| Title: |
High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products |
| Authors: |
Gabriela Lorena Salazar-Orbea, Rocío García-Villalba, Francisco A. Tomás-Barberán, Luis Manuel Sánchez-Siles |
| Source: |
Foods, Vol 10, Iss 12, p 2919 (2021) |
| Publisher Information: |
MDPI AG, 2021. |
| Publication Year: |
2021 |
| Collection: |
LCC:Chemical technology |
| Subject Terms: |
polyphenols, apple, strawberry, bioactive compounds, food processing, high-pressure processing, Chemical technology, TP1-1185 |
| More Details: |
Polyphenols are important bioactive compounds that are affected by processing. The consumer’s demand for minimally processed products contributes to the increase in non-thermal technologies such as high-pressure processing (HPP) in the food industry. This review is aimed at critically discussing the positive and negative effects of thermal treatment (TT) and HPP on the stability of different polyphenol families in agro-food products obtained from strawberry and apple, two of the most used fruits in food processing. Our findings show that the phenolic content was affected by processing, fruit type, polyphenol family, and storage conditions (time and temperature) of the final product. To increase shelf life, manufacturers aiming to preserve the natural content of polyphenols need to find the sweet spot between polyphenol stability and product shelf-life since the residual enzyme activity from HPP can affect polyphenols negatively. |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
English |
| ISSN: |
2304-8158 |
| Relation: |
https://www.mdpi.com/2304-8158/10/12/2919; https://doaj.org/toc/2304-8158 |
| DOI: |
10.3390/foods10122919 |
| Access URL: |
https://doaj.org/article/024d25814d904052883e950cde0eef84 |
| Accession Number: |
edsdoj.024d25814d904052883e950cde0eef84 |
| Database: |
Directory of Open Access Journals |
