Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods
MetadataShow full item record
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.
Is part ofCritical Reviews in Food Science and Nutrition, 2018, vol. 58, num. 15, p. 2531-2548
European research projects
Showing items related by title, author, creator and subject.
Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds Ribas‐Agustí, Albert; Martín Belloso, Olga; Soliva-Fortuny, Robert; Elez Martínez, Pedro (Elsevier, 2019)Pulsed electric fields (PEF) are known to influence the chemical and microstructural factors governing apple phenolic compounds fate upon digestion. However, the effect of PEF on fruit phenolic compounds bioaccessibility ...
Effects of pulsed electric fields processing strategies on Health-related compounds of plant-based foods Elez Martínez, Pedro; Odriozola Serrano, Isabel; Oms Oliu, Gemma; Soliva-Fortuny, Robert; Martín Belloso, Olga (Springer Verlag, 2017-06-01)In the last decades, pulsed electric fields (PEF) have been proposed as alternative or complementary to traditional food processing technologies in order to improve the competitiveness of the food industry. PEF has been ...
Recent Advances toward the Application of Non-Thermal Technologies in Food Processing: An Insight on the Bioaccessibility of Health-Related Constituents in Plant-Based Products López Gámez, Gloria; Elez Martínez, Pedro; Martín Belloso, Olga; Soliva-Fortuny, Robert (MDPI, 2021)Fruits and vegetables are rich sources of bioactive compounds and micronutrients. Some of the most abundant are phenols and carotenoids, whose consumption contributes to preventing the occurrence of degenerative diseases. ...