文献类型：期刊文献

英文题名：Available technologies on improving the stability of polyphenols in food processing

作者：Cao, Hui[1];Saroglu, Oznur[2];Karadag, Ayse[2];Diaconeasa, Zorita[3];Zoccatelli, Gianni[4];Conte-Junior, Carlos Adam[5];Gonzalez-Aguilar, Gustavo A.[6];Ou, Juanying[7];Bai, Weibin[7];Zamarioli, Cristina Mara[8];Pedro de Freitas, Luis Alexandre[8];Shpigelman, Avi[9,10];Campelo, Pedro H.[11];Capanoglu, Esra[12];Hii, Ching Lik[13];Jafari, Seid Mahdi[14];Qi, Yaping[15];Liao, Pan[16];Wang, Mingfu[17];Zou, Liang[18];Bourke, Paula[19,20];Simal-Gandara, Jesus[21];Xiao, Jianbo[21]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang, Guangdong, Peoples R China;[2]Yildiz Tech Univ, Food Engn Dept, Istanbul, Turkey;[3]Univ Agr Sci & Vet Med Cluj Napoca, Fac Food Sci & Technol, Cluj Napoca, Romania;[4]Univ Verona, Dept Biotechnol, Verona, Italy;[5]Univ Fed Rio de Janeiro, Inst Chem, Dept Biochem, Lab Adv Anal Biochem & Mol Biol LAABBM, Rio De Janeiro, Brazil;[6]Ctr Invest Alimentac & Desarrollo AC, Coordinac Tecnol Alimentos Origen Vegetal, Hermosillo, Sonora, Mexico;[7]Jinan Univ, Inst Food Safety & Nutr, Guangzhou, Peoples R China;[8]Univ Sao Paulo, Fac Ciencias Farmaceut Ribeirao Preto, Nucleo Pesquisa Prod Nat & Sintet, Ribeirao Preto, Brazil;[9]Technion Israel Inst Technol, Fac Biotechnol & Food Engn, Haifa, Israel;[10]Technion Israel Inst Technol, Russell Berrie Nanotechnol Inst, Haifa, Israel;[11]Univ Fed Amazonas, Sch Agr Sci, Manaus, Amazonas, Brazil;[12]Istanbul Tech Univ, Fac Chem & Met Engn, Dept Food Engn, Istanbul, Turkey;[13]Univ Nottingham Malaysia, Fac Sci & Engn, Semenyih, Malaysia;[14]Gorgan Univ Agr Sci & Nat Resources, Fac Food Sci & Technol, Gorgan, Golestan, Iran;[15]Purdue Univ, Purdue Quantum Sci & Engn Inst, W Lafayette, IN 47907 USA;[16]Purdue Univ, Dept Biochem, W Lafayette, IN 47907 USA;[17]Univ Hong Kong, Sch Biol Sci, Pokfulam Rd, Hong Kong, Peoples R China;[18]Chengdu Univ, Key Lab Coarse Cereal Proc, Minist Agr & Rural Affairs, Chengdu, Peoples R China;[19]Univ Coll Dublin, Sch Biosyst & Food Engn, Plasma Res Grp, Dublin, Ireland;[20]Queens Univ Belfast, Sch Biol Sci, Inst Global Food Secur, Belfast, Antrim, North Ireland;[21]Univ Vigo, Fac Food Sci & Technol, Dept Analyt Chem & Food Sci, Nutr & Bromatol Grp, Ourense Campus, E-32004 Orense, Spain

年份：2021

卷号：2

期号：2

起止页码：109

外文期刊名：FOOD FRONTIERS

收录：ESCI(收录号：WOS:000904276800001)、EI(收录号：20242116145423)、Scopus(收录号：2-s2.0-85124722576)、WOS

语种：英文

外文关键词：drying; emulsion; encapsulation; nanotechnology; polyphenol-protein interaction; polyphenols; stability

外文摘要：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.