Research Progress in the Effects of Steam Explosion on Plant Polyphenols and Antioxidant Capacity

FENG Chengfeng; CUI Wenyu; XIA Zhihui; LUO Kaiyun; CHENG Anwei

doi:10.13386/j.issn1002-0306.2021020198

Volume 43 Issue 4

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(4): 438-445. > DOI: 10.13386/j.issn1002-0306.2021020198

FENG Chengfeng, CUI Wenyu, XIA Zhihui, et al. Research Progress in the Effects of Steam Explosion on Plant Polyphenols and Antioxidant Capacity[J]. Science and Technology of Food Industry, 2022, 43(4): 438−445. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020198.

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Research Progress in the Effects of Steam Explosion on Plant Polyphenols and Antioxidant Capacity

Engineering Center of Rapeseed Oil Nutrition Health and Deep Development of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China

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Received Date: February 24, 2021
Available Online: December 09, 2021

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Abstract

Abstract

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.
- steam explosion,
- free polyphenols,
- bound polyphenols,
- antioxidant capacity

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