AI Article Synopsis
- Research on polyphenolic compounds in fruits and vegetables has gained popularity due to health benefits and demand for natural foods.
- These plant-derived bioactive compounds have various health advantages, including anti-inflammatory and antioxidant properties.
- The review focuses on how different thermal processing methods, like blanching and pasteurization, impact the quality of natural antioxidants in plant-based foods.
Article 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.
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| http://dx.doi.org/10.1016/j.foodres.2024.114797 | DOI Listing |
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