Table Of ContentContemporary Food Engineering
Series Editor
Professor Da-Wen Sun, Director
Food Refrigeration & Computerized Food Technology
National University of Ireland, Dublin
(University College Dublin)
Dublin, Ireland
http://www.ucd.ie/sun/
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread
Making, edited by Georgina Calderon-Dominguez, Gustavo F. Gutierrez-
Lopez, and Keshavan Niranjan (2016)
Innovative Processing Technologies for Foods with Bioactive Compounds,
edited by Jorge J. Moreno (2016)
Edible Food Packaging: Materials and Processing Technologies, edited by Miquel
Angelo Parente Ribeiro Cerqueira, Ricardo Nuno Correia Pereira, Oscar
Leandro da Silva Ramos, Jose Antonio Couto Teixeira, and Antonio Augusto
Vicente (2016)
Handbook of Food Processing: Food Preservation, edited by Theodoros Varzakas
and Constantina Tzia (2015)
Handbook of Food Processing: Food Safety, Quality, and Manufacturing
Processes, edited by Theodoros Varzakas and Constantina Tzia (2015)
Edible Food Packaging: Materials and Processing Technologies,
edited by Miquel Angelo Parente Ribeiro Cerqueira, Ricardo Nuno Correia
Pereira, Oscar Leandro da Silva Ramos, Jose Antonio Couto Teixeira, and
Antonio Augusto Vicente (2015)
Advances in Postharvest Fruit and Vegetable Technology,
edited by Ron B.H. Wills and John Golding (2015)
Engineering Aspects of Food Emulsification and Homogenization,
edited by Marilyn Rayner and Petr Dejmek (2015)
Handbook of Food Processing and Engineering, Volume II: Food Process
Engineering, edited by Theodoros Varzakas and Constantina Tzia (2014)
Handbook of Food Processing and Engineering, Volume I: Food Engineering
Fundamentals, edited by Theodoros Varzakas and Constantina Tzia (2014)
Juice Processing: Quality, Safety and Value-Added Opportunities, edited by
Víctor Falguera and Albert Ibarz (2014)
Engineering Aspects of Food Biotechnology, edited by José A. Teixeira
and António A. Vicente (2013)
Engineering Aspects of Cereal and Cereal-Based Products, edited by
Raquel de Pinho Ferreira Guiné and Paula Maria dos Reis Correia (2013)
Fermentation Processes Engineering in the Food Industry, edited by
Carlos Ricardo Soccol, Ashok Pandey, and Christian Larroche (2013)
Modified Atmosphere and Active Packaging Technologies, edited by
Ioannis Arvanitoyannis (2012)
Edited by
José Cuevas-Valenzuela (cid:127) José Rodrigo Vergara-Salinas
José Ricardo Pérez-Correa
Boca Raton London New York
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Library of Congress Cataloging‑in‑Publication Data
Names: Cuevas-Valenzuela, José. | Vergara-Salinas, José Rodrigo. |
Pérez-Correa, José Ricardo.
Title: Advances in technologies for producing food-relevant polyphenols /
José Cuevas-Valenzuela, José Rodrigo Vergara-Salinas, and José Ricardo
Pérez-Correa.
Description: Boca Raton : Taylor & Francis, 2017. | Series: Contemporary food
engineering ; 39 | “A CRC title.”
Identifiers: LCCN 2016008771 | ISBN 9781498714976 (alk. paper)
Subjects: LCSH: Polyphenols. | Chemical inhibitors. | Functional foods.
Classification: LCC QK898.P764 C84 2017 | DDC 572/.2--dc23
LC record available at https://lccn.loc.gov/2016008771
Visit the Taylor & Francis Web site at
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To our colleague, outstanding professor and researcher
Dr. Hugo Segura. Rest in peace dear friend.
