Impact of processing on bioaccessibility of phytochemicals in nuts

ABSTRACT

The global consumption of nuts is steadily increasing in recent years. Tree nuts have many beneficial physiological functions because of the presence of diverse range of phytochemicals. However, nuts also contain some anti-nutritional compounds, such as birch pollen and phytic acid, negatively affecting bioavailability of nut. Total phenolic content and antioxidant ability of some tree nuts can be enhanced with thermal processing. Some novel non-thermal pasteurization applications in nuts processing industries can strengthen the bioaccessibility and bioavailability by reducing the antinutritional compounds and decreasing the allergenic protein solubility. The current review summarized the bioaccessibility of some typical phytochemicals in nuts and general impact of processing on them. The processing for nuts emphasis on the common means (roasting, peeling, etc.) and some novel treatments (e.g. pulsed electric field). In addition, the bioavailability of those phytochemicals mentioned in this review.

KEYWORDS:

• Nuts
• processing
• phytochemicals
• bioaccessbility
• bioavailability

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

-Hafiz Suleria is the recipient of an “Australian Research Council-Discovery Early Career Award” (ARC-DECRA-DE220100055) funded by the Australian Government. This research was funded by the University of Melbourne under the “McKenzie Fellowship Scheme” (Grant No. UoM-18/21), the “Future Food Hallmark Research Initiative Funds” (Grant No. UoM-21/23) and the “Collaborative Research Development Grant” (Grant No. UoM-21/23) funded by the Faculty of Veterinary and Agricultural Sciences, the University of Melbourne, Australia.