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

•Phenolic compounds in cereal are mostly bound to indigestible polysaccharides.•These compounds have low bioavailability due to hindrance by cereal matrices.•However, their bioavailability can be improved by suitable processing technologies. Bioactive phenolic compounds in cereal grains are mainly l...

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Bibliographic Details
Published in:Journal of functional foods 2014-03, Vol.7, p.101-111
Main Authors: Wang, Tao, He, Fuli, Chen, Guibing
Format: Article
Language:English
Subjects:
Bioaccessibility
Bioavailability
Cereal grains
Phenolic compounds
Processing technologies
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Summary:•Phenolic compounds in cereal are mostly bound to indigestible polysaccharides.•These compounds have low bioavailability due to hindrance by cereal matrices.•However, their bioavailability can be improved by suitable processing technologies. 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.
ISSN:1756-4646
2214-9414
DOI:10.1016/j.jff.2014.01.033