Review indicates non-thermal processing maintains antioxidant capacity and improves bioavailability versus thermal methods.

This publication is a review evaluating the impact of non-thermal processing techniques compared to thermal processing on food quality metrics. The intervention encompasses Pulsed Electric Field, High Hydrostatic Pressure, Cold Plasma, and Ultrasound. The scope focuses on secondary outcomes including antioxidant properties, bioavailability, stability, release of bound bioactives, and interactions with digestive enzymes.

Authors synthesize evidence indicating that non-thermal methods maintain antioxidant capacity while improving bioaccessibility, stability, release of bound bioactives, and interactions with digestive enzymes relative to thermal processing. Directional results are described as positive. No specific effect sizes, absolute numbers, or statistical values were reported in the source material. The evidence does not quantify the magnitude of these improvements.

Significant limitations are acknowledged by the authors regarding the current evidence base. Findings are predominantly derived from in vitro models rather than human trials. Furthermore, clinical validation in elderly populations is explicitly required before broader application. Safety data, including adverse events and tolerability, are not reported in this review.

Practice relevance suggests this is a significant approach for optimizing the functional quality of GLVs in sustainable nutrition strategies. Clinicians should interpret these findings cautiously given the lack of clinical data and reliance on laboratory models. The evidence supports potential benefits but does not confirm efficacy in patient populations.