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This reprint describes the polyphenolic composition of wine and beer, with a special emphasis on extractive and analytical aspects. Furthermore, the effects of wine and beer polyphenols on human health are studied in the depth.

Research & information: general --- Biology, life sciences --- Food & society --- beer --- polyphenols --- antioxidant activity --- walnut --- chestnut --- green tea --- coffee --- cocoa --- honey --- licorice --- antioxidants --- prenylated flavonoids --- tyrosol --- hydroxytyrosol --- alkylresorcinols --- hops --- malt --- health --- menopause --- polyphenol --- phytoestrogen --- prenylnarigenin --- humulones --- ethanol --- bioactives --- resveratrol --- red wine --- ethylchloroformate --- gas chromatography–mass spectrometry --- alcohol --- butyric acid --- fiber --- drinking pattern --- wine --- winemaking --- brewing --- phenolic compounds --- binding --- health properties --- docking --- Mencía --- Jean --- terroir --- anthocyanins --- phenolic acids --- flavonols --- wine color --- phenols --- HPLC-UV-ESI-MSn --- free anthocyanins --- co-pigmented anthocyanins --- mixed fermentation --- starmerella bacillaris --- PCA --- hydroxycinnamic acids --- caftaric acid --- verjuice --- FPLC --- unripe grape juice

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Interest has grown regarding natural plant extracts in food and beverage applications, their vital role in the food industry, and their therapeutic use against diseases. The protective effects of healthy diets are partially due to the variety of plant metabolites, particularly phenolic compounds, which are considered the most important class of compounds that originates from plant-derived metabolites. Phenolics are well renowned for their possession of a wide array of remarkable biological properties. This Special Issue (SI) aims to gather the most recent contributions concerning their chemistry, extraction methods, and analytical techniques, applications, and biological activities. This Special Issue of Processes, entitled “Phenolic Compounds: Extraction, Optimization, Identification and Applications in Food Industry”, gathers the recent work of leading researchers in a single collection, covering a variety of theoretical studies and experimental applications and focusing on the extraction, identification, and industrial applications. The advances presented in the contributions in this SI have significantly helped to accomplish this target. In addition to research articles, the Special Issue features two reviews that cover a range of topics highlighting the versatility of the area. The topics covered in this SI include advanced methodologies for the isolation, purification, and analysis of phenolics from food, food waste, and medicinal plants; biological activities and mechanisms of action; health benefits from in vivo evaluation; and the development of novel phenolics-based nutraceuticals and functional ingredients.

Research & information: general --- Biology, life sciences --- Food & society --- flavonoids --- extraction methods --- biotransformation --- human health --- verjuice --- phytochemicals --- unripe grape juice --- pulmonary adenocarcinoma --- anti-proliferative --- antioxidant --- Dalbergia species --- DPPH free radical scavenging assay --- fatty acid --- phytosterol --- tocopherol --- total phenolic compound composition --- U/A-AE --- Nephelium lappaceum L. --- separation --- ellagitannins --- geraniin --- olive oil --- olive paste --- by-product --- industrial process --- phenolic compounds --- Moringa oleifera --- microencapsulation --- cell viability --- storage --- in vitro digestion --- polyphenols --- antioxidant activity --- Echinacea purpurea extracts --- glassy carbon electrode (GCE) --- carbon nanotubes (CNTs) --- SARS-CoV --- coronavirus --- traditional Chinese medicine --- COVID-19 --- natural products --- polyphenolic --- Phenol-Explorer --- I-Class --- Synapt G2-Si --- phenolomics --- pumpkin seed oil --- oleogels --- HPLC-MS --- Fourier transform infrared spectroscopy --- chemometrics --- storage follow-up --- potato peel --- ultrasound --- phenolic compound --- Cabernet Sauvignon concentrate --- reverse osmosis --- nanofiltration --- cellulose/raspberry encapsulates --- phenolics --- anthocyanins --- inhibition of α-amylase --- TWIMS --- phenol-explorer database --- UPLC-MS-MS --- bee pollen --- cinnamic acid derivatives --- food processing --- kaempferol glycosides --- luteolin --- quercetin glycosides --- tricetin --- flavonoids --- extraction methods --- biotransformation --- human health --- verjuice --- phytochemicals --- unripe grape juice --- pulmonary adenocarcinoma --- anti-proliferative --- antioxidant --- Dalbergia species --- DPPH free radical scavenging assay --- fatty acid --- phytosterol --- tocopherol --- total phenolic compound composition --- U/A-AE --- Nephelium lappaceum L. --- separation --- ellagitannins --- geraniin --- olive oil --- olive paste --- by-product --- industrial process --- phenolic compounds --- Moringa oleifera --- microencapsulation --- cell viability --- storage --- in vitro digestion --- polyphenols --- antioxidant activity --- Echinacea purpurea extracts --- glassy carbon electrode (GCE) --- carbon nanotubes (CNTs) --- SARS-CoV --- coronavirus --- traditional Chinese medicine --- COVID-19 --- natural products --- polyphenolic --- Phenol-Explorer --- I-Class --- Synapt G2-Si --- phenolomics --- pumpkin seed oil --- oleogels --- HPLC-MS --- Fourier transform infrared spectroscopy --- chemometrics --- storage follow-up --- potato peel --- ultrasound --- phenolic compound --- Cabernet Sauvignon concentrate --- reverse osmosis --- nanofiltration --- cellulose/raspberry encapsulates --- phenolics --- anthocyanins --- inhibition of α-amylase --- TWIMS --- phenol-explorer database --- UPLC-MS-MS --- bee pollen --- cinnamic acid derivatives --- food processing --- kaempferol glycosides --- luteolin --- quercetin glycosides --- tricetin