Effect of novel technologies on polyphenols during food processing. (February 2018)

• Record Type: Journal Article
• Authors: Khan, Muhammad Kamran; Ahmad, Khalil; Hassan, Sadia; Imran, Muhammad; Ahmad, Nazir; Xu, Changmou
• Is Part Of: Innovative food science & emerging technologies. Volume 45(2018)
• Page Start: 361
• Page End: 381
• Publication Date: 2018-02
• Subjects: Polyphenols -- PEF -- HHP -- Ultrasound -- HPCD -- Microwave; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2017.12.006
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: Lifestyles have changed the eating norm of people leading to chronic and degenerative maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have reduced intake of polyphenol rich food importantly fruits and vegetables. Polyphenols are important component of our diet with good antioxidant and high anti-inflammatory properties. Therefore, industries have started to implement particular food processing techniques crucial to achieve food products having high amount of health promoted components with appropriate shelf life. Nowadays, emerging technologies such as high hydrostatic pressure, pulsed electric field, ultrasound, microwave, ohmic heating and irradiation are being studied as an alternative to conventional ones, obtaining promising results. Energy efficiency, environment conservation, processing time reduction and retention of nutritional properties are key benefits for using innovative food processing technologies. The present review will summarize the current knowledge about different novel food processing technologies on the retention of polyphenols. Highlights: Polyphenols in fresh and processed foods are considered helpful against lethal diseases in biological systems. Conventional methods destroy polyphenols due to intensive processing conditions. The principle of novel technologies based on minimal processing of raw food leads toward maximum retention of polyphenols. Overview of emerging technologies have been focused for their advantages and limitations for polyphenols. Outcomes of the present review recommend the adaptation of novel techniques in food processing industry.