The retention and bioavailability of phytochemicals in the manufacturing of baked snacks

Abstract

There is a growing body of evidence supporting the role that phytochemicals play in reducing the risk of various chronic diseases. Although there has been a rise in health products marketed as being “supergrains,” “superfood,” or advertising their abundance in antioxidants, these food items are often limited to powdered blends, dried fruit, nuts, or seeds, rarely intercepting the market of baked snacks. This is in part due to the still limited understanding of the impact that different industrial processes have on phytochemicals in a complex food matrix and their corresponding bioavailability. This review brings together the current data on how various industrial dehydration processes influence the retention and bioaccessibility of phytochemicals in baked snacks. It considers the interplay of molecules in an intricate snack matrix, limitations of conventional technologies, and constraints with consumer acceptance preventing wider utilization of novel technologies. Furthermore, the review takes a holistic approach, encompassing each stage of production—discussing the potential for inclusion of by-products to promote a circular economy and the proposal for a shift in agriculture toward biofortification or tailored growing of crops for their nutritional and post-harvest attributes.

Keywords:

• Bioaccessibility
• by-products
• drying
• food matrix
• antioxidant
• food processing

Acknowledgements

The authors thank PepsiCo, Inc. for funding this manuscript and Luciana Torquati, Lecturer in Nutrition at the University of Exeter, for useful feedback on the draft of the manuscript. The views expressed in this manuscript are those of the authors and do not necessarily reflect the position or policy of PepsiCo Inc. Author J.R.B. is an employee of PepsiCo, Inc.