A review on polyphenols: Classification, beneficial effects and their application in dairy products

Abstract

Recently, the number of studies regarding the physiological activities of food‐derived bioactives and food components with functional properties has greatly increased. Many studies have emphasised the beneficial effects of polyphenols regarding their antioxidant, antiproliferative and anti‐inflammatory properties. This study highlights their application in dairy products, notes in which form they are applied and discusses the effects on the physicochemical and sensory characteristics of products, although some dairy matrices remain unexploited. It was noted that the inclusion of polyphenols improves not only the antioxidant properties but also, in some cases, the sensory attributes. This review also includes the synthesis, classification and beneficial effects of polyphenols.

Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese

“…However, the evaluators expressed the greatest acceptance of cheese with 5% molten chocolate, either fresh or stored for 2 weeks. These results are in line with a recent review by Cutrim and Cortez () showing that enriching dairy products with high levels of phenols generates unpleasant taste and, consequently, less consumer liking.…”

“…Cutrim and Cortez () reported that various macro‐biomolecules (carbohydrates, proteins, and lipids) have protective effects on polyphenols during gastrointestinal transit, favoring the bioavailability and bioaccessibility of polyphenols as well as their bioactivity. Lamothe, Langlois, Bazinet, Couillard, and Britten () studied the in vitro digestion kinetic of polyphenols from a green tea extract incorporated into dairy matrices, observing improved stability and antioxidant activity due to the formation of a polyphenol–protein complex.…”

Stevia‐fortified yoghurt: Stability, antioxidant activity and in vitro digestion behaviour

“…Similarly to the oral phase, after the oesophagus–stomach step (gastric digestion), the TPC of all the samples (Control, S1 and S2) increased significantly ( P < 0.05) in relation to the nondigested samples, thereby suggesting that gastric digestion conditions improved the release of phenolic compounds from the food matrix, which is in accordance with previous literature data (Rodríguez‐Roque et al . ; Cutrim and Cortez ). According to Saura‐Calixto et al .…”

“…). Within this context, natural ingredients derived from plants have been extensively studied for their potential application as natural additives in the food and nutraceutical fields (Cutrim and Cortez ).…”

“…In fact, in the dairy sector the manufacture of novel products with added herbal extracts represents a current technological trend. Recent studies have reported that the fortification of dairy foods with herbal extracts has shown increased antimicrobial, antioxidant and antihypertensive effects, as well as significant preservative effects (Cutrim and Cortez ; Granato et al . ).…”