Polyphenol Extraction for the Enhancement of Food Lipid Quality, with an Emphasis on the Roles of Extraction Technologies, Moisture and Drying Temperature

Abstract

Polyphenols increase food lipid quality, the taste, stability, and health advantages of lipids in different dietary applications. Polyphenol content depends on the extraction process, moisture, and drying temperature. Polyphenol due to antioxidant and antibacterial capabilities, natural compounds, are used to improve dietary lipid quality. However, polyphenol extraction has been a very challenging task that has caused drawback in the fortification of food lipid. Extraction process of polyphenol and solvent, solid-phase, and supercritical fluid extraction techniques has been analysed. Moisture and drying temperature affect extraction efficiency quality. Optimised polyphenol extraction in the connections between polyphenols, extraction technique, moisture, and drying temperature needs to be more examined. Polyphenols role in dietary lipid quality is discussed, and food source polyphenol content needs to be well researched. Drying temperature impacts extraction efficiency as it was carried out in previous research, and moisture content affects polyphenol solubility. Polyphenol extraction improves lipid quality in olive oil enrichment, meat, poultry, dairy, nutritional supplements, and bread and confectionery goods. Stability, extraction efficiency, selectivity, standardisation, sustainability, and industrial adoption are still issues. Stability, preservation, green extraction, and industrial scalability are research priorities. Complicated interactions need to be understood for future research directions in polyphenol extraction for lipid quality enhancement.