Extraction, Encapsulation and Potential Health Benefits of Plant Phenolic Compounds

Abstract

Polyphenols derived from plants have diverse structures and properties and have received increasing interest. Polyphenols are secondary metabolites, which can exhibit defensive mechanisms against diseases and pathogens. In food, they may contribute to bitterness, astringency, colour, flavour, odour and may inhibit lipid oxidation and microbial growth [1]. They also possess antioxidant activities and therapeutic properties; thus, they can also be potentially used in cosmetic and pharmaceutical products [2]. Polyphenols are rich in plant materials, such as Tuckeroo (Cupaniopsis anacardioides), Australian Maroon Bush (Scaevola spinescens R. Br.), lemon myrtle (Backhousia citriodora), and Salacia chinensis L. Tuckeroo, Australian Maroon Bush, and lemon myrtle, which are native to Australia. In contrast, Salacia chinensis L. grows widely in the forests of Asian countries, such as Vietnam, China, India, and Sri Lanka. These plant materials have been traditionally used as herbal medicine for various diseases, revealing that polyphenols derived from these materials are potential therapeutic agents. Therefore, it is important to effectively extract, encapsulate and further test the properties of the extracts prepared from these materials.