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 Zou; Paula Bourke; Jesus Simal-Gandara; Jianbo Xiao

doi:10.1002/fft2.65

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 Zou

Paula Bourke, Jesus Simal-Gandara^*, Jianbo Xiao^*

^*Corresponding author for this work

Department of Food Engineering

Research output: Contribution to journal › Review article › peer-review

267 Citations (Scopus)

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 language	English
Pages (from-to)	109-139
Number of pages	31
Journal	Food Frontiers
Volume	2
Issue number	2
DOIs	https://doi.org/10.1002/fft2.65
Publication status	Published - Jun 2021

Bibliographical note

Publisher Copyright:
© 2021 The Authors. Food Frontiers published by John Wiley & Sons Australia, Ltd and Nanchang University, Northwest University, Jiangsu University, Zhejiang University, Fujian Agriculture and Forestry University.

Funding

The authors of present study declare that they received no funding for this review article.

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

drying
emulsion
encapsulation
nanotechnology
polyphenols
polyphenol–protein interaction
stability

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10.1002/fft2.65

Cite this

Cao, H., Saroglu, O., Karadag, A., Diaconeasa, Z., Zoccatelli, G., Conte-Junior, C. A., Gonzalez-Aguilar, G. A., Ou, J., Bai, W., Zamarioli, C. M., de Freitas, L. A. P., Shpigelman, A., Campelo, P. H., Capanoglu, E., Hii, C. L., Jafari, S. M., Qi, Y., Liao, P., Wang, M., ... Xiao, J. (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

@article{360d23ad523445b38f7732c5f438cfd8,

title = "Available technologies on improving the stability of polyphenols in food processing",

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.",

keywords = "drying, emulsion, encapsulation, nanotechnology, polyphenols, polyphenol–protein interaction, stability",

author = "Hui Cao and Oznur Saroglu and Ayse Karadag and Zori{\c t}a Diaconeasa and Gianni Zoccatelli and Conte-Junior, \{Carlos Adam\} and Gonzalez-Aguilar, \{Gustavo A.\} and Juanying Ou and Weibin Bai and Zamarioli, \{Cristina Mara\} and \{de Freitas\}, \{Luis Alexandre Pedro\} and Avi Shpigelman and Campelo, \{Pedro H.\} and Esra Capanoglu and Hii, \{Ching Lik\} and Jafari, \{Seid Mahdi\} and Yaping Qi and Pan Liao and Mingfu Wang and Liang Zou and Paula Bourke and Jesus Simal-Gandara and Jianbo Xiao",

note = "Publisher Copyright: {\textcopyright} 2021 The Authors. Food Frontiers published by John Wiley \& Sons Australia, Ltd and Nanchang University, Northwest University, Jiangsu University, Zhejiang University, Fujian Agriculture and Forestry University.",

year = "2021",

month = jun,

doi = "10.1002/fft2.65",

language = "English",

volume = "2",

pages = "109--139",

journal = "Food Frontiers",

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Cao, H, Saroglu, O, Karadag, A, Diaconeasa, Z, Zoccatelli, G, Conte-Junior, CA, Gonzalez-Aguilar, GA, Ou, J, Bai, W, Zamarioli, CM, de Freitas, LAP, Shpigelman, A, Campelo, PH, Capanoglu, E, Hii, CL, Jafari, SM, Qi, Y, Liao, P, Wang, M, Zou, L, Bourke, P, Simal-Gandara, J & Xiao, J 2021, 'Available technologies on improving the stability of polyphenols in food processing', Food Frontiers, vol. 2, no. 2, pp. 109-139. https://doi.org/10.1002/fft2.65

TY - JOUR

T1 - Available technologies on improving the stability of polyphenols in food processing

AU - Cao, Hui

AU - Saroglu, Oznur

AU - Karadag, Ayse

AU - Diaconeasa, Zoriţa

AU - Zoccatelli, Gianni

AU - Conte-Junior, Carlos Adam

AU - Gonzalez-Aguilar, Gustavo A.

AU - Ou, Juanying

AU - Bai, Weibin

AU - Zamarioli, Cristina Mara

AU - de Freitas, Luis Alexandre Pedro

AU - Shpigelman, Avi

AU - Campelo, Pedro H.

AU - Capanoglu, Esra

AU - Hii, Ching Lik

AU - Jafari, Seid Mahdi

AU - Qi, Yaping

AU - Liao, Pan

AU - Wang, Mingfu

AU - Zou, Liang

AU - Bourke, Paula

AU - Simal-Gandara, Jesus

AU - Xiao, Jianbo

N1 - Publisher Copyright: © 2021 The Authors. Food Frontiers published by John Wiley & Sons Australia, Ltd and Nanchang University, Northwest University, Jiangsu University, Zhejiang University, Fujian Agriculture and Forestry University.

PY - 2021/6

Y1 - 2021/6

N2 - 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.

AB - 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.

KW - drying

KW - emulsion

KW - encapsulation

KW - nanotechnology

KW - polyphenols

KW - polyphenol–protein interaction

KW - stability

UR - https://www.scopus.com/pages/publications/85124722576

U2 - 10.1002/fft2.65

DO - 10.1002/fft2.65

M3 - Review article

AN - SCOPUS:85124722576

SN - 2643-8429

VL - 2

SP - 109

EP - 139

JO - Food Frontiers

JF - Food Frontiers

IS - 2

ER -

Available technologies on improving the stability of polyphenols in food processing

Abstract

Bibliographical note

Funding

UN SDGs

Keywords

Access to Document

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