NDLI: Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals

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Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals

Content Provider	MDPI
Author	Williams, Esteward Castillo-Martínez Cristina, Martínez-Villaluenga Elena, Peñas Paucar-Menacho, Luz María Simpalo-Lopez, Wilson Daniel Verona-Ruiz, Anggie Lavado-Cruz, Alicia Frias, Juana Schmiele, Marcio
Copyright Year	2022
Description	Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric (UV-VIS), HPLC, and LC-MS techniques. However, their bioavailability in grains is quite limited. This restriction on bioavailability and bioaccessibility occurs because they are in conjugated polymeric forms. Additionally, they can be linked through chemical esterification and etherification to macro components. Techniques such as thermoplastic extrusion, germination, fermentation, and hydrolysis have been widely studied to release phenolic compounds in favor of their bioavailability and bioaccessibility, minimizing the loss of these thermosensitive components during processing. The increased availability of phenolic compounds increases the antioxidant capacity and favor their documented health promoting.
Starting Page	1957
e-ISSN	23048158
DOI	10.3390/foods11131957
Journal	Foods
Issue Number	13
Volume Number	11
Language	English
Publisher	MDPI
Publisher Date	2022-07-01
Access Restriction	Open
Subject Keyword	Foods Antioxidant Capacity Enzymes Extrusion Grains Microorganism Sprouting
Content Type	Text
Resource Type	Article

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