Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds

Front Cover......Page 1
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds......Page 4
Copyright......Page 5
Contents......Page 6
Contributors......Page 10
Section 1: Introduction......Page 14
  1.1  Introduction......Page 16
  1.2  Culinary techniques......Page 18
  1.3  Thermal processing......Page 21
   1.4.1  High-pressure processing......Page 22
   1.4.3  Pulsed electric fields......Page 23
   1.4.4  Ultrasound (US)......Page 24
  1.5  European legislation for development and labeling of healthy food products......Page 25
  1.6  Challenges and future perspectives......Page 26
  Acknowledgments......Page 27
  References......Page 28
  Further reading......Page 34
  2.1  Introduction......Page 36
  2.2  Bioactive compounds and nutrients......Page 37
   2.3.2  Bioactivity......Page 38
  2.4  Bioavailability measurements......Page 39
  2.5  Bioaccessibility measurements......Page 40
   2.6.1  Gastrointestinal models......Page 41
    2.6.1.1  In vitro digestion models......Page 42
    2.6.1.3  In vitro dynamic digestion models......Page 44
    2.6.1.4  Intestinal absorption and presystemic metabolism assessment......Page 50
    2.6.1.5  In vitro studies incorporating gut microflora......Page 51
    2.6.1.6  Caco-2 cell models......Page 52
    2.6.1.7  In vivo experiments......Page 54
    2.6.1.8  In vitro and in vivo correlations......Page 55
  2.7  Advantages and disadvantages of in vivo and in vitro procedures used to assess bioaccessibility and bioavailabili .........Page 57
  2.8  Conclusions......Page 58
  References......Page 59
  3.1  Introduction......Page 68
   3.2.1  Supercritical carbon dioxide......Page 70
    3.2.1.1  Extraction......Page 71
    3.2.1.2  Inactivation of microorganisms and enzymes by pressurized CO 2......Page 77
    3.2.1.3  Disruption of biomass components......Page 78
    3.2.1.4  Encapsulation techniques......Page 79
   3.2.2  High hydrostatic pressure......Page 80
   3.2.3  Ultrasound in food processing......Page 82
    3.2.3.2  US-assisted freezing processes and sonocrystallization......Page 84
    3.2.3.3  US-assisted extraction of food components......Page 85
    3.2.3.4  Emulsification and emulsion separation......Page 86
    3.2.3.6  Foaming/defoaming and airborne US for enhanced drying......Page 87
   3.2.4  Ohmic heating......Page 88
    3.2.4.2  Current, voltage, and electric field......Page 89
   3.2.5  Food packaging: Active packaging with natural additives and biodegradable edible films......Page 90
    3.2.5.1  Active packaging......Page 91
    3.2.5.2  Antimicrobial active packaging......Page 92
    3.2.5.3  Antioxidant active packaging......Page 93
    3.2.5.4  Biodegradable and edible films with antimicrobial/antioxidant activity......Page 94
  3.3  Conclusions and future opportunities......Page 96
  References......Page 97
  Further reading......Page 116
Section 2: Processing, bioavailability and bioaccessibility......Page 118
   4.1.1  Fatty acids......Page 120
   4.1.2  Phospholipids......Page 121
  4.2  Absorption process......Page 123
  4.3  Lipid oxidation. The main factor that affects the bioavailability of lipids......Page 124
  4.4  Effect of processing on lipid oxidation and bioaccessibility......Page 126
   4.4.1  Thermal processing......Page 127
    4.4.1.2  Microwave......Page 128
    4.4.1.3  Spray-drying......Page 129
    4.4.2.1  High pressure processing (HPP)......Page 130
    4.4.2.2  Ultrasound (US)......Page 133
    4.4.2.3  Ionizing radiation (IR)......Page 136
    4.4.2.4  Pulsed electric fields (PEF)......Page 137
    4.4.2.5  Other non-thermal processing......Page 140
  References......Page 142
  5.1  Introduction-protein quality......Page 152
   5.2.1  Thermal-conventional treatments......Page 155
   5.3.1  Ultrasound......Page 158
   5.3.2  High pressure......Page 161
   5.3.3  Pulsed electric field......Page 163
   5.3.4  Enzymatic reaction......Page 165
   5.3.5  Ohmic heating......Page 167
   5.3.6  Irradiation......Page 169
  References......Page 172
