method includes: S1, mixing
starch and
plant polyphenols uniformly to obtain a mixture; S2, adding the mixture to a low-temperature
impact mill, adding
grinding media, and introducing an
inert gas into the low-temperature
impact mill to subject the mixture to
impact treatment, obtaining a
cocrystal complex; S3, purifying and freeze-
drying the
cocrystal complex to obtain the
starch-
plant polyphenol cocrystal. This invention innovatively uses
wheat starch and proanthocyanidins to form a cocrystal structure, resulting in a simpler and more efficient preparation process, eliminating the need for complex
physical field treatments or multiple freeze-
drying steps, and maximizing the preservation of
polyphenol activity. The cocrystal structure endows the carrier with excellent sustained-release performance, enabling long-term release of polyphenols in
functional food applications, solving the problems of unstable loading rates and poor sustained-release effects in existing technologies.