Advances in technologies for producing food-relevant polyphenols PDF
Preview Advances in technologies for producing food-relevant polyphenols
Contemporary Food Engineering Series Editor Professor Da-Wen Sun, Director Food Refrigeration & Computerized Food Technology National University of Ireland, Dublin (University College Dublin) Dublin, Ireland http://www.ucd.ie/sun/ Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making, edited by Georgina Calderon-Dominguez, Gustavo F. Gutierrez- Lopez, and Keshavan Niranjan (2016) Innovative Processing Technologies for Foods with Bioactive Compounds, edited by Jorge J. Moreno (2016) Edible Food Packaging: Materials and Processing Technologies, edited by Miquel Angelo Parente Ribeiro Cerqueira, Ricardo Nuno Correia Pereira, Oscar Leandro da Silva Ramos, Jose Antonio Couto Teixeira, and Antonio Augusto Vicente (2016) Handbook of Food Processing: Food Preservation, edited by Theodoros Varzakas and Constantina Tzia (2015) Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes, edited by Theodoros Varzakas and Constantina Tzia (2015) Edible Food Packaging: Materials and Processing Technologies, edited by Miquel Angelo Parente Ribeiro Cerqueira, Ricardo Nuno Correia Pereira, Oscar Leandro da Silva Ramos, Jose Antonio Couto Teixeira, and Antonio Augusto Vicente (2015) Advances in Postharvest Fruit and Vegetable Technology, edited by Ron B.H. Wills and John Golding (2015) Engineering Aspects of Food Emulsification and Homogenization, edited by Marilyn Rayner and Petr Dejmek (2015) Handbook of Food Processing and Engineering, Volume II: Food Process Engineering, edited by Theodoros Varzakas and Constantina Tzia (2014) Handbook of Food Processing and Engineering, Volume I: Food Engineering Fundamentals, edited by Theodoros Varzakas and Constantina Tzia (2014) Juice Processing: Quality, Safety and Value-Added Opportunities, edited by Víctor Falguera and Albert Ibarz (2014) Engineering Aspects of Food Biotechnology, edited by José A. Teixeira and António A. Vicente (2013) Engineering Aspects of Cereal and Cereal-Based Products, edited by Raquel de Pinho Ferreira Guiné and Paula Maria dos Reis Correia (2013) Fermentation Processes Engineering in the Food Industry, edited by Carlos Ricardo Soccol, Ashok Pandey, and Christian Larroche (2013) Modified Atmosphere and Active Packaging Technologies, edited by Ioannis Arvanitoyannis (2012) Edited by José Cuevas-Valenzuela (cid:127) José Rodrigo Vergara-Salinas José Ricardo Pérez-Correa Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2017 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed on acid-free paper Version Date: 20160614 International Standard Book Number-13: 978-1-4987-1497-6 (Hardback) This book contains information obtained from authentic and highly regarded sources. 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Description: Boca Raton : Taylor & Francis, 2017. | Series: Contemporary food engineering ; 39 | “A CRC title.” Identifiers: LCCN 2016008771 | ISBN 9781498714976 (alk. paper) Subjects: LCSH: Polyphenols. | Chemical inhibitors. | Functional foods. Classification: LCC QK898.P764 C84 2017 | DDC 572/.2--dc23 LC record available at https://lccn.loc.gov/2016008771 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com To our colleague, outstanding professor and researcher Dr. Hugo Segura. Rest in peace dear friend. Contents Foreword ...................................................................................................................ix Preface.......................................................................................................................xi Contributors ...........................................................................................................xiii Chapter 1 Polyphenols: Sources and Main Characteristics ..................................1 Hernán Speisky, Jocelyn Fuentes, Eva Dorta, and Camilo Lopez-Alarcón Chapter 2 Key Aspects of Polyphenols and Health: Metabolic Fate, Mechanisms of Action, and Influence on Gut Microbiota .................33 Josep Lluís Torres, Sara Ramos-Romero, and Jara Pérez-Jiménez Chapter 3 Solid–Liquid Extraction of Polyphenols at Low Pressure .................63 Eduardo Caballero-Valdés, Araceli Olivares-Miralles, Carmen Soto-Maldonado, and María Elvira Zúñiga-Hansen Chapter 4 Extraction of Polyphenols by Pressurized Liquids ............................83 