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Demircan B, Velioglu YS, Giuffrè AM. Comparison of different drying methods for bergamot peel: Chemical and physicochemical properties. J Food Sci 2024; 89:1498-1516. [PMID: 38317407 DOI: 10.1111/1750-3841.16944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 12/28/2023] [Accepted: 01/04/2024] [Indexed: 02/07/2024]
Abstract
This study examines the effectiveness of seven drying methods applied to bergamot peels, encompassing hot air, microwave, infrared-assisted microwave, freeze, infrared, sun, and oven drying. All samples exhibited moisture content and water activity levels within the acceptable range for dry foods. All methods effectively transformed the peels into powdered form, yielding comparable results. Each method offers distinct advantages and disadvantages, and the choice of method should be based on the desired properties of the final product. The highest ascorbic acid content was found in freeze-dried and hot air-dried samples (>400 mg/100 g), whereas sun-dried samples had the lowest (89.58 mg/100 g). Infrared-dried samples exhibited the highest levels of total phenolics and flavonoids (193.40 and 530.14 mg/100 g, respectively), attributed to reactions induced by elevated temperatures. The total carotenoids were higher in freeze-dried samples (54.12 mg/100 g) compared to other drying methods (<27 mg/100 g). Microwave-dried samples had the highest 5-hydroxymethylfurfural content (73.06 mg/100 g), and freeze-dried samples had the highest naringin content (1568.70 mg/100 g). Although infrared drying had good particle density, porosity, and fluidity, freeze-drying was the most effective, retaining the highest levels of bioactive compounds. Among the methods studied, freeze-drying is recommended due to its superior ability to preserve bioactive compounds. Infrared and infrared-assisted drying methods were suitable for recovering phenolics from bergamot waste, offering lower energy consumption and practical preservation of physicochemical properties. This study emphasizes the importance of selecting the appropriate drying method to ensure high-quality dried food and producing value-added products from bergamot waste, contributing to sustainable agriculture and waste reduction. PRACTICAL APPLICATION: This study demonstrates that infrared and freeze-drying are the most effective methods for producing high-quality bergamot peel samples with enhanced antioxidant properties. These findings hold promising implications for the food industry, offering a viable approach to preserve bergamot peels and their valuable attributes.
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Affiliation(s)
- Bahar Demircan
- Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey
| | - Yakup Sedat Velioglu
- Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey
| | - Angelo Maria Giuffrè
- Department of AGRARIA, Università degli Studi Mediterranea di Reggio Calabria, Reggio Calabria, Italy
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Krajewska A, Dziki D, Yilmaz MA, Özdemir FA. Physicochemical Properties of Dried and Powdered Pear Pomace. Molecules 2024; 29:742. [PMID: 38338485 PMCID: PMC10856639 DOI: 10.3390/molecules29030742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 01/31/2024] [Accepted: 02/03/2024] [Indexed: 02/12/2024] Open
Abstract
Pear pomace, a byproduct of juice production, represents a valuable reservoir of bioactive compounds with potential health benefits for humans. This study aimed to evaluate the influence of drying method and temperature on pear pomace, specifically focusing on the drying kinetics, grinding characteristics, color, phenolic profile (LC-MS/MS), and antioxidant activities of the powder. Drying using the contact method at 40 °C with microwave assistance demonstrated the shortest duration, whereas freeze-drying was briefer compared to contact-drying without microwave assistance. Freeze-drying resulted in brighter and more easily comminuted pomace. Lyophilized samples also exhibited higher total phenolic compound levels compared to contact-dried ones, correlating with enhanced antioxidant activity. Twenty-one phenolic compounds were identified, with dominant acids being quinic, chlorogenic, and protocatechuic. Flavonoids, primarily isoquercitrin, and rutin, were also presented. Pear pomace dried via contact at 60 °C contained more quinic and protocatechuic acids, while freeze-dried pomace at the same temperature exhibited higher levels of chlorogenic acid, epicatechin, and catechin. The content of certain phenolic components, such as gallic acid and epicatechin, also varied depending on the applied drying temperature.
