Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

被引：344
|
作者：
Rawson, A. [2 ]
Patras, A. [1 ]
Tiwari, B. K. [3 ]
Noci, F. [4 ]
Koutchma, T. [5 ]
Brunton, N. [6 ]
机构：
[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada
[2] Natl Univ Ireland, Dept Biochem, Sch Nat Sci, Galway, Ireland
[3] Manchester Metropolitan Univ, Manchester M14 6HR, Lancs, England
[4] Univ Coll Dublin, Dept Food Sci, Dublin 2, Ireland
[5] Agr & Agri Food Canada, Guelph Food Res Ctr, Guelph, ON, Canada
[6] TEAGASC, Ashtown Food Res, Dublin 15, Ireland
来源：
FOOD RESEARCH INTERNATIONAL | 2011年 / 44卷 / 07期
关键词：
Bioactive; Phytochemicals; Thermal; Non thermal; Processing; HIGH HYDROSTATIC-PRESSURE; PULSED ELECTRIC-FIELDS; PHASE CARBON-DIOXIDE; RADICAL SCAVENGING ACTIVITY; HOT-WATER IMMERSION; VITAMIN-C CONTENT; ANTIOXIDANT CAPACITY; ESCHERICHIA-COLI; OZONE TREATMENT; ORGANIC-ACIDS;
D O I：
10.1016/j.foodres.2011.02.053
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Exotic fruits play a vital role in human diet due to the presence of bioactive compounds. Recent research shows the importance of phytochemicals and antioxidants in human health and nutrition. This review summarizes the recent application of both thermal and non-thermal processing technologies on bioactive content of exotic fruits and their products. This review also discusses the impact of processing conditions on the stability of bioactive compounds in exotic fruits and their products. The information provided will be beneficial for further commercialization and exploration of these novel technologies. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1875 / 1887
页数：13
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