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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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Keywords
- 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
Links
DOI: 10.3390/books978-3-0365-6831-7Editions