Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products

Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products

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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).

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  • abiotic stress
  • abiotic stresses
  • ageing process
  • Anthocyanin
  • antioxidant activity
  • Antioxidants
  • Apple
  • Aronia melanocarpa L.
  • bioaccessibility
  • bioactive compounds
  • bioactive properties
  • Biology, Life Sciences
  • by-products
  • carotenoids
  • carrot
  • Circular Economy
  • clean label
  • controlled abiotic stresses
  • elicitation
  • elicitors
  • Encapsulation
  • flavanones
  • food losses
  • Food processing
  • food safety
  • Functional foods
  • Garlic
  • green technologies
  • green-technology
  • health-promoting compounds
  • high hydrostatic pressure
  • high-pressure processing
  • HMF
  • HPLC-MS/MS analysis
  • innovative technologies
  • inulin
  • juice
  • juices
  • Mathematics & science
  • microbial and enzyme inactivation
  • Microstructure
  • minimally processed
  • n/a
  • nisin-assisted thermosonication
  • non-thermal technologies
  • Nutraceuticals
  • orange juice
  • organoleptic properties
  • ozonisation
  • phenolic compounds
  • phenolics
  • photochemical treatments
  • Phytochemicals
  • polyphenol oxidase
  • Polyphenols
  • Potatoes
  • pulsed electric fields
  • Punica granatum
  • purée
  • Quality
  • quality attributes
  • Reference, information & interdisciplinary subjects
  • Research & information: general
  • secondary metabolites
  • sensory quality
  • smoothies
  • Stability
  • Storage
  • strawberry
  • stress-induced biosynthesis
  • sustainability
  • table grape
  • thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
  • thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
  • thermal pasteurization
  • thermal processing
  • trehalose
  • unsupervised chemometric analysis
  • UV
  • UV illumination
  • UVB
  • UVC
  • Vitamin C
  • whole fruits and vegetables
  • wine
  • wine grape
  • zero waste


DOI: 10.3390/books978-3-0365-6831-7


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