Influence of processing and storage on fruit juices phenolic compounds

Abstract

Currently there is high interest in phytochemicals as bioactive components of food. The phenolic compounds act as antioxidants, which is beneficial for the human body, since phenolics are oxidised in preference to other cellular components and tissues, thus preventing cell damage and aging. Fruits are particularly rich in phenolic compounds with antioxidant activity, and therefore, the fruits juices are also naturally rich in these compounds. However, this type of component is somewhat susceptible to thermal degradation, and hence the effects of processing, like pasteurization, are of wide interest. The aim of this review is to focus on the effect of processing and storage over these compounds, such as thermal pasteurization, pulsed electric fields, high pressure, ultrasound, microwave treatment, microfiltration, refrigeration and freezing.