Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols

Cilla, Antonio; Bosch, Lourdes; Barberá, Reyes; Alegrı́a, Amparo

doi:10.1016/j.jfca.2017.01.009

Cited by 167 publications

(132 citation statements)

References 81 publications

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“…Health benefits of foods depend not only on their resistance to thermal processing or intake levels but also on their bioavailability. Bioavailability can be defined as the fraction of ingested component available for utilization in normal physiological functions (Cilla et al ., ). Bioavailability includes another additional term, bioaccessibility, which is defined as the release of compounds from their natural food matrix to be available for intestinal absorption and is one of the main limiting factors for bioavailability (Stahl et al ., ).…”

Section: Introductionsupporting

confidence: 88%

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

Lafarga

Villaró

Bobo

et al. 2019

Int J of Food Sci Tech

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The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant capacity. Cooked faba beans showed the highest TPC, followed by soybeans and lentils or peas. TPC ranged from 10.4 AE 0.2 to 52.9 AE 0.3 mg/100 g and was positively correlated with antioxidant activity. Cooking resulted in increased TPC and antioxidant activity of the methanolic extracts, caused by cell disruption and improved extraction of polyphenols. Although polyphenols were lost in the cooking water, boiled legumes had more polyphenols than those resulting cooking broths. In vitro gastrointestinal digestion resulted in increased TPC and antioxidant capacity of the extracts. Soybeans showed the highest amount of bioaccessible polyphenols. The release of phenolics from cooked legumes was mainly achieved during the intestinal phase. Literature data may underestimate the TPC and antioxidant capacity of pulses.Bioaccessibility of phenols in cooked pulses T. Lafarga et al. 1817Samples A-H are shown in Fig. 1. Values represent the mean of three independent experiments AE SD. Different capital letters indicate significant differences between dry, soaked, and cooked samples. Different lower case letters indicate significant differences between samples. The criterion for statistical significance was P < 0.05.

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Section: Introductionsupporting

confidence: 88%

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

Lafarga

Villaró

Bobo

et al. 2019

Int J of Food Sci Tech

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“…Nevertheless, the growth in consumers awareness of the addition of synthetic ingredients as food ingredients, and the response to the potentially harmful effects of some food ingredients, has increased the utilisation of naturally occurring antioxidants in food products. In general, the effect of food processing on antioxidants (and some other bioactive compounds that do not exhibit antioxidative properties) are dependent on three different factors: type of processing, type of antioxidant compounds considered and type of food matrix including its composition and structure (Cilla et al ., ).…”

Section: Role Of Antioxidants In Food Processingmentioning

confidence: 97%

“…For example, during the production of cocoa powder a number of different steps are required, such as roasting and alkalisation, in order to change the flavour and colour properties (Mellor et al ., ). During this process, there was a significant change in the antioxidant activity (DPPH and ORAC assays) but a rather opposite effect due to grinding (Gultekin‐Ozguven et al ., , ), potentially as a result of breakdown of the cell wall structure (Cilla et al ., ).…”

Section: Role Of Antioxidants In Food Processingmentioning

confidence: 97%

“…The utilisation of different antioxidants in their pure form, or as a mixture of ingredients serving as a food additive, is a very common strategy employed in the food industry. The main reason for this is that food displays irreversible decay in its quality characteristics, and with the addition of food additives, such as antioxidants, this process of natural degradation can be delayed from hours to months and even years (Cilla et al ., ; Lorenzo et al ., ). Nevertheless, the growth in consumers awareness of the addition of synthetic ingredients as food ingredients, and the response to the potentially harmful effects of some food ingredients, has increased the utilisation of naturally occurring antioxidants in food products.…”

Section: Role Of Antioxidants In Food Processingmentioning

confidence: 99%

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Critical evaluation of the extrapolation of data relative to antioxidant function from the laboratory and their implications on food production and human health: a review

Munialo

Naumovski

Sergi

et al. 2019

Int J of Food Sci Tech

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The use of the word 'antioxidant' has become widespread in food science, nutrition and consumer language, having become associated with potential health benefits linked to consuming sources of antioxidants in our food supply. However, there is significant doubt about direct antioxidant effects on human health. This may partly relate to methodology used for assessing functionality and activity (both in food matrices and in human health) as well as how data is extrapolated with respect to health based on laboratory analyses. In this review, the purpose and impact of antioxidants in food systems and on human health will be discussed, along with highlighting the best current methodology for analysing antioxidant effects. Consideration will also be made with respect to recommendations of how antioxidant activity should be reported, with a focus on being both scientifically accurate as well as minimising the risk of unwarranted extrapolations of benefits which might mislead end consumers.

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“…) have been known to influence the BAC of different BCs (Bohn et al, 2015). Furthermore, most vitamins and PCs are highly sensitive to the particular method(s) used during food processing, which reflects on their antioxidant capacity (Cilla, Bosch, Barber a, & Alegría, 2017), and further emphasizes the need to utilize processing methods that exert the least undesired impact on the molecules of interest.…”

Section: Introductionmentioning

confidence: 99%

Use of nonthermal technologies in the production of functional beverages from vegetable ingredients to preserve heat‐labile phytochemicals

Domínguez-Ávila

Medrano

Pardo

et al. 2017

J Food Process Preserv

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Functional beverages (FBs) can be made from fruits and/or vegetables, and serve as a healthier alternative to sugar‐rich beverages. Their periodic consumption can increase the daily intake of bioactive micronutrients like polyphenolic compounds or vitamins, which can be health promoting. However, some thermal processing methods can promote their degradation. Nonthermal methods can complement or substitute thermal ones, particularly, high‐intensity pulsed electric fields, high‐hydrostatic pressure, ultrasound, ultraviolet C treatment, molecular entrapment, and active packaging are promising options in this regard. These methods yield optimum results if the operational parameters are fine‐tuned, with the aid of response surface methodology or similar studies. Therefore, the object of the present work is to provide an overview on the main nonthermal methods that can be used to produce FBs of good sensorial qualities, while also preserving bioactive compounds and favoring their bioaccessibility, bioavailability, and health effects. Practical applications The use of nonthermal methods in the production of functional beverages can be used to simultaneously prevent the degradation and increase the bioaccessibility and bioavailability of health‐promoting vitamins (A, C, and E) and polyphenolic compounds present in the raw fruit/vegetable ingredients. While generally safe and effective, studies that focus on processing methods only consider in vitro data, which suggests the need for experiments that validate the effects of processing method on the consumer. Their continued use and study will permit their use in substitution of traditional thermal methods or in tandem to minimize their destructive effects on the molecules of interest.

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Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols

Cited by 167 publications

References 81 publications

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

Critical evaluation of the extrapolation of data relative to antioxidant function from the laboratory and their implications on food production and human health: a review

Use of nonthermal technologies in the production of functional beverages from vegetable ingredients to preserve heat‐labile phytochemicals

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