Processing influences on food polyphenol profiles and biological activity

Abstract

Increasing evidence supports the role of polyphenols in human health and has driven interest in translation of polyphenol rich ingredients to human foods. Food processing is a critical tool in development of consumer products aligned with clinical benefits. It is critical to consider how food processing may alter stability, bioavailability and ultimate biological activity of polyphenols. This review highlights processing parameters documented to impact polyphenol stability and provides examples of how select food processes impact polyphenols. Recent studies on whole grains, tea and fruit beverages document process induced losses as well as modification of bioavailability. However, characterization of processes-derived polyphenol degradation products is limited. Furthermore, bioactivity alterations remain mostly based on in vitro/preclinical systems. Growing evidence that polyphenol–macronutrient interactions can impact polyphenol profiles, bioavailability and bioactivities, including interactions with microbiota, suggest that consideration of the broader food matrix is critical in translation of experimental concepts to human foods.