Available technologies on improving the stability of polyphenols in food processing
2021
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 deFreitas | Avi Shpigelman | Pedro H. Campelo | Esra Capanoglu | Ching Lik Hii | Seid Mahdi Jafari | Yaping Qi | Pan Liao | Mingfu Wang | Liang Zou | Paula Bourke | Jesus Simal‐Gandara | Jianbo Xiao
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.
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