Impact of innovative technologies on fruit and vegetable quality

Suna S., Tamer C. E., Sayin L.

BULGARIAN CHEMICAL COMMUNICATIONS, vol.46, pp.131-136, 2014 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 46
  • Publication Date: 2014
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.131-136
  • Keywords: Non-thermal food processing, high hydrostatic pressure processing, pulsed electric field, ultrasound, fruit and vegetables, phytochemicals, HIGH HYDROSTATIC-PRESSURE, PULSED ELECTRIC-FIELDS, ULTRASOUND-ASSISTED EXTRACTION, ANTIOXIDANT CAPACITY, VITAMIN-C, ANTHOCYANINS, PASTEURIZATION, RECOVERY, LYCOPENE, JUICE
  • Bursa Uludag University Affiliated: Yes


Food processing operations have a major impact on the stability of the nutrients and generally damage antioxidants in fruit and vegetables, and their products. Domestic, conventional, industrial and even non-thermal processing is reported to degrade the level of phytochemicals in processed food products. Recent concerns in non-thermal technologies are not only to obtain high quality food with "fresh-like" properties, but also to provide food with better functionalities. However, some researchers reported that results obtained from non-thermal processes might not be different from the thermal treatments. The main focus of this review is to clarify the dependence of non-thermal technologies such as high hydrostatic pressure (HHP), pulsed electric field (PEF) and ultrasound (US) processing on key nutrients of fruits and vegetables.