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Authors
Advisor(s)
Abstract(s)
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.
Description
Keywords
fruit juice processing storage antioxidant activity phenolic compounds
Citation
Guiné RPF, Barroca MJ. (2014) Influence of processing and storage on fruit juices phenolic compounds. International Journal of Medical and Biological Frontiers, 20(1), 14 pp.
Publisher
Nova Science Publishers