Artés-Hernández Francisco, Castillejo Noelia, Martínez-Zamora Lorena, Martínez-Hernández Ginés Benito
Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain.
Foods. 2021 Oct 21;10(11):2534. doi: 10.3390/foods10112534.
Phytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to health-promoting properties. Fruit and vegetable beverages (mainly juice and smoothies) are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant byproducts to enhance the content of bioactive compounds.
This review aims to analyse the different green technologies applied in beverage processing with a fortification effect on their health promoting compounds.
Fortification can be performed by several strategies, including physical elicitors (e.g., processing technologies), plant/algae extract supplementation, and fermentation with probiotics, among others. Thermal processing technologies are conventionally used to ensure the preservation of food safety with a long shelf life, but this frequently reduces nutritional and sensory quality. However, green non-thermal technologies (e.g., UV, high-pressure processing, pulsed electric fields, ultrasounds, cold plasma, etc.) are being widely investigated in order to reduce costs and make possible more sustainable production processes without affecting the nutritional and sensory quality of beverages.
Such green processing technologies may enhance the content of phytochemical compounds through improvement of their extraction/bioaccessibility and/or different biosynthetic reactions that occurred during processing.
植物化学物质、生物活性化合物和营养保健品等术语通常出现在科学文献中，这些文献涉及植物中发现的与促进健康特性相关的天然化合物。果蔬饮料（主要是果汁和奶昔）是增加园艺产品消费量的便捷策略，并且有可能添加植物副产品以提高生物活性化合物的含量。
本综述旨在分析应用于饮料加工的不同绿色技术及其对健康促进化合物的强化作用。
强化可通过多种策略实现，包括物理诱导剂（如加工技术）、添加植物/藻类提取物以及用益生菌发酵等。传统上，热处理技术用于确保食品安全并延长保质期，但这常常会降低营养和感官品质。然而，绿色非热技术（如紫外线、高压处理、脉冲电场、超声波、冷等离子体等）正在被广泛研究，以降低成本并实现更可持续的生产过程，同时不影响饮料的营养和感官品质。
此类绿色加工技术可通过改善植物化学化合物的提取/生物可及性和/或加工过程中发生的不同生物合成反应来提高其含量。
