Abstract
Polyphenols are important bioactive compounds that are affected by processing. The consumer’s demand for minimally processed products contributes to the increase in non-thermal technologies such as high-pressure processing (HPP) in the food industry. This review is aimed at critically discussing the positive and negative effects of thermal treatment (TT) and HPP on the stability of different polyphenol families in agro-food products obtained from strawberry and apple, two of the most used fruits in food processing. Our findings show that the phenolic content was affected by processing, fruit type, polyphenol family, and storage conditions (time and temperature) of the final product. To increase shelf life, manufacturers aiming to preserve the natural content of polyphenols need to find the sweet spot between polyphenol stability and product shelf-life since the residual enzyme activity from HPP can affect polyphenols negatively.
Highlights
Strawberries and apples are fruits consumed worldwide, both fresh and processed, due to their desirable sensory characteristics, nutritional value, and bioactive compounds
There is considerable variability among the phenolic compounds found in strawberry and apple products (Figure 1), which depends on the inherent fruit characteristics as well as the type of food processing, and the part of the fruit [3,4]
Given the above facts and considerations summarized as follows: (1) polyphenols are important bioactive compounds that are affected by processing, (2) consumers are increasingly demanding “minimally processed” products, and (3) several non-thermal processing technologies such as high-pressure processing (HPP) are prevalent on the market, here, the objective of this article is to conduct a review of the literature about the differences between TT and HPP on the impact in polyphenol degradation in strawberry and apple products, two of the most used fruits in food processing
Summary
Strawberries and apples are fruits consumed worldwide, both fresh and processed (juices, jams, purees, smoothies, dried), due to their desirable sensory characteristics, nutritional value, and bioactive compounds. The main bioactive compounds found are polyphenols, the most significant dietary antioxidants present in fruit and vegetables, with a wide variety of biological activities linked to the associated health benefits [1] These include flavonoid (flavonols, flavan-3-ols and proanthocyanidins, anthocyanins, dihydrochalcones, among others) and non-flavonoid (ellagitannins, ellagic acid, hydroxycinnamic acid derivatives, gallotannins) compounds. Given the above facts and considerations summarized as follows: (1) polyphenols are important bioactive compounds that are affected by processing, (2) consumers are increasingly demanding “minimally processed” products, and (3) several non-thermal processing technologies such as HPP are prevalent on the market, here, the objective of this article is to conduct a review of the literature about the differences between TT and HPP on the impact in polyphenol degradation in strawberry and apple products, two of the most used fruits in food processing
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