Effects of High Pressure Processing on Bioavaliability of Food Components

Abstract

Today's consumers are more aware of benefits and health-related effects of food and food compounds, and would like to get benefit of health promoting effects from the food consumed. It is well known that food can be deteriorated by microbiological, chemical and physical factors that their health-promoting effect of food as well as their bioavailability are diminished or lost. Food are processed to extend the shelf-life with elimination of the detrimental effects, but most common food processing technologies cause denaturation of health-promoting compounds resulting in a decrease in food bioavailability. Thus, alternative technologies preserving nutritional and health-promoting effect of food and food compounds come forward. High pressure processing (HPP) as one of the leading nonthermal food processing technologies provides safety of food with fresh-like properties with minimal lost on nutritional and sensory properties; however, limited number of studies involve bioavailability of these compounds.

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

“…Some researchers consider “absorption” of bioactives through the epithelium as a step of bioaccessibility; and tissue uptake, metabolism, and physiological response define “bioactivity” of biocomponent (Evrendilek, 2018, Fernández‐García, Carvajal‐Lérida, & Pérez‐Gálvez, 2009). “Bioaccessibility” is the first step of the bioavailability and is defined as the fraction of ingested nutraceutical that becomes accessible for absorption through the epithelial membrane of the intestine (Jafari & McClements, 2017).…”

“…Among the food preservation techniques listed above, thermal treatments are most aggressive because they can induce the chemical transformation of the biocomponents into toxic compounds with mutagenic, carcinogenic, and teratogenic effects (Evrendilek, 2018). In order to reduce the negative effects on microstructure, sensory attributes, and nutritional characteristics of foods, recently, more friendly conservation techniques, such as high‐pressure processing, pulsed electric field processing, and light pulses, have been developed.…”

“…Parallel to these techniques, new food packaging strategies have been developed using the nanomaterials with antibacterial properties (Dehnad, Mirzaei, Emam‐Djomeh, Jafari, & Dadashi, 2014; Vahedikia et al., 2019). The use of nanomaterials in active food packaging improves the nutraceutical bioavailability because they prevent the loss of nutraceuticals from the food matrix, avoid degradation of the nutraceuticals by contact with oxygen, light, and moisture, and inhibit the growth of microorganisms (Evrendilek, 2018; Huang, Wu, Lu, Shyu, & Wang, 2017).…”

“…Food processing affects the bioaccessibility and bioavailability of nutraceuticals differently. Research has shown that the impact of processing on the bioaccessibility and bioavailability of nutraceuticals is dependent on the type of nutraceuticals, the structure and composition of the food matrix as well as the processing technique (Evrendilek, 2018; Gharehbeglou & Jafari, 2019). For example, chopping plant‐based foods (vegetables, fruits, seeds, nuts, and berries) can improve the nutraceutical bioavailability by breaking the cell walls of chloroplasts or chromoplasts making the nutraceutical more accessible (Quiros‐Sauceda et al., 2017).…”

Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

“…Non-thermal technologies are seen as very effective alternatives for preserving products with the ability to keep their nutritional and sensory value as high as possible [ 54 ].…”