Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products
Fruit- and vegetable-based products (F&Vs) have been conventionally processed using thermal techniques such as pasteurization, scalding, and/and drying, ensuring microbial safety and/or enzyme deactivation. Although thermal treatments are the most cost-effective tools, they could also reduce bioacti...
Wedi'i Gadw mewn:
| Fformat: | Online |
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| Iaith: | Saesneg |
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MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Pynciau: | |
| Mynediad Ar-lein: | ONIX_20230623_9783036568300_42 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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| _version_ | 1869527868786081792 |
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| collection | Directory of Open Access Books |
| description | Fruit- and vegetable-based products (F&Vs) have been conventionally processed using thermal techniques such as pasteurization, scalding, and/and drying, ensuring microbial safety and/or enzyme deactivation. Although thermal treatments are the most cost-effective tools, they could also reduce bioactive compounds, nutrients, and even sensory attributes. Nowadays, non-thermal food-processing technologies such as UV light and high-pressure processing have been proposed to develop food products with extended shelf life and preserved/encouraged bioactive compounds, while preserving the sensory properties. This reprint addresses the existing knowledge gaps of novel thermal and non-thermal techniques in the production of F&Vs and their derivatives. This reprint focuses on the effect of thermal and non-thermal treatments (light stresses, high hydrostatic pressure, pulse electric fields, oscillating magnetic fields, cold plasma, ultrasound, drying, etc.) on shelf-life, key bioactive compound changes (antioxidants, nutraceuticals, flavonoids, and non-flavonoids), enzymatic antioxidant systems, and non-enzymatic antioxidant systems of fruit- and vegetable-based products. Apart from an editorial written by the guest editors, the Special Issue consists of 13 papers that cover a range of subjects: thermal and non-thermal treatments on whole fruits (n = 4); thermal and non-thermal treatments on fruit and vegetable byproducts (n = 3); and, thermal and non-thermal treatments on fruit-based beverages and purées (n = 6). |
| format | Online |
| id | doab-20.500.12854ir-100810 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1008102024-03-28T03:33:51Z Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products Cano-Lamadrid, Marina Artés-Hernández, Francisco carotenoids phenolic compounds puree juice bioaccessibility pulsed electric fields carrot microstructure quality attributes orange juice nisin-assisted thermosonication microbial and enzyme inactivation sensory quality bioactive properties Aronia melanocarpa L. by-products sustainability inulin trehalose polyphenols HMF unsupervised chemometric analysis high hydrostatic pressure thermal pasteurization anthocyanin vitamin C flavanones high-pressure processing potatoes polyphenol oxidase antioxidant activity smoothies juices elicitors abiotic stresses nutraceuticals health-promoting compounds garlic ageing process bioactive compounds organoleptic properties HPLC-MS/MS analysis controlled abiotic stresses elicitation functional foods whole fruits and vegetables stress-induced biosynthesis secondary metabolites innovative technologies non-thermal technologies apple strawberry food processing thermal processing stability storage ozonisation antioxidants table grape wine grape wine zero waste green technologies circular economy UV UVB UVC UV illumination photochemical treatments abiotic stress phytochemicals quality food safety Punica granatum phenolics encapsulation green-technology minimally processed food losses clean label n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Fruit- and vegetable-based products (F&Vs) have been conventionally processed using thermal techniques such as pasteurization, scalding, and/and drying, ensuring microbial safety and/or enzyme deactivation. Although thermal treatments are the most cost-effective tools, they could also reduce bioactive compounds, nutrients, and even sensory attributes. Nowadays, non-thermal food-processing technologies such as UV light and high-pressure processing have been proposed to develop food products with extended shelf life and preserved/encouraged bioactive compounds, while preserving the sensory properties. This reprint addresses the existing knowledge gaps of novel thermal and non-thermal techniques in the production of F&Vs and their derivatives. This reprint focuses on the effect of thermal and non-thermal treatments (light stresses, high hydrostatic pressure, pulse electric fields, oscillating magnetic fields, cold plasma, ultrasound, drying, etc.) on shelf-life, key bioactive compound changes (antioxidants, nutraceuticals, flavonoids, and non-flavonoids), enzymatic antioxidant systems, and non-enzymatic antioxidant systems of fruit- and vegetable-based products. Apart from an editorial written by the guest editors, the Special Issue consists of 13 papers that cover a range of subjects: thermal and non-thermal treatments on whole fruits (n = 4); thermal and non-thermal treatments on fruit and vegetable byproducts (n = 3); and, thermal and non-thermal treatments on fruit-based beverages and purées (n = 6). 2023-06-23T09:44:32Z 2023-06-23T09:44:32Z 2023 book ONIX_20230623_9783036568300_42 9783036568300 9783036568317 https://directory.doabooks.org/handle/20.500.12854/100810 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/7273 https://mdpi.com/books/pdfview/book/7273 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-6831-7 10.3390/books978-3-0365-6831-7 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036568300 9783036568317 306 Basel open access |
