Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between

Abstract

Phenolic compounds are a versatile class of bioactive molecules with growing applications in different areas, including the food and health sectors. This comprehensive review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms. The work also discusses strategies related to sustainable use and production with opportunities related to the bioeconomy. Industrial applications include food conservation, active packaging systems, functional foods, nutraceuticals, cosmetics, and pharmaceuticals. Relevant mechanisms of action include destabilization of cellular membranes, enzymatic inhibition, oxidative stress induction, and interference on quorum sensing communication systems, with the potential to be used in anti-virulence approaches. The potential use of phenolic compounds against planktonic and sessile bacterial cells (biofilms) is discussed, as well as their synergistic interactions with antibiotics and bacteriocins, aligned with hurdle technology in the food industry. Phenolic compounds are promising sustainable and innovative alternatives in the food, health, and industrial realms.