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

Abstract

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. 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.

Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review

“…From a nutritional point of view, it is defined as the fraction of ingested component available for utilization in normal physiological functions. Some studies have reviewed works on bioavailability for various phytonutrients [ 69 , 70 ] and, more specifically, for vitamin C [ 71 ], carotenoids [ 72 , 73 ]. and other bioactive substances such as vitamin A, folates, and vitamin K [ 74 ].…”

Effect of Plasma Activated Water on Selected Chemical Compounds of Rocket-Salad (Eruca sativa Mill.) Leaves

“…They are classified chemically as xanthophylls, which have one or more oxygen groups (e.g., lutein and zeaxanthin), and carotenes, which are non-oxygenated (e.g., lycopene and β-carotene). Long-chain carotenoids are significantly more susceptible to oxidation and isomerization, which can happen during processing and storage [45]. Lutein and β-carotene have been reported to be the most abundant carotenoids in rocket leaves [46][47][48][49].…”

“…Disrupting or weakening of these natural barriers was previously reported as crucial for increasing the bio-accessibility of carotenoids. As a result, food processing has been regarded as an important tool for this purpose [45]. The exact biochemical pathway that leads to a rise in the carotenoid content is still unknown, but reactive plasma species have previously been reported to react by breaking the bond between carotenoid molecules and cell membranes, resulting in an increase in the concentration of free carotenoids [50].…”

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

“…In the case of plant-based foods, these technologies cause microstructural changes in both plant tissues and plant-based beverages, enhancing the extraction capacity of carotenoids, phenolic compounds, vitamins and minerals extractability, and/or bioaccessibility, which is essential to exert their positive effects on health [9].…”

“…These techniques are constantly gaining popularity in the fields of treatment, preservation, and decontamination [7], as consumers' demand for safe, minimally processed, and high nutritional value foods has become very strong [8]. In the case of plant-based foods, these technologies cause microstructural changes in both plant tissues and plant-based beverages, enhancing the extraction capacity of carotenoids, phenolic compounds, vitamins and minerals extractability, and/or bioaccessibility, which is essential to exert their positive effects on health [9].…”