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

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dc.contributor.authorLópez-Gámez, Gloria
dc.contributor.authorElez Martínez, Pedro
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorSoliva-Fortuny, Robert
dc.date.accessioned2021-10-11T10:06:32Z
dc.date.available2021-10-11T10:06:32Z
dc.date.issued2021
dc.description.abstractFruits 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. Recent research has shown the potential of non-thermal processing technologies, especially pulsed electric fields (PEF), ultrasounds (US), and high pressure processing (HPP), to trigger the accumulation of bioactive compounds through the induction of a plant stress response. Furthermore, these technologies together with high pressure homogenization (HPH) also cause microstructural changes in both vegetable tissues and plant-based beverages. These modifications could enhance carotenoids, phenolic compounds, vitamins and minerals extractability, and/or bioaccessibility, which is essential to exert their positive effects on health. Nevertheless, information explaining bioaccessibility changes after non-thermal technologies is limited. Therefore, further research on food processing strategies using non-thermal technologies offers prospects to develop plant-based products with enhanced bioaccessibility of their bioactive compounds and micronutrients. In this review, we attempt to provide updated information regarding the main effects of PEF, HPP, HPH, and US on health-related compounds bioaccessibility from different vegetable matrices and the causes underlying these changes. Additionally, we propose future research on the relationship between the bioaccessibility of bioactive compounds and micronutrients, matrix structure, and non-thermal processing.ca_ES
dc.description.sponsorshipThis research was funded by the Ministerio de Economía y Competitividad (Spain) grant number AGL2013-44851-R and Ministerio de Ciencia, Innovación y Universidades (Spain) grant number RTI2018-095560-B-I00. López-Gámez, G. thanks the Agència de Gestió d’Ajuts Universitaris i de Recerca (AGAUR) for the predoctoral grant (2019FI_B2 00129).ca_ES
dc.identifier.doihttps://doi.org/10.3390/foods10071538
dc.identifier.idgrec031735
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10459.1/72036
dc.language.isoengca_ES
dc.publisherMDPIca_ES
dc.relationinfo:eu-repo/grantAgreement/MINECO//AGL2013-44851-R/ES/ESTRATEGIAS INNOVADORAS PARA EL DESARROLLO DE ALIMENTOS VEGETALEca_ES
dc.relation.isformatofhttps://doi.org/10.3390/foods10071538 https://doi.org/10.3390/foods10071538ca_ES
dc.relation.ispartofFoods, 2021, vol. 10, núm. 7, 1538ca_ES
dc.rightscc-by (c) López-Gámez et al., 2021ca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectPhenolic compoundsca_ES
dc.subjectCarotenoidsca_ES
dc.subjectMineralsca_ES
dc.subjectVitaminsca_ES
dc.subjectBioaccessibilityca_ES
dc.subjectPulsed electric fieldsca_ES
dc.titleRecent Advances toward the Application of Non-Thermal Technologies in Food Processing: An Insight on the Bioaccessibility of Health-Related Constituents in Plant-Based Productsca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersionca_ES
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