Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products.
Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products.
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DOI：
10.3390/antiox10010054
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发表时间：
2021-01-05
期刊：
影响因子：
--
通讯作者：
Płocharski W
中科院分区：
文献类型：
--
作者：
Mieszczakowska-Frąc M;Celejewska K;Płocharski W
如今，热处理被用来通过灭活微生物和酶来延长蔬菜和水果产品的货架期。另一方面，热处理经常导致最终产品质量的不良变化，例如营养物质的损失、颜色的变化、风味和气味的变化。因此，食品行业正在向比热处理更具侵略性的新技术敞开大门，以避免巴氏杀菌的负面影响。在过去的几十年里，非热加工技术已经被开发出来，作为热保存食品的替代方案。加工改变了水果和蔬菜的结构，从而改变了其中所含营养物质的生物利用率。综述了现代果蔬加工技术，如微加工(MPFV)、高压加工(HPP)、高压均质(HPH)、超声波(US)、脉冲电场(PEF)等对维生素C稳定性和生物利用度的影响。
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.
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