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Affiliation(s)
- Anna Krajewska
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20612 Lublin, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20612 Lublin, Poland;
| | - Mustafa Abdullah Yilmaz
- Department of Analytical Chemistry, Faculty of Pharmacy, Dicle University Science and Technology Research and Application Center (DUBTAM), 21280 Diyarbakır, Türkiye;
| | - Fethi Ahmet Özdemir
- Department of Molecular Biology and Genetics, Faculty of Science and Art, Bingöl University, 12000 Bingöl, Türkiye;
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Küçükgöz K, Echave J, Garcia-Oliveira P, Seyyedi-Mansour S, Donn P, Xiao J, Trząskowska M, Prieto MA. Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products. Crit Rev Food Sci Nutr 2024:1-20. [PMID: 38251987 DOI: 10.1080/10408398.2023.2277353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2024]
Abstract
Health-promoting foods have become increasingly popular due to intensified consumer interest and awareness of illnesses. There is a global market for apple fruits, which are affordable, nutritious, tasty, and produced in large quantities for direct consumption as well as food processing to make derived products. The food matrix of apples is suitable for fermentation, besides containing a high amount of phenolics and polyphenols. Fermentation of apples is one of the most common methods of preserving apple fruit and its byproducts. With different fermentation techniques, apple fruit can be used to make a wide range of products, such as fermented apple juice, cider, liqueurs, apple cider, apple vinegar and fermented apple solids, because it is not only a low-cost and simple method of processing the fruit, but it can also sometimes increase the bioavailability of nutrients and the levels of components that can improve health and sensory quality. To understand the health benefits of food products and how the fermentation process impacts polyphenols, it is also crucial to observe the effects of digestion on polyphenol bioaccessibility. Polyphenolic profile changes can be observed via both in vitro and in vivo digestion methods; however, in vitro digestion methods have the advantage of observing every step of gastrointestinal track effects and have less cost as well. In this review, the polyphenolic profile, processing impact, and bioaccessibility of apple-fermented products is assessed, with most available studies showing polyphenol profiles and bioaccessibility in apple varieties and fermented apple products.
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Affiliation(s)
- K Küçükgöz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - J Echave
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - P Garcia-Oliveira
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - S Seyyedi-Mansour
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - P Donn
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - J Xiao
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, China
| | - Monika Trząskowska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - M A Prieto
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
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Phenol metabolic fingerprint and selection of intake biomarkers after acute and sustained consumption of red-fleshed apple versus common apple in humans. The AppleCOR study. Food Chem 2022; 384:132612. [DOI: 10.1016/j.foodchem.2022.132612] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 01/26/2022] [Accepted: 02/28/2022] [Indexed: 01/30/2023]
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Effect of food processing on antioxidants, their bioavailability and potential relevance to human health. Food Chem X 2022; 14:100334. [PMID: 35712535 PMCID: PMC9194584 DOI: 10.1016/j.fochx.2022.100334] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 03/16/2022] [Accepted: 05/15/2022] [Indexed: 12/15/2022] Open
Abstract
Processing alters the amount, matrix interaction, and structure of antioxidants. It is not easy to dissociate processing effects from food matrix effects. It is still difficult to make general statements on the effects of processing on bioavailability. Facilitated release by heat, pressure, etc. contributes to increased bioaccessibility.
It has long been recognized that the antioxidants present in fresh plant materials may be very different to those we ingest via our foods. This is often due to the use of food processing strategies involving thermal/non-thermal treatments. Current research mostly focuses on determining what is present in vegetative starting materials; how this is altered during processing; how this influences activity in the gut and following uptake into bloodstream; and which in vivo physiological effects this may have on human body. Having a better understanding of these different steps and their importance in a health-and-nutrition-context will place us in a better position to breed for improved crop varieties and to advise the food industry on how to optimize processing strategies to enhance biochemical composition of processed foods. This review provides an overview of what is currently known about the influence which food processing treatments can have on antioxidants and gives some pointers as to their potential relevance.
