Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture
Foods high in phytochemicals are known for their role in the prevention of chronic disease development, but after processing and storage, such food products may lose part of their functionality as these compounds are sensitive to the impact of processing temperature and the type of methods applied....
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/6/1252 |
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| author | Julia N. DeBenedictis Theo M. de Kok Simone G. van Breda |
| author_facet | Julia N. DeBenedictis Theo M. de Kok Simone G. van Breda |
| author_sort | Julia N. DeBenedictis |
| collection | DOAJ |
| description | Foods high in phytochemicals are known for their role in the prevention of chronic disease development, but after processing and storage, such food products may lose part of their functionality as these compounds are sensitive to the impact of processing temperature and the type of methods applied. Therefore, we measured the levels of vitamin C, anthocyanins, carotenoids, catechins, chlorogenic acid, and sulforaphane in a complex blend of fruits and vegetables, and when applied to a dry food product, after exposure to different processing methods. These levels were compared between pasteurized, pascalized (high-pressure processing), and untreated conditions. Furthermore, we established the effect of freezing and storage time on the stability of these compounds. The results showed that pascalization better preserved vitamin C and sulforaphane, whereas pasteurization resulted in higher concentrations of chlorogenic acid, carotenoids, and catechins. For samples which were frozen and thawed immediately after processing, pascalization was the optimal treatment for higher contents of lutein, cyanidin-3-glucoside, quercetin-3-glucoside, delphinidin-3-glucoside, peonidin-3-glucoside, and epicatechin gallate. Ultimately, the optimal processing method to preserve phytochemicals in fruit and vegetable products is as complex as the blend of compounds, and this decision-making would best be led by the prioritized nutrient aim of an antioxidant food product. |
| first_indexed | 2024-03-11T02:50:15Z |
| format | Article |
| id | doaj.art-f907ebdfe723461da134163fca57acb9 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T02:50:15Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-f907ebdfe723461da134163fca57acb92023-11-18T09:03:35ZengMDPI AGAntioxidants2076-39212023-06-01126125210.3390/antiox12061252Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food MixtureJulia N. DeBenedictis0Theo M. de Kok1Simone G. van Breda2Maastricht University Medical Center, Department of Toxicogenomics, GROW—School for Oncology and Reproduction, P.O. Box 616, 6200 MD Maastricht, The NetherlandsMaastricht University Medical Center, Department of Toxicogenomics, GROW—School for Oncology and Reproduction, P.O. Box 616, 6200 MD Maastricht, The NetherlandsMaastricht University Medical Center, Department of Toxicogenomics, GROW—School for Oncology and Reproduction, P.O. Box 616, 6200 MD Maastricht, The NetherlandsFoods high in phytochemicals are known for their role in the prevention of chronic disease development, but after processing and storage, such food products may lose part of their functionality as these compounds are sensitive to the impact of processing temperature and the type of methods applied. Therefore, we measured the levels of vitamin C, anthocyanins, carotenoids, catechins, chlorogenic acid, and sulforaphane in a complex blend of fruits and vegetables, and when applied to a dry food product, after exposure to different processing methods. These levels were compared between pasteurized, pascalized (high-pressure processing), and untreated conditions. Furthermore, we established the effect of freezing and storage time on the stability of these compounds. The results showed that pascalization better preserved vitamin C and sulforaphane, whereas pasteurization resulted in higher concentrations of chlorogenic acid, carotenoids, and catechins. For samples which were frozen and thawed immediately after processing, pascalization was the optimal treatment for higher contents of lutein, cyanidin-3-glucoside, quercetin-3-glucoside, delphinidin-3-glucoside, peonidin-3-glucoside, and epicatechin gallate. Ultimately, the optimal processing method to preserve phytochemicals in fruit and vegetable products is as complex as the blend of compounds, and this decision-making would best be led by the prioritized nutrient aim of an antioxidant food product.https://www.mdpi.com/2076-3921/12/6/1252antioxidantsfood processingpascalizationphytochemicalsmethods |
| spellingShingle | Julia N. DeBenedictis Theo M. de Kok Simone G. van Breda Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture Antioxidants antioxidants food processing pascalization phytochemicals methods |
| title | Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture |
| title_full | Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture |
| title_fullStr | Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture |
| title_full_unstemmed | Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture |
| title_short | Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture |
| title_sort | impact of processing method and storage time on phytochemical concentrations in an antioxidant rich food mixture |
| topic | antioxidants food processing pascalization phytochemicals methods |
| url | https://www.mdpi.com/2076-3921/12/6/1252 |
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