Paucar-Menacho Luz María, Castillo-Martínez Williams Esteward, Simpalo-Lopez Wilson Daniel, Verona-Ruiz Anggie, Lavado-Cruz Alicia, Martínez-Villaluenga Cristina, Peñas Elena, Frias Juana, Schmiele Marcio
Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru.
Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
Foods. 2022 Jul 1;11(13):1957. doi: 10.3390/foods11131957.
Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric (UV-VIS), HPLC, and LC-MS techniques. However, their bioavailability in grains is quite limited. This restriction on bioavailability and bioaccessibility occurs because they are in conjugated polymeric forms. Additionally, they can be linked through chemical esterification and etherification to macro components. Techniques such as thermoplastic extrusion, germination, fermentation, and hydrolysis have been widely studied to release phenolic compounds in favor of their bioavailability and bioaccessibility, minimizing the loss of these thermosensitive components during processing. The increased availability of phenolic compounds increases the antioxidant capacity and favor their documented health promoting.
生物活性化合物，如酚类化合物，是在谷物和假谷物中大量存在的植物化学物质，通常通过分光光度法（紫外-可见）、高效液相色谱法和液相色谱-质谱联用技术进行评估。然而，它们在谷物中的生物利用度相当有限。对生物利用度和生物可及性的这种限制是因为它们以共轭聚合物形式存在。此外，它们可以通过化学酯化和醚化与大分子成分相连。热塑性挤压、发芽、发酵和水解等技术已被广泛研究，以释放酚类化合物，有利于它们的生物利用度和生物可及性，同时在加工过程中将这些热敏成分的损失降至最低。酚类化合物可用性的提高增加了抗氧化能力，并有利于其已被证明的促进健康作用。
