Green tea polyphenol (TP) was encapsulated in zein and fabricated into a gelatin–zein composite film by complex coacervation. Transglutaminase (TG) crosslinking was employed to obtain a compact structural orientation of the film to prolong the release of bioactive compounds. The encapsulation efficiency of zein and the TP release rate from the composite film were investigated. The retention rate was over 30% and 80% after film fabrication and storage, respectively. Crosslinking decreased the diffusion coefficient by half, thus improving the release of TP from the film. The antioxidant properties were satisfactory after discharge from the film detected by DPPH/ABTS scavenging. The value of crosslinking degree (~60%) and increased molecular weight of the protein were investigated by SDS-PAGE, indicating the compatibility of TP and TG treatment. According to physicomechanical findings, the TG2TP1 film exhibited the best characteristics. Tensile strength and water solubility properties were ameliorated by the TG treatment of TP-encapsulated films compared to the control film. TG and TP-loaded gelatin–zein composite film had better thermal stability than the control film. Moreover, the TP loading reduced the transparency value and improved the light-barrier properties of the film. The films showed significant antimicrobial activities against two food-borne bacteria, including Staphylococcus aureus BCTC13962 and Escherichia coli BCRC10675. The result obtained shows that the encapsulation of TP and TG treatment may be used to fabricate gelatin–zein composite film with controlled release of phenolic compounds for active packaging applications.

Dietary soft matter components' compatibility and assembly structures are fundamental to advancing food science and industry. This analysis underscores the critical importance of com-patibility and structural stability among these components, particularly emphasizing natural polymers such as polysaccharides and proteins. These polymers can form persistent co-soluble interactions or undergo phase separation, contingent upon their intermolecular assembly con-figurations. The interplay between polysaccharides and proteins is instrumental in shaping the microstructure of food matrices. The intricate balance between attractive and repulsive forces significantly influences the efficacy of self-assembly processes, while weak interactions facilitate necessary structural adaptations. Conversely, excessive forces or insufficient fluctuations can precipitate systemic instability. The article further examines various physical and chemical methodologies that elucidate the principles governing the compatibility and associations of soft matter components. An assessment of soft-material suitability and assembly characteristics is conducted through techniques such as phase modelling, turbidity analysis, microscopy, thermal analysis, rheology, and spectroscopy. Thus, the discourse highlights the imperative of compre-hending soft matter interactions to inform the development of functional food products and their diverse applications, limitations, and future prospective.