Non-thermal processing of polyphenol- and carotenoid-rich green leafy vegetables for healthy aging: effects on antioxidant properties and bioavailability (opens in new tab)

Green Leafy Vegetables (GLVs) are crucial for healthy aging due to their polyphenols and carotenoids; however, thermal processing often compromises the stability and bioavailability of these compounds. Non-thermal technologies offer an alternative to preserve sensitive phytochemicals by modifying cell wall structures to enhance bioaccessibility. This review evaluates the biochemical effects of Pulsed Electric Field (PEF), High Hydrostatic Pressure (HPP), Cold Plasma (CP), and Ultrasound (US) ...