scholarly journals Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2534
Author(s):  
Francisco Artés-Hernández ◽  
Noelia Castillejo ◽  
Lorena Martínez-Zamora ◽  
Ginés Benito Martínez-Hernández
Keyword(s):  
Electric Fields ◽  
Sensory Quality ◽  
High Pressure Processing ◽  
Fruit And Vegetable ◽  
Green Technologies ◽  
Processing Technologies ◽  
Nutraceutical Compounds ◽  
Green Processing ◽  
Health Promoting ◽  
Phytochemical Compounds

Background: Phytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to health-promoting properties. Fruit and vegetable beverages (mainly juice and smoothies) are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant byproducts to enhance the content of bioactive compounds. Objective: This review aims to analyse the different green technologies applied in beverage processing with a fortification effect on their health promoting compounds. Results: Fortification can be performed by several strategies, including physical elicitors (e.g., processing technologies), plant/algae extract supplementation, and fermentation with probiotics, among others. Thermal processing technologies are conventionally used to ensure the preservation of food safety with a long shelf life, but this frequently reduces nutritional and sensory quality. However, green non-thermal technologies (e.g., UV, high-pressure processing, pulsed electric fields, ultrasounds, cold plasma, etc.) are being widely investigated in order to reduce costs and make possible more sustainable production processes without affecting the nutritional and sensory quality of beverages. Conclusions: Such green processing technologies may enhance the content of phytochemical compounds through improvement of their extraction/bioaccessibility and/or different biosynthetic reactions that occurred during processing.

scholarly journals Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 54
Author(s):  
Monika Mieszczakowska-Frąc ◽  
Karolina Celejewska ◽  
Witold Płocharski
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Electric Fields ◽  
New Technologies ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Fruit And Vegetable ◽  
Negative Effects ◽  
Minimal Processing ◽  
Processing Technologies

Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.

scholarly journals A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 169 ◽  
Author(s):  
Biniam Kebede ◽  
Pui Lee ◽  
Sze Leong ◽  
Vidya Kethireddy ◽  
Qianli Ma ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
High Pressure Processing ◽  
Life Changes ◽  
Processing Technologies ◽  
Promotion Strategies ◽  
Thermal Pasteurization ◽  
Insight Into

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.

scholarly journals Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes

2020 ◽  
Vol 12 (13) ◽  
pp. 5401 ◽  
Author(s):  
Shehzad Hussain ◽  
Ivi Jõudu ◽  
Rajeev Bhat
Keyword(s):  
Dietary Fiber ◽  
Value Added ◽  
Dietary Fibers ◽  
Fruit And Vegetable ◽  
Plant Resources ◽  
Food Ingredient ◽  
Processing Technologies ◽  
Health Promoting ◽  
Vegetable Wastes ◽  
Pharmaceutical Industries

Agri-food industries generate enormous amounts of fruit and vegetable processing wastes, which opens up an important research area aimed towards minimizing and managing them efficiently to support zero wastes and/or circular economy concept. These wastes remain underutilized owing to a lack of appropriate processing technologies vital for their efficient valorization, especially for recovery of health beneficial bioactives like dietary fibers. Dietary fiber finds wide applications in food and pharmaceutical industries and holds high promise as a potential food additive and/or as a functional food ingredient to meet the techno-functional purposes important for developing health-promoting value-added products. Based on this, the present review has been designed to support ‘zero waste’ and ‘waste to wealth’ concepts. In addition, the focus revolves around providing updated information on various sustainability challenges incurred towards valorization of fruit and vegetable wastes for extraction of health promoting dietary fibers.

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

2011 ◽  
Vol 4 (6) ◽  
pp. 969-985 ◽  
Author(s):  
Hugo Mújica-Paz ◽  
Aurora Valdez-Fragoso ◽  
Carole Tonello Samson ◽  
Jorge Welti-Chanes ◽  
J. Antonio Torres
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Processing Technologies

scholarly journals Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1406 ◽  
Author(s):  
Muhammad Modassar A. N. Ranjha ◽  
Shafeeqa Irfan ◽  
José M. Lorenzo ◽  
Bakhtawar Shafique ◽  
Rabia Kanwal ◽  
...  
Keyword(s):  
Electric Fields ◽  
Food Processing ◽  
Plant Material ◽  
Primary Objective ◽  
Green Technologies ◽  
Plant Materials ◽  
Novel Technologies ◽  
Green Food ◽  
Microwave Assistance ◽  
Subcritical Fluid

Traditional extraction techniques have lost their optimum performance because of rising consumer demand and novel technologies. In this regard, several techniques were developed by humans for the extraction of plant materials from various indigenous sources, which are no longer in use. Many of the techniques are not efficient enough to extract maximum plant material. By this time, evolution in extraction has led to development of various techniques including microfiltration, pulsed electric fields, high pressure, microwave assistance, enzyme assistance, supercritical fluid, subcritical fluid and ultrasonication. These innovations in food processing/extraction are known as “Green Food Processing”. These technologies were basically developed by focusing on three universal parameters: simplicity, energy efficiency and economy. These green technologies are practical in a number of different food sectors, mostly for preservation, inhibition of microorganisms, inactivation of enzymes and extraction of plant material. Like the others, ultrasonication could also be used for the said purposes. The primary objective of this review is to confine the potential use of ultrasonication for extraction of oils, pectin and phytochemicals by reviewing the literature systematically.

scholarly journals Review of Chemical Properties and Ethnomedicinal uses of Acanthosicyos horridus Welw. ex Hook. f.: An Indigenous Melon Species of South-West Coast of Africa -

2020 ◽  
Vol 10 (5) ◽  
pp. 274-279
Author(s):  
Alfred Maroyi
Keyword(s):  
Traditional Medicine ◽  
Chemical Properties ◽  
Scientific Publications ◽  
Sexually Transmitted ◽  
Online Databases ◽  
Perennial Shrub ◽  
South West Coast ◽  
Health Promoting ◽  
Phytochemical Compounds ◽  
Ethnomedicinal Uses

Acanthosicyos horridus Welw. ex Hook. f. is a perennial shrub collected from the wild for its edible fruits and is also used as a traditional medicine. This study is aimed at evaluating the chemical properties and ethnomedicinal uses of A. horridus. Results of the current study are based on data derived from several online databases such as Scopus, Google Scholar, PubMed and Science Direct, and pre-electronic sources such as scientific publications, books, dissertations, book chapters and journal articles. This study revealed that the fruit and root infusions and/or decoctions of A. horridus are used as traditional medicine for arteriosclerosis, chest pains, gastro-intestinal disorders, kidney problems, nausea and sexually transmitted infections. Phytochemical compounds identified from the species include cucurbitacins, fatty acids and sterols. Some of the compounds identified from the species have applications in food industry and health promoting products.

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