a Department of Food Science , University of Guelph , Guelph , Ontario , Canada.
Crit Rev Food Sci Nutr. 2015;55(5):660-9. doi: 10.1080/10408398.2012.670673.
This review presents an overview of drying technologies and its impact on the polyphenol content of vegetables and fruits. Polyphenols contribute to many health benefits and can act as antioxidants. Specifically an increased intake of polyphenols has been shown to decrease the incidence of cardiovascular disease; furthermore, it has been shown to help reduce the risk of neurodegenerative diseases in humans. Many researchers have reported on the effect of different drying techniques on the polyphenol content in fruits and vegetables. Polyphenol degradation mechanisms proposed in literature and pretreatments that potentially lead to higher retention of polyphenols during drying are also discussed.
本综述介绍了干燥技术及其对蔬菜和水果中多酚含量的影响。多酚对许多健康益处有贡献，并且可以作为抗氧化剂。具体来说，增加多酚的摄入量已被证明可以降低心血管疾病的发病率；此外，它还被证明有助于降低人类患神经退行性疾病的风险。许多研究人员已经报告了不同干燥技术对水果和蔬菜中多酚含量的影响。本文还讨论了文献中提出的多酚降解机制以及潜在的预处理方法，这些方法可能有助于在干燥过程中更高地保留多酚。
