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

Bioactive 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 comprehen...

Full description

Bibliographic Details
Main Authors:	Al-Juhaimi, Fahad Y., Ghafoor, Kashif, Ozcan, Mehmet Musa, Jahurul, M. H. A., Babiker, Elfadil E., Jinap, Selamat, Ferdosh, Sahena, Sharifudin, M. S., Sarker, Md. Zaidul Islam
Format:	Article
Language:	English English English English
Published:	Springer 2018
Subjects:	Q Science (General)
Online Access:	http://irep.iium.edu.my/66817/ http://irep.iium.edu.my/66817/ http://irep.iium.edu.my/66817/ http://irep.iium.edu.my/66817/1/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods_SCOPUS.pdf http://irep.iium.edu.my/66817/2/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods_WoS.pdf http://irep.iium.edu.my/66817/3/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods%20on%20preservation%20of%20natural%20antioxidants%20in%20fruits%20and%20vegetables%20_%20Publisher%27s%20website.pdf http://irep.iium.edu.my/66817/19/66817_Effect%20of%20various%20food%20processing.pdf

id	iium-66817
recordtype	eprints
spelling	iium-668172018-10-23T07:12:43Z http://irep.iium.edu.my/66817/ Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables Al-Juhaimi, Fahad Y. Ghafoor, Kashif Ozcan, Mehmet Musa Jahurul, M. H. A. Babiker, Elfadil E. Jinap, Selamat Ferdosh, Sahena Sharifudin, M. S. Sarker, Md. Zaidul Islam Q Science (General) Bioactive 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. Springer 2018-10-01 Article PeerReviewed application/pdf en http://irep.iium.edu.my/66817/1/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/66817/2/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods_WoS.pdf application/pdf en http://irep.iium.edu.my/66817/3/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods%20on%20preservation%20of%20natural%20antioxidants%20in%20fruits%20and%20vegetables%20_%20Publisher%27s%20website.pdf application/pdf en http://irep.iium.edu.my/66817/19/66817_Effect%20of%20various%20food%20processing.pdf Al-Juhaimi, Fahad Y. and Ghafoor, Kashif and Ozcan, Mehmet Musa and Jahurul, M. H. A. and Babiker, Elfadil E. and Jinap, Selamat and Ferdosh, Sahena and Sharifudin, M. S. and Sarker, Md. Zaidul Islam (2018) Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables. Journal of Food Science and Technology, 55 (10). pp. 3872-3880. ISSN 0022-1155 https://link.springer.com/article/10.1007/s13197-018-3370-0 10.1007/s13197-018-3370-0
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English English
topic	Q Science (General)
spellingShingle	Q Science (General) Al-Juhaimi, Fahad Y. Ghafoor, Kashif Ozcan, Mehmet Musa Jahurul, M. H. A. Babiker, Elfadil E. Jinap, Selamat Ferdosh, Sahena Sharifudin, M. S. Sarker, Md. Zaidul Islam Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables
description	Bioactive 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.
format	Article
author	Al-Juhaimi, Fahad Y. Ghafoor, Kashif Ozcan, Mehmet Musa Jahurul, M. H. A. Babiker, Elfadil E. Jinap, Selamat Ferdosh, Sahena Sharifudin, M. S. Sarker, Md. Zaidul Islam
author_facet	Al-Juhaimi, Fahad Y. Ghafoor, Kashif Ozcan, Mehmet Musa Jahurul, M. H. A. Babiker, Elfadil E. Jinap, Selamat Ferdosh, Sahena Sharifudin, M. S. Sarker, Md. Zaidul Islam
author_sort	Al-Juhaimi, Fahad Y.
title	Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables
title_short	Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables
title_full	Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables
title_fullStr	Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables
title_full_unstemmed	Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables
title_sort	effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables
publisher	Springer
publishDate	2018
url	http://irep.iium.edu.my/66817/ http://irep.iium.edu.my/66817/ http://irep.iium.edu.my/66817/ http://irep.iium.edu.my/66817/1/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods_SCOPUS.pdf http://irep.iium.edu.my/66817/2/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods_WoS.pdf http://irep.iium.edu.my/66817/3/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods%20on%20preservation%20of%20natural%20antioxidants%20in%20fruits%20and%20vegetables%20_%20Publisher%27s%20website.pdf http://irep.iium.edu.my/66817/19/66817_Effect%20of%20various%20food%20processing.pdf
first_indexed	2023-09-18T21:34:53Z
last_indexed	2023-09-18T21:34:53Z
_version_	1777412754356830208

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

Similar Items