Sánchez-Moreno Concepción, de Ancos Begoña, Plaza Lucía, Elez-Martínez Pedro, Cano M Pilar
Department of Plant Foods Science and Technology, Instituto del Frío, Consejo Superior de Investigaciones Científicas (CSIC), Ciudad Universitaria, Madrid, Spain.
Crit Rev Food Sci Nutr. 2009 Jun;49(6):552-76. doi: 10.1080/10408390802145526.
Consumers are more and more concerned about the nutritional and health-related characteristics of fruits and vegetables, as well as the safety of the food they eat. The processing of foods is becoming more sophisticated and diverse in response to the growing demand for quality foods. Consumers today expect food products to provide fresh-like appearance, convenience, variety, appropriate shelf-life and caloric content, reasonable cost, environmental soundness, high nutritional and functional quality. Nonthermal processing of fruit and vegetable has been revealed as a useful tool to extend their shelf-life and quality as well as to preserve their nutritional and functional characteristics. In the last ten years, there has been an increasing interest in nonthermal technologies as high pressure processing (HPP) and pulsed electric fields (PEF) to preserve fruit and vegetable products without the quality and nutritional damage caused by heat treatments. This review will contribute to inform many of the studies conducted to obtain a better understanding on the effects of some of these nonthermal processing technologies (high hydrostatic pressure and pulsed electric fields) applied to vegetable foods on their nutritional value and bioactive compounds related to health, including the results on micronutrient bioavailability studies and oxidative stress and inflammation biomarkers. These studies could contribute to select the most appropriate processing parameters to obtain safe, high-quality, nutritional, and functional vegetable food.
消费者越来越关注水果和蔬菜的营养及与健康相关的特性，以及他们所食用食物的安全性。为了满足对优质食品日益增长的需求，食品加工正变得越来越复杂和多样化。如今，消费者期望食品具有类似新鲜的外观、便利性、多样性、适当的保质期和热量含量、合理的成本、环境友好性、高营养和功能品质。果蔬的非热加工已被证明是延长其保质期和品质以及保持其营养和功能特性的有用工具。在过去十年中，人们对诸如高压处理（HPP）和脉冲电场（PEF）等非热技术越来越感兴趣，这些技术可用于保存果蔬产品，而不会因热处理造成质量和营养损失。本综述将有助于介绍许多相关研究，以便更好地了解这些非热加工技术（高静水压和脉冲电场）应用于蔬菜食品时对其营养价值和与健康相关的生物活性化合物的影响，包括微量营养素生物利用度研究以及氧化应激和炎症生物标志物的研究结果。这些研究有助于选择最合适的加工参数，以获得安全、高品质、营养丰富且具有功能性的蔬菜食品。
