Evaluation of bioaccessibility and bioavailability of dietary bioactives and their application in food systems

Dietary bioactives exist widely in fruits, vegetables, grains, and nuts, and are highly favored by consumers due to their diverse health benefits, including managing type Ⅱ diabetes, hypertension, cardiovascular diseases, obesity, and cancer. However, their bioaccessibility and bioavailability are limited due to stability and water solubility issues. This review discusses the impact of chemical structure, other nutrients in food matrices, and thermal and non-thermal processing on the bioaccessibility, and bioavailability of bioactive components. Additionally, it analyzes emerging technologies such as supercritical carbon dioxide treatment, cold atmospheric plasma treatment, nano particles, and edible coatings in food processing. It emphasizes their potential to enhance bioavailability, antioxidant capacity, and sensory properties of bioactive components, aligning with sustainable development principles. The review also provides a retrospective on optimizing nanostructure preparation, including suitable natural materials, states, and processing conditions, offering guidance for future research.