Universitat de Lleida
    • English
    • català
    • español
  • English 
    • English
    • català
    • español
  • Login
Repositori Obert UdL
View Item 
  •   Home
  • Recerca
  • Tecnologia dels Aliments
  • Articles publicats (Tecnologia dels Aliments)
  • View Item
  •   Home
  • Recerca
  • Tecnologia dels Aliments
  • Articles publicats (Tecnologia dels Aliments)
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

Thumbnail
View/Open
Postprint (316.3Kb)
Issue date
2017-08-24
Author
Ribas‐Agustí, Albert
Martín Belloso, Olga
Soliva-Fortuny, Robert
Elez Martínez, Pedro
Suggested citation
Ribas‐Agustí, Albert; Martín Belloso, Olga; Soliva-Fortuny, Robert; Elez Martínez, Pedro; . (2017) . Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods. Critical Reviews in Food Science and Nutrition, 2018, vol. 58, num. 15, p. 2531-2548. https://doi.org/10.1080/10408398.2017.1331200.
Impact


Web of Science logo    citations in Web of Science

Scopus logo    citations in Scopus

Google Scholar logo  Google Scholar
Share
Export to Mendeley
Metadata
Show full item record
Abstract
Phenolic compounds are important constituents of plant-based foods, as their presence is related to protective effects on health. To exert their biological activity, phenolic compounds must be released from the matrix during digestion in an absorbable form (bioaccessible) and finally absorbed and transferred to the bloodstream (bioavailable). Chemical structure and matrix interactions are some food-related factors that hamper phenolic compounds bioaccessibility and bioavailability, and that can be counteracted by food processing. It has been shown that food processing can induce chemical or physical modifications in food that enhance phenolic compounds bioaccessibility and bioavailability. These changes include: (i) chemical modifications into more bioaccessible and bioavailable forms; (ii) cleavage of covalent or hydrogen bonds or hydrophobic forces that attach phenolic compounds to matrix macromolecules; (iii) damaging microstructural barriers such as cell walls that impede the release from the matrix; and (iv) create microstructures that protect phenolic compounds until they are absorbed. Indeed, food processing can produce degradation of phenolic compounds, however, it is possible to counteract it by modulating the operating conditions in favor of increased bioaccessibility and bioavailability. This review compiles the current knowledge on the effects of processing on phenolic compounds bioaccessibility or bioavailability, while suggesting new guidelines in the search of optimal processing conditions as a step forward towards the design of healthier foods.
URI
http://hdl.handle.net/10459.1/66670
DOI
https://doi.org/10.1080/10408398.2017.1331200
Is part of
Critical Reviews in Food Science and Nutrition, 2018, vol. 58, num. 15, p. 2531-2548
European research projects
Collections
  • Articles publicats (Tecnologia dels Aliments) [596]
  • Articles publicats (Agrotecnio Center) [1330]
  • Publicacions de projectes de recerca del Plan Nacional [2958]

Contact Us | Send Feedback | Legal Notice
© 2023 BiD. Universitat de Lleida
Metadata subjected to 
 

 

Browse

All of the repositoryCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

Statistics

View Usage Statistics

D'interès

Política institucional d'accés obertDiposita les teves publicacionsDiposita dades de recercaSuport a la recerca

Contact Us | Send Feedback | Legal Notice
© 2023 BiD. Universitat de Lleida
Metadata subjected to