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Article: Positive and negative effects of polyphenol incorporation in baked foods

TitlePositive and negative effects of polyphenol incorporation in baked foods
Authors
KeywordsBakery foods
Polyphenols
Quinone
Antioxidant activity
Food-borne toxins
Adduct
Serum glucose
Issue Date2019
PublisherElsevier 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?
AbstractPolyphenols 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 Identifierhttp://hdl.handle.net/10722/275414
ISSN
2019 Impact Factor: 6.306
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorOu, J-
dc.contributor.authorWang, M-
dc.contributor.authorZheng, J-
dc.contributor.authorOu, S-
dc.date.accessioned2019-09-10T02:42:06Z-
dc.date.available2019-09-10T02:42:06Z-
dc.date.issued2019-
dc.identifier.citationFood Chemistry, 2019, v. 284, p. 90-99-
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10722/275414-
dc.description.abstractPolyphenols 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.languageeng-
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem-
dc.relation.ispartofFood Chemistry-
dc.subjectBakery foods-
dc.subjectPolyphenols-
dc.subjectQuinone-
dc.subjectAntioxidant activity-
dc.subjectFood-borne toxins-
dc.subjectAdduct-
dc.subjectSerum glucose-
dc.titlePositive and negative effects of polyphenol incorporation in baked foods-
dc.typeArticle-
dc.identifier.emailWang, M: mfwang@hku.hk-
dc.identifier.authorityWang, M=rp00800-
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2019.01.096-
dc.identifier.pmid30744873-
dc.identifier.scopuseid_2-s2.0-85060878127-
dc.identifier.hkuros303488-
dc.identifier.volume284-
dc.identifier.spage90-
dc.identifier.epage99-
dc.identifier.isiWOS:000458119700012-
dc.publisher.placeNetherlands-
dc.identifier.issnl0308-8146-

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