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.

Influence of Phenolic-Food Matrix Interactions on In Vitro Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste

“…Thus, an appropriate combination of food vehicles and phenolic supplements may limit the occurrence of interactions and consequently improve the bioaccessibility of polyphenols. Additionally, except of the composition of the food matrix and the dose of phenolic compounds, phenolics bioaccessibility and antioxidant activity in the food matrix can be improved by adequate processing regarding their stability and modification of food matrix properties towards increased release during digestion [ 36 , 38 , 39 , 40 ]. It should be mentioned that the bioaccessibility of phenolic compounds in in vivo conditions can be altered by gut microbiota via metabolic conversion to corresponding derivatives, on the one hand, and via food matrix decomposition by microbial enzymes like carbohydrates (e.g., cellulases, pectinases, glycosidases) and proteases [ 41 ], on the other hand.…”

Dermal Drug Delivery of Phytochemicals with Phenolic Structure via Lipid-Based Nanotechnologies

“…The chemical stability of phytophenolics is a priority concern since these highly reactive molecules take part in all types of degradation processes (incl. oxidation/autooxidation, hydrolysis, isomerization) and lose their therapeutical efficacy over time [34,[259][260][261]. Furthermore, for the majority of chemically sensitive phenolics, light irradiation has been identified as a determining factor for decomposition process mechanisms and rates [259,262].…”

“…oxidation/autooxidation, hydrolysis, isomerization) and lose their therapeutical efficacy over time [34,[259][260][261]. Furthermore, for the majority of chemically sensitive phenolics, light irradiation has been identified as a determining factor for decomposition process mechanisms and rates [259,262]. Therefore, many phenolic compounds are known to be susceptible to photodegradation (resveratrol [263], curcumin [264], hypericin [255], hyperforin [31], eugenol [265], quercetin [266], and many others) [267].…”

“…Therefore, many phenolic compounds are known to be susceptible to photodegradation (resveratrol [263], curcumin [264], hypericin [255], hyperforin [31], eugenol [265], quercetin [266], and many others) [267]. Furthermore, polymerization is another undesirable event for some simple phenols and polyphenols (catalyzed or not by oxidation processes) [259,268], which leads to substantial changes in their pharmacological activity, molecular mass, and skin permeation potential.…”

Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions

“…Fruits are a rich source of polyphenols (PP), bioactive compounds with strong antioxidant and antiinflammatory activities linked to a host of positive health outcomes (Mink et al 2007;Li et al 2017). Good sources of PP like fresh produce often have short shelf lives, and PP are known to be chemically unstable in storage and highly susceptible to degradation (Zhao et al 2019;Cao et al 2021). A propensity for complexation exists between PP and proteins, with weak, noncovalent van der Waal's interactions, hydrogen bonding, and hydrophobic interactions commonly occurring in foods with neutral and acidic pH (Schneider, 2016).…”