Phenolic Compounds in Mesoamerican Fruits—Characterization, Health Potential and Processing with Innovative Technologies
Diets rich in phenolic compounds have been associated to reducing the risk of metabolic syndrome and its derived disorders. Fruits are healthy components of the human diet because of their vitamin, mineral, fiber and phenolic profile. However, they have a short shelf-life which is limited by microbi...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | International Journal of Molecular Sciences |
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| Online Access: | https://www.mdpi.com/1422-0067/21/21/8357 |
| _version_ | 1797548552893759488 |
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| author | Andrea Gómez-Maqueo Zamantha Escobedo-Avellaneda Jorge Welti-Chanes |
| author_facet | Andrea Gómez-Maqueo Zamantha Escobedo-Avellaneda Jorge Welti-Chanes |
| author_sort | Andrea Gómez-Maqueo |
| collection | DOAJ |
| description | Diets rich in phenolic compounds have been associated to reducing the risk of metabolic syndrome and its derived disorders. Fruits are healthy components of the human diet because of their vitamin, mineral, fiber and phenolic profile. However, they have a short shelf-life which is limited by microbiological growth and enzymatic activity. Innovative preservation methods such as high hydrostatic pressure, pulsed electric fields, ultrasound, microwave, cold plasma and ultraviolet light have become popular for the processing of fruits because they can preserve nutritional quality. In this review, the phenolic profile and health potential of 38 Mesoamerican fruits were assessed. Phenolic compounds were classified based on their contribution to the diet as flavonoids, phenolic acids, tannin, lignins and stilbenoids. Due to this composition, fruits showed a wide range of bioactivities which included anti-inflammatory, anti-diabetic, anti-hypertensive and anti-obesity activities, among others. Phenolic content in fruits submitted to innovative food processing technologies depended on parameters such as enzymatic activity, antioxidant capacity, microstructure integrity and cell viability. Innovative technologies could increase phenolic content while assuring microbiological safety by (i) promoting the release of bound phenolic compounds during processing and (ii) inducing the synthesis of phenolic compounds by activation of phenylpropanoid pathway during storage. |
| first_indexed | 2024-03-10T15:02:12Z |
| format | Article |
| id | doaj.art-7bd45f07e405432192ab5caf12f169c6 |
| institution | Directory Open Access Journal |
| issn | 1661-6596 1422-0067 |
| language | English |
| last_indexed | 2024-03-10T15:02:12Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | International Journal of Molecular Sciences |
| spelling | doaj.art-7bd45f07e405432192ab5caf12f169c62023-11-20T20:07:47ZengMDPI AGInternational Journal of Molecular Sciences1661-65961422-00672020-11-012121835710.3390/ijms21218357Phenolic Compounds in Mesoamerican Fruits—Characterization, Health Potential and Processing with Innovative TechnologiesAndrea Gómez-Maqueo0Zamantha Escobedo-Avellaneda1Jorge Welti-Chanes2Food Structure Team, Clinical Nutrition Research Center, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Research and Technology, 14 Medical Drive #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599, SingaporeEscuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, Monterrey 64849, Nuevo León, MexicoEscuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, Monterrey 64849, Nuevo León, MexicoDiets rich in phenolic compounds have been associated to reducing the risk of metabolic syndrome and its derived disorders. Fruits are healthy components of the human diet because of their vitamin, mineral, fiber and phenolic profile. However, they have a short shelf-life which is limited by microbiological growth and enzymatic activity. Innovative preservation methods such as high hydrostatic pressure, pulsed electric fields, ultrasound, microwave, cold plasma and ultraviolet light have become popular for the processing of fruits because they can preserve nutritional quality. In this review, the phenolic profile and health potential of 38 Mesoamerican fruits were assessed. Phenolic compounds were classified based on their contribution to the diet as flavonoids, phenolic acids, tannin, lignins and stilbenoids. Due to this composition, fruits showed a wide range of bioactivities which included anti-inflammatory, anti-diabetic, anti-hypertensive and anti-obesity activities, among others. Phenolic content in fruits submitted to innovative food processing technologies depended on parameters such as enzymatic activity, antioxidant capacity, microstructure integrity and cell viability. Innovative technologies could increase phenolic content while assuring microbiological safety by (i) promoting the release of bound phenolic compounds during processing and (ii) inducing the synthesis of phenolic compounds by activation of phenylpropanoid pathway during storage.https://www.mdpi.com/1422-0067/21/21/8357phenolic compoundsfruitsbioactivityhigh hydrostatic pressurepulsed electric fieldsnonthermal |
| spellingShingle | Andrea Gómez-Maqueo Zamantha Escobedo-Avellaneda Jorge Welti-Chanes Phenolic Compounds in Mesoamerican Fruits—Characterization, Health Potential and Processing with Innovative Technologies International Journal of Molecular Sciences phenolic compounds fruits bioactivity high hydrostatic pressure pulsed electric fields nonthermal |
| title | Phenolic Compounds in Mesoamerican Fruits—Characterization, Health Potential and Processing with Innovative Technologies |
| title_full | Phenolic Compounds in Mesoamerican Fruits—Characterization, Health Potential and Processing with Innovative Technologies |
| title_fullStr | Phenolic Compounds in Mesoamerican Fruits—Characterization, Health Potential and Processing with Innovative Technologies |
| title_full_unstemmed | Phenolic Compounds in Mesoamerican Fruits—Characterization, Health Potential and Processing with Innovative Technologies |
| title_short | Phenolic Compounds in Mesoamerican Fruits—Characterization, Health Potential and Processing with Innovative Technologies |
| title_sort | phenolic compounds in mesoamerican fruits characterization health potential and processing with innovative technologies |
| topic | phenolic compounds fruits bioactivity high hydrostatic pressure pulsed electric fields nonthermal |
| url | https://www.mdpi.com/1422-0067/21/21/8357 |
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