多酚类化合物在食品热加工中的化学与生物活性变化及其对食品品质的影响

The Impact of Thermal Processing on Chemical Change and Bioactivity of Polyphenols in Food and the Effect of Polyphenols' Addition on Food Qualities

多酚是人类膳食中最丰富的抗氧化剂之一。许多研究表明其具有抗氧化、抗炎、神经保护、心脏保护、癌症预防、抗肥胖等多种生物学功效。就多酚而言,膳食中的多酚类化合物对人体的健康作用最终取决于其加工过程。例如:热处理作为食品加工与保藏中改善食品品质,延长食品贮藏期的最有效且最广泛使用的方法,其对多酚化学和生物活性的改变不容忽视。就食品而言,对于富含膳食多酚的食品,热加工可能导致食品营养价值的改变。将益于人体健康的多酚类化合物作为添加剂添加到食品中,可能进一步参与复杂食品体系的反应,发生一系列化学变化和生物活性变化,进而对食品的最终品质及人体健康功效产生影响。本文对多酚类化合物在食品热加工中的化学和生物活性变化,以及对食品品质影响的研究进展做总结,以期为研究者更好地探寻多酚类化合物在食品加工过程中的量、质变规律,食品多相体系中的生物活性变化以及在健康安全膳食中的应用奠定理论基础。

Polyphenols are one of the most abundant antioxidants in human diets. Many studies have shown that they have numerous bioactivities such as antioxidant, anti-inflammation, neuroprotection, cardiac protection, cancer prevention, anti-obesity and other biological effects. For dietary polyphenols, their impacts on human health ultimately depend on the processing procedures applied to them. Heat treatment, as the most effective and widely used technique for improving food sensory attributes as well as extending shelf-life during food processing and preservation, might actually cause the change of polyphenolic chemistry and biological activity which should not be ignored. In addition, for food itself, those rich in dietary polyphenols might experience the changes in nutritional value after thermal treatment. Polyphenolic compounds can also serve as a kind of beneficial additive added into food, after thermal processing, they might be further involved in the complex reactions occurred in food system with a series of changes in chemical structures and biological activities, as well as the final quality of food and their health benefits. In this work, the impact of thermal processing on chemical changes and bioactivity of polyphenols in food and the effect of polyphenol addition on food qualities are summarized, which might lay a theoretical basis for researchers to explore the quality change of polyphenols during food processing, the change of their biological activity in food system and the development of healthy and safe diets.