The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties. This increasing demand is mainly due to the current applications in the food industry where polyphenols are considered essential for human health and nutrition.
Advances in Technologies for Producing Food-relevant Polyphenols provides researchers, scientists, engineers, and professionals involved in the food industry with the latest methodologies and equipment useful to extract, isolate, purify, and analyze polyphenols from different available sources, such as herbs, flora, vegetables, fruits, and agro-industrial wastes. Technologies currently used to add polyphenols to diverse food matrices are also included.
This book serves a reference to design and scale-up processes to obtain polyphenols from different plant sources and to produce polyphenol-rich foods with bioactive properties (e.g. antioxidant, antibacterial, antiviral, anticancer properties) of interest for human health and wellbeing.
Table of Contents
Polyphenols: sources and main characteristics
Hernán Speisky, Jocelyn Fuentes,, Eva Dorta and Camilo López-Alarcón
Key aspects of polyphenols and health: metabolic fate, mechanisms of action and influence on gut microbiota
Josep Lluís Torres, Sara Ramos-Romero and Jara Pérez-Jiménez
Solid-liquid extraction of polyphenols at low pressure
Eduardo Caballero-Valdés, Araceli Olivares-Miralles, Carmen Soto-Maldonado and María Elvira Zúñiga-Hansen
Extraction of polyphenols by pressurized liquids
José Rodrigo Vergara-Salinas, José Cuevas-Valenzuela and José R. Pérez-Correa
Supercritical fluid extraction of polyphenols
José M. del Valle, Edgar Uquiche and Loreto Valenzuela
Analysis and characterization of polyphenol extracts
Sonia Guadalupe Sáyago-Ayerdi, Gilberto Mercado-Mercado, Sara Ramos-Romero, Josep Lluís Torres and Jara Pérez-Jiménez
Purification of polyphenolic extracts from natural sources: adsorption and membrane technologies
María Parada, María Luisa Soto, Beatriz Díaz-Reinoso, Elena M. Balboa, Andrés Moure, Enma Conde, Herminia Domínguez and Juan Carlos Parajó
Fractionation of polyphenols
Peter Winterhalter and Ulrich H. Engelhardt
Drying and preservation of polyphenols
Paz Robert, Paula García and Carolina Fredes
Inclusion of polyphenols into food matrixes
Verónica Dueik and Pedro Bouchon