Advancements in cooking technologies: assessment of nutraceutical and bioactive compounds in plant-based foods

This study investigates innovative cooking methods to preserve the nutraceutical quality of plant-based foods, focusing on phytochemical stability and bioaccessibility. Conventional and advanced thermal treatments—including boiling, blanching, steaming, and superheated steaming (SHS)—were applied to tomato (Solanaceae) and Brassica vegetables (cabbage, turnip greens). SHS best preserved lycopene, ascorbic acid, phenolics, antioxidants, and bioactive glucosinolates. In vitro digestion using the INFOGEST model revealed that cooking alters both bioactive and primary metabolites, affecting solubilization and bioaccessibility. Methodological improvements to the digestion protocol reduced enzymatic activity and increased biocompatibility with cell models, enhancing the relevance of bioaccessibility studies.