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Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables

Abstract
Fruits and vegetables (F&V) are an acknowledged source of health-promoting compounds able to reduce incidence of chronic diseases in regular consumers. Minimally processed F&V are convenience products having a limited shelf-life because of the effect of processing operations. The application of non-thermal technologies could overcome this limitation by improving their preservation. Evidence shows that these technologies can also increase the [ver mas...]
Fruits and vegetables (F&V) are an acknowledged source of health-promoting compounds able to reduce incidence of chronic diseases in regular consumers. Minimally processed F&V are convenience products having a limited shelf-life because of the effect of processing operations. The application of non-thermal technologies could overcome this limitation by improving their preservation. Evidence shows that these technologies can also increase the phytochemicals content by improving their extractability and/or eliciting metabolic pathways associated with their synthesis. This review summarizes the last research on the application of high-pressure processing, gamma irradiation, ultrasound, pulsed electric fields and cold plasma to increase the phytochemicals content in minimally processed F&V, and presents the current understanding on the underlying basis that explain the increase of these compounds. [Cerrar]
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Author
Denoya, Gabriela Inés;   Colletti, Analia Cecilia;   Vaudagna, Sergio Ramon;   Polenta, Gustavo Alberto;  
Fuente
Current Research in Food Science 42. (Available online 10 July 2021).
Date
2021-07-10
Editorial
Elsevier
ISSN
2214-7993
URI
http://hdl.handle.net/20.500.12123/9791
https://www.sciencedirect.com/science/article/abs/pii/S2214799321001089
DOI
https://doi.org/10.1016/j.cofs.2021.06.008
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artículo
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INTA/2019-PD-E7-I153-001/2019-PD-E7-I153-001/AR./Estrategias tecnológicas innovadoras para la transformación y preservación de alimentos

Palabras Claves
High Pressure Technology; Tecnología Alta Presión; Ionizing Radiation; Radiación Ionizante; Minimally Processed Foods; Alimentos Mínimamente Procesados; Fruits; Frutas; Vegetables; Hortalizas; Pulsed Electric Fields; Campos Eléctricos Pulsados; Cold Plasma; Plasma Frío;
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Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
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