The DOI matches its Crossref record; 188 of the 188 references it cites were found in a registry or an index.
Available technologies on improving the stability of polyphenols in food processing
Open accessAbstract
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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Cites
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Cited by
Plaskova, A., & Mlcek, J. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1118761 · Cited by 342
Metadata
- Authors
- 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., Zou, L., Bourke, P., Simal‐Gandara, J., & Xiao, J.
- Venue
- Food Frontiers
- Publisher
- Wiley
- Published
- 2021-03-24
- Volume
- 2
- Issue
- 2
- Pages
- 109-139
- ISSN
- 2643-8429 (ISSN-L)
- OpenAlex
- W3136372472
- Cited by
- 323
- References
- 188
- FWCI
- 15.48
- Type
- journal article
- Language
- en
- Open access
- gold
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- 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. https://doi.org/10.1002/fft2.65
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
