Assessment of the stability of compounds belonging to neglected phenolic classes and flavonoid sub-classes using reaction kinetic modeling

Abstract

Phenolic compounds are known to degrade and/or undergo changes during food production and storage. Reaction kinetic modeling is generally used to define kinetic parameters of a food system and predict changes during thermal processing and storage. Data for phenolic acids and flavonoids, such as anthocyanins and flavan-3-ols, have been reviewed in detail, but the flavonoid sub-classes, dihydrochalcones and flavanones, have been mostly neglected. Other neglected phenolic classes are xanthones and benzophenones. The stability of these types of compounds is important as they are present in fruits and exposed to heat when processed into juice and jam. Other sources of the compounds are herbal teas, which are also subjected to thermal processing, either during the primary processing of the plant material, or the production of extracts for use as food ingredients. The theoretical background is given to understand the review of literature on these classes/sub-classes. Results of research on kinetic modeling are discussed in detail, while research on compound stability without the application of reaction kinetic modeling is briefly mentioned to provide context. The studies discussed included those focusing on heating during the processing and storage of model solutions, liquid foods, plant material, dried extracts, and extracts formulated with other food ingredients.

Keywords:

• xanthones
• benzophenones
• dihydrochalcones
• flavanones
• thermal processing
• shelf-life storage

Disclosure statement

The authors have no conflicts of interest to declare.

Additional information

Funding

This work was supported by the Department of Science and Technology (DST/CON 0133/2012), the Economic Competitive Support Package for Agroprocessing and grants from the National Research Foundation (grant nos. 112137 and 129237). An NRF-DST Professional Development Programme Doctoral Scholarship to Theresa Beelders is acknowledged.