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- Publisher Website: 10.1016/j.foodchem.2019.01.096
- Scopus: eid_2-s2.0-85060878127
- PMID: 30744873
- WOS: WOS:000458119700012
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Article: Positive and negative effects of polyphenol incorporation in baked foods
Title | Positive and negative effects of polyphenol incorporation in baked foods |
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Authors | |
Keywords | Bakery foods Polyphenols Quinone Antioxidant activity Food-borne toxins Adduct Serum glucose |
Issue Date | 2019 |
Publisher | Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem |
Citation | Food Chemistry, 2019, v. 284, p. 90-99 How to Cite? |
Abstract | Polyphenols are hot research topics worldwide owing to their physiological and pharmaceutical activities. Polyphenols and polyphenol-enriched by-products have been widely used in bakery foods because of their neutraceutical properties. This review summarizes the classification, biosynthesis, main source and analysis of polyphenols and intensively discusses the effects of their incorporation in baked foods. The positive effects of polyphenol incorporation include elevation of antioxidant activity of baked foods, scavenging of food-borne toxins produced during thermal processing and decreasing postprandial serum glucose level. Meanwhile, polyphenol incorporation negatively influences colour, texture and flavour of baked foods and bioavailability of the added polyphenols. Most polyphenols are thermally sensitive and reactive. Thus far, few studies have investigated on neoformed compounds from the reaction of polyphenols or their oxidised products (quinones) with other food components. Before launching polyphenol-incorporated bakery foods in the market, future work should focus on full toxicological evaluation of newly derived compounds from polyphenols. |
Persistent Identifier | http://hdl.handle.net/10722/275414 |
ISSN | 2021 Impact Factor: 9.231 2020 SCImago Journal Rankings: 1.772 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | Ou, J | - |
dc.contributor.author | Wang, M | - |
dc.contributor.author | Zheng, J | - |
dc.contributor.author | Ou, S | - |
dc.date.accessioned | 2019-09-10T02:42:06Z | - |
dc.date.available | 2019-09-10T02:42:06Z | - |
dc.date.issued | 2019 | - |
dc.identifier.citation | Food Chemistry, 2019, v. 284, p. 90-99 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | http://hdl.handle.net/10722/275414 | - |
dc.description.abstract | Polyphenols are hot research topics worldwide owing to their physiological and pharmaceutical activities. Polyphenols and polyphenol-enriched by-products have been widely used in bakery foods because of their neutraceutical properties. This review summarizes the classification, biosynthesis, main source and analysis of polyphenols and intensively discusses the effects of their incorporation in baked foods. The positive effects of polyphenol incorporation include elevation of antioxidant activity of baked foods, scavenging of food-borne toxins produced during thermal processing and decreasing postprandial serum glucose level. Meanwhile, polyphenol incorporation negatively influences colour, texture and flavour of baked foods and bioavailability of the added polyphenols. Most polyphenols are thermally sensitive and reactive. Thus far, few studies have investigated on neoformed compounds from the reaction of polyphenols or their oxidised products (quinones) with other food components. Before launching polyphenol-incorporated bakery foods in the market, future work should focus on full toxicological evaluation of newly derived compounds from polyphenols. | - |
dc.language | eng | - |
dc.publisher | Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem | - |
dc.relation.ispartof | Food Chemistry | - |
dc.subject | Bakery foods | - |
dc.subject | Polyphenols | - |
dc.subject | Quinone | - |
dc.subject | Antioxidant activity | - |
dc.subject | Food-borne toxins | - |
dc.subject | Adduct | - |
dc.subject | Serum glucose | - |
dc.title | Positive and negative effects of polyphenol incorporation in baked foods | - |
dc.type | Article | - |
dc.identifier.email | Wang, M: mfwang@hku.hk | - |
dc.identifier.authority | Wang, M=rp00800 | - |
dc.description.nature | link_to_subscribed_fulltext | - |
dc.identifier.doi | 10.1016/j.foodchem.2019.01.096 | - |
dc.identifier.pmid | 30744873 | - |
dc.identifier.scopus | eid_2-s2.0-85060878127 | - |
dc.identifier.hkuros | 303488 | - |
dc.identifier.volume | 284 | - |
dc.identifier.spage | 90 | - |
dc.identifier.epage | 99 | - |
dc.identifier.isi | WOS:000458119700012 | - |
dc.publisher.place | Netherlands | - |
dc.identifier.issnl | 0308-8146 | - |