FUNCTIONALITY, STABILITY AND TECHNOLOGICAL CHALLENGES OF NATURAL POLYPHENOLS IN FOOD MATRICES

Resumen

Objective: To examine the presence, stability, and functionality of natural polyphenols in commercial food matrices. The effects of industrial processing and the emerging technological benefits for their protection were also considered. Design/Methodology/Approach: A review of natural polyphenols in fruits, vegetables, cereals, and beverages (alcoholic and non-alcoholic) was conducted. The oxidation mechanisms present in food matrices and the stability of the molecules during processing were described. Emerging technologies, such as encapsulation, for preserving the antioxidant functionality of natural polyphenols were analyzed. Results: Natural polyphenols are present in a variety of foods; their composition is linked to the type of food, the plant tissue, and the growing and post-harvest handling conditions. Fruits are notable for their phenolic acids, anthocyanins, and flavonoids. Vegetables are predominantly composed of hydroxycinnamic acids and flavonoids, cereals contain lignans and resorcinols, and beverages contain flavonols, catechins, and resveratrol. Food processing reduces the bioavailability and functionality of polyphenols through oxidation, heat, pH, and exposure to oxygen. Techniques combined with heat treatments, such as microwaves, ultrasound, and bioprocesses, particularly encapsulation, help preserve natural polyphenols and improve their stability and solubility. Limitations/Implications of the study: The loss of natural polyphenols during industrial processing reduces their antioxidant activity. Emerging technological alternatives applicable to the production of functional foods are needed. Findings/Conclusions: Natural polyphenols are molecules with varied bioactivity in different food matrices. Their stability depends on the food and the processing applied. Emerging technologies exist to preserve food functionality, including encapsulation, an effective strategy.