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dc.contributor.authorRibas‐Agustí, Albert
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorSoliva-Fortuny, Robert
dc.contributor.authorElez Martínez, Pedro
dc.date.accessioned2019-09-05T16:27:36Z
dc.date.available2019-09-05T16:27:36Z
dc.date.issued2017-08-24
dc.identifier.issn1040-8398
dc.identifier.urihttp://hdl.handle.net/10459.1/66670
dc.description.abstractPhenolic 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.
dc.description.sponsorshipThis work was supported by the Spanish Ministry of Economy and Competitiveness under grant AGL2013-44851-R. Albert Ribas-Agustí is holder of a post-doctoral grant Juan de la Cierva-formación from the Spanish Ministry of Economy and Competitiveness
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherTaylor & Francis
dc.relationMINECO/PN2013-2016/AGL2013-44851-R
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1080/10408398.2017.1331200
dc.relation.ispartofCritical Reviews in Food Science and Nutrition, 2018, vol. 58, num. 15, p. 2531-2548
dc.rights(c) Taylor & Francis, 2017
dc.subjectFood processing
dc.subjectPhenolic compounds
dc.subjectBioavailability
dc.subjectPlant-based food
dc.subject.classificationBiodisponibilitat
dc.subject.classificationAliments
dc.subject.otherBioavailability
dc.subject.otherFood
dc.titleFood processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2019-09-05T16:27:36Z
dc.identifier.idgrec028930
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1080/10408398.2017.1331200


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