Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review

被引：223
|
作者：
Wang, Tao [1 ,2 ]
He, Fuli [1 ]
Chen, Guibing [1 ]
机构：
[1] North Carolina A&T State Univ, Ctr Excellence Post Harvest Technol, Kannapolis, NC 28081 USA
[2] Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China
来源：
JOURNAL OF FUNCTIONAL FOODS | 2014年 / 7卷
关键词：
Bioaccessibility; Bioavailability; Phenolic compounds; Cereal grains; Processing technologies; ANTIOXIDANT ACTIVITY; WHEAT BRAN; FERULIC ACID; PHYSICOCHEMICAL PROPERTIES; BIOACTIVE COMPOUNDS; HEAT-TREATMENT; DIETARY FIBER; OAT GROATS; ROUGH RICE; EXTRUSION;
D O I：
10.1016/j.jff.2014.01.033
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Bioactive phenolic compounds in cereal grains are mainly located in the bran fraction and covalently bound to indigestible polysaccharides. They have very low bioavailability because the complex bran matrix severely hinders their access to the necessary enzymes which contribute to their release in the human gastrointestinal tract. Liberating these phenolic compounds from bran matrices and/or increasing their accessibility have been demonstrated to be effective in enhancing their bioavailability. For this purpose, various processing technologies have been developed. The aim of this study was to concisely review these processing technologies including mechanical treatment, thermal treatment, extrusion cooking, and bioprocessing. Published by Elsevier Ltd.
引用
收藏
页码：101 / 111
页数：11
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