Table 3.
Micronutrients content, bioaccessibility, and structure of selected plant foods as affected by non-thermal processing.
| Food Matrix | Processing Conditions | Structure | Micronutrients Content | Bioaccessibility Increase | Bioaccessibility Decrease | References |
|---|---|---|---|---|---|---|
| Apple | High pressure processing (HPP) (500 MPa for 2, 4, 8 and 10 min) | No information provided about structure | ↑ Calcium (2–8 min) ↓ Zinc (2, 4 min) ↑ Zinc (10 min) |
Iron (8 min) Zinc (8, 10 min) |
Calcium (all treatments) Iron (4 min) Zinc (2, 4 min) |
[25] |
| Brown rice | HPP (100, 300, 500 MPa for 10 min) | Surface non-uniform, with cavities | ↓ Iron (100, 500 MPa) ↓ Zinc (100–500 MPa) ↓ Copper (100, 300 MPa) |
No increases | Iron | [69] |
| Milk-based fruit beverages | HPP (400 MPa for 5 min) | No information provided about structure | ↓ Calcium | No increases | No decreases | [71] |
| Mango and papaya juice sweetened with Stevia rebaudiana | Pulsed electric fields (PEF) (32 and 256 kJ/kg) Ultrasounds (US) (32 and 256 kJ/kg) |
No information provided about structure | ↓ Vitamin C | No bioaccessible | No bioaccessible | [42] |
| Fruit juice milk-based beverage | HPP (400 MPa for 5 min) | No information provided about structure | ↓ α-tocopherol (HPP + whole and skimmed milk), γ- tocopherol (HPP + whole milk) ↑ α-tocopherol, γ- tocopherol, δ-tocopherol (HPP + soymilk) ↓ Vitamin C (HPP + skimmed milk and soymilk) |
No increases | α-tocopherol, γ- tocopherol, δ-tocopherol (HPP + soymilk) Vitamin C (HPP + whole milk or soymilk) |
[47] |
| Gazpacho (vegetable soup) | PEF (35 kV/cm for 750 µs) | No information provided about structure | No changes | No increases | No decreases | [73] |
| Orange juice | PEF (35 kV/cm for 750 µs) | No information provided about structure | No changes | No increases | No decreases | [72] |
| Fruit juice-based beverage mixed with soymilk | PEF (35 kV/cm for 1800 μs) HPP (400 MPa for 5 min) |
No information provided about structure | ↓ Vitamin C (PEF and HPP) | Vitamin C (HPP) | No decreases | [63] |
| Cashew apple bagasse puree | US (500 W for 2, 6, 10 min) | Microchannels and cell disruption | ↑ Vitamin C | Vitamin C | No decreases | [74] |
PEF: Pulsed electric fields; US: Ultrasounds; HPP: High pressure processing; HPH: High pressure homogenization.