Value Added Polyphenols Rich Dairy Products

摘要

Polyphenols are a group of natural compounds. It has phenolic structural features (Dong et al, 2009). It is a common term for many sub-groups of phenolic compounds. Different polyphenol subgroups may differ significantly in bioavailability, stabilityand physiological functions correlated with human health. Polyphenolic substances, predominantly herbal extracts, have been extensively investigated in recent studies as functional additives in food. This represents a considerable challenge to the food industry in terms of the suitability of these components and potential influences on the physicochemical, microbiological and sensory aspects of the final products (Cutrim & Cortez, 2018).