Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products

• Other Authors: Cano-Lamadrid, Marina (Editor), Artés-Hernández, Francisco (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Subjects: Research & information: general; Biology, life sciences; carotenoids; phenolic compounds; puree; juice; bioaccessibility; pulsed electric fields; carrot; microstructure; quality attributes; orange juice; nisin-assisted thermosonication; microbial and enzyme inactivation; sensory quality; bioactive properties; Aronia melanocarpa L.; by-products; sustainability; inulin; trehalose; polyphenols; HMF; unsupervised chemometric analysis; high hydrostatic pressure; thermal pasteurization; anthocyanin; vitamin C; flavanones; high-pressure processing; potatoes; polyphenol oxidase; antioxidant activity; smoothies; juices; elicitors; abiotic stresses; nutraceuticals; health-promoting compounds; garlic; ageing process; bioactive compounds; organoleptic properties; HPLC-MS/MS analysis; controlled abiotic stresses; elicitation; functional foods; whole fruits and vegetables; stress-induced biosynthesis; secondary metabolites; innovative technologies; non-thermal technologies; apple; strawberry; food processing; thermal processing; stability; storage; ozonisation; antioxidants; table grape; wine grape; wine; zero waste; green technologies; circular economy; UV; UVB; UVC; UV illumination; photochemical treatments; abiotic stress; phytochemicals; quality; food safety; Punica granatum; phenolics; encapsulation; green-technology; minimally processed; food losses; clean label; n/a
• Online Access: DOAB: download the publication; DOAB: description of the publication

Fruit- and vegetable-based products (F&Vs) have been conventionally processed using thermal techniques such as pasteurization, scalding, and/and drying, ensuring microbial safety and/or enzyme deactivation. Although thermal treatments are the most cost-effective tools, they could also reduce bioactive compounds, nutrients, and even sensory attributes. Nowadays, non-thermal food-processing technologies such as UV light and high-pressure processing have been proposed to develop food products with extended shelf life and preserved/encouraged bioactive compounds, while preserving the sensory properties. This reprint addresses the existing knowledge gaps of novel thermal and non-thermal techniques in the production of F&Vs and their derivatives. This reprint focuses on the effect of thermal and non-thermal treatments (light stresses, high hydrostatic pressure, pulse electric fields, oscillating magnetic fields, cold plasma, ultrasound, drying, etc.) on shelf-life, key bioactive compound changes (antioxidants, nutraceuticals, flavonoids, and non-flavonoids), enzymatic antioxidant systems, and non-enzymatic antioxidant systems of fruit- and vegetable-based products. Apart from an editorial written by the guest editors, the Special Issue consists of 13 papers that cover a range of subjects: thermal and non-thermal treatments on whole fruits (n = 4); thermal and non-thermal treatments on fruit and vegetable byproducts (n = 3); and, thermal and non-thermal treatments on fruit-based beverages and purées (n = 6).