Elez-Martínez Pedro, Soliva-Fortuny Robert, Martín-Belloso Olga
Department of Food Technology, TPV-XaRTA, University of Lleida, 25198 Lleida, Spain.
Nat Prod Commun. 2009 May;4(5):741-6.
Novel non-thermal processing technologies such as high-intensity pulsed electric field (HIPEF) treatments may be applied to pasteurize plant-based liquid foods as an alternative to conventional heat treatments. In recent years, there has been an increasing interest in HIPEF as a way of preserving and extending the shelf-life of liquid products without the quality damage caused by heat treatments. However, less attention has been paid to the effects of HIPEF on minor constituents of these products, namely bioactive compounds. This review is a state-of-the-art update on the effects of HIPEF treatments on health-related compounds in plants of the Mediterranean diet such as fruit juices, and Spanish gazpacho. The relevance of HIPEF-processing parameters on retaining plant-based bioactive compounds will be discussed.
新型非热加工技术，如高强度脉冲电场（HIPEF）处理，可用于对植物基液体食品进行巴氏杀菌，以替代传统热处理。近年来，人们对HIPEF作为一种保存和延长液体产品保质期的方法越来越感兴趣，且不会因热处理而造成质量损害。然而，HIPEF对这些产品的次要成分，即生物活性化合物的影响却较少受到关注。本综述是关于HIPEF处理对地中海饮食中植物（如果汁和西班牙冷汤）中与健康相关化合物影响的最新技术更新。将讨论HIPEF加工参数对保留植物基生物活性化合物的相关性。
