Antioxidant mechanisms and applications of apple polyphenols in food: A review

Abstract

Apple polyphenols are widely present in apple pulp, peel, kernel, and leaves. They are natural bioactive substances with a variety of health functions. This review describes the antioxidant functions of anthocyanins, quercetin, phlorizin, chlorogenic acid, and epicatechin in apple polyphenols through the regulation of signal pathways and transcription factors, and the inhibition or induction of enzymes. Massive food applications of apple polyphenols are summarized, including excellent color protection of fruits and vegetables, meat preservation, preparation of composite packaging films as active ingredients, enhancement of nutritional value as functional ingredients, and improvement of food taste and physical stability. This review would provide a reference for the exploration of apple polyphenol resources and its development in the food field.

Keywords

polyphenols / antioxidant / apple / functional food