Research Progress in the Effects of Steam Explosion on Plant Polyphenols and Antioxidant Capacity
Steam explosion, as a typical physical-chemical pretreatment technology, destroys the cell wall structure by instantaneous release of high-temperature and high-pressure steam, which promotes the release of plant active ingredients. Appropriate steam explosion pretreatment can significantly improve t...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021020198 |
| _version_ | 1798017437067640832 |
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| author | Chengfeng FENG Wenyu CUI Zhihui XIA Kaiyun LUO Anwei CHENG |
| author_facet | Chengfeng FENG Wenyu CUI Zhihui XIA Kaiyun LUO Anwei CHENG |
| author_sort | Chengfeng FENG |
| collection | DOAJ |
| description | Steam explosion, as a typical physical-chemical pretreatment technology, destroys the cell wall structure by instantaneous release of high-temperature and high-pressure steam, which promotes the release of plant active ingredients. Appropriate steam explosion pretreatment can significantly improve the extraction rate of free polyphenols, effectively promote the release of polyphenols, and improve the antioxidant capacity. In recent years, steam explosion was applied into the pretreatment of plants and their by-products, and it can significantly improve the extraction of natural active ingredients and enhance functional activity. The influence of steam explosion technology on the content and composition of bound polyphenols and free polyphenols in plants, and the influence on their antioxidant capacity in vitro are summarized in this paper. This would provide a guidance for the use of steam explosion in the food processing industry. |
| first_indexed | 2024-04-11T16:07:05Z |
| format | Article |
| id | doaj.art-3c615c963f204c4e9a0395c65b63245e |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:07:05Z |
| publishDate | 2022-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-3c615c963f204c4e9a0395c65b63245e2022-12-22T04:14:47ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-02-0143443844510.13386/j.issn1002-0306.20210201982021020198-4Research Progress in the Effects of Steam Explosion on Plant Polyphenols and Antioxidant CapacityChengfeng FENG0Wenyu CUI1Zhihui XIA2Kaiyun LUO3Anwei CHENG4Engineering Center of Rapeseed Oil Nutrition Health and Deep Development of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaEngineering Center of Rapeseed Oil Nutrition Health and Deep Development of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaEngineering Center of Rapeseed Oil Nutrition Health and Deep Development of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaEngineering Center of Rapeseed Oil Nutrition Health and Deep Development of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaEngineering Center of Rapeseed Oil Nutrition Health and Deep Development of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaSteam explosion, as a typical physical-chemical pretreatment technology, destroys the cell wall structure by instantaneous release of high-temperature and high-pressure steam, which promotes the release of plant active ingredients. Appropriate steam explosion pretreatment can significantly improve the extraction rate of free polyphenols, effectively promote the release of polyphenols, and improve the antioxidant capacity. In recent years, steam explosion was applied into the pretreatment of plants and their by-products, and it can significantly improve the extraction of natural active ingredients and enhance functional activity. The influence of steam explosion technology on the content and composition of bound polyphenols and free polyphenols in plants, and the influence on their antioxidant capacity in vitro are summarized in this paper. This would provide a guidance for the use of steam explosion in the food processing industry.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021020198steam explosionfree polyphenolsbound polyphenolsantioxidant capacity |
| spellingShingle | Chengfeng FENG Wenyu CUI Zhihui XIA Kaiyun LUO Anwei CHENG Research Progress in the Effects of Steam Explosion on Plant Polyphenols and Antioxidant Capacity Shipin gongye ke-ji steam explosion free polyphenols bound polyphenols antioxidant capacity |
| title | Research Progress in the Effects of Steam Explosion on Plant Polyphenols and Antioxidant Capacity |
| title_full | Research Progress in the Effects of Steam Explosion on Plant Polyphenols and Antioxidant Capacity |
| title_fullStr | Research Progress in the Effects of Steam Explosion on Plant Polyphenols and Antioxidant Capacity |
| title_full_unstemmed | Research Progress in the Effects of Steam Explosion on Plant Polyphenols and Antioxidant Capacity |
| title_short | Research Progress in the Effects of Steam Explosion on Plant Polyphenols and Antioxidant Capacity |
| title_sort | research progress in the effects of steam explosion on plant polyphenols and antioxidant capacity |
| topic | steam explosion free polyphenols bound polyphenols antioxidant capacity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021020198 |
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