Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables
Fruits and vegetables (F&V) are an acknowledged source of health-promoting compounds able to reduce incidence of chronic diseases in regular consumers. Minimally processed F&V are convenience products having a limited shelf-life because of the effect of processing operations. The application of non-thermal technologies could overcome this limitation by improving their preservation. Evidence shows that these technologies can also increase the phytochemicals content by improving their extractability and/or eliciting metabolic pathways associated with their synthesis. This review summarizes the last research on the application of high-pressure processing, gamma irradiation, ultrasound, pulsed electric fields and cold plasma to increase the phytochemicals content in minimally processed F&V, and presents the current understanding on the underlying basis that explain the increase of these compounds.
| Autores principales: | , , , |
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| Formato: | info:ar-repo/semantics/artículo biblioteca |
| Idioma: | eng |
| Publicado: |
Elsevier
2021-07-13T10:47:59Z
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| Materias: | High Pressure Technology, Ionizing Radiation, Minimally Processed Foods, Fruits, Vegetables, Tecnología Alta Presión, Radiación Ionizante, Alimentos Mínimamente Procesados, Frutas, Hortalizas, Pulsed Electric Fields, Cold Plasma, Campos Eléctricos Pulsados, Plasma Frío, |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/9791 https://www.sciencedirect.com/science/article/abs/pii/S2214799321001089 https://doi.org/10.1016/j.cofs.2021.06.008 |
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