Zeitschrift für Ernährung und Lebensmittelwissenschaften
Offener Zugang

Abstrakt

Effects of High Pressure Processing on Bioavaliability of Food Components

Gulsun Akdemir Evrendilek

Today’s consumers are more aware of benefits and health-related effects of food and food compounds, and would like to get benefit of health promoting effects from the food consumed. It is well known that food can be deteriorated by microbiological, chemical and physical factors that their health-promoting effect of food as well as their bioavailability are diminished or lost. Food are processed to extend the shelf-life with elimination of the detrimental effects, but most common food processing technologies cause denaturation of health-promoting compounds resulting in a decrease in food bioavailability. Thus, alternative technologies preserving nutritional and health-promoting effect of food and food compounds come forward. High pressure processing (HPP) as one of the leading nonthermal food processing technologies provides safety of food with fresh-like properties with minimal lost on nutritional and sensory properties; however, limited number of studies involve bioavailability of these compounds.