Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables

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dc.contributor.authorAl-Juhaimi, Fahad Y.
dc.contributor.authorGhafoor, Kashif
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorJahurul, M. H. A.
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorJinap, S.
dc.contributor.authorSahena, F.
dc.contributor.authorSharifudin, M. S.
dc.contributor.authorZaidul, I. S. M.
dc.date.accessioned2020-03-26T19:53:36Z
dc.date.available2020-03-26T19:53:36Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractBioactive compounds from plant sources are generally categorized as natural antioxidants with well-known health benefits. The health-promoting characteristics of natural antioxidants include anti-inflammatory, anti-diabetic, and hepatic effects as well as free radical scavenging. Herein, a comprehensive and comparative review are presented about the effects of conventional (thermal and mechanical) and relatively new (non-thermal) processing methods on phytochemicals and discussed the importance of implementing the use of those methods that could be of very helpful retaining the quality of the bioactive compounds in plant-based foods. Plant-based foods rich in phenolics, vitamin C, carotenoids, and other compounds undergo a range of processing operations before they are consumed. Most of these methods involve thermal treatments of fruits, stems, leaves, and roots. These techniques have varying effects on bioactive compounds and their activities, and the magnitude of these effects depends on process parameters such as temperature, time, and the food matrix. Thermal processing can be detrimental to bioactive compounds while nonthermal procedures may not cause significant deterioration of important health-promoting phytochemicals and in some cases can improve their bio-activity and bio-availability. The detrimental effects of conventional processing on the quality of natural antioxidants have been compared to the effects of innovative nonthermal food treatments such as gamma and ultraviolet irradiation, ultraviolet light, pulsed electric fields, and high hydrostatic pressure.en_US
dc.identifier.citationAl-juhaimi, F., Ghafoor, K., Özcan, M. M., Jahurul, M. H. A., Babiker, E. E., Jinap, S., Sahena, F., Sharifudin, M. S., Zaidu, I. S. M. (2018). Effect of Various Food Processing and Handling Methods on Preservation of Natural Antioxidants in Fruits and Vegetables. Journal of Food Scıence and Technology-Mysore, 55(10), 3872-3880.
dc.identifier.doi10.1007/s13197-018-3370-0en_US
dc.identifier.endpage3880en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue10en_US
dc.identifier.pmid30228385en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3872en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-018-3370-0
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36548
dc.identifier.volume55en_US
dc.identifier.wosWOS:000444740800003en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorOzcan, Mehmet Musa.
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectNatural antioxidantsen_US
dc.subjectConventional processingen_US
dc.subjectThermal processingen_US
dc.subjectNonthermal methodsen_US
dc.subjectFruit and vegetable handlingen_US
dc.titleEffect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetablesen_US
dc.typeArticleen_US

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