A review on polyphenols: Classification, beneficial effects and their application in dairy products

作者：Cutrim Camila Sampaio^*; Sloboda Cortez Marco Antonio

来源：International Journal of Dairy Technology, 2018, 71(3): 564-578.

DOI：10.1111/1471-0307.12515

• Antioxidants
• Milk processing
• Physicochemical properties
• Sensory analysis
• Microencapsulation
• Functional properties
• Polyphenols
• Dairy products

Recently, the number of studies regarding the physiological activities of food-derived bioactives and food components with functional properties has greatly increased. Many studies have emphasised the beneficial effects of polyphenols regarding their antioxidant, antiproliferative and anti-inflammatory properties. This study highlights their application in dairy products, notes in which form they are applied and discusses the effects on the physicochemical and sensory characteristics of products, although some dairy matrices remain unexploited. It was noted that the inclusion of polyphenols improves not only the antioxidant properties but also, in some cases, the sensory attributes. This review also includes the synthesis, classification and beneficial effects of polyphenols.

• 出版日期2018-8