The current state of knowledge about thermal processing of edible seeds; a special emphasis on their bioactive constituents and antioxidant activity.
Food Chem
; 458: 140526, 2024 Nov 15.
Article
em En
| MEDLINE
| ID: mdl-39053392
ABSTRACT
Thermal processing can alter the biological activity of seed phytochemicals in various ways, thus improving shelf life, bioavailability, oxidative stability, and oil yield; it can also decrease the content of antinutritional compounds, reduce cytotoxic activity and increase the total phenolic content of the seeds. However, this treatment can also inactivate beneficial compounds, including phenolics. This review describes the effect of different thermal processing methods on the content, activity, and bioavailability of chemical compounds from different edible seeds. The outcome is dependent on the method, temperature, time of processing, and type of seeds. Although thermal processing has many benefits, its precise effect on different species requires further clarification to determine how it influences their phytochemical content and biological activity, and identify the optimal conditions for processing.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Sementes
/
Temperatura Alta
/
Antioxidantes
Idioma:
En
Revista:
Food Chem
/
Food chem
/
Food chemistry
Ano de publicação:
2024
Tipo de documento:
Article