a Department of Food Science and Technology , University of Nebraska , Lincoln , NE , USA.
Crit Rev Food Sci Nutr. 2015;55(7):887-919. doi: 10.1080/10408398.2011.654142.
Understanding the influence of processing operations such as drying/dehydration, canning, extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the phytochemicals of fruits, vegetables, and grains is important in retaining the health benefiting properties of these antioxidative compounds in processed food products. Most of the previous investigations in the literature on the antioxidants of fruits, vegetables, and grains have shown that food-processing operations reduced the antioxidants of the processed foods, which is also the usual consumer perception. However, in the last decade some articles in the literature reported that the evaluation of nutritional quality of processed fruits and vegetables not only depend on the quantity of vitamin C but should include analyses of other antioxidant phytochemicals and antioxidant activity. Thermal processing increased the total antioxidant activity of tomato and sweet corn. Most importantly, analysis also depends on the condition, type, and mechanism of antioxidant assays used. This review aims to provide concise information on the influence of various thermal and nonthermal food-processing operations on the stability and kinetics of health beneficial phenolic antioxidants of fruits, vegetables, and grains.
了解干燥/脱水、罐装、挤压、高静压、脉冲电场和欧姆加热等加工操作对水果、蔬菜和谷物中植物化学物质的影响，对于保留这些抗氧化化合物在加工食品中的有益健康特性非常重要。大多数关于水果、蔬菜和谷物抗氧化剂的先前文献研究表明，食品加工操作降低了加工食品中的抗氧化剂，这也是消费者通常的看法。然而，在过去十年中，文献中的一些文章报道说，加工水果和蔬菜的营养质量评估不仅取决于维生素 C 的含量，还应该包括其他抗氧化植物化学物质和抗氧化活性的分析。热处理提高了番茄和甜玉米的总抗氧化活性。最重要的是，分析还取决于抗氧化剂测定中使用的条件、类型和机制。本综述旨在提供关于各种热和非热食品加工操作对水果、蔬菜和谷物中有益健康的酚类抗氧化剂的稳定性和动力学的影响的简明信息。
