*Polyphenol Extraction for the Enhancement of Food Lipid Quality, with an Emphasis… DOI: http://dx.doi.org/10.5772/intechopen.112946*

strategies, advances in encapsulation techniques, and the exploration of underutilised sources. These developments seek to improve the efficacy, sustainability, and scalability of polyphenol extraction processes, resulting in higher extraction yields and higher-quality polyphenols for a variety of applications.

The extraction of polyphenols has significant implications for the food industry. The incorporation of polyphenol-rich extracts into food products is a natural and sustainable method for improving lipid quality, oxidative stability, and lipid oxidation inhibition. This not only contributes to the sensory qualities and expiration life of food products but also provides consumers with potential health benefits.

By utilising the power of polyphenols, the food industry can enhance the quality and stability of lipid-based products, thereby providing consumers with healthier and more appetising options.
