Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds

Elifsu Nemli, Gulay Ozkan, Busra Gultekin Subasi, Humeyra Cavdar, Jose M. Lorenzo, Chao Zhao, Esra Capanoglu*

*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisReviewForskningpeer review

11 Citationer (Scopus)

Abstract

Phenolic compounds have recently become one of the most interesting topics in different research areas, especially in food science and nutrition due to their health-promoting effects. Phenolic compounds are found together with macronutrients and micronutrients in foods and within several food systems. The coexistence of phenolics and other food components can lead to their interaction resulting in complex formation. This review article aims to cover the effects of thermal and non-thermal processing techniques on the protein–phenolic interaction especially focusing on the content and digestibility of phenolics by discussing recently published research articles. It is clear that the processing conditions and individual properties of phenolics and proteins are the most effective factors in the final content and intestinal fates of phenolic compounds. Besides, thermal and non-thermal treatments, such as high-pressure processing, pulsed electric field, cold plasma, ultrasonication, and fermentation may induce alterations in those interactions. Still, new investigations are required for different food processing treatments by using a wide range of food products to enlighten new functional and healthier food product design, to provide the optimized processing conditions of foods for obtaining better quality, higher nutritional properties, and health benefits.

OriginalsprogEngelsk
TidsskriftJournal of the Science of Food and Agriculture
Vol/bind104
Nummer5
Sider (fra-til)2535-2550
Antal sider16
ISSN0022-5142
DOI
StatusUdgivet - mar. 2024

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