  Further reading......Page 182
  6.1  Introduction......Page 184
  6.2  Types of dietary carbohydrates in foods......Page 185
   6.2.1  Simple and easily digestible carbohydrates......Page 186
   6.2.2  Non-digestible carbohydrates......Page 187
   6.3.1  Utilization of dietary carbohydrates as main energy provider......Page 188
   6.3.2  Non-digestible carbohydrates can protect and maintain gastrointestinal health......Page 190
  6.4  The important role of food processing in influencing the bioavailability and bioaccessibility of dietary carbohyd .........Page 192
   6.4.1  Effect of conventional and thermal food-processing technologies......Page 193
   6.4.2  Effect of nonthermal food-processing technologies......Page 210
  6.5  Conclusion......Page 212
  References......Page 213
Section 3: Processing, bioavailability and bioaccessibility of micronutrients......Page 220
   7.1.1  Macrominerals......Page 222
   7.1.2  Microminerals......Page 223
  7.2  Effect of household processing on mineral bioavailability......Page 225
   7.3.1  Vegetable foods......Page 234
   7.3.2  Animal foods......Page 241
  7.4  Non-conventional thermal processing......Page 244
  References......Page 248
  8.1  Introduction......Page 254
  8.2  Definition and principles of bioavailability and bioaccessibility......Page 257
  8.3  Processing parameters affecting the water-soluble vitamins......Page 259
  8.4  The different effects of processing......Page 261
    8.4.1.2  Pasteurization and sterilization......Page 262
    8.4.1.3  Thermal drying......Page 263
    8.4.2.1  Dense-phase carbon dioxide (DPCD)......Page 264
    8.4.2.3  Ozone processing......Page 265
    8.4.2.4  Ultrasound processing......Page 266
    8.4.2.5  High hydrostatic pressure processing (HHP)......Page 267
     Pulsed light (PL)......Page 269
      γ -Irradiation......Page 270
  8.6  Conclusion......Page 271
  References......Page 272
  9.1  Introduction......Page 280
  9.3  Processing parameters affecting the fat-soluble vitamins......Page 284
    9.4.1.2  Cooking......Page 285
    9.4.1.4  Effect of different processing techniques on carotenoids......Page 286
  9.5  Effect of storage on α -tocopherol and beta-carotene......Page 288
  9.6  Effect of heat processing on α -tocopherol and beta-carotene......Page 291
  9.7  Effect of light on α -tocopherol and beta-carotene......Page 293
  9.8  Effect of drying and dehydration on α -tocopherol and beta-carotene......Page 294
  9.11  Conclusions......Page 295
  References......Page 296
  Further reading......Page 302
Section 4: Processing, bioavailability and bioaccessibility of bioactive compounds......Page 304
  10.1  Introduction......Page 306
  10.2  Bioactive organosulfur compounds of Allium species......Page 307
  10.3  Bioavailability of organosulfur compounds......Page 312
  10.4  Bioavailability of organosulfur compounds and processing......Page 314
  10.5  Concluding remarks and future perspectives......Page 315
  References......Page 316
  Further reading......Page 321
  11.1  Introduction......Page 322
  11.2  Phenolic compounds: General characteristics and sources......Page 323
  11.3  Digestion and absorption of phenolic compounds......Page 327
  11.4  Bioaccessibility of phenolic compounds......Page 329
   11.4.1  Effect of thermal processing on phenolic compounds’ activity and bioaccessibility......Page 330
   11.4.2  Effect of non-thermal processing on phenolic compounds’ activity and bioaccessibility......Page 334
  11.5  Thermal and non-thermal technologies’ effect on bioavailability and bioactivity of phenolic compounds......Page 338
  References......Page 339
  Further reading......Page 345
  12.1  Introduction......Page 346
  12.3  Effect of non-thermal treatment on the release of bioactive peptides......Page 347
  12.4  Effect of thermal treatment on the activity of bioactive peptides......Page 350
  12.5  Effect of gastrointestinal digestion on bioavailability of bioactive peptides......Page 352
  References......Page 354
Index......Page 360
Back Cover......Page 372