Nutrients are bio-encapsulated by different structures in plant-based foods, which can behave as digestive barriers upon consumption. These natural barriers can be modified during food processing (e.g. thermal and mechanical treatments). On the one hand, processing can be applied to fully disrupt naturally present barriers, while on the other hand, processing can be used for targeted modifications of these barriers in order to induce-specific digestive responses. In this context, many researchers recently explored different processing techniques and/or intensities to modify the bio-encapsulation level of plant-based foods aiming to enhance and/or modulate nutrient release. In this review, we discuss the potential of processing as a tool to manage digestive barriers in plant-based foods. Two representative case studies on carotenoids (micronutrient) and starch (macronutrient) are included.

营养物质被植物性食品中的不同结构生物封装，食用后可作为消化屏障。这些天然屏障可以在食品加工过程中进行修改（例如热处理和机械处理）。一方面，可以进行加工以完全破坏天然存在的屏障，而另一方面，可以将加工用于这些屏障的靶向修饰，以诱导特异性的消化反应。在这种情况下，许多研究人员最近探索了不同的加工技术和/或强度来改变植物性食品的生物包封水平，旨在增强和/或调节营养物质的释放。在这篇综述中，我们讨论了加工作为管理植物性食品中的消化屏障的工具的潜力。