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Integrating polyphenols’ properties, recovery and applications
Polyphenols are reactive metabolites abundant in plant-derived foods (particularly fruits, seeds and plants) that have well noted antioxidant properties and exert preventive activity against chronic diseases. The effectiveness of polyphenols depends on preserving their stability, bioactivity and bioavailability during handling, extraction and processing.
To this line, researchers investigated the above issues over the last years, whereas the development of polyphenols applications’ in functional foods, nutraceutical, pharmaceutical and cosmetic industries is increasingly gaining more and more attention. Besides, with the recent advantages in food processing (e.g. non-thermal technologies, modern encapsulation techniques etc), new developments, data and state of the art come up in the field.
All these accelerated advances confuse modern food chemists, scientists and technologists that seek for more integral information upon polyphenols applications. Subsequently, there is a need for a new reference connecting properties and health effect of polyphenols with recovery, processing and encapsulation issues prior exploring industrial applications.
Polyphenols: Properties, Recovery and Applications aspires to fill in this gap by providing a guide covering the most important assets (properties, processing and applications) of polyphenols in 3 Parts and 12 Chapters.
Part A (Metabolism and health effects of polyphenols) includes 4 Chapters. Chapter 1 presents basic and introductory information on polyphenols, covering historical background, evolution of chemical definitions and classifications. The structural diversity of polyphenols is also elaborated and related to common food sources.
In Chapter 2, the absorption, bioavailability and metabolomics of polyphenols are critically discussed. Chapter 3 revises the association between polyphenols from different sources with cardio-metabolic, hormone-dependent (including menopausal symptoms and osteoporosis) and neurodegenerative diseases (including Parkinson’s and Alzheimer’s disease) as well as with certain cancers (including breast, lung and colorectal) and affective disorders (including depression).
Chapter 4 discusses the correlation between genes and polyphenols, as the major progresses in polyphenols-gene interaction of specific food groups. The recent international initiatives related with nutrigenomics and the developing personalized nutrition are also presented.
Part B (Recovery and processing of polyphenols from target sources) includes 5 Chapters. Chapter 5 provides a description of the different natural sources of polyphenols, e.g. fruit and vegetables, cereals, legumes, coffee, tea, olive oil, cocoa, herbs and species. The industrial processing of these natural substrates leads to the production of huge amount of by-products that comprise rich sources of polyphenols.
Chapter 6 provides a broad view on the developed methods for polyphenols’ extraction and analysis. The different workflows and steps involved in polyphenols analysis are presented. Furthermore, the spectrophotometric methods used to determine polyphenols as well as to measure the antioxidant capacity of their extracts are critically discussed, whereas the state-of-the-art regarding advanced analytical techniques for the characterization of polyphenols is addressed.
Chapter 7 revises the application of conventional techniques for the recovery of polyphenols from different sources as adapted to the integral “5-Stages Universal Recovery Process”. Similarly, Chapter 8 deals with the recovery of polyphenols using emerging technologies (e.g. supercritical fluid extraction, pulsed electric fields, high voltage electrical discharges etc).
Chapter 9 discusses the stability of polyphenols under different processing and storage factors, such as pH, temperature, light, oxygen, enzymes, proteins, metal ions and association with other food constituents.
The last Part (C) of the book (Applications of polyphenols in the industry) is divided in 3 chapters. Chapter 10 focuses on the application of polyphenols as food additives. The technological features of polyphenols could contribute to replace the currently used synthetic molecules, guarantee the proper preservation of manufactured food products (e.g. when used as inhibitors) and enhance the physical properties of foodstuffs.
In a more target approach, Chapter 11 highlights the high potential of some polyphenolic compounds as food colorants providing red, yellow-orange, and blue hues. Finally, Chapter 12 deals with the skin effects of polyphenols and the most recent patents regarding the incorporation of the latest in cosmetics.
Conclusively, the book supports the current industrial applications of polyphenols and reveals those that are under development. It is intended to support nutritionists, food scientists, technologists and chemists working in the whole food science area, new product developers, as well as relevant researchers, academics and professionals.
It could be used by University libraries and Institutes all around the world as a textbook and/or ancillary reading in under-graduates and post-graduate level multi-discipline courses dealing with nutritional and food chemistry, as well as food science, technology and processing.
Over the last years, Food Waste Recovery Group has organized a series of workshops (e.g. the 2nd one comes on 2nd of July in Stuttgart), teaching activities (webinars, e-course etc) and books targeting food
waste recovery processing and industrial techniques, describing tools for the implementation of innovations in the food industry, exploring the effect of emerging and non-thermal technologies on nutraceuticals and functional foods development, as well as highlighting the sustainable solutions for the management of specific food processing by-products from the olive, grape and coffee industry.
Charis M. Galanakis is an interdisciplinary scientist with a fast-expanding work that balances between food and environment, industry, and academia. His research targets mainly the separation and recovery of functional macro- and micromolecules from different food by-products, as well as their implementation as additives in food and other products. He is the coordinator of Food Waste Recovery Group of ISEKI Food Association (Vienna, Austria) and R&I director of Galanakis Laboratories (Chania, Greece). He serves as an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International, and he has edited 9 books with Elsevier.
See his full portfolio of books here.Follow Dr. Galanakis via Twitter – @CharisGalanakis, LinkedIn or ResearchGate.
Join the Food Waste Recovery Group on LinkedIn or the Food Waste Recovery Page on Facebook.
Need a copy? Visit elsevier.com and use discount code FOOD318 at checkout to save up to 30% on your very own copy!
Food Science & Nutrition
The field of food science is highly interdisciplinary, spanning areas of chemistry, engineering, biology, and many more. Researchers in these areas achieve fundamental advances in our understanding of agriculture, nutrition, and food-borne illness, and develop new technologies, like food processing methods and packaging material. Against a backdrop of global issues of food supply and regulation, this important work is supported by Elsevier’s catalog of books, eBooks, and journals in food science, considered essential resources for students, instructors, and health professionals worldwide. Learn more about our Food Science and Nutrition books here.