Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Hokkaido, Japan.
Food Res Int. 2024 Sep;192:114797. doi: 10.1016/j.foodres.2024.114797. Epub 2024 Jul 20.
Research on the content of polyphenolic compounds in fruits and vegetables, the extraction of bioactive compounds, and the study of their impact on the human body has received growing attention in recent years. This is due to the great interest in bioactive compounds and their health benefits, resulting in increased market demand for natural foods. Bioactive compounds from plants are generally categorized as natural antioxidants with health benefits such as anti-inflammatory, antioxidant, anti-diabetic, anti-carcinogenic, etc. Thermal processing has been used in the food sector for a long history. Implementing different thermal processing methods could be essential in retaining the quality of the natural antioxidant compounds in plant-based foods. A comprehensive review is presented on the effects of thermal blanching (i.e., hot water, steam, superheated steam impingement, ohmic and microwave blanching), pasteurization, and sterilization and drying technologies on natural antioxidants in fruits and vegetables.
近年来，对水果和蔬菜中多酚化合物的含量、生物活性化合物的提取以及其对人体影响的研究受到了越来越多的关注。这是因为人们对生物活性化合物及其健康益处非常感兴趣，导致对天然食品的市场需求增加。植物中的生物活性化合物通常被归类为具有抗炎、抗氧化、抗糖尿病、抗癌等功效的天然抗氧化剂。热加工在食品行业已经有很长的历史。实施不同的热加工方法对于保留植物性食品中天然抗氧化剂化合物的质量至关重要。本文全面综述了热烫（如热水、蒸汽、过热蒸汽冲击、欧姆和微波烫漂）、巴氏杀菌和灭菌以及干燥技术对水果和蔬菜中天然抗氧化剂的影响。
