Non-thermal processing of polyphenol- and carotenoid-rich green leafy vegetables for healthy aging: effects on antioxidant properties and bioavailability.

Abstract

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) on GLV matrices. Evidence indicates that these methods, unlike thermal treatments, maintain antioxidant capacity and improve interactions with digestive enzymes across various food forms. Although current findings, predominantly from in vitro models, demonstrate improved stability and release of bound bioactives, clinical validation in elderly populations is required. Consequently, non-thermal processing represents a significant approach for optimizing the functional quality of GLVs in sustainable nutrition strategies.