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Impact of thermal processing on dietary flavonoids

文献类型： 外文期刊

作者： Gao, Yuan 1 ; Xia, Wei 1 ; Shao, Ping 2 ; Wu, Weijie 1 ; Chen, Hangjun 1 ; Fang, Xiangjun 1 ; Mu, Honglei 1 ; Xiao, Jianbo 3 ; Gao, Haiyan 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Food Sci Inst, State Key Lab Managing Biot & Chem Threats Qual &, Key Lab Postharvest Handling Fruits,Minist Agr & R, Hangzhou 310021, Peoples R China

2.Zhejiang Univ Technol, Dept Food Sci & Technol, Hangzhou 310014, Zhejiang, Peoples R China

3.Univ Vigo, Fac Sci, Dept Analyt & Food Chem, Nutr & Bromatol Grp, Orense 32004, Spain

期刊名称：CURRENT OPINION IN FOOD SCIENCE （ 影响因子：9.8； 五年影响因子：8.65 ）

ISSN： 2214-7993

年卷期： 2022 年 48 卷

页码：

收录情况： SCI

摘要： Flavonoids are widely distributed in natural products and foods as a class of polyphenols. They processed diverse bioactivities, including anti-inflammation activity, antiaging activity, and antioxidant activity. The foods rich in flavonoids are usually consumed after thermal processing. However, flavonoids are commonly vulnerable under thermal processing, and it could cause various influences on their stability and bioactivities. Therefore, in this review, the effects of thermal processing on thermal stability and bioactivities of dietary flavonoids from different food sources were first summarized. The strategies to improve thermal stability of dietary flavonoids were then discussed. Noticeably, the effect of some of the promising thermal technologies on dietary flavonoids was also clarified preliminarily in the current review. The promising thermal technologies may be an alternative to conventional thermal processing technologies.

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