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Journal ArticleDOI

Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

TL;DR: In this article, a review summarizes the effect of processing on matrices of fruits and vegetables, and consequently their impact on the bioaccessibility of desired bioactive compounds, and concludes that nonthermal processing technologies can be used as useful tools to facilitate the release of micronutrients and bio-active compounds from the plant matrix during in vitro digestion process.
Abstract: Background The growing demand for nutritious, healthy, and still attractive foods drives the future of food processing to be multipurpose and more sophisticated. Information and insight of the relation between thermal and nonthermal treatments (high pressure processing, high pressure homogenization, pulsed electric fields, etc.) with bioaccessibility of phytochemicals is important not only for researchers, but also for the food industry, thus giving opportunities to develop innovative healthy food products. Scope and approach The food industry finds it crucial to develop processing technologies, which at the same time will preserve and improve the nutritive value of foods and make the contents of bioactive compounds bioaccessible. This review summarizes the effect of processing on matrices of fruits and vegetables, and consequently their impact on the bioaccessibility of desired bioactive compounds. Key findings and conclusions Nonthermal processing technologies can be used as useful tools to facilitate the release of micronutrients and bioactive compounds from the plant matrix during in vitro digestion process. This fact has the potential to improve their bioaccessibility, although the effects are cleary influenced by the food matrix, and the targeted compounds. For instance, there are examples within the literature that nonthermal methods can also decrease bioaccessibility of carotenoids from some plant foods. In conclusion, the use of these innovative technologies can be effective tools in the development of food products rich in bioactive compounds with improved bioaccessibility, but it is necessary to study in detail the food matrix as well as the targeted compounds and to optimize processing conditions.
Citations
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Journal ArticleDOI
TL;DR: A review of green extraction techniques and their role in promoting sustainable ingredients for the food, cosmetic and pharmaceutical industries is presented in this paper, where the authors focus on the strategies and present them as success stories for research and education and at the industrial scale.

321 citations

Journal ArticleDOI
TL;DR: Biotechnological production dominates research on carotenoids as food colorants while the search for plant sources continues with anthocyanins and betalains, the major natural pigments in plant-derived foods.

246 citations

Journal ArticleDOI
TL;DR: A review of the different antioxidant groups, describing their properties, function and applicability, as well as indexing the relevant legislation in order to be a guide for academia and industry is presented in this paper.
Abstract: Background Food antioxidants play a critical role in the food industry, and have become one of the most widespread methods of conserving food. Their cheapness and ease of use have made them a part of virtually all foodstuffs. Although different, all groups of food antioxidants have a same common objective, to conserve food for the longest possible time without altering it, conferring taste or color. Consumer trends have shifted the industry to find natural antioxidants for conservation, and although synthetic additives have been the mainstream, their natural counterparts have been gaining interest. Scope and approach This review focuses of the different antioxidant groups, describing their properties, function and applicability, as well as indexing the relevant legislation in order to be a guide for academia and industry. Key findings and conclusions The wide number of antioxidant additives allowed by the different countries if of synthetic origin, and consist of pure molecules. Although consumers are leaning toward natural additives, this offer is still quite limited despite the permission of rosemary extract within the European Union. There is still much work to be done in order to completely demystify the importance and safety of antioxidants as well as to harmonize legislation worldwide.

223 citations


Cites background from "Bioaccessibility of bioactive compo..."

  • ...This subject has been widely discussed in the past recent years by various authors (Barba et al., 2017; CarbonellCapella, Buniowska, Barba,Esteve, & Frígola, 2014; Granato, Nunes, & Barba, 2017)....

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Journal ArticleDOI
TL;DR: This review evaluates recent advances in the development of phytochemical oral delivery systems, including microemulsions, nanoemulsion, emulsion, solid lipid nanoparticles, liposomes, and biopolymer microgels.

167 citations

Journal ArticleDOI
TL;DR: The chemical composition, the effects of processing on the nutritional and bioactive composition of Allium species and their extracts, as well as the bioavailability of bioactive compounds of edible members from the Allium genus is discussed.

163 citations

References
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Journal ArticleDOI
TL;DR: It is argued that tocopherols and tocotrienols may also exert direct beneficial effects in the gastrointestinal tract and that their return to theintestinal tract by the liver through the bile may be physiologically advantageous.

