Polyphenols

Abstract

© 2017 Elsevier Inc. All rights reserved. This chapter outlines the current trends and innovative techniques in the processing of natural polyphenolic compounds and how emerging technologies affect the functionality of these nutraceutical and functional food components. The bioavailability of polyphenols as nutrients, their transformations by intestinal microbiota as well specific interactions are discussed, and some preservation techniques are presented. Taking into account that the loss of phytonutrients becomes more significant as foods are processed, implementation of emerging technologies preserving nutritional and functional properties is of high importance for the overall quality of a product, as discussed in this chapter. Emerging technologies used to ensure maximal nutritional and functional properties as well as the overall quality of a product are described. Innovative extraction and processing techniques for the recovery of beneficial phenolic compounds from food sources as well as their effects on functional properties are also highlighted. Considering that phenolics may strongly affect the organoleptic properties of products, the innovative applications and the effects on the sensory quality of food and beverage products are also covered.