Engineered Food Matrix: Precision Processing Strategies to Enhance Bioavailability of Bioactive Phytochemicals

Bioactive phytochemicals (BPs) offer significant health benefits, but their efficacy is severely limited by low bioavailability due to entrapment within the complex food matrix, which is a double-edged sword that protects BPs yet inhibits their release. Traditional processing methods, such as thermal or mechanical treatments, disrupt the food matrix and liberate vulnerable free BPs; however, subsequent secondary encapsulation processes are often costly and inefficient. This review introduces and critically evaluates the emerging concept of an "engineered food matrix" as a targeted strategy to overcome these limitations. This review synthesizes the mechanisms underlying BPs-food matrix interactions and systematically assesses precision nonthermal processing technologies, including high hydrostatic pressure, pulsed electric fields, ultrasound, and enzymatic treatments, which are designed to selectively modify food matrix structures. The approaches aim to weaken absorption barriers while preserving protective BPs, thereby enhancing BP bioavailability. Current evidence confirms that such precision engineering significantly improves bioavailability compared to traditional methods. However, challenges remain in scaling these strategies and validating their functionality in diverse food systems. Future research must prioritize bridging the gap between laboratory efficacy and industrial application. This review fills a critical gap by consolidating advances in engineered food matrix strategies and provides guidance for developing next-generation functional foods with optimized BPs delivery.