Contents
Foreword ...................................................................................................................ix
Preface.......................................................................................................................xi
Contributors ...........................................................................................................xiii
Chapter 1 Polyphenols: Sources and Main Characteristics ..................................1
Hernán Speisky, Jocelyn Fuentes, Eva Dorta,
and Camilo Lopez-Alarcón
Chapter 2 Key Aspects of Polyphenols and Health: Metabolic Fate,
Mechanisms of Action, and Influence on Gut Microbiota .................33
Josep Lluís Torres, Sara Ramos-Romero, and Jara Pérez-Jiménez
Chapter 3 Solid–Liquid Extraction of Polyphenols at Low Pressure .................63
Eduardo Caballero-Valdés, Araceli Olivares-Miralles,
Carmen Soto-Maldonado, and María Elvira Zúñiga-Hansen
Chapter 4 Extraction of Polyphenols by Pressurized Liquids ............................83
José Rodrigo Vergara-Salinas, José Cuevas-Valenzuela,
and José Ricardo Pérez-Correa
Chapter 5 Supercritical Fluid Extraction of Polyphenols .................................125
José M. del Valle, Edgar Uquiche, and Loreto Valenzuela
Chapter 6 Analysis and Characterization of Polyphenol Extracts ....................193
Sonia Guadalupe Sáyago-Ayerdi, Gilberto Mercado-Mercado,
Sara Ramos-Romero, Josep Lluís Torres, and Jara Pérez-Jiménez
Chapter 7 Purification of Polyphenolic Extracts from Natural Sources:
Adsorption and Membrane Technologies .........................................221
María P. Casas, María Luisa Soto, Beatriz Díaz-Reinoso,
Elena M. Balboa, Andrés Moure, Enma Conde,
Herminia Domínguez, and Juan Carlos Parajó
Chapter 8 Fractionation of Polyphenols ............................................................261
Peter Winterhalter and Ulrich H. Engelhardt
vii
viii Contents
Chapter 9 Drying and Preservation of Polyphenols ..........................................281
Paz Robert, Paula García, and Carolina Fredes
Chapter 10 Inclusion of Polyphenols into Food Matrices ...................................303
Verónica Dueik and Pedro Bouchon
Index ......................................................................................................................327
Foreword
Polyphenolic compounds are constituents of plant-based foods and diets, which
during the past two decades have attracted great interest and attention by scien-
tists and technologists. The scope of research on polyphenols (PP) has expanded
significantly from traditional studies that focused on their contribution to the
sensory properties of foods and drinks (taste, astringency, aroma, color) to the
predominant current approach regarding their biological and health-related
properties.
From the publication of the French paradox (Renaud and De Lorgeril, Lancet,
1992), questions and debates have emerged about the role of polyphenols and the
cardiovascular effects attributed to red wine. Consequently, the number of articles
published on polyphenols rose from 623 in 1994 to 7360 in 2014 (Web of Science),
addressing basic aspects (biological properties, bioavailability, metabolism, health-
related properties) and potential applications in nutrition and health, supported by
clinical and observational studies.
On the other hand, the demand for natural antioxidants to replace synthetic anti-
oxidants in foods has led to the extraordinary development of processes for obtaining
polyphenolic extracts and individual polyphenols for use in the prevention of food
lipid oxidation and as ingredients in functional foods. More than 4600 patents on
polyphenols have been registered in the last 20 years.
Hundreds of phenolic substances with different molecular structures and molecu-
lar sizes have been reported in vegetable materials. Food technologists are focusing
on the development of suitable methods to extract and isolate specific groups (flavo-
noids, phenolic acids, stilbenes, hydrolysable tannins, and proanthocyanidins) or
individual phenols (catechins, ferulic acid, resveratrol, tyrosol, punicalagins, etc.).
In this context, this book addresses the latest procedures for polyphenol extracts
and updated techniques for their analysis, purification, and fractionation.
This book will be of interest to food scientists, technologists, engineers, chem-
ists, biochemists, nutritionists, and R&D professionals. The basic aspects including
sources of PP and the available databases of content and antioxidant capacity of PP
in food are discussed; metabolism and mechanisms of action are also addressed.
A detailed description of the procedures for obtaining extracts of PP is presented,
including low and high pressure, microwave and ultrasound assisted, supercritical
fluids, and pressurized hot water—an emerging green technology. Practical infor-
mation to develop industrial procedures (design, scale-up, equipment suppliers) is
also provided. Key aspects for developing commercial products are covered: an effi-
cient analysis and characterization of the extracts and fractionation and isolation of
the target compounds—specific PP groups or individual PP—until a dry powder is
obtained. Finally, the chapters address characteristics related to the inclusion of PP
in food matrices to favor PP bioaccessibility.
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