664 citations

Journal ArticleDOI
TL;DR: This review focuses on some of the major factors affecting the bioavailability of the aforementioned bioactive food compounds.
Abstract: Bioavailability is a key step in ensuring bioefficacy of bioactive food compounds or oral drugs. Bioavailability is a complex process involving several different stages: liberation, absorption, distribution, metabolism and elimination phases (LADME). Bioactive food compounds, whether derived from various plant or animal sources, need to be bioavailable in order to exert any beneficial effects. Through a better understanding of the digestive fate of bioactive food compounds we can impact the promotion of health and improvement of performance. Many varying factors affect bioavailability, such as bioaccessibility, food matrix effect, transporters, molecular structures and metabolizing enzymes. Bioefficacy may be improved through enhanced bioavailability. Therefore, several technologies have been developed to improve the bioavailability of xenobiotics, including structural modifications, nanotechnology and colloidal systems. Due to the complex nature of food bioactive compounds and also to the different mechanisms of absorption of hydrophilic and lipophilic bioactive compounds, unravelling the bioavailability of food constituents is challenging. Among the food sources discussed during this review, coffee, tea, citrus fruit and fish oil were included as sources of food bioactive compounds (e.g. (poly)phenols and polyunsaturated fatty acids (PUFAs)) since they are examples of important ingredients for the food industry. Although there are many studies reporting on bioavailability and bioefficacy of these bioactive food components, understanding their interactions, metabolism and mechanism of action still requires extensive work. This review focuses on some of the major factors affecting the bioavailability of the aforementioned bioactive food compounds.

575 citations

Journal ArticleDOI
TL;DR: It is suggested that quercetin glucoside is actively absorbed from the small intestine, whereas quercettin rutinoside is absorbed fromThe colon after deglycosylation, suggesting that Absorption of other food components might also be enhanced by attachment of a glucose group.
Abstract: Flavonoids are antioxidants present in plant foods. They occur mainly as glycosides, i.e. linked with various sugars. It is uncertain to what extent dietary flavonoid glycosides are absorbed from the gut. We investigated how the nature of the sugar group affected absorption of one major flavonoid, quercetin. Quercetin linked with glucose, i.e. quercetin glucoside and quercetin linked with rutinose, i.e. quercetin rutinoside, both occur widely in foods. When we fed these compounds to nine volunteers, the peak concentration of quercetin (Cmax) in plasma was 20 times higher and was reached (Tmax) more than ten times faster after intake of the glucoside (Cmax = 3.5 ± 0.6 μM (mean ± SE); Tmax < 0.5 h) than after the rutinoside (Cmax = 0.18 ± 0.04 μM; Tmax = 6.0 ± 1.2 h). The bioavailability of the rutinoside was only 20% of that of the glucoside. We suggest that quercetin glucoside is actively absorbed from the small intestine, whereas quercetin rutinoside is absorbed from the colon after deglycosylation. Abso...

507 citations

Journal ArticleDOI
TL;DR: In this paper, a review focused on some of the most renowned traditional and emerging PEF applications for improvement of osmotic dehydration, extraction by solvent diffusion, or by pressing, as well as drying and freezing processes.

484 citations

Journal ArticleDOI
TL;DR: Comparison between in vivo and in vitro procedures used to determine bioaccessibility and bioavailability is carried out, taking into account the strengths and limitations of each experimental technique, along with an intensive description of actual approaches applied to assess bio accessibility of bioactive compounds.
Abstract: Determination of bioactive compounds content directly from foodstuff is not enough for the prediction of potential in vivo effects, as metabolites reaching the blood system may be different from the original compounds found in food, as a result of an intensive metabolism that takes place during absorption. Nutritional efficacy of food products may be ensured by the determination of bioaccessibility, which provides valuable information in order to select the appropriate dosage and source of food matrices. However, between all the methods available, there is a need to establish the best approach for the assessment of specific compounds. Comparison between in vivo and in vitro procedures used to determine bioaccessibility and bioavailability is carried out, taking into account the strengths and limitations of each experimental technique, along with an intensive description of actual approaches applied to assess bioaccessibility of bioactive compounds. Applications of these methods for specific bioactive compound's bioaccessibility or bioavailability are also discussed, considering studies regarding the bioavailability of carotenoids, polyphenolic compounds, glucosinolates, vitamin E, and phytosterols.

483 citations

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