Innovative composite systems for enhancing plant polyphenol stability and bioavailability

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-01-06 DOI:10.1007/s10068-024-01753-3

Fengguang Pan, Xianglin Liu, Mengying Qiao, Jie Liu, Yong Pang, Mingdi Zhang, Weiwei Yu

引用次数: 0

Abstract

Plant polyphenols, secondary metabolites in plants, possess valuable functional properties, including anti-inflammatory, antioxidative, and hypoglycemic effects. However, their application in food products is often limited by chemical instability. This review examines innovative composite delivery systems designed to enhance the stability and bioavailability of plant polyphenols. In this article, we provide the current knowledge on the impact of these systems on polyphenol efficacy and discuss emerging sustainable methods for their preparation. The purpose of this review is to advance a summary of the understanding and application of plant polyphenol delivery in food science, promoting robust and environmentally friendly solutions.

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.