Available technologies on improving the stability of polyphenols in food processing

Polyphenols are the most important phytochemicals in our diets and have received great attention due to their broad benefits for human health by suppressing oxidative stress playing a protective role preventing different pathologies such as cardiovascular disease, cancer, diabetes, obesity. The stability of polyphenols depends on environments processing storage, pH temperature. A wide range technologies has been developed stabilize during processing. This review will provide an overview relation structure, factors impacting polyphenols, new products deriving from unstable effect series stabilization chemical modification, nanotechnology, lyophilization, encapsulation, cold plasma treatment, polyphenol–protein interaction, emulsion means improving stability. Finally, effects cooking storage were discussed.