Research Progress of the Effects of Food Matrix and Processing on Bioaccessibility of Polyphenols

SUN Xiyun; WANG Jingwen; TIAN Sihui; XU Zihan; LI Bin

doi:10.13386/j.issn1002-0306.2020080268

Volume 42 Issue 21

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(21): 400-407. > DOI: 10.13386/j.issn1002-0306.2020080268

SUN Xiyun, WANG Jingwen, TIAN Sihui, et al. Research Progress of the Effects of Food Matrix and Processing on Bioaccessibility of Polyphenols[J]. Science and Technology of Food Industry, 2021, 42(21): 400−407. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080268.

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Research Progress of the Effects of Food Matrix and Processing on Bioaccessibility of Polyphenols

College of Food Science, Shenyang Agricultural University, Shenyang 110000, China

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Received Date: August 26, 2020
Available Online: August 31, 2021

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Abstract

Abstract

Phenolic compounds are important components in plant food, and they have various functional activities. However, due to their low bioavailability, they cannot fully exert their biological activities in vivo. Therefore, it is necessary to find an effective way to improve its bioavailability. This article reviews the effects of three food matrices, polysaccharides, proteins, and lipids, and different processing methods on the bioavailability of polyphenols, in order to provide references and considerations for improving the bioavailability of polyphenols in food processing.
- food matrix,
- food processing,
- polyphenols,
- bioaccessibility

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References (68)

References

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