Phenolic compounds: current industrial applications, limitations and future challenges

Albuquerque, Bianca R.; Heleno, Sandrina A.; Oliveira, M. Beatriz P.P.; Barros, Lillian; Ferreira, Isabel C.F.R.

doi:10.1039/d0fo02324h

Cited by 450 publications

(257 citation statements)

References 89 publications

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“…When it comes to industry implementation, these compounds are known to be added mainly in the cosmetic and food industry (Albuquerque et al 2021 ). Although they are in small amounts, extensive research on polyphenolic compounds has shown their applications in different foods imparting color, flavor, odor and bitterness.…”

Section: Challenges and Limitationsmentioning

confidence: 99%

Techniques and modeling of polyphenol extraction from food: a review

et al. 2021

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There is a growing demand for vegetal food having health benefits such as improving the immune system. This is due in particular to the presence of polyphenols present in small amounts in many fruits, vegetables and functional foods. Extracting polyphenols is challenging because extraction techniques should not alter food quality. Here, we review technologies for extracting polyphenolic compounds from foods. Conventional techniques include percolation, decoction, heat reflux extraction, Soxhlet extraction and maceration, whereas advanced techniques are ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, high-voltage electric discharge, pulse electric field extraction and enzyme-assisted extraction. Advanced techniques are 32-36% more efficient with approximately 15 times less energy consumption and producing higher-quality extracts. Membrane separation and encapsulation appear promising to improve the sustainability of separating polyphenolic compounds. We present kinetic models and their influence on process parameters such as solvent type, solid and solvent ratio, temperature and particle size.

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Section: Challenges and Limitationsmentioning

confidence: 99%

Techniques and modeling of polyphenol extraction from food: a review

et al. 2021

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“…Bio-residues from fruits and vegetables generated during post-harvest treatments and processing steps, can be considered as interesting matrices for the recovery of bioactive molecules, such as phenolic compounds, organic acids, tocopherols, vitamins, dietary fibers, and fatty acids [1,2]. All of these molecules, with high added value in the market, can be potentially used in several industrial sectors, such as in the food processing industry for the formulation of novel functional foods or to be used as additives and also in the pharmaceutical industry as natural therapeutic alternatives, among others [1,2].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Sicanaodorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties

Albuquerque

Días

Pereira

et al. 2021

Foods

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Fruit bio-residues can be interesting for the recovery of bioactive molecules, such as phenolic compounds, tocopherols, vitamins, among others. These compounds can be targeted at the food industry and used for the development of functional foods or as food additives. In some cases, fruit epicarps are converted into by-products with non-commercial value, and generally, these fruit parts have a higher content in bioactive compounds than the fruit pulp. From this perspective, S. odorifera, a Brazilian fruit, has an inedible epicarp that could be explored to obtain biological compounds. Therefore, the aims of this study were to evaluate the chemical composition and the antioxidant, anti-proliferative, anti-inflammatory, and antimicrobial bioactivities of this by-product. S. odorifera epicarp showed a total of four organic acids, four phenolic compounds, highlighting the high concentration of anthocyanins (24 ± 1 mg/g dry weight (dw)) and high content of tocopherols (366 ± 2 mg/100 g dw). The hydroethanolic extract showed considerable antioxidant activity (EC50 values of 48.2 ± 0.5 and 27 ± 1 µg/mL for TBARS and OxHLIA assays, respectively), as also antibacterial and antifungal activities (minimal inhibitory concentrations (MICs) ≤ 2.2 mg/mL). The results obtained in this study suggest that Sicana odorifera epicarp represents a reliable option for the development of novel natural-based colorants with functional/bioactive proprieties.

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“…The antioxidants derived from natural sources have low stability and are easily degraded due to their highly sensitive nature (Carocho et al., 2015). Regulatory approval for only fewer antioxidants from natural sources is available (Albuquerque et al., 2021).…”

Section: Application Of Antioxidants From Natural Sources For Fish Fishery Product Preservationmentioning

confidence: 99%

Recent developments of natural antimicrobials and antioxidants on fish and fishery food products

Rathod

Ranveer

Benjakul

et al. 2021

Comp Rev Food Sci Food Safe

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Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery‐derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. This review provides recent literature on the different antioxidant and antimicrobial agents from natural sources, focusing on microbial and oxidative spoilage mechanisms, their inhibition system, and their applications to retard spoilage, maintain safety, and extend the shelf life of FFP. Their applications and benefits have been revisited.

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Phenolic compounds: current industrial applications, limitations and future challenges

Abstract: Phenolic compounds are natural bioactive molecules found mainly in plant tissues that have shown interesting bioactivities, such as antioxidant, antimicrobial, anti-inflammatory, antiproliferative activities, among others, which has led to great...

Cited by 450 publications

References 89 publications

Techniques and modeling of polyphenol extraction from food: a review

Techniques and modeling of polyphenol extraction from food: a review

Valorization of Sicanaodorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties

Recent developments of natural antimicrobials and antioxidants on fish and fishery food products

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