Impact of the Pulsed Electric Field Treatment on Bioactive Food Compounds: Bioaccessibility and Bioavailability
Muhammed Yilmaz and Gulsun Akdemir Evrendilek*
Department of Food Engineering, Abant Izzet Baysal University, Bolu, Turkey
- *Corresponding Author:
- Gulsun Akdemir Evrendilek
Department of Food Engineering
Abant Izzet Baysal University
Tel: +90 374253 4858
Fax: +90 374 253 4558
E-mail: [email protected]
Received Date: February 21, 2017; Accepted Date: May 25, 2017; Published Date: May 30, 2017
Citation: Yilmaz M, Evrendilek GA (2017) Impact of the Pulsed Electric Field Treatment on Bioactive Food Compounds: Bioaccessibility and Bioavailability. J Nutr Food Sci 7:605. doi: 10.4172/2155-9600.1000605
Copyright: © 2017 Yilmaz M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Pulsed Electric Field (PEF) treatment is a non-thermal food processing technology that mostly applied to low viscosity high acidity food samples. Due to its non-thermal nature, it is preferred over thermal processing technologies since it has a superiority to preserve physical, chemical, biochemical and sensory properties of food with extended shelf life. Studies focused on preservation of bioactive and health-related compounds usually involve effect of PEF on water soluble vitamins, total antioxidant capacity, total phenolic compounds, phenolic substances, organic acids, and anthocyanins and are limited on how bioaccessibility and bioavailability of these compounds are changed by PEF processing. Thus, effects of PEF processing on bioaccessibility and bioavailability of food components with both in vivo and in vitro studies emphasizing on future needs are emphasized in this review.