| spellingShingle | carotenoids phenolic compounds puree juice bioaccessibility pulsed electric fields carrot microstructure quality attributes orange juice nisin-assisted thermosonication microbial and enzyme inactivation sensory quality bioactive properties Aronia melanocarpa L. by-products sustainability inulin trehalose polyphenols HMF unsupervised chemometric analysis high hydrostatic pressure thermal pasteurization anthocyanin vitamin C flavanones high-pressure processing potatoes polyphenol oxidase antioxidant activity smoothies juices elicitors abiotic stresses nutraceuticals health-promoting compounds garlic ageing process bioactive compounds organoleptic properties HPLC-MS/MS analysis controlled abiotic stresses elicitation functional foods whole fruits and vegetables stress-induced biosynthesis secondary metabolites innovative technologies non-thermal technologies apple strawberry food processing thermal processing stability storage ozonisation antioxidants table grape wine grape wine zero waste green technologies circular economy UV UVB UVC UV illumination photochemical treatments abiotic stress phytochemicals quality food safety Punica granatum phenolics encapsulation green-technology minimally processed food losses clean label n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products |
| title | Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products |
| title_full | Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products |
| title_fullStr | Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products |
| title_full_unstemmed | Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products |
| title_short | Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products |
| title_sort | thermal and non thermal treatments to preserve and encourage bioactive compounds in fruit and vegetables based products |
| topic | carotenoids phenolic compounds puree juice bioaccessibility pulsed electric fields carrot microstructure quality attributes orange juice nisin-assisted thermosonication microbial and enzyme inactivation sensory quality bioactive properties Aronia melanocarpa L. by-products sustainability inulin trehalose polyphenols HMF unsupervised chemometric analysis high hydrostatic pressure thermal pasteurization anthocyanin vitamin C flavanones high-pressure processing potatoes polyphenol oxidase antioxidant activity smoothies juices elicitors abiotic stresses nutraceuticals health-promoting compounds garlic ageing process bioactive compounds organoleptic properties HPLC-MS/MS analysis controlled abiotic stresses elicitation functional foods whole fruits and vegetables stress-induced biosynthesis secondary metabolites innovative technologies non-thermal technologies apple strawberry food processing thermal processing stability storage ozonisation antioxidants table grape wine grape wine zero waste green technologies circular economy UV UVB UVC UV illumination photochemical treatments abiotic stress phytochemicals quality food safety Punica granatum phenolics encapsulation green-technology minimally processed food losses clean label n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | carotenoids phenolic compounds puree juice bioaccessibility pulsed electric fields carrot microstructure quality attributes orange juice nisin-assisted thermosonication microbial and enzyme inactivation sensory quality bioactive properties Aronia melanocarpa L. by-products sustainability inulin trehalose polyphenols HMF unsupervised chemometric analysis high hydrostatic pressure thermal pasteurization anthocyanin vitamin C flavanones high-pressure processing potatoes polyphenol oxidase antioxidant activity smoothies juices elicitors abiotic stresses nutraceuticals health-promoting compounds garlic ageing process bioactive compounds organoleptic properties HPLC-MS/MS analysis controlled abiotic stresses elicitation functional foods whole fruits and vegetables stress-induced biosynthesis secondary metabolites innovative technologies non-thermal technologies apple strawberry food processing thermal processing stability storage ozonisation antioxidants table grape wine grape wine zero waste green technologies circular economy UV UVB UVC UV illumination photochemical treatments abiotic stress phytochemicals quality food safety Punica granatum phenolics encapsulation green-technology minimally processed food losses clean label n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | ONIX_20230623_9783036568300_42 |