Recent progress in promoting the bioavailability of polyphenols in plant-based foods

Abstract

Polyphenols are important constituents of plant-based foods, exhibiting a range of beneficial effects. However, many phenolic compounds have low bioavailability because of their low water solubility, chemical instability, food matrix effects, and interactions with other nutrients. This article reviews various methods of improving the bioavailability of polyphenols in plant-based foods, including fermentation, natural deep eutectic solvents, encapsulation technologies, co-crystallization and amorphous solid dispersion systems, and exosome complexes. Several innovative technologies have recently been deployed to improve the bioavailability of phenolic compounds. These technologies may be utilized to increase the healthiness of plant-based foods. Further research is required to better understand the mechanisms of action of these novel approaches and their potential to be used in food production.

Keywords:

• Deep eutectic solvent
• encapsulation
• nutraceutical
• plant-based food
• polyphenol

Disclosure statement

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

Additional information

Funding

This work was supported by TUBITAK, The Scientific and Technological Council of Türkiye (2218 - National Postdoctoral Research Fellowship Program, Grant number:118C569). One of the co-authors, Elifsu Nemli, gets financial support from TUBITAK (Turkish Scientific and Technical Research Council) 2247-A National Leading Researchers Program Project (Project No:120C134).