Chapter 8: Fortification of Phenols in Dairy Products

Milk and dairy products are an essential part of one’s daily nutrition. They are regarded as sources of essential fatty acids, proteins, calcium, amino acids, and fats, as well as water-soluble vitamins and many bioactive molecules that are essential for a number of physiological processes. Polyphenols (PPs) have captured a lot of scientific interest because they seem to have positive effects on health, especially in helping to manage and treat different long-term illnesses. Phenolic compounds when present in milk or dairy products can have many health benefits, such as anticancer, antidiabetic, antioxidant, and neuroprotective activities. Proteins and PPs tend to create complexes, which alter both compounds’ nutritional, functional, and structural characteristics. PPs work as antioxidants by interacting with different kinds of free radicals. Furthermore, milk proteins such as milk protein concentrate and whey protein concentrate can act as natural vehicles to enhance the absorption and effectiveness of polyphenolic compounds. Consequently, milk proteins are well-suited for transporting PPs to different sections of the digestive system. This chapter discusses the potential of phenolic compounds and their diverse applications, and their interaction with milk and dairy products.