Advances in Technologies for Extracting Polyphenols from Cereals,Influencing and Improving Their Bioactivity Utilization
Polyphenols in cereals exist in free and bound forms,which have good biological activity.They are the main source of natural food antioxidants,which can be extracted by acid method,alkali method,enzymatic hydrolysis method and ultrasound-assisted hydrolysis and other methods.However,cereal polyphenols can be degraded,released or combined with other substances during extraction and processing,thus affecting the bioactivity utilization of cereal polyphenols.Therefore,encapsulation and other technologies can be used to avoid the decomposition and oxidation of cereal polyphenols.In this paper,the effects of extraction and processing methods of polyphenols in cereals on their content,structure,stability,antioxidant activity and antibacterial activity are reviewed,and several ways to improve the active release and delivery of polyphenols in cereals are summarized,which has provided references for the effective utilization of polyphenols and the development of functional products.
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