Document Detail


Bound phenolics in foods, a review.
MedLine Citation:
PMID:  24444905     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Among phytochemicals, phenolic compounds have been extensively researched due to their diverse health benefits. Phenolic compounds occur mostly as soluble conjugates and insoluble forms, covalently bound to sugar moieties or cell wall structural components. Absorption mechanisms for bound phenolic compounds in the gastrointestinal tract greatly depend on the liberation of sugar moieties. Food processes such as fermentation, malting, thermoplastic extrusion or enzymatic, alkaline and acid hydrolyses occasionally assisted with microwave or ultrasound have potential to release phenolics associated to cell walls. Different kinds of wet chemistry methodologies to release and detect bound phenolic have been developed. These include harsh heat treatments, chemical modifications or biocatalysis. New protocols for processing and determining phenolics in food matrices must be devised in order to release bound phenolics and for quality control in the growing functional food industry.
Authors:
Beatriz A Acosta-Estrada; Janet A Gutiérrez-Uribe; Sergio O Serna-Saldívar
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Publication Detail:
Type:  Journal Article     Date:  2013-11-27
Journal Detail:
Title:  Food chemistry     Volume:  152     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2014 Jun 
Date Detail:
Created Date:  2014-01-21     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  46-55     Citation Subset:  IM    
Copyright Information:
Copyright © 2013 Elsevier Ltd. All rights reserved.
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