Available technologies on improving the stability of polyphenols in food processing. Issue 2 (24th March 2021)

• Record Type: Journal Article
• Authors: Cao, Hui; Saroglu, Oznur; Karadag, Ayse; Diaconeasa, Zoriţa; Zoccatelli, Gianni; Conte‐Junior, Carlos Adam; Gonzalez‐Aguilar, Gustavo A.; Ou, Juanying; Bai, Weibin; Zamarioli, Cristina Mara; de Freitas, Luis Alexandre Pedro; Shpigelman, Avi; Campelo, Pedro H.; Capanoglu, Esra; Hii, Ching Lik; Jafari, Seid Mahdi; Qi, Yaping; Liao, Pan; Wang, Mingfu; Zou, Liang; Bourke, Paula; Simal‐Gandara, Jesus; Xiao, Jianbo
• Is Part Of: Food frontiers. Volume 2:Issue 2(2021)
• Page Start: 109
• Page End: 139
• Publication Date: 2021-03-24
• Subjects: drying -- emulsion -- encapsulation -- nanotechnology -- polyphenol–protein interaction -- polyphenols -- stability; Food science -- Periodicals; Food -- Research -- Periodicals; Food -- Research; Food science; Periodicals; 664
• DOI: 10.1002/fft2.65
• Languages: English
• ISSNs: 2643-8429

Abstract

Abstract: Polyphenols are the most important phytochemicals in our diets and have received great attention due to their broad benefits for human health by suppressing oxidative stress and playing a protective role in preventing different pathologies such as cardiovascular disease, cancer, diabetes, and obesity. The stability of polyphenols depends on their environments of processing and storage, such as pH and temperature. A wide range of technologies has been developed to stabilize polyphenols during processing. This review will provide an overview of the stability of polyphenols in relation to their structure, the factors impacting the stability of polyphenols, the new products deriving from unstable polyphenols, and the effect of a series of technologies for the stabilization of polyphenols, such as chemical modification, nanotechnology, lyophilization, encapsulation, cold plasma treatment, polyphenol–protein interaction, and emulsion as a means of improving stability. Finally, the effects of cooking and storage on the stability of polyphenols were discussed. Abstract :