CHAPTER 17: Non-extractable Phenolic Compounds as Food Ingredients

In recent decades, much epidemiological evidence has reported a link between diet and the risk of developing several pathologies. This information has been disseminated into the general public and has led to the alteration of consumers' preferences in regards to food products, namely through an increase in the demand for healthier and functional foodstuffs and a dislike for synthetic additives. In turn, this has led the industry to search for new sources of natural additives that combine technological and functional advantages. Non-extractable polyphenols, a frequently disregarded source of antioxidant compounds, have emerged as an interesting source of additives, particularly when combined with dietary fiber. This combination has the potential to act as an antioxidant additive, thus preventing foodstuff oxidation and improving its storability, while allowing for the establishment of nutritional claims (in regard to the dietary fiber content), functioning as non-caloric bulking agents and contributing to the water-retaining and rheological properties of the final product. The present chapter aims to characterize the benefits of using non-extractable polyphenols, associated or not with dietary fiber, from health-promoting and technological standpoints, as well as to propose an alternative in order to improve the beneficial properties of the non-extractable phenolic fractions.