Abstract:
New technology developments for food industry generally done to increase food quality, reduce costs, reduce nutrient losses, and increase production efficiency. Few studies are on the reduction of environmental pollution caused by food processes. Works on the increasing bioaccessibility of food components with new food processes to be developed or modification of existing processes are not common. However, increasing the bioaccessibility of many components, especially phenolics and vitamins and making them more beneficial for consumers is an issue that needs to be investigated. It may be useful to study this subject independently or as a continuation of studies in food processes and studies on preventing food component losses. There are studies on the effects of frequently used processes such as pasteurization, cooking, frying, drying or freezing on the bioaccessibility of components in herbal products. The methods and parameters chosen in food processing are one of the most important factors affecting bioaccessibility. These methods can act to increase or decrease the bioavailability of bioactive compounds. Some of these applications increase the bioaccessibility of some components, while others, on the contrary, decrease it. Non-thermal processing technologies such as high pressure processing facilitate the release of phytochemicals from the plant matrix. Since both high pressure processing and bioaccessibility studies are relatively new subjects, studies on the effects of high pressure processing on the bioaccessibility of food components have not been reached sufficiently yet. High pressure processing has the potential to increase bioaccessibility some phytochemicals. The researches done so far in this field have been examined. It has been observed that it is not possible to generalize on the effect of the high pressure process on bioaccessibility. In addition to the high pressure process parameters, the effect on bioaccessibility is different depending on which component is applied in which food. It has even been understood that sub-forms of the component can have an effect on bioaccessibility.
It is known that high pressure or moderate pressure application techniques provide opportunities to extend the shelf life of foods without loss of nutrients. This practice is thought to have the potential to increase the absorption of nutrients. Therefore, in this study, a review was prepared on the effects of high pressure application on the bioaccessibility of components that have beneficial effects for consumers. In addition, information is given about an ongoing project (HOFOOD) that includes studies on this subject. It is likely that new research areas will emerge if bioaccessibility is increased with new food processing technologies. For example, putting the valuable phytochemicals contained in herbal products and the components in food supplements to the market with increased bioaccessibility may be beneficial in terms of increasing both added value and potential benefits.
