The DOI matches its Crossref record; 124 of the 124 references it cites were found in a registry or an index.
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.
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Citations
Cites
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Cited by
Călinoiu, L. F., & Vodnar, D. C. (2018) · Nutrients · doi:10.3390/nu10111615 · Cited by 429
Zhang, Q., Cheng, Z., Wang, Y., & Fu, L. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1803199 · Cited by 339
Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability
Arfaoui, L. (2021) · Molecules · doi:10.3390/molecules26102959 · Cited by 282
Review of Distribution, Extraction Methods, and Health Benefits of Bound Phenolics in Food Plants
Wang, Z., Li, S., Ge, S., & Lin, S. (2020) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.9b06574 · Cited by 269
De Rossi, L., Rocchetti, G., Lucini, L., & Rebecchi, A. (2025) · Antioxidants · doi:10.3390/antiox14020200 · Cited by 265
Metadata
- Authors
- Ribas-Agustí, A., Martín-Belloso, O., Soliva-Fortuny, R., & Elez-Martínez, P.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2017-08-24
- Volume
- 58
- Issue
- 15
- Pages
- 2531-2548
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2624680183
- Cited by
- 373
- References
- 124
- FWCI
- 11.00
- Type
- journal article
- Language
- en
- Open access
- closed
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- Ribas-Agustí, A., Martín-Belloso, O., Soliva-Fortuny, R., & Elez-Martínez, P. (2018). Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2017.1331200
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