a Chonnam National University , Food Science and Technology , Gwangju , South Korea.
Crit Rev Food Sci Nutr. 2018;58(18):3159-3188. doi: 10.1080/10408398.2017.1353480. Epub 2017 Oct 16.
Consumers currently demand more nutritious food, which is minimally processed and naturally produced. Flavonoids are one of the major plant metabolites found throughout the plant kingdom, especially in fruits and vegetables. Flavonoids exert tremendous positive effects on health and protect against various diseases. Fruits and vegetables are difficult to store for a long period, owing to their perishable nature even at low temperatures. Therefore, processing is necessary to prolong their shelf lives and increase nutritional values. Thermal processing has been used in the food sector since ancient times. However, nonthermal processing has become more attractive to consumers and product developers recently, owing to the retention of beneficial health properties after nonthermal processing. The present review will address the effects of thermal and nonthermal processing methods such as blanching, drying, high-pressure processing, ultrasound, pulsed electric field, and ultraviolet irradiation on total and individual flavonoid content in fruits and vegetables. In addition, this text will elucidate the stability characteristics as well as bioavailability, cytotoxicity, and transformations of flavonoids during thermal and nonthermal treatments.
消费者目前需要更多营养、加工最少且天然生产的食品。类黄酮是植物代谢物的主要类型之一，在整个植物界中广泛存在，尤其是在水果和蔬菜中。类黄酮对健康有巨大的积极影响，并能预防各种疾病。由于水果和蔬菜容易腐烂，即使在低温下也难以长时间储存。因此，需要加工来延长其保质期并提高营养价值。热加工自古以来就在食品行业中使用。然而，由于非热加工在加工后保留了有益的健康特性，因此最近消费者和产品开发人员对其更感兴趣。本文将讨论热加工和非热加工方法（如烫漂、干燥、高压处理、超声、脉冲电场和紫外线照射）对水果和蔬菜中总类黄酮和各种类黄酮含量的影响。此外，本文还将阐明类黄酮在热和非热处理过程中的稳定性特征以及生物利用度、细胞毒性和转化。
