Impact of high-pressure processing on the degradation kinetics and bioactivity of resveratrol

High-pressure processing (HPP) is a promising non-thermal technology for enhancing the bioactivity of polyphenolic compounds. This study investigated the impact of varying HPP conditions (100-600 MPa, 2-10 min) on the antioxidant capacity, resveratrol content, and inhibitory effects against α-glucosidase, cholesterol esterase, and pancreatic lipase. Resveratrol treated with 200-300 MPa for 2 min exhibited significantly higher antioxidant activities (DPPH, ABTS, FRAP, CUPRAC, and DMPD) and enzyme inhibition effects, correlating with increased resveratrol content. Principal component analysis and heatmap visualisation confirmed a strong association between antioxidant performance and enzyme inhibition. These findings suggest that moderate HPP enhances the functional properties of resveratrol, offering a feasible strategy for developing functional foods targeting metabolic disorders. However, further in vivo validation and mechanistic studies are warranted. This study highlights HPP's potential as a clean-label approach to optimising the health benefits of dietary polyphenols.