Available technologies on improving the stability of polyphenols in food processing

AbstractPolyphenols 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.

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Published: Mar 24, 2021
Vol/Issue: 2(2)
Pages: 109-139
License: View

Authors

H

Hui Cao

College of Food Science and Technology Guangdong Ocean University Zhanjiang Guangdong China

O

Oznur Saroglu

Food Engineering Department Yıldız Technical University Istanbul Turkey

A

Ayse Karadag

Food Engineering Department Yıldız Technical University Istanbul Turkey

Z

Zoriţa Diaconeasa

Faculty of Food Science and Technology University of Agricultural Science and Veterinary Medicine Cluj‐Napoca Cluj‐Napoca Romania

G

Gianni Zoccatelli

Department of Biotechnology University of Verona Verona Italy

C

Carlos Adam Conte‐Junior

Laboratory of Advanced Analyses in Biochemistry and Molecular Biology (LAABBM) Department of Biochemistry Institute of Chemistry Federal University of Rio de Janeiro Rio de Janeiro Brazil

G

Gustavo A. Gonzalez‐Aguilar

Coordinación de Tecnología de Alimentos de Origen Vegetal Centro de Investigación en Alimentación y Desarrollo A. C. Hermosillo Mexico

J

Juanying Ou

Institute of Food Safety and Nutrition Jinan University Guangzhou China

W

Weibin Bai

Institute of Food Safety and Nutrition Jinan University Guangzhou China

C

Cristina Mara Zamarioli

Faculdade de Ciências Farmacêuticas de Ribeirão Preto Núcleo de Pesquisa em Produtos Naturais e Sintéticos – Universidade de São Paulo Ribeirão Preto Brazil

L

Luis Alexandre Pedro de Freitas

Faculdade de Ciências Farmacêuticas de Ribeirão Preto Núcleo de Pesquisa em Produtos Naturais e Sintéticos – Universidade de São Paulo Ribeirão Preto Brazil

A

Avi Shpigelman

Faculty of Biotechnology and Food Engineering and Russell Berrie Nanotechnology Institute Technion – Israel Institute of Technology Haifa Israel

P

Pedro H. Campelo

School of Agrarian Science Federal University of Amazonas Manaus Brazil

E

Esra Capanoglu

Department of Food Engineering Faculty of Chemical and Metallurgical Engineering İstanbul Technical University Istanbul Turkey

C

Ching Lik Hii

Faculty of Science and Engineering University of Nottingham Malaysia Semenyih Malaysia

S

Seid Mahdi Jafari

Faculty of Food Science and Technology Gorgan University of Agricultural Science and Natural Resources Gorgan Iran

Y

Yaping Qi

Purdue Quantum Science and Engineering Institute Purdue University West Lafayette Indiana USA

P

Pan Liao

Department of Biochemistry Purdue University West Lafayette Indiana USA

M

Mingfu Wang

School of Biological Sciences The University of Hong Kong Pokfulam Road Hong Kong

L

Liang Zou

Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs Chengdu University Chengdu China

P

Paula Bourke

Plasma Research Group, School of Biosystems and Food Engineering University College Dublin Dublin Ireland; School of Biological Sciences Institute for Global Food Security Queens University Belfast Belfast UK

J

Jesus Simal-Gandara

Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science Faculty of Food Science and Technology University of Vigo – Ourense Campus Ourense Spain

J

Jianbo Xiao

Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science Faculty of Food Science and Technology University of Vigo – Ourense Campus Ourense Spain

Cite This Article

Hui Cao, Oznur Saroglu, Ayse Karadag, et al. (2021). Available technologies on improving the stability of polyphenols in food processing. Food Frontiers, 2(2), 109-139. https://doi.org/10.1002/fft2.65

Available technologies on improving the stability of polyphenols in food processing

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