Institute of Chinese Medical Sciences, University of Macau, Macao, China.
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
Adv Food Nutr Res. 2022;102:1-45. doi: 10.1016/bs.afnr.2022.04.006. Epub 2022 Aug 13.
In recent years, polyphenols have attracted considerable attention due to their diverse potential health-beneficial effects on humans. Polyphenols are widely distributed in natural plants, and therefore play an important role in human food. Thermal processing, irradiation, fermentation, high pressure, microwave, and drying are several popular food processing methods. However, polyphenols are instable in food processing, which easily degrade and react with other components because of their polyhydroxy characteristic. Traditional and advanced technologies have been used to characterize the stability of polyphenols. The main influence factors of stability of polyphenols such as pH, temperature, light, oxygen, enzymes, metal ions, as well as macromolecules, are summarized. Besides, thermal processing greatly promoted the degradation of polyphenols. Thermal degradation mechanisms and products of some polyphenols, such as quercetin and rutin, have been intensively demonstrated. Nevertheless, the structural changes of polyphenols caused by food processing, may lead to different bioactivities from the obtained results based on unprocessed polyphenols. Therefore, to maximize the beneficial effects of polyphenols ingested by human from processed food, the stability of polyphenols in food processing must be thoroughly investigated to assess their real bioactivities. In addition, some available technologies for improving the stability of polyphenols in food processing have been proposed.
近年来，由于多酚对人体具有多种潜在的健康益处，因此引起了相当大的关注。多酚广泛存在于天然植物中，因此在人类食品中发挥着重要作用。热加工、辐照、发酵、高压、微波和干燥是几种流行的食品加工方法。然而，多酚在食品加工中不稳定，由于其多羟基的特性，容易降解并与其他成分发生反应。传统和先进的技术已被用于表征多酚的稳定性。总结了多酚稳定性的主要影响因素，如 pH 值、温度、光照、氧气、酶、金属离子以及大分子等。此外，热加工极大地促进了多酚的降解。已经深入研究了一些多酚（如槲皮素和芦丁）的热降解机制和产物。然而，食品加工引起的多酚结构变化，可能导致与基于未加工多酚获得的结果不同的生物活性。因此，为了从加工食品中使人类摄入的多酚发挥最大的有益作用，必须彻底研究多酚在食品加工中的稳定性，以评估其真实的生物活性。此外，还提出了一些可用于提高多酚在食品加工中稳定性的可用技术。
