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Liu Y, Deng J, Zhao T, Yang X, Zhang J, Yang H. Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables. Curr Res Food Sci 2024; 8:100715. [PMID: 38511155 PMCID: PMC10951518 DOI: 10.1016/j.crfs.2024.100715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 02/19/2024] [Accepted: 03/06/2024] [Indexed: 03/22/2024] Open
Abstract
Plant polyphenols play an essential role in human health. The bioactivity of polyphenols depends not only on their content but also on their bioavailability in food. The processing techniques, especially non-thermal processing, improve the retention and bioavailability of polyphenolic substances. However, there are limited studies summarizing the relationship between non-thermal processing, the bioavailability of polyphenols, and potential mechanisms. This review aims to summarize the effects of non-thermal processing techniques on the content and bioavailability of polyphenols in fruits and vegetables. Importantly, the disruption of cell walls and membranes, the inhibition of enzyme activities, free radical reactions, plant stress responses, and interactions of polyphenols with the food matrix caused by non-thermal processing are described. This study aims to enhance understanding of the significance of non-thermal processing technology in preserving the nutritional properties of dietary polyphenols in plant-based foods. It also offers theoretical support for the contribution of non-thermal processing technology in improving food nutrition.
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Affiliation(s)
- Yichen Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Jianjun Deng
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Tong Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Xiaojie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Juntao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Haixia Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
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Namjoo M, Moradi M, Dibagar N, Taghvaei M, Niakousari M. Effect of green technologies of cold plasma and airborne ultrasound wave on the germination and growth indices of cumin (
Cuminum cyminum
L.) seeds. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Moslem Namjoo
- Department of Biosystems Engineering, College of Agriculture Shiraz University Shiraz Iran
- Department of Mechanical Engineering of Biosystems, Faculty of Agriculture University of Jiroft Jiroft Iran
| | - Mehdi Moradi
- Department of Biosystems Engineering, College of Agriculture Shiraz University Shiraz Iran
| | - Nesa Dibagar
- Department of Biosystems Engineering Faculty of Agriculture, Bu‐Ali Sina University Hamedan Iran
| | - Mansour Taghvaei
- Department of Plant Production and Genetics, College of Agriculture Shiraz University Shiraz Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, College of Agriculture Shiraz University Shiraz Iran
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Du Y, Yang F, Yu H, Xie Y, Yao W. Improving food drying performance by cold plasma pretreatment: A systematic review. Compr Rev Food Sci Food Saf 2022; 21:4402-4421. [PMID: 36037152 DOI: 10.1111/1541-4337.13027] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/05/2022] [Accepted: 07/27/2022] [Indexed: 01/28/2023]
Abstract
Drying is an important and influential process to prolong the shelf-life of food in the food industry. Recent studies have shown that cold plasma (CP) as an emerging drying pretreatment technology can improve drying performance, reduce drying energy consumption, and improve dried food quality. This paper comprehensively reviewed the mechanism of CP improving drying performance, related equipment, energy consumption, influencing factors, and impact on drying quality. This review also discusses the advantages and disadvantages and proposes possible challenges and suggestions for future research. Most studies indicated that CP pretreatment could improve the drying rate and quality and reduce the drying energy consumption. CP can promote moisture diffusion and improve drying efficiency by etching the surface and affecting the internal microstructure. In addition, CP can enhance the quality of dried products by reducing drying time and enzyme activity. Further research is needed to explore the drying mechanisms and equipment innovations to promote the application of CP in the food drying industry.
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Affiliation(s)
- Yuhang Du
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Fangwei Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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