Effects of thermal processing on natural antioxidants in fruits and vegetables.

Yingying Wu, Feiyue Ren, Guoping Zhao, Yanan Liu, Huijuan Zhang, Yuanqiang Jia, Chao-Hui Feng

Journal: Food research international (Ottawa, Ont.) 2024;192():114797

PMID: 39147492

Full Text on Elsevier Science View on PubMed

Abstract

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.

Address: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.; School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Hokkaido, Japan.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: [email protected].; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: [email protected].

DOI: 10.1016/j.foodres.2024.114797

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MeSH Terms: Antioxidants, Fruit, Vegetables, Hot Temperature, Food Handling, Pasteurization, Polyphenols, Steam, Humans, Sterilization, Microwaves