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

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.

Effect of different freezing methods on the bioaccessibility of strawberry polyphenols

“…These matrix changes probably cause cell wall maceration and increase the extractability of bioactive compounds during digestion, but also higher susceptibility to oxidation and degradation (Oliveira et al ., ). Based on these considerations, significant effects of freezing on polyphenol bioaccessibility could be expected (Ribas‐Agustí et al ., ). Nevertheless, as far as it is known, this is the first study that investigated the effect of different freezing methods on the bioaccessibility of strawberry polyphenols and further studies should be performed to support the findings of this study.…”

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

“…The impact of processing on the bioaccessibility and bioavailability of phenolic compounds has also been studied by many researchers (Pressman, Clemens, & Hayes, 2017; Ribas‐Agustí, Martín‐Belloso, Soliva‐Fortuny, & Elez‐Martínez, 2017). The reported results have shown that processing of the plant‐based foods can induce some changes in the food matrix, which improve bioaccessibility and bioavailability of polyphenols, such as the chemical transformation into the more bioaccessible and bioavailable forms, weakening of polyphenol interactions with other matrix components, decreasing phytates content by thermal degradation or fermentation, and break of the plant cell walls (Hotz & Gibson, 2007; Ribas‐Agustí et al., 2017). Polyphenols bioaccessibility depends on the matrix type and cooking method.…”

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

“…Pasta is a good source of carbohydrates and energy. One serving of 100 g of pasta (cooked, unenriched, without added salt) contains about 31 g of carbohydrates, 26.01 g starch, 1.8 g total dietary fibre, 5.8 g protein, and 0.93 g lipid (fat), and provides about 158 kcal [8]. When pasta is cooked al dente, it also has a low glycemic index, ranging around 32-40, depending on the pasta type [9].…”