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Yuste S, Ludwig IA, Romero MP, Motilva MJ, Rubió L. New red-fleshed apple cultivars: a comprehensive review of processing effects, (poly)phenol bioavailability and biological effects. Food Funct 2022; 13:4861-4874. [PMID: 35419577 DOI: 10.1039/d2fo00130f] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Red-fleshed apple cultivars with an enhanced content of anthocyanins have recently attracted the interest of apple producers and consumers due to their attractive color and promising added health benefits. In this paper, we provide the first comprehensive overview of new hybrid red-fleshed apples, mainly focusing on their (poly)phenolic composition, the effect of processing, the (poly)phenolic bioavailability and the biological effects. Evidence so far from in vitro and in vivo studies supports their added beneficial effects compared to common apples on health outcomes such as cancer, cardiovascular disease, inflammation and immune function, which are mainly related to their specific (poly)phenol composition.
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Affiliation(s)
- Silvia Yuste
- Antioxidants Research Group, Food Technology Department, Agrotecnio-RECERCA Center, University of Lleida, Av/Alcalde Rovira Roure, 191, 25198 Lleida, Spain.
| | - Iziar A Ludwig
- Departamento de Ciencias de la Alimentación y Fisiología, Facultad de Farmacia y Nutrición, Universidad de Navarra, 31008 Pamplona, Spain.
| | - María-Paz Romero
- Antioxidants Research Group, Food Technology Department, Agrotecnio-RECERCA Center, University of Lleida, Av/Alcalde Rovira Roure, 191, 25198 Lleida, Spain.
| | - María-José Motilva
- Instituto de Ciencias de la Vid y del Vino-ICVV (Consejo Superior de Investigaciones Científicas-CSIC, Gobierno de La Rioja, Universidad de La Rioja), Finca "La Grajera", Carretera de Burgos km 6, 26007 Logroño, La Rioja, Spain
| | - Laura Rubió
- Antioxidants Research Group, Food Technology Department, Agrotecnio-RECERCA Center, University of Lleida, Av/Alcalde Rovira Roure, 191, 25198 Lleida, Spain.
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Polia F, Pastor-Belda M, Martínez-Blázquez A, Horcajada MN, Tomás-Barberán FA, García-Villalba R. Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2092-2107. [PMID: 35156799 PMCID: PMC8880379 DOI: 10.1021/acs.jafc.1c07198] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 01/24/2022] [Accepted: 01/27/2022] [Indexed: 06/10/2023]
Abstract
The health effects of (poly)phenols (PPs) depend upon their bioavailability that, in general, is very low and shows a high interindividual variability. The low bioavailability of PPs is mainly attributed to their low absorption in the upper gastrointestinal tract as a result of their low water solubility, their presence in foods as polymers or in glycosylated forms, and their tight bond to food matrices. Although many studies have investigated how technological and biotechnological processes affect the phenolic composition of fruits and vegetables, limited information exists regarding their effects on PP bioavailability in humans. In the present review, the effect of food processing (mechanical, thermal, and non-thermal treatments), oral-delivery nanoformulations, enzymatic hydrolysis, fermentation, co-administration with probiotics, and generation of postbiotics in PP bioavailability have been overviewed, focusing in the evidence provided in humans.
