Influence of processing on the antioxidant properties of fruit and vegetables

doi:10.1016/S0924-2244(99)00023-0

Trends in Food Science & Technology

Volume 10, Issue 3, March 1999, Pages 94-100

https://doi.org/10.1016/S0924-2244(99)00023-0 Get rights and content

Abstract

Nutritional factors are widely considered to be critical for human health. Overwhelming evidence from epidemiological studies indicate that diets rich in fruit and vegetables are associated with a lower risk of several degenerative diseases. These results have created a new perspective concerning the potential of diet in preventing serious diseases in the future. However, the health-promoting capacity of fruit and vegetables strictly depends on their processing history. This aspect has been generally neglected or scarcely considered in present nutritional and epidemiological studies. Processing is expected to affect content, activity and bioavailability of bioactive compounds.

The aim of this article, therefore, is to review the effects of processing on the antioxidant properties of foods by means of a multidisciplinary approach. It is believed that the implications of this challenging and rapidly advancing area may contribute to enhanced industrial competitiveness as well as consumer health and well-being.

Section snippets

Influence of food processing on the overall antioxidant properties of fruit and vegetables

Preservation methods are generally believed to be responsible for a depletion of naturally occurring antioxidants in food. Processed fruit and vegetables are expected to have a lower health protecting capacity than fresh ones. This is because, up to now, only selected and barely stable antioxidants of nutritional interest (e.g. ascorbic acid) have been commonly assessed as indicators of processing damage 8, 9. On the basis of these supposed negative effects, in the past few years, the main tool

Research needs

Research needs emerge from the requirement to better understand the role and fate of natural and process-induced antioxidants on both food stability and human health.

Below is a list of very important future needs related to food and health relationships:

•
Basic research on the effects of processing on concentration, activity and availability of natural antioxidants.
•
Basic research on the identification of antioxidants formed as a consequence of processing and assessment of their activity.
•

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Influence of processing on the antioxidant properties of fruit and vegetables

Abstract

Section snippets

Influence of food processing on the overall antioxidant properties of fruit and vegetables

Research needs

Lebensm.- Wiss. u-Technol.

Lebensm.-Wiss. u-Technol.

Cancer Letters

Food Chem

Role and Different Types of Vegetables and Fruit in the Prevention of Cancer of the Colon, Rectum and Breast

Epidemiology

Increased Consumption of Fruits and Vegetables within the EU: Potential Health Benefits’ in European Research towards Safer and Better Food

Effects of Commercial Processing on Nutrients

Food Technol.

Evaluation of the Total Antioxidant Activity as a Marker of the Deterioration of Apple Juice on Storage

J. Agric. Food Chem.

Lycopene from Seeds of Ripe Bitter Melon as a Potential Red Food Colorant. II. Storage Stability, Preparation of Powdered Lycopene and Food Applications

J. Chinese Agric. Chem. Soc.

Stability in Tomato Juice of Lycopene from Inner and Outer Part of the Flash

Nip. J. Food Sci. Technol.

Rate of Ascorbic Acid Degradation during Thermal Processing of Canned Peas

J. Food Sci.

Kinetics for Isobaric-isothermal Degradation of L-ascorbic Acid

J. Agric Food Chem.

Cis-trans Isomerization of Lycopene and Colour Stability of Foam-mat Dried Tomato Powder during Storage

J. Sci. Food Agric.

Time and Temperature Effect on Stability of Moroccan Processed Orange Juice during Storage

J. Food Sci.

Naturally Occurring Phenolic Compounds as Inhibitors of Free Radical Formation in the Maillard Reaction

Nutritional Quality of Fruits and Vegetables Subjected to Minimal Processes