Bound phenolics in foods, a review

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• 作者：Beatriz A. Acosta-Estrada ; Janet A. Guti茅rrez-Uribe ; Sergio O. Serna-Sald铆var
• 关键词：Bound phenolics ; Malting ; Thermoplastic extrusion ; Ultrasound assisted hydrolysis ; Chemical hydrolysis ; Fermentation
• 刊名：Food Chemistry
• 出版年：1 June, 2014
• 年：2014
• 卷：152
• 期：Complete
• 页码：46-55
• 全文大小：939 K

文摘

Among phytochemicals, phenolic compounds have been extensively researched due to their diverse health benefits. Phenolic compounds occur mostly as soluble conjugates and insoluble forms, covalently bound to sugar moieties or cell wall structural components. Absorption mechanisms for bound phenolic compounds in the gastrointestinal tract greatly depend on the liberation of sugar moieties. Food processes such as fermentation, malting, thermoplastic extrusion or enzymatic, alkaline and acid hydrolyses occasionally assisted with microwave or ultrasound have potential to release phenolics associated to cell walls. Different kinds of wet chemistry methodologies to release and detect bound phenolic have been developed. These include harsh heat treatments, chemical modifications or biocatalysis. New protocols for processing and determining phenolics in food matrices must be devised in order to release bound phenolics and for quality control in the growing functional food industry.