A review on polyphenols: Classification, beneficial effects and their application in dairy products

Recently, the number of studies regarding the physiological activities of food‐derived bioactives and food components with functional properties has greatly increased. Many studies have emphasised the beneficial effects of polyphenols regarding their antioxidant, antiproliferative and anti‐inflammat...

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Bibliographic Details
Published in:International journal of dairy technology 2018-08, Vol.71 (3), p.564-578
Main Authors: Cutrim, Camila Sampaio, Cortez, Marco Antonio Sloboda
Format: Article
Language:English
Subjects:
Antioxidants
Classification
Dairy products
Food
Functional properties
Inflammation
Microencapsulation
Milk processing
Physicochemical properties
Polyphenols
Properties (attributes)
Sensory analysis
Sensory properties
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Summary:Recently, the number of studies regarding the physiological activities of food‐derived bioactives and food components with functional properties has greatly increased. Many studies have emphasised the beneficial effects of polyphenols regarding their antioxidant, antiproliferative and anti‐inflammatory properties. This study highlights their application in dairy products, notes in which form they are applied and discusses the effects on the physicochemical and sensory characteristics of products, although some dairy matrices remain unexploited. It was noted that the inclusion of polyphenols improves not only the antioxidant properties but also, in some cases, the sensory attributes. This review also includes the synthesis, classification and beneficial effects of polyphenols.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12515