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Affiliation(s)
- Franck Polia
- Laboratory
of Food & Health, Research Group on Quality, Safety and Bioactivity
of Plant Foods, Centro de Edafología
y Biología Aplicada del Segura−Consejo Superior de Investigaciones
Científicas (CEBAS−CSIC), Campus de Espinardo 25, 30100 Murcia, Spain
| | - Marta Pastor-Belda
- Department
of Analytical Chemistry, Faculty of Chemistry, Regional Campus of
International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain
| | - Alberto Martínez-Blázquez
- Laboratory
of Food & Health, Research Group on Quality, Safety and Bioactivity
of Plant Foods, Centro de Edafología
y Biología Aplicada del Segura−Consejo Superior de Investigaciones
Científicas (CEBAS−CSIC), Campus de Espinardo 25, 30100 Murcia, Spain
| | | | - Francisco A. Tomás-Barberán
- Laboratory
of Food & Health, Research Group on Quality, Safety and Bioactivity
of Plant Foods, Centro de Edafología
y Biología Aplicada del Segura−Consejo Superior de Investigaciones
Científicas (CEBAS−CSIC), Campus de Espinardo 25, 30100 Murcia, Spain
| | - Rocío García-Villalba
- Laboratory
of Food & Health, Research Group on Quality, Safety and Bioactivity
of Plant Foods, Centro de Edafología
y Biología Aplicada del Segura−Consejo Superior de Investigaciones
Científicas (CEBAS−CSIC), Campus de Espinardo 25, 30100 Murcia, Spain
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Rubió L, Romero MP, Solà R, Motilva MJ, Clifford MN, Macià A. Variation in the Methylation of Caffeoylquinic Acids and Urinary Excretion of 3'-methoxycinnamic acid-4'-Sulfate After Apple Consumption by Volunteers. Mol Nutr Food Res 2021; 65:e2100471. [PMID: 34328272 DOI: 10.1002/mnfr.202100471] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 06/29/2021] [Indexed: 11/06/2022]
Abstract
INTRODUCTION It has been reported that the phenolic metabolite 3'-methoxycinnamic acid-4'-sulfate generated from 5-O-caffeoylquinic acid may have potential benefits in human health. However, the variation in 3'- and 4'-methylation of 3',4'-dihydroxycinnamic acid and its impact on the yield of this sulfate metabolite is unclear and has been poorly studied. METHODS AND RESULTS To address this aim, the excreted 3'-methoxy and 4'-methoxy metabolites in urine samples (24-h) are determined in 14 volunteers after an acute intake of 80 g of red-fleshed apple (RFA) or white-fleshed apple (WFA). These methoxy metabolites are also determined in the same volunteers in a second acute intake after a 6-week sustained consumption of the same products. CONCLUSION Seven 3'-methoxy and seven 4'-methoxy metabolites are determined, i.e., the free cinnamic and corresponding phenylpropanoic acid, plus their sulfate, glucuronide, and glycine conjugates. In only six volunteers, five females and one male, is 4'-methylation preferred over 3'-methylation, but it is observed that an individual's 3'- : 4'-methylation ratio can change over time, and that the yield of 3'-methoxycinnamic acid-4'-sulfate is extremely variable, ranging from undetectable to 71% of the total C6 -C3 metabolites excreted, and any benefit accruing from this metabolite will not necessarily be available to all consumers.
