Al-Juhaimi Fahad, Ghafoor Kashif, Özcan Mehmet Musa, Jahurul M H A, Babiker Elfadil E, Jinap S, Sahena F, Sharifudin M S, Zaidul I S M
1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia.
2Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42079 Konya, Turkey.
J Food Sci Technol. 2018 Oct;55(10):3872-3880. doi: 10.1007/s13197-018-3370-0. Epub 2018 Aug 12.
Bioactive compounds from plant sources are generally categorized as natural antioxidants with well-known health benefits. The health-promoting characteristics of natural antioxidants include anti-inflammatory, anti-diabetic, and hepatic effects as well as free radical scavenging. Herein, a comprehensive and comparative review are presented about the effects of conventional (thermal and mechanical) and relatively new (non-thermal) processing methods on phytochemicals and discussed the importance of implementing the use of those methods that could be of very helpful retaining the quality of the bioactive compounds in plant-based foods. Plant-based foods rich in phenolics, vitamin C, carotenoids, and other compounds undergo a range of processing operations before they are consumed. Most of these methods involve thermal treatments of fruits, stems, leaves, and roots. These techniques have varying effects on bioactive compounds and their activities, and the magnitude of these effects depends on process parameters such as temperature, time, and the food matrix. Thermal processing can be detrimental to bioactive compounds while nonthermal procedures may not cause significant deterioration of important health-promoting phytochemicals and in some cases can improve their bio-activity and bio-availability. The detrimental effects of conventional processing on the quality of natural antioxidants have been compared to the effects of innovative nonthermal food treatments such as gamma and ultraviolet irradiation, ultraviolet light, pulsed electric fields, and high hydrostatic pressure.
来自植物源的生物活性化合物通常被归类为具有众所周知的健康益处的天然抗氧化剂。天然抗氧化剂的健康促进特性包括抗炎、抗糖尿病和肝脏效应以及自由基清除。本文对传统（热和机械）和相对较新的（非热）加工方法对植物化学物质的影响进行了全面且比较性的综述，并讨论了采用那些有助于保持植物性食品中生物活性化合物质量的方法的重要性。富含酚类、维生素C、类胡萝卜素和其他化合物的植物性食品在被食用之前要经过一系列加工操作。这些方法大多涉及对果实、茎、叶和根的热处理。这些技术对生物活性化合物及其活性有不同的影响，而这些影响的程度取决于温度、时间和食品基质等工艺参数。热加工可能对生物活性化合物有害，而非热加工程序可能不会导致重要的健康促进植物化学物质显著降解，在某些情况下还可以提高它们的生物活性和生物利用度。已将传统加工对天然抗氧化剂质量的有害影响与创新的非热食品处理方法（如伽马射线和紫外线照射、紫外线、脉冲电场和高静水压）的影响进行了比较。
