Effects of thermal processing on natural antioxidants in fruits and vegetables

被引：10

作者：

Wu, Yingying ^{[1
]}

Liu, Yanan ^{[1
]}

Jia, Yuanqiang ^{[1
]}

Feng, Chao-Hui ^{[2
]}

Zhang, Huijuan ^{[1
]}

Ren, Feiyue ^{[1
]}

Zhao, Guoping ^{[1
]}

机构：

[1] Beijing Technol & Business Univ BTBU, Beijing Engn & Technol Res Ctr Food Addit, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Sch Food & Hlth, Beijing 100048, Peoples R China

[2] Kitami Inst Technol, Fac Engn, Sch Reg Innovat & Social Design Engn, 165 Koen Cho, Kitami, Hokkaido 0908507, Japan

来源：

FOOD RESEARCH INTERNATIONAL | 2024年 / 192卷

基金：

中国国家自然科学基金;

关键词：

Antioxidant activity; Bioaccessibility; Food quality; Thermal processing; IN-VITRO BIOACCESSIBILITY; MICROWAVE-ASSISTED EXTRACTION; ASPARAGUS-OFFICINALIS L; TOTAL PHENOLIC CONTENT; BIOACTIVE COMPOUNDS; BETA-CAROTENE; DEGRADATION KINETICS; DRYING KINETICS; PEROXIDASE INACTIVATION; BLANCHING CONDITIONS;

D O I：

10.1016/j.foodres.2024.114797

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Research on the content of polyphenolic compounds in fruits and vegetables, the extraction of bioactive compounds, and the study of their impact on the human body has received growing attention in recent years. This is due to the great interest in bioactive compounds and their health benefits, resulting in increased market demand for natural foods. Bioactive compounds from plants are generally categorized as natural antioxidants with health benefits such as anti-inflammatory, antioxidant, anti-diabetic, anti-carcinogenic, etc. Thermal processing has been used in the food sector for a long history. Implementing different thermal processing methods could be essential in retaining the quality of the natural antioxidant compounds in plant-based foods. A comprehensive review is presented on the effects of thermal blanching (i.e., hot water, steam, superheated steam impingement, ohmic and microwave blanching), pasteurization, and sterilization and drying technologies on natural antioxidants in fruits and vegetables.

引用

页数：21

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