Chiacchio, Manuela Flavia (2025) Influence of food matrix on metabolic fate of polyphenols: role of phenol-nutrients interaction in food and by-products. [Tesi di dottorato]

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Abstract

The increase in diet-related diseases and the significant environmental impact of unsustainable food systems have led to a growing global consensus on the need to reconsider eating habits and promote more sustainable production practices. Plant-based foods represent a sustainable alternative to animal-derived products in terms of proteins, their profile of health-promoting compounds such as polyphenols, and the lower environmental impact associated with their production. The health benefits attributed to polyphenols depend not only on their concentration in food but also on the fraction that reaches systemic circulation and target tissues (bioavailability) which in turn depends on their release from the food matrix during digestion (bioaccessibility). From this perspective, plant-based foods are complex matrices composed of various nutrients, including dietary fibers, carbohydrates, proteins, lipids, vitamins, and minerals that create a network in which polyphenols are entrapped. The physical state of the matrix, the type and intensity of food processing, and digestion are all determining factors influencing the bioaccessibility, bioavailability, and thus the bioactivity of polyphenols. Depending on the processing techniques and digestive conditions, the food matrix can undergo chemical and structural changes that may enhance the solubility or absorption of polyphenols, break the bonds that link them to other macromolecules, or promote complexation with other dietary nutrients. These interactions can either limit their bioavailability or protect them from degradation in the upper gastrointestinal tract, significantly influencing their digestion, absorption, and functionality compared to their free forms. Therefore, the aim of this PhD thesis is to explore how the co-occurrence of polyphenols and other nutrients in food and by-product matrices having different nutritional compositions modulate their functionality in vitro. To achieve this objective, this work presents a narrative review of current literature on dietary polyphenol and peptide bioactivity targeting blood glucose regulation and related metabolic diseases, alongside four interconnected experimental studies. The experimental plan focused on the design and development of functional ingredients and foods through sustainable approaches, and on their evaluation in terms of polyphenol bioaccessibility and bioavailability, antioxidant capacity, and inhibitory activity against key digestive enzymes involved in glucose and lipid metabolism. In conclusion, this thesis provides new evidence on the complex relationship between the food matrix, processing techniques, and the bioaccessibility and bioactivity of polyphenols in plant foods and by-products, offering new perspectives on the applicability of sustainable approaches to improve the nutritional profile of common foods or to develop innovative and functional food products.

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