| Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online |
| Journal website www.isnff-jfb.com |
Review
Volume 22, June 2023, pages 5-8
Food processing can save lives: how bioactive compounds defy oversimplification
Table
| Food Product | Processing Type | Processing Conditions | Effects on Bioactive Compounds | Reference |
|---|---|---|---|---|
| Tofu | Fermentation | Strains: L. casei and L. acidophilus; Co-inoculation in soymilk (6 log CFU/mL); Incubation at 32 °C for 15 h to reach pH 5.5 | ↑β-sitosterol and total phytosterols compared to unfermented tofu; Tocopherols levels remained unaltered; ↓Isoflavone glycosides; ↑Isoflavone aglycones and bioavailability | Riciputi et al. (2016) |
| Gluten-free bread enriched with onion by-products | Baking | 180 °C/60 min – internal temperature of 95 °C | ↓Quercetin glycosides, dimers, and trimers after baking; ↑Quercetin aglycones after baking; ↑in vivo antioxidant activity in the blood of human subjects after consuming the baked bread | Bedrníček et al. (2020) |
| Crushed tomatoes | Pasteurization in glass bottles | 80, 90 or 100 °C for 120 min | The 100 °C treatment reached the highest retention rates for lycopene (74.76%) and ascorbic acid (86.68%) with the 80 °C treatment showing the worst performance in the same parameters (18.35 and 36.13%, respectively) | Badin et al. (2023) |
| Tartary buckwheat bran | Steam explosion | Pressure: 0.32 - 3.2 MPa; Time: 15 - 90 s | ↑release of bound polyphenols (15.23–120.81%); ↑release of free quercetin (4-6-fold); ↑antioxidant capacity | Li et al. (2022) |
| Soybean/soybean milk | Ultrasound pre-treatment | Temperature: 35–55 °C; Time: 5–25 min; Frequency: 6–24 W/cm2 | ↑release of isoflavone aglycones; ↑Antioxidant activity; ↓Level of inflammation markers | Falcão et al. (2019); Falcão et al. (2018); Silva et al. (2019) |