Performance of thermoplastic extrusion, germination, fermentation, and hydrolysis techniques on phenolic compounds in cereals and pseudocereals
2022
Paucar-Menacho, Luz María | Castillo-Martínez, Williams Esteward | Simpalo Lopez, Wilson Daniel | Verona-Ruiz, Anggie Liseth | Lavado-Cruz, Alicia Anais | Martínez-Villaluenga, Cristina | Peñas, Elena | Frías, Juana | Schmiele, Marcio | Fondo Nacional de Desarrollo Científico, Tecnológico y de Información Tecnológica (Perú) | Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica (Perú)
This article belongs to the Special Issue Cereal Bioactive Compounds: Chemical Analysis, Health Benefits and Novel Foods Development.
Show more [+] Less [-]Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric (UV-VIS), HPLC, and LC-MS techniques. However, their bioavailability in grains is quite limited. This restriction on bioavailability and bioaccessibility occurs because they are in conjugated polymeric forms. Additionally, they can be linked through chemical esterification and etherification to macro components. Techniques such as thermoplastic extrusion, germination, fermentation, and hydrolysis have been widely studied to release phenolic compounds in favor of their bioavailability and bioaccessibility, minimizing the loss of these thermosensitive components during processing. The increased availability of phenolic compounds increases the antioxidant capacity and favor their documented health promoting.
Show more [+] Less [-]This work was funded by the CONCYTEC–PROCIENCIA within the framework of the call E063-2020-01 BM (C 001-2020-FONDECYT-BM).
Show more [+] Less [-]Peer reviewed
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Bibliographic information
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