Liu Yichen, Deng Jianjun, Zhao Tong, Yang Xiaojie, Zhang Juntao, Yang Haixia
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.
Curr Res Food Sci. 2024 Mar 7;8:100715. doi: 10.1016/j.crfs.2024.100715. eCollection 2024.
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.
植物多酚对人体健康起着至关重要的作用。多酚的生物活性不仅取决于其含量，还取决于其在食物中的生物利用度。加工技术，尤其是非热加工，可提高多酚类物质的保留率和生物利用度。然而，总结非热加工、多酚生物利用度及其潜在机制之间关系的研究有限。本综述旨在总结非热加工技术对水果和蔬菜中多酚含量及生物利用度的影响。重要的是，描述了非热加工引起的细胞壁和细胞膜破坏、酶活性抑制、自由基反应、植物应激反应以及多酚与食物基质的相互作用。本研究旨在加深对非热加工技术在保留植物性食物中膳食多酚营养特性方面重要性的理解。它还为非热加工技术在改善食品营养方面的贡献提供了理论支持。
