Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products

文献类型： 外文期刊

第一作者： Zhao, Guanghe

作者： Zhao, Guanghe;Zhang, Ruifen;Zhang, Mingwei;Zhao, Guanghe;Zhang, Ruifen

作者机构：

关键词： Antioxidant activity;fruit and vegetable products;high hydrostatic pressure;phenolic compounds;storage

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： Fresh fruits and vegetables have been reported to possess a variety of bioactivities partly due to their high abundance of phenolics. However, traditional thermal pasteurisation during fruit and vegetable processing typically induces a pronounced loss of phenolic compounds. In contrast, nonthermal pasteurisation techniques, especially high hydrostatic pressure (HHP) processing, are beneficial to the retention of phenolics. In addition to more effectively keeping original freshness, flavour and colour of fruit and vegetable products to the greatest extent, in most cases, HHP processing and subsequent storage more effectively sustain the levels of phenolic compounds and antioxidant activity in fruit and vegetable products compared with thermal pasteurisation. Therefore, HHP processing has a huge potential to preserve fruit and vegetable products rich in phenolic compounds.

分类号： TS2

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