期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 71, 期 3, 页码 564-578出版社
WILEY
DOI: 10.1111/1471-0307.12515
关键词
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.
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