Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables

Journal of Food Science and Technology
Fahad Al-JuhaimiI S M Zaidul

Abstract

Bioactive compounds from plant sources are generally categorized as natural antioxidants with well-known health benefits. The health-promoting characteristics of natural antioxidants include anti-inflammatory, anti-diabetic, and hepatic effects as well as free radical scavenging. Herein, a comprehensive and comparative review are presented about the effects of conventional (thermal and mechanical) and relatively new (non-thermal) processing methods on phytochemicals and discussed the importance of implementing the use of those methods that could be of very helpful retaining the quality of the bioactive compounds in plant-based foods. Plant-based foods rich in phenolics, vitamin C, carotenoids, and other compounds undergo a range of processing operations before they are consumed. Most of these methods involve thermal treatments of fruits, stems, leaves, and roots. These techniques have varying effects on bioactive compounds and their activities, and the magnitude of these effects depends on process parameters such as temperature, time, and the food matrix. Thermal processing can be detrimental to bioactive compounds while nonthermal procedures may not cause significant deterioration of important health-promoting phytochemicals a...Continue Reading

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Citations

May 18, 2020·Journal of the Science of Food and Agriculture·Mattia Di NunzioAlessandra Bordoni
Feb 8, 2019·Journal of Food Science and Technology·Khaled Moustafa, Joanna Cross
Oct 9, 2020·Evidence-based Complementary and Alternative Medicine : ECAM·Nurul Elyani MohamadNoorjahan Banu Alitheen
Dec 3, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Maria Guadalupe Villa-Rivera, Neftalí Ochoa-Alejo
Feb 16, 2021·Journal of Food Science·Mayra Nicolás-GarcíaGloria Dávila-Ortiz
Dec 22, 2019·Current Opinion in Biotechnology·Phil Huss, Srivatsan Raman
Jan 26, 2021·Annual Review of Food Science and Technology·Martha VergheseRajwinder Kaur
Apr 4, 2021·Antioxidants·Borut PoljsakIrina Milisav
Jul 27, 2021·Journal of Agricultural and Food Chemistry·David Julian McClements, Bengü Öztürk

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