José Rodrigo Vergara-Salinas, José Cuevas-Valenzuela, and José Ricardo Pérez-Correa Chapter 5 Supercritical Fluid Extraction of Polyphenols .................................125 José M. del Valle, Edgar Uquiche, and Loreto Valenzuela Chapter 6 Analysis and Characterization of Polyphenol Extracts ....................193 Sonia Guadalupe Sáyago-Ayerdi, Gilberto Mercado-Mercado, Sara Ramos-Romero, Josep Lluís Torres, and Jara Pérez-Jiménez Chapter 7 Purification of Polyphenolic Extracts from Natural Sources: Adsorption and Membrane Technologies .........................................221 María P. Casas, María Luisa Soto, Beatriz Díaz-Reinoso, Elena M. Balboa, Andrés Moure, Enma Conde, Herminia Domínguez, and Juan Carlos Parajó Chapter 8 Fractionation of Polyphenols ............................................................261 Peter Winterhalter and Ulrich H. Engelhardt vii viii Contents Chapter 9 Drying and Preservation of Polyphenols ..........................................281 Paz Robert, Paula García, and Carolina Fredes Chapter 10 Inclusion of Polyphenols into Food Matrices ...................................303 Verónica Dueik and Pedro Bouchon Index ......................................................................................................................327 Foreword Polyphenolic compounds are constituents of plant-based foods and diets, which during the past two decades have attracted great interest and attention by scien- tists and technologists. The scope of research on polyphenols (PP) has expanded significantly from traditional studies that focused on their contribution to the sensory properties of foods and drinks (taste, astringency, aroma, color) to the predominant current approach regarding their biological and health-related properties. From the publication of the French paradox (Renaud and De Lorgeril, Lancet, 1992), questions and debates have emerged about the role of polyphenols and the cardiovascular effects attributed to red wine. Consequently, the number of articles published on polyphenols rose from 623 in 1994 to 7360 in 2014 (Web of Science), addressing basic aspects (biological properties, bioavailability, metabolism, health- related properties) and potential applications in nutrition and health, supported by clinical and observational studies. On the other hand, the demand for natural antioxidants to replace synthetic anti- oxidants in foods has led to the extraordinary development of processes for obtaining polyphenolic extracts and individual polyphenols for use in the prevention of food lipid oxidation and as ingredients in functional foods. More than 4600 patents on polyphenols have been registered in the last 20 years. Hundreds of phenolic substances with different molecular structures and molecu- lar sizes have been reported in vegetable materials. Food technologists are focusing on the development of suitable methods to extract and isolate specific groups (flavo- noids, phenolic acids, stilbenes, hydrolysable tannins, and proanthocyanidins) or individual phenols (catechins, ferulic acid, resveratrol, tyrosol, punicalagins, etc.). In this context, this book addresses the latest procedures for polyphenol extracts and updated techniques for their analysis, purification, and fractionation. This book will be of interest to food scientists, technologists, engineers, chem- ists, biochemists, nutritionists, and R&D professionals. The basic aspects including sources of PP and the available databases of content and antioxidant capacity of PP in food are discussed; metabolism and mechanisms of action are also addressed. A detailed description of the procedures for obtaining extracts of PP is presented, including low and high pressure, microwave and ultrasound assisted, supercritical fluids, and pressurized hot water—an emerging green technology. Practical infor- mation to develop industrial procedures (design, scale-up, equipment suppliers) is also provided. Key aspects for developing commercial products are covered: an effi- cient analysis and characterization of the extracts and fractionation and isolation of the target compounds—specific PP groups or individual PP—until a dry powder is obtained. Finally, the chapters address characteristics related to the inclusion of PP in food matrices to favor PP bioaccessibility. ix
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