The Influence and the Role of Polyphenols on the Sensory and Organoleptic Aspects of Food (original) (raw)
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Polyphenols: Properties, Occurrence, Content in Food and Potential Effects
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International Journal of Food and Biosystems Engineering, 2017
Polyphenols are chemical compounds, belonging in the class of antioxidants, which have attracted extensive attention as natural bioactive materials. Several studies worldwide have investigated and proven their bioactivity potential in human health and their effectiveness against various plant pathogens. Phenolic compounds are widely distributed in plants used for defensive functions showing antimicrobial activities controlling bacteria, fungi, viruses and nematodes. The availability of polyphenols in natural sources and in their wastes like olive mill waste water (OMWW) makes their utilization more attractive and favourable. Thus, there is currently an increasing interest in the isolation, examination and exploitation of agricultural wastes or inexpensive plant sources, rich in polyphe-nols. Recovery of polyphenolic compounds can be achieved as dry powders in plain or encapsulated form into several carriers by using advanced separation techniques.
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Polyphenol has been used in treatment for some health disorders due to their diverse health promoting properties. These compounds can reduce the impacts of oxidation on the human body, prevent the organs and cell structure against deterioration and protect their functional integrity. The health promoting abilities are attributed to their high bioactivity imparting them high antioxidative, antihypertensive, immunomodulatory, antimicrobial, and antiviral activity, as well as anticancer properties. The application of polyphenols such as flavonoids, catechin, tannins, and phenolic acids in the food industry as bio-preservative substances for foods and beverages can exert a superb activity on the inhibition of oxidative stress via different types of mechanisms. In this review, the detailed classification of polyphenolic compunds and their important bioactivity with special focus on human health are addressed. Additionally, their ability to inhibit SARS-CoV-2 could be used as alternative ...
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also displayed potential activities as anti-cancer, antimicrobial and acetylcholinesterase inhibiting agents. Conclusions Overall the obtained results showed that the residual matter produced by the industrial processing of fruits and vegetables contain high amounts of polyphenols. These polyphenolic fractions still retain their biological and antioxidant properties and therefore could be further exploited for other industrial applications.
Agriculture and Agricultural Science Procedia, 2015
The assessment of different concentrations and forms of polyphenols (free and encapsulated) from olive mill waste (OMWW) as plant protection materials against economically important plant pathogenic fungi in in vitro and in vivo tests is the main research area of this work. In the first stage of the experimental process, it was assessed the zone of inhibition in mm of several fungal pathogens using the methods of disk diffusion assay, and well diffusion assay. In the second stage of the evaluation, the effect of polyphenols against 14 fungal microorganisms was examined in order to determine the MIC / microbicidal concentration (MIC / MFC). In a later stage in vivo evaluation of liquid polyphenols (LFP) obtained from OMWW as natural bio-chemicals against several fungal pathogens on tomato plants was carried. The evaluation of the results obtained by determining the MIC and MLC, demonstrated that the fungus Aspergillus flavus appeared highly resistant to the LFP concentration required minimum sample rate > 35-40 % for inhibition and killing effects respectively. In order of major protection resulting from the use of polyphenolic compound against major diseases, Botrytis cinerea, Sclerotinia sclerotiorum and Ascochyta lentis gave the most promising results. Moreover, the use of low concentration of LFP at 5 and 10 % could control in some cases fungal pathogens. However, higher concentration of LFP (20 and 30%) appeared possible phytotoxic effects.
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The global market of food, cosmetics, and pharmaceutical products requires continuous tracking of harmful ingredients and microbial contamination for the sake of the safety of both products and consumers as these products greatly dominate the consumer’s health, directly or indirectly. The existence, survival, and growth of microorganisms in the product may lead to physicochemical degradation or spoilage and may infect the consumer at another end. It has become a challenge for industries to produce a product that is safe, self-stable, and has high nutritional value, as many factors such as physical, chemical, enzymatic, or microbial activities are responsible for causing spoilage to the product within the due course of time. Thus, preservatives are added to retain the virtue of the product to ensure its safety for the consumer. Nowadays, the use of synthetic/artificial preservatives has become common and has not been widely accepted by consumers as they are aware of the fact that exp...
Health promoting and sensory properties of phenolic compounds in food
Revista Ceres, 2014
Phenolic compounds have been extensively studied in recent years. The presence of these compounds in various foods has been associated with sensory and health promoting properties. These products from the secondary metabolism of plants act as defense mechanisms against environmental stress and attack by other organisms. They are divided into different classes according to their chemical structures. The objective of this study was to describe the different classes of phenolic compounds, the main food sources and factors of variation, besides methods for the identification and quantification commonly used to analyze these compounds. Moreover, the role of phenolic compounds in scavenging oxidative stress and the techniques of in vitro antioxidant evaluation are discussed. In vivo studies to evaluate the biological effects of these compounds and their impact on chronic disease prevention are presented as well. Finally, it was discussed the role of these compounds on the sensory quality ...
Phenolic Substances in Foods and Anticarcinogenic Properties: A Public Health Perspective
Journal of AOAC INTERNATIONAL, 2020
The interest in polyphenols from vegetable sources has been progressively increased because of the demonstrated correlation between their abundance in certain foods or food preparations of traditional importance and heritage, and the answer of anti-inflammatory strategies in hospitalized patients in the presence of polypehnol-rich foods (as a complementary therapy). Consequently, research involving the accessory role of polyphenols as anti-tumoral aids have been carried out with the aim of finding new additional strategies. The purpose of this paper to evaluate the role of phenolic compounds in foods with reference to health effects for human beings. The importance of these molecules has been evaluated by the health and safety perspectives in terms of: fight to cardiovascular diseases; prevention of chronic-degenerative disorders; general antioxidant properties; and anticarcinogenic features. Moreover, the role of polyphenols-rich foods as anticancer agents has been discussed with r...
The Role of Polyphenols in Human Health and Food Systems: A Mini-Review
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This narrative mini-review summarizes current knowledge of the role of polyphenols in health outcomes-and non-communicable diseases specifically-and discusses the implications of this evidence for public health, and for future directions for public health practice, policy, and research. The publications cited originate mainly from animal models and feeding experiments, as well as human cohort and case-control studies. Hypothesized protective effects of polyphenols in acute and chronic diseases, including obesity, neurodegenerative diseases, type 2 diabetes, and cardiovascular diseases, are evaluated. Potential harmful effects of some polyphenols are also considered, counterbalanced with the limited evidence of harm in the research literature. Recent international governmental regulations are discussed, as the safety and health claims of only a few specific polyphenolic compounds have been officially sanctioned. The implications of food processing on the bioavailability of polyphenols are also assessed, in addition to the health claims and marketing of polyphenols as a functional food. Finally, this mini-review asserts the need for increased regulation and guidelines for polyphenol consumption and supplementation in order to ensure consumers remain safe and informed about polyphenols.
Polyphenols: A concise overview on the chemistry, occurrence, and human health
Phytotherapy Research, 2019
This review gives an updated picture of each class of phenolic compounds and their properties. The most common classification implies the subdivision of phenolics in two main groups: flavonoids (e.g., anthocyanins, flavanols, flavanones, flavonols, flavonones, and isoflavones) and non-flavonoids (e.g., phenolic acids, xanthones, stilbens, lignans, and tannins) polyphenols. The great interest in polyphenols is associated with their high potential application for food preservation and for therapeutic beneficial use. The relationship between polyphenol intake and human health has been exploited with special reference to cardiovascular diseases, hypertension, diabetes, metabolic syndrome, obesity, and cancer. The use of current existing databases of bioactive compounds including polyphenols is described as key tools for human health research.