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Affiliation(s)
- Laura Rubió
- Antioxidants Research Group, Food Technology Department, Agrotecnio AGROTECNIO-CERCA Center, University of Lleida, Av/ Alcalde Rovira Roure 191, Lleida, 25198, Spain
| | - Maria Paz Romero
- Antioxidants Research Group, Food Technology Department, Agrotecnio AGROTECNIO-CERCA Center, University of Lleida, Av/ Alcalde Rovira Roure 191, Lleida, 25198, Spain
| | - Rosa Solà
- Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation, and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, C/ Sant Llorenç 21, Reus, 43201, Spain
| | - Maria José Motilva
- Instituto de Ciencias de la Vid y del Vino (ICVV) (Consejo Superior de Investigaciones Científicas-CSIC, Gobierno de La Rioja, Finca "La Grajera,", Universidad de La Rioja, Carretera de Burgos km 6, 26007, Logroño, La Rioja, Spain
| | - Michael N Clifford
- School of Bioscience and Medicine, Faculty of Health and Medical Sciences, University of Surrey, Guildford, UK
- Department of Nutrition, Dietetics, and Food, School of Clinical Sciences at Monash Health, Faculty of Medicine Nursing and Health Sciences, Monash University, Notting Hill, Victoria, Australia
| | - Alba Macià
- Antioxidants Research Group, Food Technology Department, Agrotecnio AGROTECNIO-CERCA Center, University of Lleida, Av/ Alcalde Rovira Roure 191, Lleida, 25198, Spain
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Liu JJ, Liu ZP, Zhang XF, Si JP. Effects of Various Processing Methods on the Metabolic Profile and Antioxidant Activity of Dendrobium catenatum Lindley Leaves. Metabolites 2021; 11:351. [PMID: 34070913 PMCID: PMC8229598 DOI: 10.3390/metabo11060351] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/26/2021] [Accepted: 05/28/2021] [Indexed: 01/27/2023] Open
Abstract
The metabolite profiles and antioxidant activity of Dendrobium catenatum Lindley leaf, a new functional ingredient for food product development, were evaluated in samples that had been prepared using various methods, including freeze-drying, hot-air drying, rolling before drying, steaming before drying, steaming and rolling before drying, and drying at 100, 80, and 60 °C. The concentrations of polysaccharides and flavonoids, as well as the antioxidant capacity of each sample, were determined. Furthermore, two nucleosides, four amino acids, one monoaromatic compound, and eight flavonoids were identified in dried leaves using high-performance liquid chromatography-diode array detector-electrospray ionization-multistage mass spectrometry (HPLC-DAD-ESI-MSn) and ultraviolet (UV) spectral analyses. The content of polar compounds such as cytidylic acid, arginine, tyrosine, and hydroxybenzoic acid hexose increased dramatically during hot-air-drying and rolling-before-drying treatments, while flavonol C-glycosides remained stable throughout the various treatments and drying temperatures. Rolling before drying at 100 °C was identified as the most suitable process when manufacturing tea products from D. catenatum leaves. This process resulted in a high-antioxidant-activity and visually appealing tea. This report details a potential strategy that should be applied in the manufacturing processes of high-quality products from D. catenatum leaves.
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Affiliation(s)
| | | | | | - Jin-Ping Si
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China; (J.-J.L.); (Z.-P.L.); (X.-F.Z.)
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Arfaoui L. Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability. Molecules 2021; 26:molecules26102959. [PMID: 34065743 PMCID: PMC8156030 DOI: 10.3390/molecules26102959] [Citation(s) in RCA: 90] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/12/2021] [Accepted: 05/14/2021] [Indexed: 12/12/2022] Open
Abstract
Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties. In fact, many studies have shown that polyphenol-rich diets have protective effects against most chronic diseases. However, these health benefits are strongly related to both polyphenol content and bioavailability, which in turn depend on their origin, food matrix, processing, digestion, and cellular metabolism. Although most fruits and vegetables are valuable sources of polyphenols, they are not usually consumed raw. Instead, they go through some processing steps, either industrially or domestically (e.g., cooling, heating, drying, fermentation, etc.), that affect their content, bioaccessibility, and bioavailability. This review summarizes the status of knowledge on the possible (positive or negative) effects of commonly used food-processing techniques on phenolic compound content and bioavailability in fruits and vegetables. These effects depend on the plant type and applied processing parameters (type, duration, media, and intensity). This review attempts to shed light on the importance of more comprehensive dietary guidelines that consider the recommendations of processing parameters to take full advantage of phenolic compounds toward healthier foods.
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Affiliation(s)
- Leila Arfaoui
- Department of Clinical Nutrition, Faculty of Applied Medical Sciences, King Abdulaziz University, P.O. Box 80324, Jeddah 21589, Saudi Arabia
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