About The impact of conventional and non-conventional processing methods on bio-compounds: Extraction and food processing

The impact of conventional and non-conventional food processing technologies on the bioavailability of bioactive compounds has been reported as a complex relation process. Processes such as extrusion and ultrasonication can improve the levels of functional food components and destroy inhibitors, whereas frying and cooking operations affect the enzymes that destroy inhibitors. Specifically, the effect of thermal processing on the fate of antioxidants can significantly affect the bioaccessibility and bioavailability of these compounds found in plant materials. For example, microwave heating, cooking and moderate hot air-drying can increase antioxidant bioavailability in fruits and vegetables.

This research topic aims to increase the understanding of how food-processing technologies impact the bioavailability of bio-compounds, since bio-compounds experience different food processing operations in order to be extracted from the food matrix, raise their solubility, and undergo structural modifications that can increase their bioavailability. Topics of interest include (but are not limited to): conventional and non-conventional food processing technologies that increase the bioavailability of food bio-compounds, and innovative technologies for food processing and their effects in the natural occurrence of bio-compounds.

Keywords: Food processing technologies, food bio-compounds, bioavailability, extraction, structural modification.

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