High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products
Polyphenols are important bioactive compounds that are affected by processing. The consumer’s demand for minimally processed products contributes to the increase in non-thermal technologies such as high-pressure processing (HPP) in the food industry. This review is aimed at critically discussing the...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/12/2919 |
| _version_ | 1797504683700387840 |
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| author | Gabriela Lorena Salazar-Orbea Rocío García-Villalba Francisco A. Tomás-Barberán Luis Manuel Sánchez-Siles |
| author_facet | Gabriela Lorena Salazar-Orbea Rocío García-Villalba Francisco A. Tomás-Barberán Luis Manuel Sánchez-Siles |
| author_sort | Gabriela Lorena Salazar-Orbea |
| collection | DOAJ |
| description | Polyphenols are important bioactive compounds that are affected by processing. The consumer’s demand for minimally processed products contributes to the increase in non-thermal technologies such as high-pressure processing (HPP) in the food industry. This review is aimed at critically discussing the positive and negative effects of thermal treatment (TT) and HPP on the stability of different polyphenol families in agro-food products obtained from strawberry and apple, two of the most used fruits in food processing. Our findings show that the phenolic content was affected by processing, fruit type, polyphenol family, and storage conditions (time and temperature) of the final product. To increase shelf life, manufacturers aiming to preserve the natural content of polyphenols need to find the sweet spot between polyphenol stability and product shelf-life since the residual enzyme activity from HPP can affect polyphenols negatively. |
| first_indexed | 2024-03-10T04:07:49Z |
| format | Article |
| id | doaj.art-024d25814d904052883e950cde0eef84 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:07:49Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-024d25814d904052883e950cde0eef842023-11-23T08:16:18ZengMDPI AGFoods2304-81582021-11-011012291910.3390/foods10122919High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple ProductsGabriela Lorena Salazar-Orbea0Rocío García-Villalba1Francisco A. Tomás-Barberán2Luis Manuel Sánchez-Siles3Quality, Safety and Bioactivity of Plant-Derived Foods, Centro de Edafología y Biología Aplicada del Segura-Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), 30100 Murcia, SpainQuality, Safety and Bioactivity of Plant-Derived Foods, Centro de Edafología y Biología Aplicada del Segura-Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), 30100 Murcia, SpainQuality, Safety and Bioactivity of Plant-Derived Foods, Centro de Edafología y Biología Aplicada del Segura-Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), 30100 Murcia, SpainResearch and Nutrition Department, Hero Group, 30820 Alcantarilla, SpainPolyphenols are important bioactive compounds that are affected by processing. The consumer’s demand for minimally processed products contributes to the increase in non-thermal technologies such as high-pressure processing (HPP) in the food industry. This review is aimed at critically discussing the positive and negative effects of thermal treatment (TT) and HPP on the stability of different polyphenol families in agro-food products obtained from strawberry and apple, two of the most used fruits in food processing. Our findings show that the phenolic content was affected by processing, fruit type, polyphenol family, and storage conditions (time and temperature) of the final product. To increase shelf life, manufacturers aiming to preserve the natural content of polyphenols need to find the sweet spot between polyphenol stability and product shelf-life since the residual enzyme activity from HPP can affect polyphenols negatively.https://www.mdpi.com/2304-8158/10/12/2919polyphenolsapplestrawberrybioactive compoundsfood processinghigh-pressure processing |
| spellingShingle | Gabriela Lorena Salazar-Orbea Rocío García-Villalba Francisco A. Tomás-Barberán Luis Manuel Sánchez-Siles High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products Foods polyphenols apple strawberry bioactive compounds food processing high-pressure processing |
| title | High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products |
| title_full | High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products |
| title_fullStr | High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products |
| title_full_unstemmed | High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products |
| title_short | High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products |
| title_sort | high pressure processing vs thermal treatment effect on the stability of polyphenols in strawberry and apple products |
| topic | polyphenols apple strawberry bioactive compounds food processing high-pressure processing |
| url | https://www.mdpi.com/2304-8158/10/12/2919 |
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