Available technologies on improving the stability of polyphenols in food processing

Hui Cao, Oznur Saroglu, Ayse Karadag, Zoriţa Diaconeasa, Gianni Zoccatelli, Carlos Adam Conte‐Junior, Gustavo A. Gonzalez‐Aguilar, Juanying Ou, Weibin Bai, Cristina Mara Zamarioli, Luis Alexandre Pedro de Freitas, Avi Shpigelman, Pedro H. Campelo, Esra Capanoglu, Ching Lik Hii, Seid Mahdi Jafari, Yaping Qi, Pan Liao, Mingfu Wang, Liang ZouPaula Bourke, Jesus Simal‐Gandara*, Jianbo Xiao*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

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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.
Original languageEnglish
Pages (from-to)109-139
Number of pages31
JournalFood Frontiers
Volume2
Issue number2
Early online date24 Mar 2021
DOIs
Publication statusPublished - 15 Jun 2021

Keywords

  • REVIEW ARTICLE
  • REVIEW ARTICLES
  • drying
  • emulsion
  • encapsulation
  • nanotechnology
  • polyphenol–protein interaction
  • polyphenols
  • stability

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