Summary
ABSTRACT Bioactive phytochemicals (BPs) offer significant health benefits, but their efficacy is severely limited by low bioavailability due to entrapment within the complex food matrix, which is a double‐edged sword that protects BPs yet inhibits their release. Traditional processing methods, such as thermal or mechanical treatments, disrupt the food matrix and liberate vulnerable free BPs; however, subsequent secondary encapsulation processes are often costly and inefficient. This review introduces and critically evaluates the emerging concept of an “engineered food matrix” as a targeted strategy to overcome these limitations. This review synthesizes the mechanisms underlying BPs–food matrix interactions and systematically assesses precision nonthermal processing techno
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