Abstract
This chapter outlines the current trends and innovative techniques in processing of natural polyphenolic compounds, and how new emerging technologies affect the functionality of these nutraceutical and functional food components. Bioavailability of polyphenols as nutrients, their transformations by intestinal microbiota and specific interactions are discussed. Additionally, some preservation techniques are also presented. Taking into account that the loss of phytonutrients responsible for the functional properties of product becomes more significant as foods are processed, emerging technologies for ensuring maximal nutritional and functional properties, as well as the overall quality of a product are described. Innovative extraction and processing techniques for the recovery of beneficial phenolic compounds from food sources and their effects on functional properties are highlighted, too. Considering that phenolics may strongly affect organoleptic properties of product, the innovative applications and the effects on the sensory quality of food and beverage products are also discussed in this chapter.
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