Journal
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 22, Issue 5, Pages 440-458Publisher
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013215606835
Keywords
Nonthermal preservation technologies; antioxidant activity; nutrition; mechanism; fruits and vegetables
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Funding
- National Natural Science Foundation of China [31271979]
- key projects in the National Science and Technology pillar Program during the 11th 5-year plan period [2006BAD22B01]
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Consumer demand for safe and nutritious fruits and vegetables has given rise to the development of a number of nonthermal food preservation techniques. Recent studies have highlighted that antioxidant activity of fruits and vegetables plays an important role in human health. In this paper, the influences of nonthermal preservation technologies, including pulsed electric field, radiation processing, dense phase carbon dioxide, ozone processing, and edible coatings, on the antioxidant capacity and related compounds in fruits and vegetables are reviewed. The proposed mechanisms and future trends are also discussed to accelerate the further commercialization and exploration of these novel technologies, which will, in turn, help to promote human health.
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