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The global consumption of nuts is steadily increasing in recent years. Tree nuts have many beneficial physiological functions because of the presence of diverse range of phytochemicals. However, nuts also contain some anti-nutritional compounds, such as birch pollen and phytic acid, negatively affecting bioavailability of nut. Total phenolic content and antioxidant ability of some tree nuts can be enhanced with thermal processing. Some novel non-thermal pasteurization applications in nuts processing industries can strengthen the bioaccessibility and bioavailability by reducing the antinutritional compounds and decreasing the allergenic protein solubility. The current review summarized the bioaccessibility of some typical phytochemicals in nuts and general impact of processing on them. The processing for nuts emphasis on the common means (roasting, peeling, etc.) and some novel treatments (e.g. pulsed electric field). In addition, the bioavailability of those phytochemicals mentioned in this review.

Impact of processing on bioaccessibility of phytochemicals in nuts